13 New York Barbecue Spots Giving Southern Pitmasters Serious Competition
New York might not be the first place you think of for barbecue, but these spots are changing the game.
From smoky ribs and tender brisket to bold sauces that rival Southern traditions, they’re drawing attention from locals and visitors alike.
Each restaurant brings its own flair and technique, proving that great barbecue isn’t limited by geography.
Exploring these New York barbecue joints shows how the city can stand toe-to-toe with Southern pitmasters.
1. Hudson Smokehouse Brings Bronx Fire
Tucked away in the South Bronx, Hudson Smokehouse marries Texas-style smoking techniques with New York flair.
The brisket falls apart with just a gentle prod of your fork, while the bark crackles with perfectly seasoned spices.
Owner Kenny McPartlan spent years studying under Texas pitmasters before bringing those skills home.
The restaurant’s weekend-only beef ribs have developed a cult following among NYC barbecue enthusiasts who don’t mind crossing borough lines for a taste.
2. Au Jus Smokes Manhattan’s Competition
Manhattan might seem like an unlikely barbecue destination, but Au Jus is changing that perception bite by tender bite.
Located in Hell’s Kitchen, this hidden gem specializes in smoked meats served with their signature au jus sauce for dipping.
Pitmaster Nick Accardi combines classic smoking techniques with Italian culinary influences.
The result? Uniquely New York barbecue that doesn’t play by traditional rules. Their smoked prime rib sandwich has food critics raving and locals forming lines down 9th Avenue.
3. Royal Rib House: Brooklyn’s BBQ Royalty
Family-owned since 1970, Royal Rib House stands as Brooklyn’s barbecue institution.
This Bedford-Stuyvesant landmark serves up soul food-inspired barbecue that locals have treasured for generations.
Calvin and Garnett Shand started with a small takeout window that grew into a neighborhood cornerstone.
Their fall-off-the-bone ribs come slathered in a secret sauce that balances sweet, tangy, and spicy notes perfectly. The mac and cheese side dish might actually overshadow the main event. It’s that legendary.
4. Butcher Bar Astoria: From Butcher Shop to BBQ Heaven
Butcher Bar began as a neighborhood meat market before evolving into one of Queens’ premier barbecue destinations.
Their “meat candy”, burnt ends glazed with a sticky-sweet sauce, has become an Astoria obsession.
The restaurant maintains its butcher shop roots by sourcing only hormone-free, pasture-raised meats. Smoke them low and slow over hardwood, and magic happens.
Their “Meat Sweats” platter challenges even the heartiest appetites with a mountain of every smoked protein on the menu.
5. Townline BBQ: Hamptons Smoke Shack Surprise
Amid the upscale eateries of the Hamptons sits Townline BBQ, a rustic roadhouse in Sagaponack serving Texas-inspired barbecue to beach-goers and celebrities alike.
Their smokers run 24/7, perfuming the air with hickory and oak. Founded by the same restaurant group behind Nick & Toni’s, Townline brings unexpected culinary credentials to casual barbecue.
The pulled pork nachos have become legendary summer fare, while the brisket tacos fuse Texan and Mexican influences. Their outdoor picnic tables fill up fast during summer months.
6. Ray Brothers BBQ: Central NY’s Farm-to-Smoker Champions
Brothers Tucker and Colin Ray transformed a former country store in tiny Bouckville into a barbecue destination worth the drive.
Their commitment to locally sourced ingredients elevates classic barbecue to something uniquely upstate. The brothers smoke over local apple and cherry wood, giving their meats a distinctly New York terroir.
Their “Dinosaur Beef Rib” has become Instagram famous, a massive bone-in cut that feeds multiple people.
Farm-fresh sides like bourbon-bacon collard greens showcase the brothers’ farm-to-table philosophy.
7. Smoke Signals: Adirondack Mountain Barbecue Gem
Nestled against the Olympic backdrop of Lake Placid, Smoke Signals brings mountain flair to traditional barbecue. The restaurant’s panoramic lake views almost upstage the incredible smoked meats. Almost.
Owner Zach Allott infuses Adirondack maple into many of his recipes, creating a signature regional style. The smoked trout dip represents a perfect marriage between barbecue technique and local ingredients.
After a day of hiking or skiing, their maple-bourbon baked beans alongside smoked brisket provide the ultimate mountain recovery meal.
8. Brothers Barbecue: Hudson Valley’s Smoking Sensation
Family recipes meet competition-level techniques at Brothers Barbecue in New Windsor.
Owners Chris and Mike Stein transformed their competition barbecue hobby into a Hudson Valley institution that draws visitors from across the state.
The brothers combine Carolina vinegar tang with Kansas City sweetness for a hybrid style all their own.
Their smoked chicken wings, first smoked, then flash-fried and tossed in Alabama white sauce, have won multiple awards at regional competitions.
The restaurant’s rustic barn setting, complete with live music on weekends, creates the perfect barbecue atmosphere.
9. Food & Fire BBQ Taphouse: Southern Tier’s Craft Beer & BBQ Paradise
Johnson City’s Food & Fire brilliantly pairs house-smoked meats with an exceptional craft beer selection. Their 28-tap system showcases local New York breweries alongside their championship-level barbecue.
Pitmaster Dan Polhamus competed on the BBQ circuit before opening this Southern Tier hotspot.
The “Pig Candy Bacon”, thick-cut bacon smoked, candied, and dusted with their signature rub, pairs perfectly with hoppy IPAs.
Their brisket cheesesteak egg rolls represent the creative fusion that sets New York barbecue apart from its Southern predecessors.
10. Fat Bob’s Smokehouse: Buffalo’s BBQ Institution
Long before Buffalo became a craft food destination, Fat Bob’s Smokehouse was smoking meat the old-school way in the historic Allentown district.
Their Carolina-style pulled pork has converted many a Buffalo wing enthusiast to the church of low-and-slow.
The restaurant’s brick interior, adorned with blues memorabilia, creates a Southern roadhouse vibe in Western New York.
Their smoked wings, rubbed, smoked, then finished Buffalo-style, represent the perfect marriage between local tradition and barbecue technique. The mac and cheese, made with smoked gouda, has its own devoted fan club.
11. One-Eyed Jacks Smokehouse: Canal Town BBQ Treasure
Lockport’s historic Erie Canal district houses One-Eyed Jacks, where pitmaster Kevin Lauzonis smokes some of Western New York’s finest brisket.
The restaurant’s canal-side patio offers the perfect setting for enjoying meticulously crafted barbecue.
Their “Lock 69 Sauce”, named for the nearby canal lock, strikes the perfect balance between sweet and heat. The smoked prime rib, only available on weekends, draws visitors from as far as Canada.
True to New York innovation, their “Garbage Plate” version features smoked meats atop the Rochester-inspired classic.
12. Swingbellys BBQ: Long Island’s Coastal Smoke Spot
Just steps from the beach in Long Beach, Swingbellys brings together oceanside vibes and serious barbecue credentials. The salt air somehow makes their hickory-smoked ribs taste even better after a day in the surf.
Owner Dan Monteforte survived both Hurricane Sandy and a pandemic to keep serving his award-winning barbecue.
The “Tsunami Sandwich” piles brisket, pulled pork, and house sausage on a garlic buttered roll, a true meat lover’s dream. Their smoked fish dip nods to the coastal location while maintaining solid barbecue roots.
13. Hickory BBQ & Smokehouse: Catskill Mountain Smoke Masters
For over 35 years, the Friedman family has been smoking meats in the Catskill Mountains at Hickory BBQ in Kingston.
This log cabin restaurant channels Adirondack charm while serving barbecue that rivals anything found below the Mason-Dixon line.
Their signature move? Smoking ribs over whiskey barrel staves for a distinctly New York flavor profile.
The restaurant’s “Campfire Potatoes”, smoked, then roasted with bacon and cheese, have been on the menu since opening day for good reason.
During fall foliage season, enjoying their barbecue with mountain views becomes a quintessential New York experience.