Top 9 BBQ Spots in US: You’ll Need Napkins For All the Sauce Dripping From These Mouthwatering Ribs
Introduction
Barbecue is a quintessential American cuisine with distinct regional styles that have developed over the centuries. From Texas brisket to Carolina pulled pork, barbecue captures the spirit of community and tradition in America. Barbecue joints across the country have made a name for themselves by mastering the art of smoking and grilling meats low and slow over wood or charcoal. The aroma of smoke and the signature flavors of bold rubs and sauces create a sensory experience unlike any other. In barbecue, attention to detail and patience create mouthwatering results.
Determining the absolute best barbecue restaurants in a country with so many legendary spots is no easy task. Regional allegiances run deep in the barbecue world. However, some joints stand out for their exceptional meats, side dishes, atmospheres, history and consistency. Here is a closer look at 9 (in descending order) of the best barbecue restaurants across America, taking flavor, technique, service and reputation into consideration.
9. Joe's Kansas City Bar-B-Que - Kansas City, KS
Formerly known as Oklahoma Joe's, Joe's Kansas City Bar-B-Que serves up classic Kansas City 'cue. Burnt ends, ribs and pulled pork all shine, but their specialty is hickory-smoked sliced brisket. The meat has a dark bark and vivid pink smoke ring, arriving juicy and tender at the table. Sauce options include the sweet, smoky and tangy KC Cowtown Original. Can't decide? Go for the Z-Man sandwich with sliced brisket, smoked provolone and onion rings. Joe's delivers on Kansas City barbecue tradition in a laid-back setting.
Joe's secret weapon is their custom-designed smoker, dubbed "Ol' Smokey." The efficient offset barrel smoker was created specifically to Joe's demanding specifications. Ol' Smokey turns out flawless brisket, ribs and pulled pork day after day. The smoker's success lies in even heat distribution, precise temperature control and ventilation that pulls in hickory smoke. With both the smoker and sauce recipes perfected, it's no wonder why Joe's has quickly become a Kansas City legend.
8. Pecan Lodge - Dallas, TX
Husband and wife pitmasters Justin and Diane Fourton put Pecan Lodge on the barbecue map shortly after opening their popular Dallas spot in 2009. Locals line up for the hearty Texas-style fare, including stellar beef brisket, pulled pork, house-made sausage and ribs. Everything has a smoky richness and the brisket's peppery bark is a winner. Creative sides and desserts stand out too, along with The Hot Mess featuring pulled pork, Fritos, chili, cheese and tangy slaw. Pecan Lodge is pure Lone Star State goodness.
What keeps fans devoted to Pecan Lodge is the Fourtons' sheer talent and barbecue passion. They meticulously source hormone-free meats smoked for up to 18 hours over native oak. Menu specials like smoked lamb belly showcase their willingness to experiment. And the Fourtons share their expertise through a barbecue cooking school. Locals flock here for the always perfect brisket, but the culinary innovation keeps them on their toes.
7. Central BBQ - Memphis, TN
Memphis is home to classic dry rub ribs and Central BBQ excels at the local specialty. Their pork ribs are tender with a kick of spice, rubbed with propriety seasonings and smoked over hickory wood. From pulled pork to brisket, all the smoked meats hold up. The classic Memphis-style barbecue comes through in sandwiches like The Germantown, piled high with shoulder meat, slaw and mustard sauce. Don't skip the excellent smoked wings either. For authentic Memphis barbecue done right, Central BBQ is a top choice.
The Central BBQ founders perfected their recipes while competing on the barbecue contest circuit. After racking up over 200 competition wins, they opened a Memphis restaurant to share their championship-level barbecue. Now with several locations, Central BBQ remains committed to competition excellence. That means their baby back ribs, chopped pork, wings, sauces and sides are all judged by critical, expert standards - yielding simply outstanding barbecue.
6. Fox Bros. Bar-B-Q - Atlanta, GA
Pitmaster Jonathan Fox and his brother Justin put a Texas spin on barbecue after opening Fox Bros. Bar-B-Q in Atlanta in 2007. Everything is smoked for hours over hickory and oak in custom-built Southern Pride smokers. From tender fatty brisket to perfectly cooked St. Louis-style ribs, the results are hard to beat. Fox Bros. also fires up awesome sides like jalapeno cheese grits, collard greens and mac and cheese. An extensive array of house-made sauces jazz up the meats even more. Fox Bros. modern vibe pairs nicely with the melt-in-your-mouth 'cue.
While Fox Bros. excels across the board, their fried chicken may be the biggest surprise. Marinated in buttermilk and spices, the chicken gets double-dipped in seasoned flour before frying. The result is an incredibly moist and flavorful Southern staple ideal for barbecue chicken sandwiches. Fox Bros. thoughtful side dishes and appetizers also stand out, like the fresh watermelon and feta salad. Their creative culinary spirit shines.
5. Skylight Inn BBQ - Ayden, NC
Eastern Carolina barbecue shines at family-owned Skylight Inn BBQ in Ayden, North Carolina. Their whole hog barbecue marries peppery outer meat with tender, moist interior meat. Chopped and minced, the pork combines smoky and tangy flavors that cling to fluffy white buns. The pork sandwich served with coleslaw is a classic. Additionally, Skylight Inn makes their own cornbread muffins and cornbread studded with bacon baked in cast iron skillets. Minimalist North Carolina barbecue doesn't get better than Skylight Inn.
The Skylight Inn dates back decades to founder Pete Jones, who smoked whole hogs in a brick barbecue pit behind his family home. Now operated by grandson Sam Jones, Skylight Inn still cooks their pork shoulders over charcoal in the same traditional manner. Whole hog barbecue remains an art that the Jones family has perfected. From sourcing quality Berkshire hogs to smoke seasoning methods, their time-honored techniques result in pork that looks and tastes incredible.
4. Black's Barbecue - Lockhart, TX
With roots going back to 1932, Black's Barbecue is an icon of Texas barbecue culture. Their central Texas-style meats are perfectly smoked over post oak in old-fashioned brick pits. Brisket comes expertly sliced or chopped with a peppery bark and tremendous beef flavor. House-made sausage and giant beef ribs are winners too. Served on butcher paper in a former post office, the big portions capture the Texas barbecue experience. Third-generation pitmaster Kent Black ensures consistently phenomenal meats true to tradition.
One taste of the moist brisket or juicy ribs, and it's easy to see why Black's has thrived for so long. Kent Black took over from his father, following in the footsteps of original owner Edgar A. Black. Just as crucial to their success is the custom designed indirect-heat brick pits. The pits hold heat evenly and impart good smoke. Kent Black adheres to time-tested cooking methods too, right down to the post oak wood. Keeping quality high and tradition alive has been the Black family secret recipe.
3. Kreuz Market - Lockhart, TX
Serving world-class barbecue since 1900, Kreuz Market is steeped in history. Their immense pit room and fires fueled by post oak maintain founder H.F. Schmidt's original cooking style. Exceptionally tender prime rib is a house specialty. Of course, they also smoke tremendous brisket, German-style sausage and pork ribs. Only salt, pepper and smoke season the meats. Sauce options are served on the side. Kreuz Market's dedication to tradition, fire-cooked meats and sausage expertise earn their lofty reputation.
As the story goes, Harry A. Schmidt purchased Kreuz Market in 1900, inheriting an original 19th-century German meat market. Since then, the market has passed through the Smit and Roberts families, but kept its heritage. To this day, massive hardwood fires barbecue the meats true to Kreuz's historic methods. And their house-made sausage and bacon based on original German recipes have no rival. They've done things the same way for generations, a tradition that keeps customers lining up daily.
2. Lexington Barbecue - Lexington, NC
For the ultimate North Carolina barbecue experience, head to family-owned Lexington Barbecue. Known locally as the "Honey Monk," they've served their Lexington-style 'cue since 1962. The chopped pork sandwich reigns supreme. It overflows with smoky pulled pork doused in a tangy cider vinegar and pepper sauce. Rest assured, Lexington Barbecue's hickory-smoked pork shoulders, chicken, ribs, sides and desserts all shine too. Whole hog barbecue is an art Lexington Barbecue has long perfected. There's nowhere better to taste authentic, old-fashioned North Carolina 'cue.
"Honey Monk" Wayne Monk learned Lexington Barbecue's secrets from founder Wayne Tucker. He continues important traditions like smoking Boston butt shoulders over hickory coals for 10-12 hours. Chopped or sliced, the pork tingles taste buds with its vinegar-based sauce. Lexington Barbecue also serves their pork as hash over rice. This blend of minced pork mixed with sauce and diced potatoes is quintessential Eastern NC barbecue. Their classic tastes and family legacy are second to none.
1. Franklin Barbecue - Austin, TX
Ever since Aaron Franklin began serving his Central Texas-style barbecue out of a trailer in 2009, Franklin Barbecue has become one of the most famous barbecue joints in the world. Expect to wait hours for a chance to try Franklin's impeccably smoked brisket, pork ribs, pulled pork and sausage. The exceptionally tender and juice-packed brisket has a peppery bark and perfect smoke ring. Sides like baked beans, coleslaw and potato salad earn rave reviews as well. Despite its fame, Franklin Barbecue retains its low-key vibe focused simply on meat, smoke and fire.
What makes Franklin Barbecue truly stand out is the painstaking attention to detail and consistency.
What makes Franklin Barbecue truly stand out is the painstaking attention to detail and consistency. From the high quality natural wood used to smoke the meats, to the careful temperature regulation, to the exact brisket slicing method, Aaron Franklin obsesses over every aspect of the process. He even refuses to ship or franchise, not trusting any version other than the original. Long waits and high prices don’t deter Franklin’s legions of fans. A flawlessly cooked brisket is their happy reward.
It's not an exaggeration to say Franklin Barbecue has redefined and elevated Texas barbecue. Aaron Franklin brings an incredible work ethic, obsession with quality, and respect for tradition. He's refined the painstaking process from start to finish - from small details like hooking briskets precisely on the smoker, to cooking at exact temperatures based on meat location.
Franklin Barbecue's brisket sets the standard, but recent menu additions like beef ribs and pulled pork also excel.
To experience definitive Central Texas barbecue, Franklin can't be topped.
Conclusion
Barbecue lovers across America are blessed with incredible smoked meat options coast to coast. Regional barbecue styles reflect distinct flavors, techniques, menus and traditions. From brisket in Texas to whole hog in the Carolinas, America's best joints carefully smoke and serve up regional favorites. Whether you crave baby back ribs, pulled pork or brisket burnt ends, mouthwatering barbecue awaits. Just be prepared to wait in line at the most popular spots. Their devoted fans know that patience leads to the ultimate reward - phenomenal, smoked-to-perfection barbecue.
