11 Ohio Pit Joints Locals Swear Put The Big Brands To Shame
Ohio’s barbecue scene hums with quiet dedication, the kind built in backyards, refined over decades, and passed from one careful hand to another. Across the state, from Cincinnati’s riverfront smokehouses to Cleveland’s brick-lined alleys, pitmasters still favor patience over spectacle.
Hickory wood burns low, sauce simmers slow, and every brisket or rib tells the story of time well spent. You’ll find warmth in the details: picnic tables dusted with ash, hand-lettered signs, and the soft crackle of fire under a cold sky.
These are the places where smoke lingers like a memory, and a single bite reminds you that craft and comfort still belong together.
1. Eli’s BBQ — Cincinnati
There’s a backyard rhythm to Eli’s, picnic benches, classic rock, and the faint perfume of sweet smoke drifting from the pit. It’s the kind of place where people linger long after the plates are clean.
The pulled pork steals the show: juicy, balanced with a tangy sauce that never tries too hard. The jalapeño cheddar grits could be a meal on their own. Everything here tastes homemade, even the coleslaw.
Bring cash and patience. The line moves slow, but that’s half the point, good barbecue shouldn’t feel rushed.
2. Ray Ray’s Hog Pit — Columbus
At Ray Ray’s, the smoker’s the star. Parked food trucks glow under neon, and the smell alone is enough to stop traffic on High Street. It’s rugged, relaxed, and absolutely unpretentious.
Pitmaster James Anderson built his name on whole briskets, slow-smoked over local oak and hickory. The result is dark bark, tender middle, and edges so crisp they almost snap. The Carolina-style pulled pork deserves its own cult following.
The best move? Go early. Once they run out, and they always do, that’s the end of the day.
3. Mabel’s BBQ — Cleveland
Michael Symon’s downtown smokehouse isn’t shy about its Cleveland roots. The décor mixes industrial steel with warm wood, and the air hums with the scent of applewood smoke and brown sugar.
Symon reimagines regional barbecue through a Midwestern lens, mustard seed, Eastern European spice, and a sweet-hot sauce that cuts through the fat just right. His ribs have bite but stay tender, and the fried spaetzle side might ruin you for mac and cheese forever.
It’s loud, it’s proud, and it’s the only place where kielbasa belongs next to brisket without question.
4. The Proper Pig Smokehouse — Lakewood
You’ll smell The Proper Pig before you see it, a haze of oak and cherry smoke curling down Madison Avenue. Inside, the counter service keeps things moving, but the vibe stays friendly and low-key.
The Texas-style brisket here defines the place: blackened bark, silky fat, and smoke that seeps deep without bitterness. Sides like jalapeño slaw and pit beans fill out the tray without feeling like filler.
Locals grab takeout and head to Lake Erie’s edge. Brisket by the water, it’s a pretty unbeatable combo.
5. Old Canal Smoke House — Chillicothe
This historic brick building once served canal workers, and you can feel that sense of history the moment you step inside. Warm light glows against old timber beams, and the scent of barbecue sauce fills every corner.
The menu leans toward Southern comfort: ribs with caramelized glaze, smoked wings, and cornbread that borders on cake. Nothing here feels rushed or forced.
Come on a weekday for lunch when the crowds thin. It’s a small-town gem that feels like a well-kept local secret, but won’t stay that way.
6. Legacy Smokehouse — Hilliard
The offset smoker hums quietly out back, fed by post oak logs that burn clean and hot. Inside, the space feels part roadhouse, part modern taproom, with butcher paper and brisket as the main décor.
Owners Kevin and Abby Lohr built their name on precise technique, the bark perfectly rendered, the ribs glazed with bourbon sauce that’s smoky but never sweet.
Regulars know the move: get there before the dinner rush and split a sampler. Once you’ve tasted everything, narrowing it down feels impossible.
7. Smoked On High BBQ
The scent of slow smoke drifts through the German Village streets, drawing you toward this restored 1890s house with its front porch lined in wood stacks. Inside, the vibe feels neighborly, equal parts family reunion and tailgate.
The brisket and burnt ends define Smoked on High’s reputation. Every bite blends pepper crust with tender beef and a vinegar zip that doesn’t overwhelm. The turkey, somehow, steals attention too.
Arrive early for lunch. Once the smoker’s done for the day, the doors close. It’s a simple, old-school rule that keeps quality intact.
8. B&K Smokehouse — Columbus
You can’t mistake the smell, hickory smoke and spice, cutting through the air on Main Street. Inside, the space is small but soulful, filled with regulars chatting over Styrofoam trays and sweet tea.
Owner Bill Kindred opened B&K in 2006, aiming to bring southern-style barbecue north. His ribs and pulled pork show it, rich, peppery, and fall-apart tender. The mac and cheese is unapologetically creamy.
Parking can be tight, but don’t be discouraged. Most locals grab takeout, then eat it right in their car while it’s still hot.
9. Barrel & Boar — Gahanna
Barrel & Boar balances rustic charm with a touch of polish. Think wood tables, bourbon barrels, and a soundtrack of easy-going conversation. The warmth hits before the food even arrives.
The smoked pork belly BLT deserves a fan club, but the brisket plate is the real crowd magnet, tender, smoky, and paired with tangy slaw and hush puppies. Everything feels deliberate, from sauce to plating.
Weekends can be hectic, but the bar helps. Sip a local brew while you wait; the smell of hickory makes time pass easy.
10. Oak & Embers
The glow of the wood-fired smoker hits before you walk in, filling the small lot with the scent of hickory and spice. Inside, the space feels like a modern lodge, warm light, leather booths, and a quiet confidence in the air.
The star is the ribs, lacquered with bourbon glaze that walks the line between sweet and smoky. Brisket chili and cornbread pudding follow close behind, hearty without heaviness.
It’s a neighborhood favorite that feels bigger than it is. Locals claim it’s the coziest spot in Greater Cleveland, and they’re right.
11. Velvet Smoke BBQ — Harrison
The name fits the mood. Velvet Smoke runs smooth, low, and slow, with a smell that practically seeps into the parking lot. There’s no flash, just metal trays, picnic tables, and pride in every bite.
Pitmaster Steve Mitchell turns out brisket so soft it barely needs a knife. Ribs come with a mahogany crust, and the pulled pork has that gentle smoke you only get from patience.
Regulars make this a ritual, especially weekends. They’ll tell you: order the hot links, bring napkins, and don’t rush the meal.