8 Family-Run BBQ Spots Worth Visiting Across North Carolina
Nothing beats the smoky aroma of Carolina barbecue wafting through the air as you pull up to a family-owned joint that’s been perfecting their craft for generations.
I’ve spent years crisscrossing North Carolina’s highways and backroads in search of the most mouthwatering pulled pork, ribs, and brisket the state has to offer.
These family-run BBQ spots represent the heart and soul of North Carolina’s barbecue tradition, each with their own special recipes and techniques passed down through the decades.
1. Skylight Inn: The BBQ Palace Of Ayden
Holy smokes! When I first walked into Skylight Inn, the massive pile of chopped whole hog on the wooden cutting block nearly brought tears to my eyes. This place has been smoking pigs since 1947, and the Jones family hasn’t changed a thing about their recipe—thank goodness!
The crackling-topped cornbread alone is worth the drive to Ayden. What makes this spot legendary is their stubborn devotion to tradition: wood-fired pits, whole hog cooking, and that signature vinegar-pepper sauce that makes your taste buds do a happy dance.
Last summer, I waited in line for 45 minutes and would’ve gladly waited longer. Their simple menu (basically just chopped BBQ, slaw, and cornbread) proves that perfection doesn’t need fancy frills. Just look for the replica Capitol dome on top—you can’t miss it!
2. Bum’s Restaurant: A Local Favorite In Ayden
My cousin dragged me to Bum’s last fall, insisting it was worth the detour. Boy, was he right! While Skylight Inn gets most of the Ayden spotlight, the Dennis family at Bum’s has quietly been serving incredible wood-cooked BBQ since 1963.
What surprised me most was their yellow cornbread—a delicious departure from the region’s typical white cornbread. The pork here is chopped more coarsely than at other spots, giving you those magical crispy bits mixed throughout.
Their collard greens might be the best side dish in eastern NC barbecue—I practically licked the bowl clean! Bum’s feels like eating at grandma’s house, if grandma happened to be a pitmaster extraordinaire. The hand-painted sign and no-frills dining room tell you everything: it’s all about the food here.
3. B’s Barbecue: Greenville’s Roadside Wonder
You better get to B’s early—and I mean EARLY! I made the rookie mistake of showing up at noon my first visit and found a “SOLD OUT” sign already hanging on the door. This tiny roadside joint on B’s Barbecue Road (yes, they named a road after it!) operates on a simple principle: when they’re out, they’re out.
The McLawhorn family has been smoking pork over oak since 1978, and their chicken is legendary too. No phone, no website, cash only—just pure, unadulterated barbecue bliss.
My favorite memory? Eating at one of their picnic tables in the gravel lot, watching locals pull up in everything from work trucks to Mercedes, all mixing together over plates of perfectly smoked meat. Their cornsticks—little finger-shaped cornbread muffins—are perfect for sopping up every last drop of sauce.
4. Wilber’s Barbecue: Goldsboro’s Rebirth Story
Wilber’s closure in 2019 nearly broke my barbecue-loving heart. For 57 years, this legendary spot had been serving eastern-style whole hog BBQ to everyone from locals to presidents! When a group of investors reopened it in 2020, I made a pilgrimage to see if the magic remained.
The verdict? They nailed it! The Shirley family’s legacy lives on in every bite of that perfectly smoked pork. The vinegar-based sauce has just the right kick, and those Brunswick stew and collards still make perfect sidekicks.
My favorite table is in the back corner where you can peek into the pit room and watch the magic happen. The walls covered with photos of famous visitors tell Wilber’s story, but it’s the multi-generational families still eating there together that really show its importance to eastern Carolina barbecue culture.
5. Grady’s Barbecue: Dudley’s Last Wood-Fired Treasure
Steve and Gerri Grady might be the sweetest couple in the barbecue world. When I visited their cinderblock building in tiny Dudley last spring, 84-year-old Steve was still tending the pits while Gerri worked the register. Talk about dedication!
Since 1986, they’ve been one of the last true wood-burning BBQ joints around. The smoke flavor in their pork is downright transcendent. Their homemade sweet potato pie made me want to hug whoever invented sweet potatoes.
What makes Grady’s special isn’t just the food—it’s how Steve still splits his own hickory and oak out back, how Gerri remembers regular customers’ orders, and how nothing’s changed in decades. My tip: go on Thursday when they serve smoked turkey alongside the pork. But hurry—places like this are becoming increasingly rare as older pitmasters retire.
6. Stephenson’s Bar-B-Que: Willow Spring’s Time Capsule
Pulling into Stephenson’s feels like time travel! This family operation hasn’t changed much since opening in 1958, and thank goodness for that. My grandfather first brought me here when I was ten, and the taste of their uniquely fine-chopped pork is forever imprinted in my memory.
The Stephenson family’s secret is their overnight cooking method—the pork absorbs that hickory smoke flavor for hours longer than most places. Their hushpuppies are addictive little flavor bombs, perfectly crisp outside and fluffy inside.
What I love most is watching multiple generations of the family working side by side. Last time I visited, I counted three Stephenson generations in the restaurant! Their slaw has a distinctive sweet-tangy flavor profile that perfectly balances the vinegar kick in the barbecue. Pro tip: save room for their homemade banana pudding—it’s the perfect finale to a classic Carolina BBQ feast.
7. Hursey’s Bar-B-Q: Burlington’s Hickory-Smoked Institution
“Y’all need some more hushpuppies?” The server at Hursey’s didn’t wait for my answer before dropping another basket of golden-brown delights on our table. That’s the kind of place this is—generous in every way!
The Hursey family has been smoking pork shoulders over hickory since 1945. What makes their approach special is the Lexington-style influence this far east—a slightly sweeter sauce than you’d expect but still vinegar-based. Their BBQ chicken might be even better than their pork (don’t tell anyone I said that).
I stumbled upon Hursey’s during a rainstorm while driving through Burlington and ended up staying for two hours. Their pit-cooked barbecue is served with genuine hospitality that’s increasingly rare these days. The dining room feels like a community center where locals catch up while tourists snap photos of the massive smoking pits visible through the window.
8. Stamey’s Barbecue: Greensboro’s Pitmaster Pioneer
Warner Stamey didn’t just make barbecue—he created barbecue disciples! This Greensboro institution has been teaching the art of Lexington-style ‘cue since 1930. I’ve been coming here for twenty years, and that first bite of their coarsely chopped pork shoulder still makes me close my eyes in appreciation.
The Stamey family’s dedication to cooking over live coals (not gas or electricity) produces a smoke ring that’ll make barbecue nerds weep with joy. Their red slaw—made with ketchup instead of mayonnaise—is the perfect tangy companion.
Located near the Greensboro Coliseum, it’s a pre-concert tradition for many locals. My favorite thing about Stamey’s is watching pitmaster Chip Stamey (Warner’s grandson) still working the pits, ensuring the family legacy continues. Their dipped barbecue sandwich—where they quickly dunk the bun in their thin vinegar-pepper sauce—should be required eating for anyone visiting North Carolina.