5 Florida BBQ Joints That Truly Deliver And 5 That Locals Say To Skip

Florida might be known for its beaches and theme parks, but barbecue lovers know it’s also home to some seriously good smoky eats.

I’ve spent years road-tripping across the Sunshine State with sauce-stained napkins as my constant companion.

Some spots have me dreaming about their brisket for weeks, while others left me wishing I’d saved my appetite (and my money).

Here’s my honest take on which Florida BBQ joints are worth the hype and which ones locals warn you to steer clear of.

1. Peebles BBQ: Auburndale’s Local Treasure

The first time I stumbled upon Peebles BBQ in Auburndale, I nearly drove past the unassuming building. Boy, am I glad I didn’t! This family-owned spot has been smoking meats to perfection since 1947, and the recipes haven’t changed a bit.

Their pulled pork melts in your mouth with that perfect balance of smoke and tenderness. No fancy frills here – just picnic tables, paper plates, and some of the most authentic barbecue in Central Florida. The sauce is a sweet-tangy masterpiece that complements rather than overwhelms the meat.

Locals line up early on Saturdays for their famous ribs that fall clean off the bone. Cash only and worth every dollar, this joint proves that sometimes the best barbecue comes from places that focus on perfecting the basics rather than fancy presentation.

2. Woodpecker’s Backyard BBQ: Smoke-Ring Perfection

Last summer, I took my dad to Woodpecker’s, and he’s still talking about their brisket. This place isn’t trying to be Texas-style or Carolina-style – they’re creating their own Florida BBQ legacy with every perfectly smoked piece of meat.

The outdoor seating area feels like you’ve crashed someone’s backyard cookout, complete with string lights and picnic tables. Their smoked turkey is something I never thought I’d rave about, but it’s impossibly juicy and packed with flavor. Even their sides deserve special mention – the collard greens have a perfect hint of heat.

What really sets Woodpecker’s apart is consistency. I’ve visited at least a dozen times, and I’ve never had a disappointing meal. The owners are usually around, checking on tables and sharing smoking tips with curious customers.

3. G’s Slow Smoked BBQ: Worth Every Minute Of The Wait

My first encounter with G’s happened completely by accident when my car broke down nearby. Talk about a silver lining! This roadside spot might look modest, but the pitmaster is a true artist who understands that great barbecue can’t be rushed.

The ribs at G’s have that perfect pink smoke ring that makes barbecue enthusiasts weak in the knees. Each rack spends a full 12 hours in the smoker before making it to your plate. Their sauce is served on the side because, as the owner once told me, “If the meat needs sauce to taste good, we’ve already failed.”

The menu is small but mighty, focusing on doing a few things extraordinarily well rather than many things mediocrely. Weekend specials often sell out by early afternoon, so getting there early isn’t just recommended – it’s essential.

4. Smokin’ D’s BBQ: St. Augustine’s Flavor Paradise

Walking into Smokin’ D’s in St. Augustine feels like entering a barbecue time machine. Vintage signs cover the walls, and the sweet smell of hickory smoke hits you before you even reach the counter. My brother-in-law, a Carolina barbecue snob, actually tipped his hat after trying their pulled pork.

What makes this place special is their commitment to regional barbecue styles. Want Texas-style brisket? They’ve got it. Craving Carolina pulled pork? It’s there too. Their Brunswick stew is a meal in itself, packed with smoked meats and vegetables in a tomato-based broth.

The homemade sides aren’t afterthoughts – the mac and cheese uses four different cheeses, and the baked beans have chunks of burnt ends mixed in. Even on busy tourist days, the staff remembers regulars and treats everyone like family.

5. Jenkins Quality Barbecue: Jacksonville’s Smoky Legend

The mustard sauce at Jenkins changed my entire perspective on barbecue. Growing up with traditional tomato-based sauces, I was skeptical when the server insisted I try their signature yellow concoction. One bite of ribs dipped in that tangy, slightly spicy sauce, and I was converted!

Jenkins has been a Jacksonville institution since 1957, and the pit is still run by the same family. The chopped pork sandwich is served on plain white bread – nothing fancy, but absolutely perfect. Their chicken has that rare quality of remaining juicy while still absorbing plenty of smoke flavor.

The three locations across Jacksonville all maintain the same quality, though old-timers insist the original spot has some special magic in its well-seasoned pit. Cash only and no-frills, Jenkins proves that focusing on quality over expansion or modernization pays off in barbecue credibility.

6. Mission BBQ: Patriotic Decor, Underwhelming Flavor

The first time I visited Mission BBQ, I was drawn in by the military memorabilia and patriotic atmosphere. Unfortunately, the barbecue itself failed to live up to the impressive decor. Despite their daily national anthem tradition, locals aren’t saluting the food quality.

The meats consistently suffer from dryness issues – especially the brisket, which often arrives with a texture more like roast beef than properly smoked barbecue. Their sauces try to compensate, but even the six regional options can’t save meat that lacks that essential smoke penetration.

While I appreciate their commitment to honoring veterans and first responders, this chain seems to focus more on expansion than perfecting their barbecue technique. The portions are generous and the staff friendly, but when Florida has so many authentic barbecue options, Mission falls firmly into the “skip it” category for serious barbecue fans.

7. BB Rad’s BBQ: Titusville’s Disappointing Smoke Show

My anticipation was high when BB Rad’s opened in Titusville with big promises about authentic pit barbecue. The grand opening had smoke billowing from their custom smokers and a line around the block. Six months later, the smoke was gone – literally and figuratively.

The ribs I ordered were clearly parboiled before hitting the grill, a cardinal sin in true barbecue circles. Their pulled pork had that telltale mushy texture that comes from shortcuts rather than patient smoking. Most disappointing was discovering their signature sauce came straight from a wholesale food supplier with just a few additions.

Local barbecue enthusiasts quickly caught on to the corner-cutting practices. Despite the prime location near Kennedy Space Center, BB Rad’s fails to launch when it comes to authentic barbecue flavor. Even their sides taste like they came from the freezer section rather than made in-house.

8. Sonny’s BBQ: Mass-Produced Mediocrity

Grandma always said if you can’t say something nice, don’t say anything at all. But when it comes to Sonny’s BBQ, I have to break that rule for the sake of your taste buds. This Florida-born chain has expanded to over 100 locations across the Southeast, and quality has suffered with each new opening.

The meat lacks that essential smoke flavor that defines real barbecue. Their ribs have that distinctive pre-cooked, reheated quality that no amount of sauce can disguise. Even their pulled pork – the easiest barbecue meat to get right – somehow manages to be both dry and mushy simultaneously.

Locals joke that Sonny’s is where you take out-of-town relatives who think they want barbecue but wouldn’t appreciate the real thing. With so many authentic mom-and-pop barbecue joints across Florida, spending your money at this chain is a missed opportunity for genuine flavor.

9. Pig Floyd’s Urban Barbakoa: Fusion Confusion

When my foodie friend insisted we try Pig Floyd’s “innovative barbecue fusion,” I should have known better. The trendy Orlando spot attempts to merge traditional barbecue with international flavors, but the result is a confused mess that respects neither tradition.

Their “Oak-Smoked Brisket Banh Mi” somehow manages to ruin both Texas barbecue and Vietnamese cuisine simultaneously. The meat lacks proper smoke flavor, and the Asian-inspired sauces overwhelm rather than complement. The Instagram-friendly presentation can’t make up for the fundamental lack of barbecue technique.

The prices are particularly painful – nearly twice what you’d pay at authentic barbecue joints for half the portion size. Even the craft beer selection, which locals initially praised, has become predictable and overpriced. Florida barbecue has its own rich traditions worth celebrating, not disguising under a pile of fusion gimmicks.

10. Famous Dave’s: Corporate Barbecue Without Soul

Remember when your favorite indie band signed with a major label and lost everything that made them special? That’s Famous Dave’s in barbecue form. This national chain landed in Florida promising authentic pit barbecue but delivers something closer to a theme park version of the real thing.

The meat comes out looking suspiciously uniform, lacking the beautiful imperfections that come from true pit smoking. Their ribs have that fall-off-the-bone texture that barbecue novices love but aficionados recognize as overcooked. The sauce selection is impressive until you taste them and realize they’re all variations on the same overly sweet base.

Florida locals particularly criticize their cornbread, which bears more resemblance to cake than traditional southern cornbread. When visiting the Sunshine State, you’re never more than a short drive from authentic, family-owned barbecue – making Famous Dave’s a definite skip for those seeking genuine smoky goodness.