10 Ohio BBQ Joints That Locals Say Outdo The Big Chains Every Time
I used to think all BBQ was the same: smoky, messy, and probably shipped frozen. I went to the big national chains because they were easy and safe.
Then I moved to Ohio. My neighbor, Frank, looked horrified when I mentioned the neon-sign rib place. Frank sat me down and explained that true barbecue demands a pitmaster, not a corporate recipe. He swore that the best brisket in the state is hidden in small, often humble, buildings.
I took his challenge to heart. After months of serious research (and stomach aches), I compiled the definitive list. Forget the chains—this is where the real smoke lives.
1. Ray Ray’s Hog Pit – Columbus
James Anderson started this operation as a humble food truck, and now Ray Ray’s has become the gold standard for Columbus barbecue. Locals line up for hours at multiple locations because the hardwood-smoked meats are worth every minute of wait time.
The brisket melts on your tongue like butter, and the pulled pork has that perfect smoke ring you only get from patient, low-and-slow cooking. I remember my first visit back when it was still just a truck parked in a gravel lot.
The smell hit me from two blocks away, and I knew immediately I’d found something special. National publications have caught on too, regularly naming Ray Ray’s among Ohio’s finest BBQ destinations.
2. Smoked On High – Columbus
Award-caliber brisket doesn’t just happen by accident, and the pitmasters at Smoked On High have perfected their craft over years of experimentation. What began as another food-truck venture has evolved into a brick-and-mortar destination that recent travel guides can’t stop raving about.
The ribs have a gorgeous mahogany bark that snaps when you bite through it, revealing tender meat underneath. Columbus has no shortage of BBQ options, but this is the spot where locals take out-of-town guests to show off.
The sides are just as thoughtful as the mains, with creative twists on classic recipes. Chain restaurants simply can’t compete with this level of attention to detail.
3. Mabel’s BBQ – Cleveland
Michael Symon brought his Iron Chef credentials to the Cleveland barbecue scene, and the result is nothing short of spectacular. Mabel’s sits downtown and has single-handedly elevated Cleveland’s reputation as a serious smoked-meat city.
The brisket here is essential eating, with house-made sauces that complement rather than mask the quality of the meat. Local press coverage reads like love letters to this place, and for good reason.
When a James Beard Award winner decides to open a BBQ joint, you know it’s going to be something special. The atmosphere strikes a perfect balance between upscale and approachable, making everyone feel welcome at the table.
4. The Proper Pig Smokehouse – Lakewood/Cleveland Area
Slow-smoked meats and approachable sides have made this longtime Cleveland-area favorite a regular fixture on best-of lists. The Proper Pig operates both a brick-and-mortar location and maintains its food-truck roots, bringing quality barbecue to different neighborhoods.
Their pulled pork sandwiches are the stuff of local legend, piled high and dripping with just the right amount of sauce. Last summer, I watched a family reunion happening in their outdoor seating area, with three generations all agreeing this was the best BBQ in town.
That kind of multigenerational approval doesn’t come easy. The mac and cheese alone could convert vegetarians back to the dark side.
5. Eli’s BBQ – Cincinnati Area
Travel guides searching for Ohio’s top barbecue destinations inevitably land on Eli’s, and statewide writeups mention it with reverence. The brisket here gets deeply smoked until it achieves that perfect balance between crusty exterior and juicy interior.
Crowd-pleasing plates come loaded with generous portions that leave you wondering how they stay profitable with such hefty servings. Cincinnati has its own unique food culture, and Eli’s manages to honor traditional barbecue while fitting seamlessly into the local scene.
The outdoor patio offers river views that make your meal even more memorable. Friends visiting from Texas admitted this brisket could hold its own in Austin, which is basically the highest compliment possible.
6. Montgomery Inn (The Boathouse/Original Locations) – Cincinnati
Few restaurants can claim the regional institution status that Montgomery Inn has earned over its long history. The ribs here have created a loyal following that spans generations of Ohio families.
Many Buckeye State residents still consider these ribs superior to anything chains could ever produce, and they’re not wrong. My grandparents took my parents here on dates in the 1970s, and now I bring my own kids for the same fall-off-the-bone experience.
The sauce recipe remains a closely guarded secret, with a tangy-sweet profile that’s instantly recognizable. Cincinnati wouldn’t be the same without this landmark, and locals fiercely protect its reputation against any out-of-state competition.
7. Pig Candy BBQ – Cincinnati
Inventive sauces and perfectly smoked meats have earned this independent Cincinnati spot glowing mentions in local coverage and fan pages. The name alone tells you they’re not afraid to have fun with their food, and the menu backs up that playful attitude.
Craft barbecue means taking traditional techniques seriously while experimenting with creative flavor combinations. Local food bloggers practically worship this place, filling their Instagram feeds with close-ups of glistening ribs and burnt ends.
The pitmasters here understand that great barbecue starts with quality ingredients and patient cooking, not shortcuts or liquid smoke. Each sauce option offers a distinct personality, from vinegar-forward Carolina style to thick Kansas City sweetness.
8. Bronco’s Western BBQ – Cleveland Area
Rib cook-off pedigree and award-winning recipes have made Bronco’s a long-running fixture in the Cleveland barbecue scene. Clevelanders point to this place as definitive proof that quality barbecue thrives beyond the chains.
The competition trophies lining the walls tell the story of decades spent perfecting the craft of smoking meat. Walking in feels like stepping into a Western movie, with rustic decor that somehow never crosses into cheesy theme-restaurant territory.
The ribs come with a dry rub option that lets the meat’s natural flavors shine through. Regulars know to arrive early on weekends because once they sell out of brisket, that’s it until tomorrow.
9. Real Smoq’ed BBQ – Cleveland (Ohio City)
Authentic, no-frills barbecue is what you get at this Ohio City neighborhood operation, and Cleveland best-of lists mention it repeatedly. Strong local reviews come from customers who appreciate straightforward, slow-smoked meat without pretense or gimmicks.
The brisket gets the time and attention it deserves, spending hours in the smoker until it reaches that ideal tenderness. Ohio City has become one of Cleveland’s trendiest neighborhoods, but Real Smoq’ed keeps things refreshingly unpretentious.
The focus stays firmly on the quality of the food rather than fancy decor or Instagram-worthy presentation. Sometimes the best barbecue comes from places that look a little rough around the edges but deliver perfection on every plate.
10. Fatback’s Barbecue – Dayton
Dayton locals have been choosing Fatback’s over chains for years, thanks to reliably excellent ribs, brisket, and classic sides. Local press coverage and regular customers praise this small shop for consistency and quality that bigger operations struggle to match.
The pulled pork sandwiches come piled so high you need both hands and maybe a structural engineer to keep them together. Small shops like this survive and thrive because they treat every customer like family and every plate like it matters.
The coleslaw has just the right amount of tang to cut through the richness of the smoked meats. Dayton might not get the same attention as Columbus or Cleveland, but this place proves great barbecue exists in every corner of Ohio.