The Best Barbecue Place in Each State

We may love to say that something is as American as apple pie, but barbecue has just as strong of a claim the title of the most all-American food of all time. Inspired by the meat-cooking techniques of indigenous residents of the Caribbean but perfected in the South when slow-cooked pork first met sauce, barbecue has spread to every corner of the land and has taken on the personality of seemingly every region it reaches.

The following 50 places are rated highly or own historic reputations in the barbecue game and all will do you right when you get a craving for 'cue.

You can track down Alabama White Sauce all over the country these days, but nobody does it like Big Bob Gibson's in Decatur. This is the precise place where the creamy, vinegar-infused wonder was invented and they are famous for serving it slathered all over their house-smoked chicken.

Head to Big Daddy's in Fairbanks for the nation's northernmost purveyor of Southern flavor. The Pig Out Platter offers a cornucopia of porcine delight alongside brisket while the whole smoked wings are out of this world, too.

Bringing the flavor of the Lone Star State to the Sonoran Desert, Little Miss has quickly become one of the Phoenix area's most revered restaurants. The brisket is the star of the show here, but they also do wonders with smoked turkey breast, sausage and-on certain days of the week-pastrami and beef short ribs. Don't skip the smoked pecan pie, either.

One day back in 1920s, a guest at Alex and Alice McClard's tourist motel couldn't pay his room bill but instead offered up a recipe for the supposed "best sauce in the world". The McClard's took the deal and the rest is history. Stop by Hot Springs today for crusty on the outside, succulent on the inside barbecue and bottles of the famous aforementioned sauce.

What started as an underground backyard pop-up has grown into Southern California's most sought-after 'cue. Moo's is doing Texas-style barbecue with a CaliMex twist (think mouthwatering brisket and overstuffed sausages laced with poblano) and they've recently announced plans for an LA brick-and-mortar barbecue house and taproom.

From competing in-and taking home hardware at-some of the nation's most prestigious competitions to a family of three locations in the Denver area, GCue BBQ has had quite the journey. Stop by for some pork, brisket and signature jalapeno cheddar sausage or just sink your teeth into one of their super creative sandwiches. No matter what you go for, GCue's passion for barbecue and the quality of the ingredients they serve are guaranteed to shine through.

Inspired by and named after one of the West's wildest characters, Hoodoo Brown is bringing full-fledged barbecue flavor to the foothills of the Berkshires. All the meat at this spot in Ridgefield is cooked low and slow for 14 hours before being paired up with sensational sides and creative, fun to drink cocktails.

It may look unassuming from the outside, but Russell's spot in the parking lot of Steve's Liquors in Wilmington is barbecue bliss. In addition to the wonderful meats coming off the grill (a list that often includes jerk chicken), Russell is known for sensational sweet potatoes and other assorted sides.

Jenkins was started back in 1957 with "God, a dream and $125" by Melton Jenkins Jr. and his wife Willie Mae and the tradition they started is still going strong today. Stop by any of their three locations in Jacksonville to experience sensational sauces slathered on sticky, tasty meats.

Heirloom Market is setting taste buds a-tingling in Atlanta with their Southern barbecue kissed with Korean flavors. Standouts include the Spicy Korean Pork sandwich, gochujang rubbed and smoked spare ribs and mouthwatering beef brisket. Oh, and don't forget the crazy-good kimchi coleslaw.

A Honolulu tradition since 1946, Helena's serves up hearty portions of traditional Hawaiian to locals and tourists alike. Stop by for succulent kalua pig cooked in a traditional imu underground oven, short ribs Pipikaula style and an assortment of other island favorites.

Serving up Kansas City style dry-rubbed, low-and-slow 'cue, Rib Shack is the place to go in the Boise area to get your Midwest barbecue fix. Renowned for baby back ribs, the entire menu is crafted with love for doing barbecue the right way, even "importing" hickory wood from Missouri.

The definition of a destination restaurant, 17th Street reigns over the American barbecue game from its twin outposts in southern Illinois. Stop by either of the locations in Murphysboro or Marion to experience the glory that is their baby back ribs sprinkled in Magic Dust, a three-time World Grand Champion winner at Memphis in May.

The clue is in the name at this humble yet legendary Indianapolis spot. Hank is renowned for smoking his briskets with mesquite wood Texas-style and you're bound to be a fan after one bite.

This spot has been smoking the competition in the Hawkeye State from their spot in Iowa City since 2005. They know their way around the classic 'cue cuts, but the Fatty Beef Brisket sandwich deserves a special shoutout as they grill theirs and top it with gooey provolone cheese and Cowboy sauce.

They may have dropped "Oklahoma" from their moniker and blossomed into three locations, but they haven't left the humble gas station located on West 47th Avenue that started it all. Swing by and fuel up on one of the best examples of KC BBQ in the game and most certainly the finest on this side of State Line.

Not many cities can say that they are the undisputed capital of a barbecue genre, but that's exactly what Owensboro is to mutton. Yes, barbecued mature lamb is swooned over by tourists, locals and politicians alike at Moonlite's world-famous barbecue buffet, which is a smorgasbord of lip-smacking flavor.

The hand-painted sign out front of this spot in Lafayette says it all: Hot Boudin To-day. This regional specialty is a zesty mix of sausage and rice stuffed in a link and Johnson's is using the original recipe that the 1930's grocery store that once operated on the premises used. They're also doing amazing brisket, pulled pork and smoked chickens, too.

They've been serving up fall-off-the-bone baby back ribs for two decades in Monson, a small town in rural Maine. Sure, a visit from Anthony Bourdain may have sent a little more traffic their way, but owners Mike and Kim are still doing what they do best: offering a quintessentially Maine spin on the genre.

They'll huff and they'll puff and they'll blow you away with their take on everything from Texas-inspired brisket to Carolina Pulled Pork and Eastern Shore Chicken at this Baltimore joint. And just so we're clear, just because you fill up on traditional barbecue at Big Bad Wolf's for lunch, that doesn't mean you have an excuse to skip pigging out on some iconic Baltimore pit beef for dinner.

Head to B.T.'s for barbecue that will make you immediately question your latitude. Yes, while dry-rubbed and slow-smoked meats of this caliber are technically possible anywhere, you'll be taken aback at how quickly the brisket and ribs here transport you much further south than Sturbridge.

The name pays homage to the barbecue mecca of Central Texas, but the menu offers up a wide range of favorites in the American barbecue game-all lovingly smothered with smoke from locally grown hickory and ash. Highlights include the beef brisket, St. Louis Cut Spare Ribs and the smoked wings.

You'll find Animales in the courtyard behind Able Brewin on Quincy Street in Minneapolis and you'll be mighty glad you did. Grab a brew before devouring some Salt and Pepper Ribs (smoked over Minnesota red oak) or smoked chicken wings. Keep an eye on their social media for the smoked rib jam stuffed croissants, because after all, they say breakfast barbecue is the most important meal of the day.

Less a restaurant than a way of life, The Shed is a shrine to barbecue, blues and balmy Gulf Coast breezes. Take your pick of seven slow-cooked meats served up by the pound (the baby back ribs and the local smoked sausage are proper standouts), pair it up with their outstanding baked beans and a bloody mary and your first course is all set.

By all means, hit up Kansas City on the west side of the state and eat burnt ends and ribs to your heart's content at Gates, Arthur Bryant's and LC's, but then roll yourself onto the River Runner Amtrak service for the scenic journey to St. Louis. Once in the 'Lou, stroll up to Pappy's to feast on ribs that have been slow-smoked over cherry or sweet applewood for up to 24 hours to end your Show-Me State barbecue crawl with a bang.

Around halfway between Livingston, Montana and the Gardiner entrance to Yellowstone National Park, it's best to turn off the GPS and just let the smell of the smoke guide you to barbecue gold. It's here where you'll find Follow Yer' Nose serving up fine flavors of the South at a smoke shack with one of the coolest outdoor patios anywhere in the nation. Cold beer, barbecue and views of the Montana mountains? It doesn't get any better than that.

This joint in suburban Omaha can smoke em' with the best of them, and after all the haze clears, you'll find them sitting atop the Nebraska barbecue heap. Pulled pork, brisket and sausage links are staples, but they'll surprise you with some beef ribs and even a deli-style Rueben from time to time (hey, the Ruben was invented in Omaha after all).

Head north of the Strip and miles from anything neon and you'll find John Mull's Meats, one of the most unique barbecue places in the country. This former ranch/slaughterhouse combo is now home to a meat market and grill, the latter serving up sensational sizzling beef ribs and a variety of homemade sausages. Come for the meats, but stay for the carnivore carnival atmosphere.

After 14 years in the barbecue game-much of it honing his skills in Texas-Smokehow's owner struck out on his own and the result is this beauty of a barbecue spot in Concord. Stop by for amazing smoked turkey that's been slathered with a rosemary and garlic wet rub, 12-hour slow-smoked beef brisket and sausages straight outta Texas.

It may have only been around since 2009, but Henri's Hotts is so beloved as a barbecue institution in South Jersey you'd swear it's been here for generations. Swing by for some of the best classic renditions of ribs north of the Carolinas, and if you're lucky, you might even catch one of their unique Korean-influenced specials.

Mr. Powdrell's barbecue roots run deep, so deep in fact that the heritage of this restaurant can be traced back to 18th century Louisiana. Sauce recipes and barbecue techniques were handed down through the generations to Mr. Pete Powdrell, and eventually, they came with him and his business partner/wife over to Albuquerque where they opened up shop in the 1960s. Today, their legacy is still going strong at two locations in ABQ and one thing that hasn't changed is the Powedrell's passion for barbecue and treating everyone who walks through the door like family.

Hate to break the news this way, but the barbecue here might just be better than your hometown favorite. Hit up Hometown in Red Hook and Industry City for stunning smoked meats and homemade sausages in addition to ribs (beef, spare Korean sticky and Jamaican Jerk) and smoked Vietnamese-style wings. Then, hit pause for a minute before enjoying the authentic banana cream pudding.

They only cook pork shoulders and they only cook them over wood. And they only serve it with a ketchup-based sauce and slaw and if keeping it this simple is good enough for a legend like Lexington it's good enough for us.

You'll find Monty's BBQ posted up in a food truck off the East Burdick Expressway in Minot but when you bite into the barbecue you'll be transported to somewhere deep in the heart of Texas. Make sure to keep an eye on Monty's Facebook page for specials and seasonal opening hours (it can be tough to grill outside during winter in North Dakota), but you can usually count on some baby backs, burnt ends or brisket to be knocking about on the grill.

It's been five years since the Proper Pig planted its hooves in Lakewood and despite some steep competition they've stayed atop the barbecue game in the Buckeye State the entire time. Yes, the traditional Central Texas-style smoked meats will captivate you, but so will the sensational snacks like bacon on a stick and the cocktails spiked with moonshine.

Don't expect shiny white tiles, stylish aprons and Instagram-friendly lighting when you come to Leo's. Nope, just expect honest-to-goodness good barbecue and a welcoming atmosphere and since this is Oklahoma after all, expect the menu of meats to most definitely include bologna.

Everybody and their foodie sibling knows by now that Portland is one of the best places in the nation to geek out on great food and that most definitely includes 'cue. Bark City reps the best of the city with tantalizing trays of Memphis dry-rubbed ribs, Texas-style brisket and slow-smoked links laced with beer that comes with candied jalapenos and two sensational sides. This, of course, is just the start of the good things being dished up here a list that also includes out-of-this-world burgers flecked with bits of fatty brisket.

Mike's smoking meats in a Lang smoker the old school way and it's paying off quickly as this Philly upstart has already picked up quite a loyal following. This joint uses high-quality meats and only serves up plates of meat smoked that day. Expect barky brisket, spare ribs and homemade sausages and also expect it to sell out fast, so get there early.

Let's be honest, Johnny's is about as all-American of a place as you can get. This old school roadside diner in scenic Burrillville is a year-round home for amazing breakfasts and all-around scratch-made hearty fare. Then, once spring rolls around, they dust off the old grill and send smoke signals skyward about their prowess with baby backs, brisket and smoked wings. Keep an eye on their Facebook page for details about when the 'cue will be available, which is typically only on Friday evenings.

The Scott family's spot in Hemingway has become a place of pilgrimage for barbecue lovers and Rodney's new place in Charleston is well on the way to gaining the same level of love and admiration. The whole hogs here spend 12 hours belly down over glowing oak, hickory and pecan hardwood before being flipped and painted with Rodney's signature sauce and then allowed to crisp up. The pulled pork that results is heaven on a plate and rest assured he has plenty of other special dishes riding shotgun with it on the menu.

Located right next door to Crow Peak Brewery in Spearfish, Bunky's dishes up plates of delicious hardwood-smoked barbecue, the result of over 20 years of experience experimenting with techniques and smoking styles. There's always pulled pork on the menu with ribs, pork loin, chicken and brisket rotating in depending on the day.

Fact: you're going to get a little messy devouring the porky paradise on a plate that is the Payne's chopped pork sandwich. Also fact: you're going to love every second of it and miss the mess the second you take your last bite and wipe your hands clean. Sure, Memphis is full of world-class barbecue, but this is the one you simply can't skip on your trip through town.

The world has changed a lot since Louie Mueller started serving his barbecue in the town of Taylor way back in 1949. But a couple of things have stayed the same: a Mueller is mastering the pit at Louie's namesake restaurant and customers are lining up to be served one of the finest examples of Texas' gift to the world. Consistency and longevity matter in the Texas barbecue game and Louie Mueller's has them both down in smoky spades.

Some people say that you can't "do" great barbecue in this neck of the woods, well the competition barbecue team behind R & R has heard it all before and their awards beg to differ. Oh, and their ribs and brisket might want to get a word in, too. Enjoy their barbecue at multiple locations across the state.

Located in historic Waterbury, "Pro Pig" is a combination barbecue joint/brewery and we can't think of anything more glorious. The Chopped Whole Hog is the star of the show as they do it proper Eastern NC-style but don't sleep on the spicy or sweet picnic sausage or sliced brisket. And if you're in the mood for a burger, the West Jefferson burger with fried pimento cheese and heirloom tomato relish is a real standout.

ZZQ started life as an upstart backyard operation but they've grown into the pride and joy of the Richmond BBQ scene. Steadfastly dedicated to combining the best of Central Texas and Central Virginia, they are famed for their divine beef brisket and a prime rib that will change everything you thought you knew about prime rib. Yes, you may be in RVA but your taste buds will be in CTX.

With a handful of locations in the state-but eyes fixed on nationwide expansion-Pecos Pit is renowned in this neck of the woods for its alder wood-smoked meats and crazy friendly service. The sandwiches are a real standout here, served up on a brioche bun that has been pre-doused in their tasty barbecue sauce.

The home of hickory-smoked 'cue in the Ohio Valley, Country Roads is located in a characterful storefront on Carmel Road in Wheeling, but the real meaty magic happens in the smoker outside each morning. From the wee hours, you'll find brisket, pork butts, and ribs smoking away, tended to by a passionate pitmaster (follow them on Facebook to see some of the behind-the-scenes action) whose love for his craft and customers shines through in everything he does.

They claim they've got the best ribs in the universe, and while we're going to need to see the receipts on that feat, they've most certainly got the Badger State in the bag. Stop by Smoky Jon's for luscious lashings of meat rubbed with their special "Flavor Magic" seasoning.

What happens when some Texans start a food truck and bring the flavor of the Lone Star State to Cody? Well, it gets voted best food truck in the state and grows into a brick-and-mortar mecca for barbecue lovers in the Cowboy State. The shop is open seasonally, but they can cater for your party year-round.