12 Classic Pennsylvania BBQ Dishes Only Locals Truly Appreciate

Pennsylvania might not shout “barbecue capital,” but locals know the Keystone State has its own smoky traditions worth bragging about.

Each dish tells a story of immigration, innovation, and hometown pride, seasoned with plenty of fire and smoke.

Get ready to dig into 12 classic Pennsylvania BBQ specialties that only true locals understand – and crave.

1. Isaly’s Chipped Ham BBQ

Thin-sliced to the point of being shaved, this Western PA staple transforms humble ham into sandwich perfection. The meat gets simmered in a sweet-tangy sauce that locals defend with surprising passion.

Growing up, my grandma would send me to Isaly’s with exactly $3.25 in my pocket, enough for a sandwich and a small chocolate milk.

The smell of that simmering sauce still takes me straight back to summer afternoons in Pittsburgh.

2. NEPA Ground Beef Bar-B-Que

Northeastern Pennsylvania’s answer to the Sloppy Joe isn’t technically barbecued at all. This loose-meat sandwich features seasoned ground beef in a tangy tomato sauce on a soft roll.

Stookey’s in West Nanticoke serves the gold standard version that coal region families have devoured for generations.

Ask any NEPA transplant what they miss most from home, and this distinctive sandwich often tops the list.

3. Smoked Brisket Cheesesteak

Philadelphia innovation at its finest – this genius creation marries Texas-style smoked brisket with the city’s famous cheesesteak formula.

Tender smoked beef replaces traditional sliced ribeye, topped with melted Cooper Sharp cheese and caramelized onions.

Mike’s BBQ in South Philly pioneered this crossover sensation that regularly causes lines down the block. The smoky depth from the brisket elevates the sandwich to something entirely new.

4. Hickory-Smoked Baby Back Ribs

Pennsylvania pitmasters have perfected the art of the baby back rib. Sweet Lucy’s in Northeast Philly serves up racks with that perfect balance – tender enough to bite cleanly but still clinging to the bone.

I once drove two hours through a snowstorm just to satisfy my Sweet Lucy’s rib craving. The hickory smoke permeates every fiber of meat, creating a pink smoke ring that BBQ aficionados recognize as the mark of proper technique.

5. Smoked Turkey Ribs

Wilson’s Bar-B-Q in Pittsburgh’s North Side serves this Saturday-only specialty that most outsiders don’t even know exists. These aren’t actually ribs but the shoulder blade of the turkey, smoked until tender and painted with Wilson’s signature sauce.

The unique cut offers more meat than traditional ribs with a cleaner flavor that lets the smoke shine through. Locals set alarms to grab these before they inevitably sell out by early afternoon.

6. Holy Trinity BBQ Platter

Holy ‘Que Smokehouse in Bucks County brings Texas tradition to Pennsylvania soil. Their Holy Trinity platter features perfectly executed brisket, ribs, and house-made sausage – the barbecue trifecta.

The first time I visited, I watched the pitmaster slice brisket with the concentration of a surgeon. Each weekend, locals and day-trippers from Philly form lines that stretch through Peddler’s Village, braving all weather conditions for a taste of this Central Texas-style smoke.

7. Smoked Chicken Wings

Forget Buffalo-style – Pennsylvania’s take on chicken wings starts in the smoker, not the fryer. Redd’s Smokehouse in Carlisle perfected the technique of smoking wings until the meat nearly falls off the bone, then finishing them with a quick grill for crispy skin.

The smokiness penetrates all the way to the bone. Central PA barbecue enthusiasts debate whether they’re better naked or sauced, but everyone agrees they’re worth the drive.

8. Pulled Pork BBQ Nachos

Big Dan’s BBQ transformed a simple tailgate snack into an art form. Crispy tortilla chips provide the foundation for a mountain of smoky pulled pork, house-made queso, jalapeños, and their signature BBQ sauce.

Hidden in a farm market barn loft in Catawissa, this dish combines Pennsylvania’s love of hearty portions with barbecue innovation.

The sweet-savory balance makes these nachos dangerously addictive – locals know to order the large size even for solo dining.

9. Texas-Style Brisket

Federal Hill Smokehouse in Erie might seem out of place with its Central Texas approach, but locals know it delivers some of Pennsylvania’s finest brisket. Each slice sports the hallmark smoke ring and pepper-crusted bark that brisket devotees crave.

I once met a couple who drove three hours from Ohio just for this brisket. The restaurant’s “until sold out” policy creates a daily sense of urgency – regulars know to arrive well before noon or risk disappointment.

10. Amish Country Smoked Sausage

Pennsylvania Dutch butchering traditions meet smokehouse techniques in this regional specialty. Made with a coarser grind than typical sausages and flavored with distinctive spice blends passed down through generations.

Local butchers smoke these links over apple and hickory woods for hours. The result carries subtle sweetness that pairs perfectly with traditional sides like potato salad and baked beans, creating a distinctly Pennsylvania take on barbecue traditions.

11. Coal-Fired Barbecue Chicken

Central Pennsylvania fire companies have perfected the art of coal-fired chicken, a fundraising tradition that’s become legendary. Butterflied birds cook slowly over anthracite coals, basted with a vinegar-butter sauce that creates a uniquely crisp, flavorful skin.

My uncle volunteered at these chicken barbecues for 30 years. He swore the secret was in the precise distance between coal and chicken, a technique that transforms humble poultry into something transcendent.

Look for hand-painted signs advertising weekend chicken barbecues throughout summer.

12. Pittsburgh Barbecue Company Rib Combo

This roadside stand in Banksville serves up Pittsburgh’s definitive barbecue platter. Meaty ribs with Carolina-style sauce alongside pulled pork or chicken make for a combo that’s greater than the sum of its parts.

Locals don’t mind eating from styrofoam containers in their cars – the food demands full attention anyway. The seasonal operation creates an annual frenzy when they reopen each spring, with devoted fans tracking their schedule like weather reports.