7 North Carolina BBQ Joints That Don’t Live Up To The Hype & 7 That Are Worth The Trip
North Carolina takes its barbecue seriously, with fierce debates about eastern versus western styles raging across the state.
While some legendary pitmasters have earned their stellar reputations through decades of smoky excellence, other spots coast by on name recognition alone.
Before you plan your next BBQ road trip, check out these overrated joints to skip and the authentic smoke shacks that deserve your attention.
1. OVERRATED: Gary’s BBQ (Salisbury)
Locals roll their eyes when tourists line up at Gary’s. The place looks the part with its rustic decor, but the meat often arrives lukewarm and under-seasoned.
I stopped by last summer after reading glowing online reviews and found myself wondering if we were eating at the same restaurant.
The sauce couldn’t mask the dry texture of pork that clearly hadn’t seen enough smoke time.
2. OVERRATED: Mission Barbecue (Jacksonville & Wilmington)
Patriotic decorations can’t compensate for mediocre meat. Mission Barbecue’s corporate approach produces consistent but forgettable results that bear little resemblance to authentic Carolina traditions.
The sauce selection impresses, but the pork lacks that distinctive vinegar tang that defines eastern NC barbecue. Their meats miss the deep smoke penetration that comes from proper pit cooking.
3. OVERRATED: RibCrib (Multiple NC locations)
Franchise barbecue is like frozen pizza, convenient but never quite right. RibCrib’s menu spans multiple regional styles, resulting in a jack-of-all-trades approach that masters none.
The pulled pork arrives suspiciously uniform, lacking the beautiful bark and smoke ring that true pit masters achieve.
During my visit to their Fayetteville location, even the server admitted the meat is cooked off-site and reheated.
4. OVERRATED: Smithfield’s Chicken ‘N Bar-B-Q (Statewide chain)
Smithfield’s popularity stems from nostalgia rather than quality. Their assembly-line approach produces barbecue that’s more cafeteria than craft.
The chopped pork swims in a vinegar sauce that masks rather than enhances the meat’s natural flavor. While convenient for a quick fix, serious barbecue fans will notice the absence of real wood smoke that defines authentic Carolina ‘cue.
5. OVERRATED: Cook Out (Fast-food chain)
Fast-food barbecue is almost always a contradiction in terms. Cook Out’s drive-thru convenience comes at the expense of everything that makes Carolina barbecue special.
Their barbecue sandwich arrives suspiciously fast, lacking the tenderness that comes from hours of slow smoking.
My teenage son loves their milkshakes, but even he admits the BBQ tastes more like it was simmered in liquid smoke than properly cooked.
6. OVERRATED: Jackson’s Big Oak Barbecue (Wilmington)
Tourist trap alert! Jackson’s relies on location and longevity rather than maintaining quality. The pork arrives suspiciously uniform, suggesting commercial preparation methods.
Brunswick stew shouldn’t be the highlight at a place claiming barbecue expertise. Their hush puppies deserve praise, but when the sides outshine the main attraction, something’s wrong with your barbecue program.
7. OVERRATED: Dickey’s Barbecue Pit (Multiple NC locations)
Yellow cups and free ice cream can’t distract from the fundamental problem: Dickey’s serves Texas-style barbecue in a state with its own proud traditions. The result feels like cultural confusion on a plate.
Their brisket might satisfy in Dallas, but in North Carolina, it’s their pork that matters, and theirs lacks the vinegar punch and smoke penetration that defines our regional style.
8. WORTH IT: B’s Barbecue (Greenville)
No website, no phone, no credit cards – just perfect whole-hog barbecue. B’s opens at 9 AM and closes when they sell out, which happens almost daily.
The Brewer family hasn’t changed their approach since 1978: oak-fired pits, vinegar-pepper sauce, and simple sides.
The chicken and cornbread are legendary too, but that perfectly chopped pork with crispy bits mixed in keeps devotees returning for decades.
9. WORTH IT: Skylight Inn (Ayden)
The dome-topped building with its Capitol replica crown announces that something special happens here. Since 1947, the Jones family has cooked whole hogs over wood, chopping the meat with skin cracklins mixed in for extra flavor.
When I brought my Texan brother-in-law here, he finally understood why North Carolinians are so passionate about our style. The cornbread is a perfect savory companion to the tangy pork.
10. WORTH IT: Lexington Barbecue (Lexington)
Locals call it “The Honey Monk” or simply “Lexington #1” for good reason – it defines western-style NC barbecue. Pork shoulders smoke over hickory coals, developing a perfect pink smoke ring beneath a dark outer bark.
The distinctive red slaw complements the slightly sweet, tomato-tinged dip perfectly. Founded in 1962 by Wayne Monk, this James Beard Award winner remains family-operated and absolutely worth the pilgrimage.
11. WORTH IT: Sam Jones BBQ (Winterville/Raleigh)
Barbecue royalty runs this place – Sam is the grandson of Skylight Inn’s founder. The whole-hog tradition continues with modern touches and expanded menu options that never compromise authenticity.
The open kitchen lets you watch pitmasters tend the wood-fired cookers. Their cornbread remains properly savory rather than sweet, and the vinegar sauce delivers that perfect eastern NC punch without overwhelming the meat’s natural flavor.
12. WORTH IT: Grady’s Barbecue (Dudley)
Time stands still at this cinderblock treasure where Steve and Gerri Grady have been wood-smoking pork and chicken since 1986. The oak and hickory perfume hits you before you reach the door.
Everything’s made from scratch daily, including the sweet potato pie that’ll make you weep with joy. My grandmother swore their collards were better than hers – the highest compliment a Southern woman can bestow.
13. WORTH IT: Pik-n-Pig (Carthage)
Barbecue next to an active airstrip? Absolutely! Pilots fly in just for lunch at this unique spot where the hickory smoke signals great eating ahead.
The ribs develop a perfect bark while remaining tender inside – no sauce needed. Their pulled pork sandwich comes piled high with meat that’s been properly smoked, not steamed or baked.
Watch small planes take off while enjoying some of Moore County’s finest ‘cue.
14. WORTH IT: Old Colony Smokehouse (Edenton)
Historic Edenton’s best-kept secret sits in this unassuming building where pitmaster Jamie Davis honors eastern Carolina traditions. The whole-hog barbecue features perfect chop consistency – not too fine, not too chunky.
Their vinegar sauce carries enough pepper heat to wake up your taste buds without overwhelming. The crispy skin bits mixed throughout provide textural contrast that separates great barbecue from merely good attempts.