10 Classic North Carolina Barbecue Spots That Locals Say Still Do It Right
North Carolina barbecue isn’t just a meal, it’s a deep-rooted tradition, a point of pride, and truly a way of life. As a born-and-raised Tar Heel, I’ve spent countless weekends chasing the smoky aroma of slow-cooked pork across the state, always in search of that perfect plate of tender, flavorful pulled pork.
The age-old rivalry between Eastern North Carolina’s tangy vinegar-based sauce and the Western region’s slightly sweeter, tomato-tinged “dip” is a passionate debate that can split families and towns alike.
But no matter your allegiance, one thing’s for sure: these legendary barbecue joints honor time-tested techniques that keep our heritage alive.
1. Lexington Barbecue: Lexington
Holy smokes! The first time I walked into this joint (affectionately nicknamed ‘The Monk’ after founder Wayne Monk), the hickory-scented air nearly brought tears to my eyes. Founded in 1962, this place practically wrote the rulebook for Western-style NC barbecue.
Their pork shoulders smoke over smoldering hickory for hours until they reach fall-apart perfection. The signature red-tinged dip, a tangy vinegar sauce with a touch of ketchup, complements rather than overwhelms the meat’s natural flavor.
Locals swear by the coarse chopped plate with red slaw (cabbage dressed in that same heavenly dip) and crispy hush puppies. Get there early on weekends or prepare to wait with other pilgrims on this barbecue journey!
2. Skylight Inn BBQ: Ayden
Crowned with a silver dome that shines like a beacon for hungry travelers, Skylight Inn has been my go-to Eastern-style sanctuary since my college road trips. The Jones family has wood-cooked whole hogs here since 1947, earning them the nickname ‘The Capital of Barbecue.’
What strikes me most is their unwavering simplicity. The menu offers just three items: chopped whole hog BBQ, cornbread, and coleslaw. That’s confidence, folks!
The pork arrives with crackling skin bits mixed in, dressed with that peppery vinegar sauce that defines Eastern NC barbecue. Their cornbread is dense and rich with pork drippings, a perfect vehicle for sopping up extra sauce and making taste buds dance!
3. Allen & Son Barbecue: Chapel Hill
Tucked away on a country road, Allen & Son was where I celebrated landing my first real job. The late Keith Allen was a one-man show, chopping his own hickory, tending the pits from dawn, and serving up some of the most character-filled barbecue I’ve ever tasted.
What made this place special was how it bridged the East-West divide. The meat was shoulder (Western-style) but the sauce was vinegar-based (Eastern tradition). Talk about barbecue diplomacy!
Though ownership has changed hands, the new stewards maintain those labor-intensive methods. Their hand-chopped pork still carries that perfect smoke ring, and those scratch-made sides, especially the Brunswick stew, continue to warm hearts across the Piedmont region.
4. The Pit: Raleigh
Stepping into The Pit feels like barbecue got dressed up for a night on the town, without forgetting its roots! My cousin’s wedding rehearsal dinner here convinced even my BBQ-snob uncle that upscale surroundings don’t mean compromised flavor.
Unlike many traditional joints, The Pit offers whole-hog cooking right in downtown Raleigh. Their pitmasters honor Eastern NC tradition by smoking entire pigs over oakwood, then pulling the meat for maximum tenderness.
What keeps me coming back is their perfect balance of innovation and tradition. They’ll serve you authentic chopped BBQ on a paper plate if you want, but their chef-driven sides and impressive drinks selection (oops, I mean sweet tea options!) make this place perfect when introducing out-of-state friends to our proud pork heritage.
5. B’s Barbecue – Greenville
Blink and you might miss B’s, a tiny cinderblock building with no phone, no website, and absolutely no compromises. Last summer, I arrived at 10:30am and barely snagged the last table before the line wrapped around the building.
The McLawhorn family has run this Eastern NC institution since 1978, cooking whole hogs over oak and hickory in open pits. They open at 9am and close when the day’s meat runs out, usually by early afternoon.
Their chicken is legendary too (blasphemous to mention at a barbecue joint, I know!). But the true star remains their chopped whole hog dressed with that perfect pepper-vinegar sauce. The cornsticks, cornbread shaped like little ears of corn, are worth fighting my cousins for during family outings.
6. Stamey’s Barbecue: Greensboro
Warner Stamey learned his craft from Lexington barbecue pioneers, then brought those secrets to Greensboro in 1930. My grandpa swears Stamey taught half the pitmasters in the Piedmont region, making him something of a barbecue Johnny Appleseed.
The Stamey family still tends brick pits where pork shoulders smoke over hickory coals for 8-10 hours. That patience creates a perfect pink smoke ring that makes barbecue enthusiasts weak at the knees.
Their Lexington-style dip has just enough sweetness to complement the hickory smoke without masking it. During my college years, I’d splurge on their Brunswick stew when homesickness hit, something about those tender potatoes, corn and pulled pork in tomato broth felt like a warm hug from home.
7. Grady’s BBQ: Dudley
Talk about a hidden gem! Nestled in tiny Dudley, Grady’s has been my secret weapon for impressing out-of-town friends since my cousin’s wedding brought me here years ago. Steve and Gerri Grady opened this temple to whole-hog cooking in 1986 and still run the show today.
The magic happens overnight as whole pigs slowly transform over oak and hickory coals. By morning, that meat is chopped by hand, dressed with their peppery vinegar sauce, and ready to change your life.
Everything here is scratch-made daily, from the collards cooked with fatback to the sweet potato pie that’ll make you want to hug somebody. The building might be unassuming, but those hand-painted signs announcing “We’re cooking today!” are the most beautiful words in the English language.
8. Little Richard’s BBQ: Winston-Salem
Whenever I’m passing through Winston-Salem, my car practically steers itself to Little Richard’s. Since 1991, they’ve been proving that newer establishments can still honor old traditions with proper respect and technique.
Their pork shoulders spend quality time over hickory coals in traditional brick pits, no electric shortcuts here! The result is that perfect balance of smoke, tenderness, and flavor that makes Lexington-style barbecue famous.
What separates Little Richard’s from the pack is their consistency. Whether I visit on a Tuesday morning or Saturday night, that chopped barbecue sandwich with red slaw hits exactly the same notes. Their hush puppies emerge from the fryer with that golden-brown exterior giving way to a steamy, sweet interior that complements the tangy pork perfectly.
9. Red Bridges Barbecue Lodge: Shelby
My first childhood barbecue memory? Dad driving two hours just to eat at Red Bridges. Since 1946, the Bridges family has maintained a barbecue tradition so sacred that locals track their life events by it: “That happened the summer Red Bridges catered my wedding.”
The pit building behind the restaurant houses massive brick cookers where hickory smoke works its magic on pork shoulders for 10 hours. Current pitmaster Chase Webb still uses the same methods Red Bridges himself established.
Their Western-style sauce strikes that perfect balance between tangy vinegar and sweet tomato. The red slaw (made with that same sauce instead of mayonnaise) provides the perfect cool crunch against the warm, smoky meat. And those hush puppies? Golden orbs of cornmeal perfection that haunt my dreams.
10. Smokey Joe’s Barbecue: Lexington
Every October during the Lexington Barbecue Festival, I make a point to skip the crowded festival grounds and sneak over to Smokey Joe’s instead. While tourists flock elsewhere, locals know this under-the-radar spot serves some of the finest Lexington-style ‘cue in town.
The Jones family has run this operation since 1972, cooking pork shoulders over hickory coals in traditional fashion. Their meat emerges with that perfect balance of bark (the flavorful outer crust) and tender interior that makes barbecue fanatics swoon.
What really distinguishes Smokey Joe’s is their exceptional dip, that Western NC sauce with the perfect vinegar tang and subtle tomato sweetness. Their hush puppies arrive piping hot with a crispy exterior giving way to a fluffy, slightly sweet interior. Heaven on a plate, y’all!