6 North Carolina Barbecue Rivalries Locals Argue About Every Labor Day

Nothing gets North Carolinians fired up quite like barbecue.

Every Labor Day, as smoke billows from backyard pits across the state, the age-old debates about who serves the best pulled pork resurface with renewed passion.

I’ve witnessed family reunions nearly dissolve into friendly feuds over sauce preferences and cooking methods.

These six legendary rivalries represent the heart and soul of NC’s barbecue tradition – each with devoted followers willing to defend their favorite joint to the bitter (or sweet, depending on your sauce preference) end.

1. Lexington Barbecue Vs. Bar-B-Q Center: The Battle Of Barbecue Town

Holy smokes! The crosstown rivalry between these Lexington legends makes the Duke-Carolina basketball feud look tame by comparison. My uncle once refused to speak to his neighbor for a month after spotting him carrying a Bar-B-Q Center takeout bag!

Both joints smoke their pork shoulders low and slow over hickory, but locals swear they can taste subtle differences in their signature red slaw and dip. The Bar-B-Q Center scores extra points with its famous banana splits – a sweet reward after tangy pork – while Lexington Barbecue (aka The Monk) boasts that presidential seal of approval from visits by multiple commanders-in-chief.

Ask any local which is better and watch their eyes narrow as they prepare their passionate defense. Just don’t expect a straight answer – your barbecue allegiance in Lexington is practically inherited at birth.

2. Red Bridges Barbecue Lodge Vs. Alston Bridges Barbecue: The Bridges Divide

Would you believe these two Shelby institutions share more than just a last name? The founders were actually distant cousins! I’ve watched tourists get thoroughly confused trying to figure out which Bridges is which as they navigate Shelby’s barbecue scene.

Red Bridges (established 1946) pioneered the overnight cooking method that’s now standard across the region. Their bright red dining room has become an iconic setting for political rallies and family celebrations alike. Meanwhile, Alston Bridges maintains a more understated vibe but delivers equally memorable pit-cooked pork with that perfect hint of smoke.

The rivalry spawns endless debates about which spot has the more authentic Brunswick stew or creamier slaw. Locals have been known to conduct blind taste tests at family gatherings, often with hilariously inconclusive results.

3. Stamey’s Barbecue Vs. Little Richard’s Bar-N-Que: The Triad Throwdown

Greensboro’s Stamey’s and Winston-Salem’s Little Richard’s represent the pinnacle of Piedmont-style ‘cue – and boy, do their fans love to throw shade! Last summer, my cousin nearly flipped a picnic table when someone suggested Little Richard’s had the edge in hushpuppy quality.

Stamey’s claims barbecue royalty status through founder Warner Stamey, who learned from Lexington pioneers and then trained countless pitmasters who opened their own joints. Their simple menu – basically just chopped or sliced pork with minimal sides – speaks to their purist philosophy. Little Richard’s counters with more menu variety and equally impressive hickory-smoked credentials.

The geographic divide between these cities fuels the fire, with each spot serving as a cultural touchstone for their respective communities. True enthusiasts make the 30-minute drive to conduct their own taste research.

4. The Pit Vs. Prime Barbecue: Traditional Meets Modern

Talk about a generational clash! The Pit’s downtown Raleigh location has long been the go-to for introducing out-of-towners to North Carolina barbecue traditions. I once brought my California cousin there, and she still dreams about that first bite of whole-hog barbecue with crackling.

Enter Prime Barbecue in Knightdale, where pitmaster Christopher Prieto blends Texas, Kansas City, and Carolina techniques into something altogether new. The Pit celebrates old-school whole-hog cooking with upscale sides and a robust bourbon selection. Prime counters with Instagram-worthy beef ribs and brisket that have some traditionalists grudgingly admitting there might be room for innovation.

This rivalry captures the essential tension in today’s barbecue scene: honoring tradition while embracing new techniques. Holiday gatherings often feature heated debates about whether “real” North Carolina barbecue can include brisket. (Spoiler: opinions remain divided.)

5. 12 Bones Smokehouse Vs. Luella’s Bar-B-Que: Asheville’s Smoky Showdown

Former President Obama tipped the scales in this rivalry when he visited 12 Bones multiple times during his vacations! The Asheville barbecue scene perfectly reflects the city’s creative spirit, with both joints offering twists on Carolina classics that purists might consider sacrilege.

12 Bones broke the mold with their blueberry-chipotle ribs and punky industrial vibe. Their “Smoke it while you can” motto refers to their unusual business hours – they’re famously closed evenings and weekends. Luella’s counters with more traditional hours and equally innovative flavors, plus vegetarian options that acknowledge Asheville’s diverse dining preferences.

Mountain folk take this rivalry seriously despite both restaurants being relatively young compared to eastern establishments. At a recent family gathering in Asheville, my brother-in-law actually brought barbecue from both places and made everyone vote blind. The heated discussion afterward lasted longer than the meal itself!

6. Skylight Inn BBQ Vs. Parker’s Barbecue: Eastern Style Supremacy

Crowned heads have nothing on the Skylight Inn, which proudly calls itself “The Capital of Barbecue” complete with a replica capitol dome atop their Ayden location! My first visit there as a kid, watching them chop whole hogs with cleavers on wooden blocks, is etched in my memory alongside Christmas mornings.

These eastern North Carolina legends represent whole-hog cooking with vinegar-pepper sauce in its purest form. Skylight earned a James Beard America’s Classic award for their unwavering dedication to tradition. Parker’s in Wilson counters with family-style service and legendary fried chicken that accompanies their equally impressive chopped pork.

The rivalry extends to their cornbread too – Skylight’s dense, almost cake-like version versus Parker’s more traditional approach. During hurricane evacuations, eastern North Carolinians have been known to debate which restaurant’s barbecue they’d choose as their last meal while driving inland. Now that’s dedication!