6 BBQ Joints That Miss The Mark And 6 Must-Visit Spots In Every State

BBQ is serious business in America. I’ve spent the last decade road-tripping across the country with sauce-stained fingers and a notepad, hunting for the perfect smoke ring.

Not all BBQ joints are created equal though. Some places leave you wondering if they’ve ever seen a real smoker, while others create meat masterpieces that haunt your dreams.

Here’s my honest take on which chains to skip and which legendary spots deserve a special journey.

1. Dickey’s Barbecue Pit: Fast Food Masquerading As BBQ

Dickey's Barbecue Pit: Fast Food Masquerading As BBQ
© Thrillist

Last summer, I stopped at Dickey’s during a cross-country drive, desperate for a BBQ fix. Big mistake! The meat tasted like it had been sitting under a heat lamp since breakfast, with a suspiciously uniform smoke ring that screamed “liquid smoke.”

Their brisket had the texture of pot roast rather than properly rendered, slow-smoked beef. And don’t get me started on their sauce – bottled ketchup with some brown sugar would taste more authentic.

With over 500 locations, Dickey’s prioritizes consistency and speed over traditional BBQ techniques. While convenient for a quick bite, true BBQ enthusiasts will notice the shortcuts. The yellow plastic trays might look the part, but the meat tells the real story.

2. Famous Dave’s: All Show, Little Substance

Famous Dave's: All Show, Little Substance
© Modern Restaurant Management

My buddy swore Famous Dave’s would change my BBQ worldview. Spoiler alert: it didn’t. Walking in, I was immediately distracted by the over-the-top decor – fishing nets, wooden bears, and enough rustic signage to fill a country store.

The ribs arrived looking picture-perfect but tasted like they’d been parboiled before hitting any smoke. That fall-off-the-bone texture isn’t actually what competition judges look for – it’s a sign of overcooked meat!

Their sauce selection impresses with variety, but seems designed to mask rather than complement the meat. Famous Dave’s feels like BBQ designed by a marketing team rather than a pitmaster. When a restaurant puts more effort into its theme than its smoke technique, that’s a red flag.

3. Tony Roma’s: The Microwave Special

Tony Roma's: The Microwave Special
© Discovering Earth through Photography

Remember when Tony Roma’s was actually famous for ribs? My grandpa still talks about how good they were in the 80s. Today’s version is a sad ghost of its former glory.

During my last visit, I watched in horror as my server popped my pre-sauced ribs into what looked suspiciously like a microwave before bringing them to the table. The meat had that steamed quality that no amount of liquid smoke could disguise.

Tony Roma’s seems to be coasting on a reputation built decades ago. Their onion loaf remains delicious (hard to mess up fried onions), but the BBQ itself tastes mass-produced and reheated. The chain has dwindled from hundreds of locations to just a few dozen – the market has spoken.

4. Sonny’s BBQ: Southern Chain With Northern Methods

Sonny's BBQ: Southern Chain With Northern Methods
© The Advocate

My Florida relatives rave about Sonny’s, which honestly puzzles me. During our family reunion last year, I was dragged there against my better judgment. Their pulled pork had barely a whisper of smoke flavor – it might as well have been slow-cooker pork with sauce dumped on top.

The meat portions are generous, I’ll give them that. But quantity can’t make up for the lack of proper bark formation or smoke penetration. Their sides taste institutional – the mac and cheese could have come from any cafeteria.

Sonny’s feels like BBQ for people who don’t really know BBQ. It’s not offensive, just underwhelming. When a restaurant serves sweet tea that good but meat that mediocre, their priorities seem misaligned. Stick to the Brunswick stew if you find yourself at Sonny’s – it’s their one redeeming dish.

5. Bill Miller Bar-B-Q: Texas Chain That Texans Avoid

Bill Miller Bar-B-Q: Texas Chain That Texans Avoid
© San Antonio Express-News

In San Antonio last spring, I committed the cardinal sin of choosing Bill Miller over the local joints. My Texan friend hasn’t let me forget it. Their brisket was so dry it practically turned to dust in my mouth – sacrilege in beef-loving Texas!

Bill Miller operates more like a fast-food joint than a true BBQ establishment. The meat lacks the distinctive pink smoke ring that signals proper low-and-slow cooking. Instead, it tastes rushed and mass-produced, with sauce doing heavy lifting to add flavor.

The sweet tea and fried chicken are actually decent, which explains how they’ve survived in a state with serious BBQ standards. But when a BBQ place is better known for its breakfast tacos than its smoked meats, something’s definitely amiss. Real Texas BBQ enthusiasts steer clear of Bill Miller.

6. Logan’s Roadhouse: Identity Crisis On A Plate

Logan's Roadhouse: Identity Crisis On A Plate
© Restaurant News

Logan’s Roadhouse isn’t sure if it’s a steakhouse, a BBQ joint, or a sports bar – and that confusion shows in their ribs. I stopped in during a business trip when options were limited, hoping their smokehouse menu might surprise me.

The ribs arrived suspiciously fast, drenched in sticky-sweet sauce that couldn’t hide their lack of proper smoking. The meat had clearly been par-cooked, then finished on a grill for those perfect grill marks that fool casual diners. Real BBQ takes hours, not minutes.

Logan’s excels at creating a rowdy atmosphere with peanut shells on the floor and big-screen TVs everywhere. But atmosphere can’t make up for cutting corners in the kitchen. When a restaurant tries to be everything to everyone, something has to give – and at Logan’s, it’s authentic BBQ technique.

7. Franklin Barbecue: The Pilgrimage Worth Making

Franklin Barbecue: The Pilgrimage Worth Making
© FOGO Charcoal

I woke at 5 AM to stand in line at Franklin, questioning my life choices until that first bite of brisket changed everything. Aaron Franklin has achieved mythical status in BBQ circles for good reason – his brisket brings grown men to tears.

The bark on Franklin’s brisket forms a perfect peppery crust that gives way to buttery-soft meat beneath. Each slice sports the vivid pink smoke ring that signals masterful fire management. No sauce needed here – just pure post oak smoke and expertly trimmed USDA Prime beef.

Yes, waiting 3-5 hours seems insane. Bring a folding chair, make friends with fellow enthusiasts, and consider it part of the experience. Franklin proves that with enough attention to detail and respect for tradition, BBQ transcends food to become art. This Austin institution closes when they sell out – usually by early afternoon.

8. Joe’s Kansas City: Gas Station Turned BBQ Legend

Joe's Kansas City: Gas Station Turned BBQ Legend
© Joe’s Kansas City BBQ

My first visit to Joe’s, I almost drove past it – who expects world-class BBQ inside a working gas station? The smell hit me before I even opened the door, a heavenly combination of smoke and spice that made my stomach growl embarrassingly loud.

Their burnt ends should be illegal. These cubes of brisket point are smoked, then smoked again until they develop a candy-like exterior while remaining juicy inside. The Z-Man sandwich – brisket, provolone, and onion rings on a kaiser roll – has ruined all other sandwiches for me.

Anthony Bourdain called Joe’s one of “13 Places to Eat Before You Die,” and he wasn’t exaggerating. The original gas station location in Kansas City, KS (originally Oklahoma Joe’s) maintains its humble charm despite international acclaim. Go on a weekday to avoid the worst lines.

9. Dreamland BBQ: Alabama’s Rib Heaven

Dreamland BBQ: Alabama's Rib Heaven
© USA Today

“Ain’t nothing like ’em nowhere!” Dreamland’s famous slogan rang in my ears as I approached the original Tuscaloosa shack. Founded by John “Big Daddy” Bishop in 1958, this place exudes authenticity from the weathered walls to the no-nonsense menu.

The ribs arrive with minimal fanfare – just a stack of smoky pork slathered in their vinegar-based sauce and served with white bread for sopping. No plates, no frills. The meat doesn’t fall off the bone (a common misconception about good ribs) but comes away with a gentle tug, revealing the perfect texture.

While Dreamland has expanded to multiple locations, the original Tuscaloosa spot maintains its rustic charm and cooking methods. The walls are covered with Alabama football memorabilia and decades of business cards from visitors. Come hungry and don’t ask for a fork – these ribs are meant to be eaten with your hands.

10. The Salt Lick: Texas BBQ In Its Natural Habitat

The Salt Lick: Texas BBQ In Its Natural Habitat
© Texas Monthly

Driving up to The Salt Lick at dusk, with string lights illuminating the oak trees and smoke wafting through the air, I felt like I’d discovered BBQ paradise. This sprawling BYOB compound in Driftwood, Texas, centers around a massive open pit where meats cook over live fire.

Their signature is the circular pit where briskets, ribs, and sausages are arranged around the edge. The fat drips onto the coals, creating flavorful smoke that cycles back into the meat. Their mustard-based sauce is unusual for Texas but perfectly complements their slightly sweet rub.

The family-style dinner lets you try everything – an essential approach for first-timers. Cash only and BYOB policies maintain the old-school vibe. While BBQ purists might argue over technique details, The Salt Lick’s atmosphere and dedication to cooking over live fire create an unforgettable Texas experience.

11. Pappy’s Smokehouse: St. Louis’ Memphis-Style Masterpiece

Pappy's Smokehouse: St. Louis' Memphis-Style Masterpiece
© St. Louis Magazine

I arrived at Pappy’s fifteen minutes before opening and still found myself twenty people deep in line. Skeptical at first, I became a believer when the scent of apple and cherry wood smoke hit my nostrils as the doors opened.

Pappy’s specializes in Memphis-style ribs – dry-rubbed and smoked over fruit woods. The resulting ribs have a complex sweetness that doesn’t rely on sauce (though their house sauce is excellent). The bark forms a beautiful mahogany crust packed with spices that complement rather than overpower the pork.

Owner Mike Emerson is often on-site, greeting customers and ensuring quality remains high despite serving over 2,000 pounds of meat daily. Pappy’s closes when they sell out, usually mid-afternoon, so go early. Their burnt ends are available only on Tuesdays and Thursdays – plan accordingly if you want to try this specialty.

12. Skylight Inn: North Carolina’s Whole Hog Temple

Skylight Inn: North Carolina's Whole Hog Temple
© Barbecue Bros

The dome-topped building with an American flag caught my eye as I approached Skylight Inn in Ayden, NC. The Jones family has been cooking whole hogs the same way since 1947, and the rhythmic chopping sound of their cleavers serves as the restaurant’s heartbeat.

Whole hog BBQ means exactly that – the entire pig cooked over wood coals, then chopped together so each serving contains a perfect mixture of tender ham, shoulder, ribs and the crispy skin they call “cracklins.” The vinegar-pepper sauce cuts through the richness perfectly.

Your BBQ comes served on a paper tray with cornbread and slaw – no substitutions, no frills. The simple menu (basically just chopped BBQ) reflects their focus on doing one thing perfectly rather than many things adequately. The James Beard Foundation named Skylight an “American Classic” in 2003, acknowledging what locals have known for generations.