10 Arkansas BBQ Platters Built For Sharing (But No One Does)
Arkansas might not always get the same spotlight as Texas or Tennessee when it comes to barbecue, but ask anyone who’s eaten their way across the Natural State and they’ll tell you—it’s some of the best in the country.
Here, pitmasters slow-smoke meats the old-fashioned way, stacking platters so massive they look built for a family reunion.
But once those ribs hit the table and the brisket starts falling apart at the touch of a fork, sharing suddenly feels optional.
These ten Arkansas BBQ spots prove that when it comes to smoky feasts, the only thing bigger than the portions is the flavor.
1. Wright’s Barbecue’s ‘Whole Hog Heaven’
Last summer in Johnson, I nearly dislocated my jaw trying to conquer Wright’s infamous platter solo. The staff actually laughed when I said, “Just one fork, please.”
This mountain of meat features perfectly smoked pulled pork shoulder, ribs with bark so crispy it crackles when you cut it, and brisket slices with that signature red smoke ring that BBQ aficionados dream about. The platter comes with four sides – their creamy mac and cheese steals the spotlight every time.
Wright’s started as a food truck before becoming Arkansas BBQ royalty. Their secret? Apple and hickory wood smoking techniques that owner Jordan Wright perfected through years of competition barbecuing. The wait can stretch to an hour during peak times, but trust me, you’ll contemplate camping overnight once you’ve tasted it.
2. Whole Hog Café’s ‘The Boss Hog Challenge’
My brother-in-law once attempted this monstrosity after boasting he hadn’t eaten all day. Twenty minutes in, sweat beading on his forehead, he waved the white napkin of surrender.
The Boss Hog doesn’t mess around – it’s a literal wooden trough loaded with their championship ribs, pulled pork, beef brisket, and smoked chicken. Six – yes, SIX – sides accompany this meat festival, including their famous twice-baked potato salad that I’ve unsuccessfully tried to replicate dozens of times.
Whole Hog’s collection of six signature sauces ranges from sweet to volcano-hot. Their trophy wall displays dozens of barbecue championship awards. The platter technically feeds 4-6 people, but I’ve watched solo diners with a gleam of determination order it, much to the waitstaff’s amusement.
3. McClard’s Bar-B-Q’s ‘Rib And Spread Extravaganza’
“You’ll need reinforcements,” warned my server at McClard’s when I pointed to this beast on the menu. I ignored her. Rookie mistake.
This Hot Springs institution has been smoking meat since 1928, and their flagship platter showcases nearly a century of expertise. Two full racks of ribs form the centerpiece, surrounded by chopped beef, hot links, and their tamales that President Clinton reportedly had shipped to the White House regularly.
The spread comes with McClard’s famous hot sauce – a recipe so secret that family legend claims it was accepted as payment for a $10 gambling debt. Their coleslaw provides the perfect cool counterpoint to the spicy meats. What makes this platter special isn’t just quantity but quality – each meat component could stand alone as a signature dish.
4. Stubby’s BBQ ‘Smokehouse Sampler’
Grandpa always said, “You can judge a BBQ joint by its sauce,” and Stubby’s proves his point with their legendary concoction that transforms already magnificent meat into something borderline spiritual.
The Smokehouse Sampler at this Hot Springs landmark features fall-off-the-bone ribs, hand-pulled pork, and sliced beef brisket arranged like a carnivore’s dream painting. Their smoked sausage links, made from a recipe unchanged since 1952, deliver a perfect snap when you bite into them. Each platter comes with their famous “hot” barbecue beans that pack a surprising punch.
Stubby’s survived a devastating fire in the 1990s, reopening stronger than ever. The restaurant’s walls showcase photos of celebrity visitors spanning seven decades. Even their pickles are special – house-brined with a hint of garlic that complements the smoky meats perfectly.
5. Dixie Pig’s ‘Blytheville Behemoth’
The first time I tackled Dixie Pig’s mammoth platter, my eyes definitely outmatched my stomach. Three bites in, I knew I’d need a to-go box – possibly several.
Operating since 1923, this Blytheville institution serves a platter that feels like a time machine to old-school Southern barbecue. Their pulled pork shoulder, smoked for 14 hours, forms the foundation. Surrounding it are hand-cut ribs, smoked chicken, and their unique barbecue sandwich topped with homemade slaw – a regional specialty that’s caused more than one friendly argument about whether coleslaw belongs on a sandwich.
The Dixie Pig’s thin, vinegar-based sauce differs from typical thick Arkansas varieties. A local legend claims Elvis Presley once drove 50 miles out of his way just to grab their barbecue. Their cornbread hoecakes – crispy outside, tender inside – are the perfect tool for sopping up every last drop of sauce.
6. Jones Bar-B-Q Diner’s ‘Heritage Feast’
“There’s barbecue, and then there’s Jones,” my uncle always said. This James Beard Award-winning Marianna landmark operates from a tiny building that’s easy to miss unless you spot the line of people usually stretching around the block.
The Heritage Feast isn’t officially on the menu – you just ask for “the big one” and they know. What arrives is a simple tray loaded with their signature pulled pork, cooked using methods unchanged since 1910. The meat comes wrapped in butcher paper with white bread on the side and their vinegar sauce that strikes a perfect balance between tang and sweetness.
Jones Bar-B-Q is possibly the oldest Black-owned restaurant in the South, run by the same family for generations. They open early and close when the meat runs out – usually by early afternoon. Their cooking method involves smoking whole pork shoulders overnight in a pit that’s been continuously used for decades.
7. Craig’s Bar-B-Q’s ‘Delta Deluxe’
My road trips across Arkansas always include a detour to De Valls Bluff for Craig’s legendary platter. The nondescript white building hides flavor bombs that have been perfected since 1947.
The Delta Deluxe features slow-smoked ribs with a distinctive pink hue from their signature rub, alongside chopped pork shoulder that melts like butter. Their smoked chicken quarters have skin so crispy you’ll want to fight your dining companions for the last piece. The platter comes with a unique mustard-vinegar sauce that divides first-timers but creates lifetime devotees after one taste.
Craig’s barbecue technique involves smoking over pecan wood harvested from local Delta forests. They’re famous for selling out early, especially on Saturdays. The restaurant’s walls are covered with handwritten notes from celebrities and politicians who’ve made the pilgrimage to this barbecue mecca tucked away in a town of fewer than 600 people.
8. Sims Bar-B-Que’s ‘Family Reunion Special’
“Bring your appetite and maybe a friend or three,” chuckled the cashier when I ordered this behemoth solo during my first visit to Sims in Little Rock. My eyes widened when it took two servers to carry it to my table.
Serving Little Rock since 1937, Sims’ massive platter features their famous spareribs – charred perfectly on the outside while remaining juicy inside. Their spicy hot links snap when you bite them, releasing juices that will have you reaching for extra napkins. The chopped beef and pork come piled high, drizzled with their tomato-based sauce that has just enough heat to make you notice without overwhelming.
Sims cooks in open brick pits visible from the dining area, adding to the authentic experience. Their potato salad recipe reportedly hasn’t changed in over 80 years. The restaurant’s walls are covered with photos spanning generations of satisfied customers, many showing multiple platters being shared by grinning families.
9. Capitol Smokehouse & Grill’s ‘Legislative Lunch’
Politicians from the nearby state capitol building flock to this Little Rock gem, often ordering the massive platter that could feed their entire staff. I watched a state senator attempt it solo once – his tie tucked into his shirt, determination in his eyes.
The Legislative Lunch earns its name with enough food to fuel a filibuster: beef brisket sliced pencil-thin, pulled pork with perfect bark-to-meat ratio, smoked turkey that defies the usual dryness, and their famous “burnt ends” – the crispy, flavorful tips of the brisket that barbecue enthusiasts treasure. Their homemade pickles and jalapeños provide acidic contrast to cut through the richness.
Capitol Smokehouse smokes their meats over a blend of hickory and oak. Their sauce comes in three varieties – mild, hot, and “legislative strength” (approach with caution). During legislative sessions, it’s not uncommon to spot political adversaries sharing tables, temporarily united by their love for this legendary barbecue.
10. Kibb’s Bar-B-Que’s ‘Stuttgart Stockpile’
During duck hunting season, I’ve watched camouflage-clad hunters pile into Kibb’s and order this monster platter before heading to the fields. Their excuse? “Need fuel for the cold morning ahead.” Sure, guys.
This Stuttgart staple serves a platter that reflects the town’s hunting heritage – hearty, no-nonsense, and abundant. Their specialty is pit-smoked ribs with a dry rub that forms a perfect crust, complemented by pulled pork shoulder that’s smoked for a full 16 hours. The house-made smoked sausage contains just enough spice to wake up your taste buds without overwhelming them.
Kibb’s uses rice hulls in their smoking process – a nod to Stuttgart’s position as the rice capital of Arkansas. Their sauce is molasses-based with a hint of coffee that adds unexpected depth. The restaurant’s decor features duck hunting memorabilia and photos of record catches from nearby lakes, creating an atmosphere as authentically Arkansan as the food itself.