15 Restaurants Barbecue Lovers In America Will Want To Visit
Barbecue isn’t just food in America – it’s a way of life, a smoky celebration that brings people together around the grill.
From tangy sauces to slow-cooked meats that fall apart at the touch, the best barbecue spots serve up more than meals; they serve up memories.
Whether you crave ribs, brisket, or pulled pork, these restaurants are the ultimate destinations for anyone ready to dive into true, finger-licking barbecue greatness.
1. Franklin Barbecue: The Holy Grail of Brisket
People start lining up at 5 a.m. outside this Austin institution, and it’s not uncommon for the meat to sell out before noon.
Aaron Franklin’s temple to Texas brisket has earned a James Beard Award and praise from barbecue aficionados worldwide.
The melt-in-your-mouth brisket features a perfect black pepper bark and a pink smoke ring that brings tears to meat lovers’ eyes.
Franklin never takes shortcuts, each brisket gets about 12 hours of oak smoke and undivided attention.
2. Joe’s Kansas City Bar-B-Que: Gas Station Gourmet
Housed in a former gas station, this Kansas City landmark serves what Anthony Bourdain called “one of the 13 places to eat before you die.”
Their signature Z-Man sandwich… brisket, smoked provolone, and onion rings on a kaiser roll, has achieved cult status among barbecue pilgrims.
The counter-service joint maintains three locations now, but the original gas station spot remains the most beloved.
Their competition-winning ribs showcase the perfect balance of smoke, spice, and sticky-sweet sauce.
3. Central BBQ: Memphis Dry Rub Royalty
Memphis barbecue is all about the dry rub, and Central BBQ has perfected the art form.
Their fall-off-the-bone ribs come with a complex spice blend that forms a flavorful crust, no sauce needed (though it’s available on the side for the uninitiated).
The laid-back atmosphere matches the soulful food, pulled pork nachos and smoked wings round out the menu favorites.
Since opening in 2002, they’ve expanded to multiple locations, but locals swear by the original Central Avenue spot.
4. Arthur Bryant’s Barbecue: Presidential Seal of Approval
When Calvin Trillin declared Arthur Bryant’s “the best restaurant in the world,” he wasn’t exaggerating according to the restaurant’s devoted fans.
This Kansas City institution has served everyone from Harry Truman to Barack Obama since 1908.The sauce is unlike any other… a gritty, vinegar-forward concoction that’s polarizing but iconic.
Bryant’s chopped burnt ends sandwich remains the must-order item, served on plain white bread with absolutely zero pretension. The historic 18th and Brooklyn location maintains its no-frills charm.
5. Peg Leg Porker: Nashville’s Non-Musical Star
While Nashville is known for hot chicken and country music, Peg Leg Porker proves the city’s barbecue deserves equal billing.
Pitmaster Carey Bringle (who lost his leg to cancer as a teenager, hence the name) serves Tennessee-style whole hog and ribs that have earned national acclaim.
The dry ribs come with a Memphis-style rub but maintain their own distinctive character. Don’t skip the BBQ nachos topped with pulled pork and jalapeños.
Bringle also produces his own line of bourbon that pairs perfectly with the smoky meats.
6. Pappy’s Smokehouse: St. Louis Ribs Done Right
Smoke is the secret ingredient at Pappy’s, where Memphis-style ribs get a St. Louis twist.
Pitmaster Skip Steele slow-cooks over apple and cherry wood for that signature pink smoke ring and tender bite that’s earned them national recognition.
Lines form early for their famous ribs, pulled pork, and burnt ends. The walls covered in autographs and memorabilia tell the story of Pappy’s devoted following.
Their house-made sweet-tangy sauce complements rather than masks the quality of the perfectly smoked meat.
7. 4 Rivers Smokehouse: Florida’s BBQ Revolution
Founder John Rivers left the corporate world to perfect his brisket recipe, and barbecue fans everywhere should thank him.
What began as a “BBQ ministry” cooking for fundraisers has expanded into a Florida empire known for Texas-style smoked meats with Southern sides.
The signature Angus brisket gets a 30-day aging process before an 18-hour smoke.
Sweet shop desserts like the Bayou Bar (a praline-topped brownie) provide the perfect ending to a meat-centric meal. Their burnt ends remain a can’t-miss menu item.
8. Southern Soul Barbecue: Coastal Georgia Gem
Housed in a converted gas station on St. Simons Island, Southern Soul brings together multiple regional styles with a coastal Georgia twist.
Pitmasters Griffin Bufkin and Harrison Sapp smoke over oak and pecan, creating a distinctive flavor profile that’s earned them spots on national “best of” lists.
Their Brunswick stew is legendary, and the smoked chicken wings tossed in “Soul Sauce” are worth the trip alone.
The relaxed island vibe and outdoor picnic tables create the perfect setting for enjoying top-tier barbecue with a side of Southern hospitality.
9. Micklethwait Craft Meats: Austin’s Artisanal Approach
Operating from a vintage trailer in East Austin, Tom Micklethwait brings craft sensibility to Texas barbecue.
The former baker makes everything from scratch, from the bread to the sausages to the mustard-heavy potato salad that locals rave about.
While the brisket rivals the city’s best, the homemade sausages in rotating flavors like lamb chorizo and kielbasa set this spot apart.
The small operation means everything’s fresh and quantities limited. Barbecue aficionados appreciate the attention to detail in every aspect of the meal.
10. Blue Smoke: Manhattan’s BBQ Ambassador
Danny Meyer’s upscale barbecue joint brought authentic regional styles to New York City when it opened in 2002.
Blue Smoke pays homage to America’s barbecue traditions with a menu that spans from Kansas City ribs to Carolina pulled pork without feeling like a theme park.
The sophisticated setting doesn’t compromise the food’s authenticity. Their salt-and-pepper beef ribs and deviled eggs with trout roe show how barbecue can evolve while respecting tradition.
The impressive whiskey selection makes this a complete barbecue experience in an unexpected location.
11. Slap’s BBQ: Kansas City’s Competition Champions
Brothers Mike and Joe Pearce turned competition barbecue success into a restaurant that consistently sells out of meat daily.
Their championship-winning techniques create perfectly smoked ribs, brisket, and burnt ends that keep locals lining up before opening.
The Hog Wash sauce, a sweet and spicy concoction, has developed its own following. Slap’s straightforward approach focuses on quality meat and perfect execution rather than gimmicks.
The limited hours (open until sold out) create both frustration and dedication among fans.
12. Cozy Corner Barbecue: Memphis Barbecue Royalty
Run by Desiree Robinson (whose late husband Raymond founded the restaurant in 1977), Cozy Corner represents Memphis barbecue tradition at its finest.
Their Cornish game hens, smoked whole and served with just the right amount of sauce, have become the signature dish that separates them from other Memphis joints.
The family-run operation maintains consistency that’s rare in the barbecue world.
Their bologna sandwich (thick-cut and smoked) has a cult following among those in the know. Despite a fire in 2015, they rebuilt and continue to serve exceptional barbecue to grateful fans.
13. The Shed BBQ & Blues Joint: Mississippi’s Juke Joint BBQ
Built literally from junkyard materials by the Orrison family, The Shed combines Mississippi barbecue with live blues music for a complete Southern experience.
Their vinegar-based sauce perfectly complements the pulled pork that’s won them multiple world championships.
The ramshackle appearance belies the serious barbecue inside. Founder Brad Orrison and his sister Brooke run the operation with a commitment to both flavor and fun.
After surviving multiple hurricanes and a fire, The Shed’s resilience matches the quality of its slow-smoked meats.
14. Lillie’s Q: Chicago’s Southern Transplant
Chef Charlie McKenna brings competition-level barbecue to the Windy City with techniques learned from his grandmother Lillie.
Each regional sauce, from Carolina Gold to Smoky Memphis to Hot Smoky, comes in a bottle with a story and perfect meat pairing suggestion.
The baby back ribs showcase a perfect balance of smoke and spice. Beyond traditional barbecue, their pimento cheese and Brunswick stew transport diners straight to the South.
The Chicago location offers a refined take on barbecue without sacrificing authenticity.
15. Big Bob Gibson Bar-B-Q: Alabama White Sauce Innovator
Since 1925, Big Bob Gibson’s has been serving Alabama-style barbecue featuring the white sauce they invented, a tangy mayo-vinegar-pepper concoction that perfectly complements smoked chicken.
The Decatur institution has won 15 world championships under pitmaster Chris Lilly, who married into the Gibson family.
Their smoked chicken with white sauce remains the signature dish, though the pork shoulder and ribs have their devoted fans too.
Four generations of family ownership have maintained consistency while continuing to innovate. The restaurant’s competition pedigree ensures every plate meets exacting standards.