7 Off-The-Radar North Carolina BBQ Joints That Serve Some Of the State’s Best

As a born-and-raised Carolina girl, I’ve spent years tracking down the smokiest, most mouthwatering BBQ joints our state has to offer.
Beyond the famous spots tourists flock to, North Carolina hides incredible barbecue treasures in small towns and backroads.
These family-run establishments often hold secret recipes passed down through generations, perfecting the art of slow-cooking meat until it practically melts in your mouth.
1. Southern Smoke BBQ – Garland, NC

Y’all won’t believe the magic happening in tiny Garland (population: barely 600). I stumbled upon Southern Smoke during a wrong turn that turned oh-so-right. This family-owned gem only opens Thursday and Friday, creating a barbecue pilgrimage effect.
The pulled pork here achieves that perfect bark-to-meat ratio, with hints of oak and hickory dancing through each bite. Owner Matthew Register has mastered both Eastern and Western NC styles, but adds his own creative twists.
Pro tip: Their burnt ends sell out lightning-fast, so arrive early or prepare for heartbreak. The homemade banana pudding might be worth the drive alone – creamy, not too sweet, with those perfect vanilla wafers.
2. B’s Barbecue – Greenville, NC

First time I visited B’s, I nearly drove past this unassuming cinder block building. No website, no phone, and absolutely no pretension – just a cash-only operation serving some of the finest whole-hog barbecue I’ve ever tasted.
The McLawhorn family has run this joint since 1978, cooking pigs overnight on oak and hickory before chopping and dressing them with their signature vinegar pepper sauce. The chicken is equally legendary, falling off the bone with smoky perfection.
Forget fancy seating arrangements – you’ll eat at picnic tables or in your car. They open at 9 AM and close when the food runs out, which happens almost daily by early afternoon. The cornbread is non-negotiable – get it!
3. Skylight Inn BBQ – Ayden, NC

The dome-topped building with its replica Capitol dome announces something special before you even taste the food. My grandpa first brought me here when I was nine, and I’ve been hooked on their wood-fired whole hog barbecue ever since.
Since 1947, the Jones family has been chopping whole hogs with cleavers on wooden blocks – you’ll hear that rhythmic chop-chop-chop as you wait in line. The meat comes simply dressed with vinegar sauce and topped with crispy skin bits (the best part!).
Their cornbread is unlike any other – dense, almost cake-like, with crispy edges from being cooked in pork drippings. The menu is beautifully simple: pork, chicken, sides. That’s confidence in your craft.
4. Sam Jones BBQ – Winterville, NC

Barbecue royalty runs in Sam Jones’ blood – he’s the grandson of Skylight Inn founder Pete Jones! When I visited his Winterville restaurant, I found traditional whole-hog cooking methods meeting modern restaurant sensibilities.
The pork is still cooked over wood, chopped to perfection, and dressed with that signature vinegar-pepper sauce. But Sam has expanded the menu with turkey, ribs, and killer sides like mac and cheese that would make any grandma proud.
Unlike many old-school joints, Sam’s place offers drinks and comfortable seating. The sweet potato cake for dessert is a family recipe that’ll make you close your eyes and sigh with happiness. Don’t miss the perfectly crisp hush puppies either!
5. Grady’s BBQ – Dudley, NC

Stepping into Grady’s feels like time travel back to 1986 when Steve and Gerri Grady first opened their doors. My car’s GPS completely failed me on my journey here, but friendly locals pointed the way to this cinderblock treasure.
The Gradys still cook whole hogs and chickens over oak and hickory in traditional brick pits out back. Every single side dish – from collards to slaw to potato salad – is made from scratch daily by Gerri herself.
The vinegar-based sauce has just enough heat to make you notice without overwhelming the natural smokiness of the meat. Fair warning: they’re only open Wednesday through Saturday until mid-afternoon. The hand-written signs and wood-paneled walls complete the authentic experience you can’t manufacture.
6. Bubba’s Barbecue – Charlotte, NC

Hidden among Charlotte’s trendy eateries, Bubba’s stands as a defiant time capsule of authentic barbecue. My Charlotte friends swore I’d love it, and they weren’t wrong – this place serves the best Western NC-style barbecue in the city, hands down.
The hickory-smoked pork shoulder gets a perfect bark before being pulled into tender morsels. Their tangy tomato-based sauce (typical of Western Carolina style) complements rather than overwhelms the meat’s natural flavors.
Unlike many Charlotte restaurants, Bubba’s doesn’t chase trends or reinvent itself. The wood-paneled walls display decades of local sports memorabilia, and the biscuits are made from a recipe that predates any current employee. Don’t overlook their Brunswick stew – it’s packed with smoky goodness.
7. Haywood Smokehouse – Waynesville, NC

Nestled in the mountains of western North Carolina, Haywood Smokehouse blew me away with their multi-regional approach to barbecue. Owner Jess Fowler spent years perfecting techniques from across the South before opening this gem in charming Waynesville.
The St. Louis ribs fall clean off the bone with just the right amount of pull, while the Texas-style brisket sports that coveted pink smoke ring. But don’t worry – they honor Carolina traditions too with excellent pulled pork and vinegar slaw.
Mountain views complement your meal, especially from their outdoor seating area. Their house-made sauces range from Eastern vinegar to South Carolina mustard to Texas sweet, letting you customize each bite. The smoked wings with Alabama white sauce might be the sleeper hit of the menu.