20 California BBQ Spots You Can’t Miss
California might be known for its healthy eating, but the Golden State also serves up some seriously mouthwatering barbecue.
From smoky brisket to fall-off-the-bone ribs, BBQ lovers can find amazing flavors up and down the coast.
These 20 BBQ joints represent the best of California’s diverse barbecue scene, with styles ranging from Texas to Korean and everything in between.
1. Moo’s Craft Barbecue – Los Angeles
Smoke rings that would make a pitmaster weep with joy define Moo’s Craft Barbecue. Their Texas-style brisket maintains the perfect balance of smoke, salt, and fat.
The husband-and-wife team behind this LA hotspot started in their backyard before graduating to a brick-and-mortar location.
Their handmade sausages and perfectly tender ribs have earned them a cult following among barbecue enthusiasts throughout Southern California.
2. Heritage Barbecue – San Juan Capistrano
Pitmaster Daniel Castillo brings Central Texas traditions to Orange County with oak-smoked meats that rival anything from the Lone Star State. The brisket develops a magnificent bark during its 12-hour smoke bath.
Lines form early at Heritage, where weekend warriors wait patiently for trays loaded with house-made sausages, pulled pork, and beef ribs.
Their commitment to quality extends to sides like jalapeño cheddar cornbread and tangy coleslaw.
3. Phil’s BBQ – San Diego
Mesquite-grilled ribs with a sweet-spicy glaze have made Phil’s a San Diego institution for over two decades. The secret sauce recipe remains closely guarded, though many have tried to replicate its addictive flavor.
I still remember my first bite of their El Toro sandwich back in 2005, sliced tri-tip piled high and dripping with that signature sauce.
The Point Loma location buzzes with energy as locals and tourists alike queue up for their barbecue fix.
4. Grand Ole BBQ Flinn Springs – El Cajon
Texas meets Tennessee at this sprawling barbecue compound where smoke signals rise from massive offset smokers.
The brisket achieves that perfect jiggle when sliced, while the pulled pork showcases Carolina-style vinegar tang. Outdoor picnic tables under string lights create an atmosphere that feels more Hill Country than Southern California.
Their weekend-only beef ribs – massive, dinosaur-sized hunks of meat – have developed a legendary status among San Diego’s barbecue cognoscenti.
5. Bludso’s BBQ – Los Angeles
Kevin Bludso brings authentic Texas-style barbecue to the heart of LA with recipes passed down from his Texan grandmother.
The brisket emerges from the smoker with a pepper-crusted bark that gives way to tender, juicy meat. What began as a tiny takeout window in Compton has evolved into a full-service restaurant that maintains its soulful roots.
Their mac and cheese – rich, creamy, and topped with crispy breadcrumbs – provides the perfect complement to the intense smokiness of the meat.
6. Maple Block Meat Co. – Culver City
Whole-animal butchery and wood-fired smoking elevate Maple Block beyond typical barbecue joints. Their brisket spends 14 hours over locally-sourced peach and oak wood, developing complex flavors that California foodies appreciate.
The restaurant’s sleek, modern design contrasts wonderfully with the primal cooking methods happening in the kitchen.
My birthday dinner there last year featured their smoked pork belly: crispy, fatty, and glazed with a subtle sweetness that still haunts my dreams.
7. Ray’s BBQ – Huntington Park
Self-taught pitmaster Rene Ramirez crafted Texas-inspired barbecue after years of backyard experimentation and pilgrimages to the Lone Star State. The brisket achieves that coveted smoke ring while maintaining moisture throughout.
Humble surroundings belie the seriousness of the barbecue at this Huntington Park gem. Handwritten menus and simple paper-lined trays focus attention where it belongs – on the expertly smoked meats and flavorful sides like charro beans and Mexican corn.
8. Smoke Queen Barbecue – Garden Grove
Korean and American barbecue traditions unite at Smoke Queen, where pitmaster Winnie Yee-Lakhani infuses classic techniques with Asian flavors. The gochujang-glazed ribs deliver a perfect balance of sweet, spicy, and smoky notes.
Starting as a pop-up before finding a permanent home, Smoke Queen represents California’s innovative approach to barbecue.
Sides like kimchi mac and cheese and smoked tofu demonstrate how cultural fusion can create exciting new barbecue possibilities without sacrificing traditional smoking techniques.
9. Domestic Barbecue – La Puente
This operation creates barbecue worth planning your schedule around. The brisket, smoked for 16 hours over California white oak, develops a spectacular bark while maintaining juicy tenderness throughout.
Watching the pitmaster slice that brisket against the grain, revealing the perfect pink smoke ring, is almost as satisfying as eating it.
Domestic embraces California’s agricultural bounty with seasonal sides featuring local produce, creating a uniquely West Coast barbecue experience.
10. Dr. Hogly Wogly’s Tyler Texas BBQ – Van Nuys
Valley institution since 1969 serves no-frills Texas-style barbecue with generous portions that keep locals coming back. The pork ribs deliver that perfect bite – not falling off the bone but pulling away cleanly.
The wood-paneled walls and red-checkered tablecloths transport you to a simpler time. Back in college, my friends and I would pool our limited funds for feast-like meals here, the smoky aroma clinging to our clothes long after we’d left – a pleasant reminder of barbecue bliss.
11. Gus’s BBQ – South Pasadena
Southern hospitality meets California freshness at this historic spot dating back to 1946. The St. Louis ribs, smoked over hickory wood and finished with a tangy-sweet glaze, strike the perfect balance between smoke and sauce.
Gus’s elegant dining room elevates the barbecue experience beyond the typical picnic table setting. Their bourbon-spiked barbecue sauce adds depth to already flavorful meats, while creative sides like jalapeño-cheddar grits showcase Southern classics with California twists.
12. 4505 Burgers & BBQ – San Francisco
Sustainable, whole-animal approach to barbecue yields spectacular results at this San Francisco meat mecca. The beef back ribs, rarely seen elsewhere, offer a generous meat-to-bone ratio with rich, beefy flavor enhanced by oak smoke.
The famous chicharrones (pork rinds) provide the perfect crunchy counterpoint to tender, slow-smoked meats.
Their commitment to responsibly-raised animals shines through in the clean, robust flavors of everything from brisket to their legendary “Best Damn Cheeseburger” made with grass-fed beef.
13. Horn Barbecue – Oakland
Matt Horn’s temple to Texas-style barbecue has transformed Oakland’s food scene with methodical smoking techniques and unwavering quality standards.
The beef ribs, black as midnight from hours of smoking, yield meat so tender it barely needs chewing. Lines form hours before opening, rain or shine. Horn’s “West Coast Barbecue” philosophy embraces California’s diverse cultural influences while maintaining deep respect for barbecue traditions.
Their banana pudding – rich, creamy, and studded with vanilla wafers – provides the perfect sweet finish.
14. Smoking Pig BBQ Company – San Jose
Motorcycle-themed barbecue joint delivers serious flavor without pretension. The baby back ribs develop a beautiful mahogany color from hours of careful smoking, with meat that pulls cleanly from the bone with each bite.
Their “Wolf Turds” – bacon-wrapped jalapeños stuffed with cream cheese and sausage – have developed cult status among regulars.
The North 4th Street location buzzes with energy as diverse crowds unite over plates piled high with smoked meats and creative sides like garlic green beans.
15. South Winchester BBQ – San Jose
Cowboys meet Silicon Valley at this tech corridor barbecue destination where traditional smoking methods produce thoroughly modern results. The pulled pork sandwich, topped with tangy coleslaw on a buttery brioche bun, exemplifies barbecue perfection.
Watching tech workers in hoodies debate barbecue techniques with old-timers in cowboy hats is part of the charm here.
My team’s post-project celebrations inevitably end up at South Winchester, where the smoked chicken wings, crispy-skinned yet juicy inside, disappear faster than you can say “algorithm.”
16. Urban Roots Brewing & Smokehouse – Sacramento
Craft beer meets craft barbecue at this Sacramento hotspot where house-brewed IPAs complement oak-smoked meats.
The pastrami beef rib, a Thursday special worth planning your week around, combines traditional smoking with pastrami spicing for an unforgettable flavor bomb.
The sprawling beer garden creates a communal atmosphere where strangers become friends over shared platters.
Their smoked mushrooms offer a meaty experience for vegetarians, showing thoughtful consideration for all dietary preferences while maintaining barbecue’s smoky soul.
17. Sauced BBQ & Spirits – Livermore
Rollicking good times accompany serious barbecue at this Livermore hotspot where multiple smokers work overtime to meet demand.
The smoked wings, coated in Alabama white sauce, a mayo-based tanginess rarely seen in California, deliver unexpected flavors that keep locals coming back. The bourbon selection rivals the meat options in both quality and quantity.
Their burnt mac and cheese combines creamy pasta with crispy edges and smoky meat, creating a side dish so substantial it could serve as a main course for less ambitious appetites.
18. Everett & Jones Barbeque – Berkeley
Black-owned barbecue institution has served the East Bay since 1973 with recipes passed down through generations. The beef links – coarsely ground, aggressively spiced, and smoke-infused – offer a distinctive taste experience unique to this beloved establishment.
The sauce, available in mild, medium, and hot versions, has achieved legendary status. During my college days at Berkeley, late-night study sessions were fueled by their sliced beef sandwiches, the spicy sauce keeping me awake better than any coffee ever could.
19. Hitching Post II – Buellton
Santa Maria-style barbecue reaches its pinnacle at this Central Coast institution made famous by the film “Sideways.” Red oak grilling, rather than low-and-slow smoking, creates distinctive flavors in their tri-tip, ribeyes, and filets.
The restaurant’s own Pinot Noir, designed specifically to complement their oak-grilled meats, exemplifies California wine country barbecue.
Traditional sides like pinquito beans and grilled garlic bread maintain Santa Maria barbecue traditions that date back to Spanish rancho days.
20. Cold Spring Tavern – Santa Barbara
Historic stagecoach stop from the 1860s serves legendary tri-tip sandwiches on weekends. The meat, grilled over red oak and sliced thin, gets a simple salt-and-pepper treatment that lets the beef’s quality shine through.
Live music and motorcycle gatherings create a uniquely Californian scene at this mountain pass tavern. During a motorcycle trip up the coast last summer, the smell of oak smoke led me here, where I found not just incredible tri-tip but a quintessential California experience among the ancient oak trees.