12 New York BBQ Spots That Could Give The South A Run For Its Ribs

New York City might be famous for pizza and bagels, but its barbecue scene is smoking hot these days. Talented pitmasters across the five boroughs are mastering the art of slow-smoked meats that could make a Texan or Carolinian do a double-take.

From authentic Texas-style brisket to creative fusion barbecue with international influences, these 12 NYC barbecue joints are challenging Southern stereotypes one smoky bite at a time.

1. Hometown Bar-B-Que (Red Hook)

Hometown Bar-B-Que (Red Hook)
© Eater NY

Pitmaster Billy Durney’s Red Hook masterpiece stands as NYC’s undisputed barbecue champion. The Texas-style brisket sports a peppery bark that would make Austin natives weep with joy.

I still remember my first bite of their mammoth beef rib – it was a religious experience that left me speechless for a good five minutes.

Beyond traditional offerings, Hometown’s Korean sticky ribs and lamb belly bánh mì showcase Durney’s brilliant culinary imagination.

2. Fette Sau (Williamsburg)

Fette Sau (Williamsburg)
© New York Magazine

German for “fat pig,” this hipster haven transforms into a meat-lover’s paradise nightly. Housed in a former auto body shop, Fette Sau serves heritage-breed meats by the pound on metal trays.

Their dry-rubbed St. Louis ribs deliver that perfect balance of chew and tenderness, while the brisket’s smoke ring tells tales of patience.

Skip the forks – this place encourages bare hands and bourbon from their impressive whiskey collection.

3. Morgan’s Brooklyn Barbecue (Prospect Heights)

Morgan's Brooklyn Barbecue (Prospect Heights)
© NYC Tourism + Conventions

Rising phoenix-like after a devastating fire, Morgan’s triumphant return proves great barbecue can’t be kept down. Their brisket arrives fork-tender with that telltale pink smoke ring Central Texas fanatics demand.

What truly distinguishes this joint is their jalapeño-cheddar sausage – a snappy-cased flavor bomb that explodes with juicy, spicy goodness.

The roadhouse atmosphere, complete with neon beer signs and country music, transports you straight to the Lone Star State.

4. Dinosaur Bar-B-Que (Harlem)

Dinosaur Bar-B-Que (Harlem)
© The Infatuation

This biker-born institution began as a mobile operation before planting roots in Syracuse, eventually conquering Harlem with its distinctive Northern-meets-Southern approach. Their St. Louis ribs, painted with a sticky-sweet glaze, pull clean from the bone without falling apart.

Back in 2010, I brought my Memphis-born uncle here, fully expecting criticism. Instead, he ordered seconds and demanded the sauce recipe! Their wings – smoked then grilled – create a textural masterpiece that puts standard buffalo offerings to shame.

5. Mighty Quinn’s Barbeque (Multiple Locations)

Mighty Quinn's Barbeque (Multiple Locations)
© Sun Sentinel

Bridging regional divides with their self-described “Texalina” style, Mighty Quinn’s emerged from humble Smorgasburg origins to citywide dominance. Their brisket undergoes a 22-hour transformation, resulting in beef so tender it practically dissolves on contact.

The burnt ends – those caramelized brisket nuggets – disappear faster than subway trains at rush hour. Despite expanding to multiple locations, quality remains remarkably consistent, with each outpost featuring the same custom-built smokers that launched their meteoric rise.

6. Hill Country Barbecue Market (Flatiron)

Hill Country Barbecue Market (Flatiron)
© The New York Times

Modeled after Kreuz Market in Lockhart, Texas, this downtown meat temple embraces Central Texas traditions with religious fervor. Paper-wrapped brisket arrives sans sauce – sacrilege to some, but proof of confidence to barbecue purists.

The beef comes in lean or fatty options (always choose fatty), with black pepper-forward bark that shatters between your teeth.

Their massive beef ribs – each weighing over a pound – require no adornment beyond salt, pepper, and post-oak smoke that permeates every fiber.

7. Pig Beach BBQ (Gowanus)

Pig Beach BBQ (Gowanus)
© Pig Beach BBQ

Nestled alongside Brooklyn’s infamous canal, this sprawling indoor-outdoor playground elevates barbecue beyond its humble roots. Championship pitmasters apply competition techniques to everything from traditional brisket to unexpected lamb shoulder.

Their baby back ribs showcase a competition-worthy bite – that perfect spot between falling off the bone and maintaining structural integrity.

The genius lies in unexpected touches: zaatar-spiced chicken, Italian-influenced sausage, and cocktails that would impress even the snobbiest Manhattan mixologist.

When summer hits, their massive outdoor patio transforms into Brooklyn’s liveliest barbecue party.

8. John Brown Smokehouse (Long Island City)

John Brown Smokehouse (Long Island City)
© Only In Your State

Kansas City barbecue gets its proper NYC representation at this Queens institution, where burnt ends reign supreme. These twice-smoked brisket cubes deliver concentrated flavor bombs – crispy, fatty, smoky perfection in bite-sized form.

Owner Josh Bowen, a Kansas City native, refuses to cut corners. Meats spend 12+ hours in custom-built smokers before meeting house-made sauces that balance sweetness, tang, and heat.

The spacious beer garden, featuring an eclectic craft selection, provides the ideal setting for serious meat consumption.

9. Bark Barbecue (DUMBO)

Bark Barbecue (DUMBO)
© bark_barbecue

Pitmaster Ruben Santana brilliantly marries Central Texas techniques with Dominican flavors at this Time Out Market standout. The oak-smoked brisket rivals any Texas offering, but it’s the pernil – slow-smoked pork shoulder – that showcases his cultural innovation.

Traditional sides get Caribbean makeovers: cornbread incorporates Dominican sweetness, while collards receive tropical spice treatments.

The limited daily production means early arrival is essential – Santana smokes exactly what he expects to sell, ensuring nothing sits past its prime.

10. Mable’s Smokehouse (Williamsburg)

Mable's Smokehouse (Williamsburg)
© Mable’s Smokehouse

Channeling Oklahoma barbecue traditions rarely represented in NYC, Mable’s delivers unpretentious, honest smoke in a honky-tonk setting. Their pork ribs showcase the perfect marriage of smoke penetration and sauce application – neither element overwhelming the other.

The brisket sandwich, piled high on soft white bread with no fancy artisanal pretensions, captures barbecue’s democratic spirit.

Owners Jeff and Meghan based recipes on Jeff’s grandmother Mable’s techniques, including the addictive vinegar slaw that cuts through rich meats perfectly.

11. Virgil’s Real BBQ (Times Square)

Virgil's Real BBQ (Times Square)
© Tripadvisor

Surviving decades in tourist-heavy Times Square while maintaining barbecue credibility deserves recognition. Virgil’s massive smokers produce Memphis-style ribs with textbook tenderness – meat clinging to bone until that perfect, gentle tug.

Their brisket burnt ends, smothered in tangy sauce, deliver concentrated flavor bombs worth braving Midtown crowds. While barbecue purists might scoff at the location, the consistently packed dining room filled with locals proves quality transcends address.

Pro tip: their barbecue chicken achieves that elusive juicy interior beneath crackling, smoke-infused skin.

12. Izzy’s Brooklyn Smokehouse (Crown Heights)

Izzy's Brooklyn Smokehouse (Crown Heights)
© Jewish News Syndicate

Proving great barbecue transcends cultural boundaries, this Kosher smokehouse delivers Texas-quality brisket without breaking Jewish dietary laws. Owner Sruli Eidelman meticulously developed techniques that achieve authentic results while maintaining strict Kosher standards.

The beef ribs – massive, dinosaur-sized bones – develop bark that crackles between your teeth before giving way to buttery meat.

During Passover, I watched an elderly rabbi close his eyes in pure joy while savoring smoked brisket that connected two seemingly disparate traditions.