13 Colorado BBQ Places Locals Swear Are Worth Every Minute In Line

Waiting for smoked meat has its own rhythm. The air thickens with wood smoke, time slows, and that first bite always feels like a reward. Across Colorado, from Denver’s lively RiNo district to the mountain calm of Idaho Springs and the open streets of Longmont, barbecue has earned a place in local history.

Brisket yields to the knife, ribs shine with glaze, and the smell alone can pull a line of hungry people out the door. I traveled from Westminster to Colorado Springs, drawn by the quiet patience behind every pit.

These thirteen barbecue spots capture that spirit, proving that care, time, and a steady fire still shape the best meals.

1. GQue Barbeque (Westminster)

The first thing that hits you here isn’t the sign, it’s the scent. Hickory smoke drifts across the parking lot, curling into your clothes before you even order.

Inside, GQue calls itself “Colorado’s championship barbecue,” and honestly, the title feels earned. The brisket glistens, ribs carry a peppery crust, and pulled pork practically sighs apart under the fork.

I showed up mid-afternoon and still found a small line. Nobody complained. You can’t rush food this patient, and GQue knows that.

2. Smōk Barbecue (Denver – RiNo)

Tucked in RiNo’s artsy grid, Smōk hums with rhythm, half smokehouse, half design experiment. The air smells of oak and ambition.

Chef Bill Espiricueta’s touch shows in the menu: slow-smoked brisket with caramelized bark, house sausages that snap perfectly, and sides that feel too thoughtful to be “sides.”

Go early on a weekday if you can. Once the lunch crowd hits, the line snakes toward the door, and you’ll want time to savor rather than wait.

3. Pit Fiend Barbecue (Denver – RiNo)

Step inside and the room breathes wood smoke and metal, fire glows behind glass, murals flicker under the haze. It’s pure RiNo energy, creative and raw.

Pit Fiend works with all-natural woods and long smokes, crafting brisket with chewy bark, juicy ribs, and sausage that carries a clean, deep spice.

I took my first bite and just laughed. It’s that good. The kind of meal that makes you grateful you waited, even if your hair now smells like smoke.

4. Wayne’s Smoke Shack (Superior)

At noon the parking lot smells like Texas and the line already stretches out the door, a clear sign you’re in the right place.

Wayne’s runs its pits the old-fashioned way, with wood smoke curling through ribs, brisket, and sausage until the meat nearly falls apart. There’s no pretension here: just trays, picnic tables, and a staff that knows your name after two visits.

I ordered ribs and felt time stop for a minute. This place isn’t fancy; it’s faithful, and that’s why people stay loyal.

5. Georgia Boys BBQ — The Shack (Longmont)

The Shack started as a tiny dream from two Georgia transplants who missed the food they grew up with. That longing still seasons everything they make.

You’ll find thick-sliced brisket, saucy pulled pork, and ribs that whisper of hickory and nostalgia. The recipe hasn’t strayed much since the early days, and that’s part of its charm.

Pro tip: come hungry and early. When the smoker’s emptied for the day, that’s it. The Shack sells out often, and for good reason.

6. Post Oak Barbecue (Denver – Tennyson St)

There’s something hypnotic about the low sizzle of oak wood catching flame, the sound tells you exactly where you are.

Inside Post Oak, the vibe leans modern but the soul stays Southern. Brisket and turkey dominate the menu, with classic Texas-style sides lining the trays.

I grabbed a seat near the window and watched the pit crew work. There’s rhythm in their timing, calm in their focus. If you’re after brisket that tells its own story, this is the stop.

7. Smokin’ Yards BBQ (Idaho Springs)

You’ll spot the smoker first, perched by the creek, releasing a curl of sweet, steady smoke that perfumes the whole street.

The menu runs deep: Carolina-style pulled pork, tender brisket, and burnt ends that vanish before you can plan a second bite. Everything comes with homemade sauces, each tuned to a different shade of heat and sweetness.

Order inside, then grab a seat on the patio overlooking Clear Creek. Eating barbecue beside running water just feels right here.

8. Serious Texas Bar-B-Q (Durango)

There’s a hint of mischief in the name, but once you bite into their brisket, the “serious” part makes sense.

Founded by a couple of Texas natives who missed home, this spot has been smoking meats since 2000, long enough to turn Durango into its own little barbecue outpost.

Tip for newcomers: get the “Texas Taco.” It’s brisket wrapped in a tortilla, dripping sauce and pride. Messy, smoky, and addictive, it’s worth every napkin in the place.

9. Piggin’ Out Smokehouse (Lakewood)

The red barn façade might fool you, it looks like a roadside curiosity until you smell what’s inside.

The vibe is pure Colorado casual: friendly crew, classic rock on the radio, and plates stacked high with ribs, brisket, and pulled pork sandwiches. Their sauce leans tangy-sweet, just sticky enough to linger on your fingers.

I stopped here on a whim and ended up staying an hour. The ribs had that perfect chew, and the staff treated every customer like a regular.

10. Jabo’s Bar-Be-Q (Greenwood Village)

The first thing you notice isn’t the smoke, it’s the sauce bar. Jabo’s makes more than a dozen, all crafted in-house and arranged like a painter’s palette.

The brisket carries a perfect smoke ring, while the pulled pork soaks up whichever sauce you dare choose, from peach to hot chipotle. Jabo himself still oversees the kitchen, keeping the old Texas methods alive with quiet precision.

Come early for lunch. Once the dinner rush hits, the sauces and the seats start to disappear fast.

11. Nordy’s BBQ & Grill (Loveland)

Nordy’s feels like the kind of place built for gatherings, polished wood booths, friendly chatter, and a hint of spice in the air.

They serve every Southern staple, but the ribs steal the show: tender, slow-cooked, and glossed in a sweet glaze that caramelizes just enough under the broiler. The family behind it opened the restaurant in 2008, turning a passion for backyard smoking into a local empire.

My tip? Try the two-meat combo. It’s the perfect way to test their full smoky range without overdoing it.

12. Rudy’s “Country Store” and Bar-B-Q (Colorado Springs)

Part gas station, part smokehouse, Rudy’s walks the line between convenience and craft. The fluorescent lights outside don’t hint at the warmth inside.

Order at the counter, grab your paper tray, and you’ll find brisket with an authentic Central Texas flavor, smoked low and slow over oak. The creamed corn alone deserves its own fan club.

I didn’t expect much from a place attached to a fuel pump, but Rudy’s proved that barbecue needs only two things: patience and wood. They’ve got both.

13. Front Range Barbeque (Colorado Springs)

Step through the door and the sound of live blues spills out, mixing with the scent of hickory smoke. The place hums with energy, part roadhouse, part neighborhood refuge.

Plates arrive piled high with pulled pork, smoked chicken, and brisket that practically melts before you can take a second look. Their sauces cover the map, from tangy mustard to deep molasses.

What I love most is the porch: locals swapping stories, kids running by, the mountains glowing in the distance. It’s barbecue with a heartbeat.