6 South Carolina BBQ Spots Serving Everyday Good Eats & 6 That Redefine Southern Smoke
South Carolina’s BBQ scene is a smoky paradise where pitmasters have perfected the art of slow-cooked meat.
From humble roadside joints to innovative culinary destinations, the Palmetto State offers something for every barbecue lover.
I’ve spent years sampling these spots, and let me tell you – my belt has gotten looser and my smile wider with each visit to these 12 must-try BBQ havens.
1. Scott’s Bar-B-Que: Hemingway’s Hog Heaven
The first time I pulled up to Scott’s Bar-B-Que, the aroma hit me before I even opened my car door. This legendary whole-hog institution has been smoking meat the same way for generations, and locals line up before they even open.
Their vinegar-pepper sauce cuts through the rich pork perfectly, creating that signature Pee Dee region tang that keeps folks coming back. The building might be humble, but the flavors are mighty.
What makes Scott’s special isn’t fancy decor or gimmicks – it’s their unwavering commitment to tradition. Every Thursday through Saturday, they’re burning hardwood and tending pits with the same care they’ve shown since 1972.
2. Rodney Scott’s Whole Hog BBQ: Charleston’s Pork Paradise
Rodney Scott’s journey from Hemingway to Charleston brought whole-hog barbecue to the big city, and boy am I grateful! My first bite of his crispy skin mixed with tender pulled pork nearly brought tears to my eyes.
The James Beard Award-winning pitmaster doesn’t just cook meat – he creates experiences. His signature vinegar-pepper sauce dances across your taste buds while the smokiness lingers like a good memory.
Unlike some places that cut corners, Rodney’s team tends real wood fires 24/7. The restaurant balances casual comfort with enough polish to make it perfect for both Tuesday lunch and special occasions. Don’t miss the banana pudding – trust me on this one.
3. Dukes Bar-B-Que: Family Tradition On A Buffet Line
Nothing says ‘welcome to South Carolina’ quite like walking into a Dukes Bar-B-Que. My grandpa first took me here when I was knee-high, and that first taste of their mustard-tomato “rust” sauce remains etched in my memory.
The buffet-style setup might not be fancy, but it delivers exactly what you want: mountains of pulled pork, chicken bog that’ll warm your soul, and sides that would make any Southern grandmother proud. Their hash and rice alone is worth the drive.
What keeps me coming back isn’t just nostalgia – it’s the consistency. No matter which location you visit, that same family recipe shines through. Cash only, paper plates, and flavors that haven’t changed in decades – exactly as it should be.
4. Southern Smoke BBQ: From Food Truck To Flavor Factory
Southern Smoke started as a humble food truck, and I remember standing in line at a festival, skeptical that anything from a mobile kitchen could compete with established joints. That first bite of brisket proved me wrong – gloriously wrong!
Now with a permanent home in Pelzer, they’ve maintained that same commitment to quality while expanding their menu. Their South Carolina-style hash reminds me of Sunday dinners at my aunt’s house, but with an extra kick that keeps things interesting.
The ribs fall off the bone with just the right amount of pull, and their house-made sauces range from Carolina tangy to sweet heat. What began as a roadside experiment has blossomed into one of the Upstate’s most reliable BBQ destinations.
5. City Limits Barbeque: West Columbia’s Crowd-Pleaser
Last summer, I stumbled upon City Limits Barbeque after a long day at the river. Sweaty and starving, I wasn’t expecting much from this unassuming spot – but sometimes the best BBQ comes from the places you least expect!
Their pulled pork sandwich arrived piled high on a soft bun, the meat tender enough to eat without teeth but still maintaining that crucial textural contrast between bark and interior. The sauce selection covers all South Carolina bases – mustard, vinegar, and tomato – letting you customize your experience.
What makes City Limits special is their consistency. They don’t try to reinvent barbecue; they just execute the classics with precision and care. Sometimes, that’s exactly what you need.
6. Home Team BBQ: Lowcountry’s Comfort Food Champion
Home Team BBQ feels like walking into your buddy’s backyard cookout – if your buddy happened to be a barbecue genius! My first visit to their Charleston location featured live music, cold beer, and pulled pork that made me temporarily forget my name.
Unlike many traditionalists, Home Team isn’t afraid to play with flavors. Their smoked wings with Alabama white sauce converted even my sauce-hating brother-in-law. The atmosphere strikes that perfect balance between casual and cool that makes both tourists and locals feel at home.
With locations in Charleston and Columbia, they’ve built a mini-empire on consistency and quality. Their mac and cheese should be illegal in at least three states, and I mean that as the highest compliment a Southern boy can give.
7. Lewis Barbecue: Texas Meets Carolina In A Flavor Explosion
The first time I visited Lewis Barbecue, I committed barbecue blasphemy – I ordered brisket in South Carolina! John Lewis brought his Central Texas smoking techniques east, and thank goodness he did. That first slice of peppery, smoky beef brisket changed my understanding of what barbecue could be.
The Charleston hotspot features massive custom-built smokers that Lewis designed himself. While the brisket steals headlines, don’t sleep on their green chile corn pudding – a side dish so good I’ve dreamed about it on more than one occasion.
Lewis represents the new wave of Southern barbecue – respectful of tradition but unafraid to bring outside influences. With a second location now in Greenville, they’re spreading the gospel of smoke across the state.
8. King BBQ: Where Chinatown Meets Carolina
Walking into King BBQ in North Charleston feels like entering a delicious identity crisis – in the best possible way! Chef Shuai Wang blends traditional Carolina techniques with Chinese flavors to create something entirely new and utterly craveable.
I’ll never forget my first bite of their char siu pulled pork with ginger-scallion sauce. It was familiar yet exciting, like running into an old friend who’s completely reinvented themselves. The smoked chicken wings with Sichuan peppercorns left my lips pleasantly numb and my taste buds begging for more.
King BBQ isn’t fusion for fusion’s sake – it’s a thoughtful exploration of how two distinct culinary traditions can complement each other. The modest storefront hides big, bold flavors that have earned national recognition for good reason.
9. Easton Barbecue Co.: Charleston’s Rising Smoke Star
I discovered Easton Barbecue Co. on a rainy Tuesday when every other spot was closed. Lucky accident! This newcomer to Charleston’s scene is proving that innovation and respect for tradition aren’t mutually exclusive.
Their signature beef cheek pastrami converted me in one bite – impossibly tender with a peppery crust that provides the perfect contrast. The sides aren’t afterthoughts either; their collard greens cooked with smoked turkey necks might be the best I’ve had outside my grandmother’s kitchen.
What makes Easton special is their willingness to experiment without sacrificing quality. The small, unassuming space belies the big flavors coming out of their smokers. Charleston’s barbecue scene is evolving, and Easton is helping lead the charge into delicious new territory.
10. Peculiar Pig Eats: Farm-To-Smoker Philosophy
Peculiar Pig Eats in Dorchester changed my perspective on barbecue sustainability the moment I learned they raise their own heritage-breed pigs. The connection between farm and table isn’t just marketing – it’s their entire philosophy.
The pulled pork has a depth of flavor you simply can’t get from commercial meat. Each bite tells the story of careful husbandry, proper feeding, and respect for the animal. Their signature sauce – a complex blend of mustard, vinegar, and secret spices – complements rather than masks the meat’s natural flavor.
Owner Marvin Ross often walks through the dining room, sharing stories about the farming practices that make their barbecue special. This place isn’t just serving food; they’re preserving a way of life where quality and care matter more than shortcuts.
11. Swig & Swine: Pitmaster’s Playground
My buddy dragged me to Swig & Swine after raving about it for months. “Just try the burnt ends,” he insisted. One bite of those caramelized brisket nuggets, and I was planning my next visit before I’d even finished my plate!
What sets this place apart is variety – their sampler platter features perfectly executed versions of every major barbecue style. The Texas-inspired brisket sits comfortably alongside Carolina pulled pork and St. Louis ribs, creating a smoke-infused tour of American barbecue traditions.
Their multiple locations throughout greater Charleston maintain consistent quality thanks to pitmaster Anthony DiBernardo’s obsessive attention to detail. The restaurant’s name delivers on its promise too – their bourbon selection rivals dedicated whiskey bars, making this a perfect spot for serious meat and spirit enthusiasts.
12. Smoky Oak Taproom: BBQ With A Beer Scholar’s Touch
The moment I spotted 60+ beer taps lining the wall at Smoky Oak, I knew this wasn’t your typical BBQ joint. Located on James Island, this place understands that great barbecue deserves equally great beverages.
Their St. Louis-style ribs arrive with a perfect smoke ring and just enough pull to satisfy purists without alienating casual diners. The brisket chili topped with jalapeño cornbread might be the most comforting bowl of goodness I’ve encountered in South Carolina. Each server doubles as a beer expert, suggesting pairings that elevate both the food and drink.
Unlike many specialty barbecue spots with limited hours, Smoky Oak serves lunch and dinner daily. This accessibility, combined with their quality and variety, makes them a local favorite rather than just a weekend destination.