The 50 Best Barbecue Restaurants in America

Barbecue and America go together like ribs and baked beans, and from coast to coast, this country is full of sensational barbecue restaurants that are serving up a slice of Americana alongside their meats. Texas, The Carolinas, Memphis and Kansas City still reign as the capitals of 'cue, but more and more places around the nation are home to great barbecue restaurants than ever before. The best barbecue places in America range from small-town dives to big city barbecue & beer halls, manned by Pitmasters passionate about bringing great barbecue to the people. Click on the slideshow to see the 50 finest barbecue spots in the United States and consider your next foodie road trip sorted.

They're still serving up their unbelievable barbecue at the gas station at the corner of 47th Avenue & Mission Road in Kansas City, but Joe's now has two other locations in the KC Metro area (Olathe & Leawood). No matter which location you visit, you'll quickly fall in love with their succulent smoked meats, ribs and sandwiches like the Z Man (slow-smoked beef brisket and smoked provolone cheese topped with onion rings).

They've been dishing up mouthwatering 'cue at this Decatur, Alabama spot since 1925 and are widely credited as having invented the wonder that is Alabama White Sauce. Stop in to learn all about the original "Big Bob" and his fascinating rise to barbecue glory before devouring a plate of smoked chicken covered in white sauce.

After shooting onto the Texas barbecue scene like a rocket, Interstellar has quickly become of the best addresses for 'cue in Lone Star State. Located in northeast Austin, they do everything the right way here, never taking shortcuts and concentrating on keeping things low and slow, which results in insanely tasty brisket, peach tea glazed pork belly and a smoked turkey that has marinated overnight in hefeweizen beer.

Down an unassuming alley in downtown Memphis, you're in for a meeting with meat royalty at Charlie Vergos' Rendezvous. Come for the dry-rubbed ribs with just the perfect amount of zesty flavor but leave just as impressed with the pork shoulder, brisket and scrumptious cheese & sausage platter.

Owensboro, Kentucky is to mutton what Kansas City is to burnt ends and boy do they love 'em some barbecued mature lamb in these parts. Moonlite is the spot for the best version, as this family-run establishment has been beloved by locals, tourists and statesmen alike for decades.

Home to two locations in and around Houston, it's no fib that Truth is putting out some of the finest 'cue in the Lone Star State. Everything is made from scratch here-including the sauces, cakes, and sides like corn pudding-with the ribs, brisket and Saturday whole hog drawing folks from all over.

This joint's barbecue journey began back in the 1950s with "God, a dream and $125" by Willie Mae and Melton Jenkins Jr and it has blossomed to three locations in and around Jacksonville, Florida. They cook their meats on an oak wood-fired pit and then cover them with their signature, mustard-kissed sauce.

They're only open on Saturdays, but that doesn't stop hungry customers from coming from all across the country- and the world-to sample the goods at this joint in the small town of Lexington. Pitmaster Tootsie Tomanetz shot to fame when Snow's was named the number one barbecue spot in the Lone Star State by Texas Monthly and the octogenarian shows no sign of slowing down.

Jim Neely began a barbecue dynasty when he opened up his humble joint on the side of a highway back in 1979, and the good times are still rolling at all his Memphis locations. His chopped pork shoulder sandwich slathered in house sauce is about as close to perfection as you're going to get and the ribs are all smoked in pits specially designed by Neely in order to ensure maximum moistness.

It didn't take long for this outfit to take over the barbecue scene in Phoenix and they now own two thriving locations in the Valley. Little Miss has channeled the Lone Star State with their tasty brisket, smoked turkey breast, succulent sausages and smoked pecan pie.

Bringing wafts of Texas smoke to the Windy City, Smoque has been giving Chicagoans their fix of brisket and St. Louis-style ribs since 2006. Whether you dine at their Northwest Chicago location or the outlet at the Revival Food Hall, you're in for a feast of great meat created by passionate barbecue purveyors.

Located in downtown Kansas City-and around the corner from the Negro Leagues Museum and American Jazz Museum-Arthur Bryant's is one of the founding fathers of Kansas City barbecue and their still smoking their meat slow over hickory and oak. Stop in for some sensational ribs and a plate full of burnt ends to follow in the footsteps of many a celebrity, pro athlete or former president.

Fresh off being named the "Best BBQ Joint in Texas" by Texas Monthly magazine in 2021, this Fort Worth spot is poised to be a player in the American barbecue game for years to come. Run by a team of young pitmasters that cut their teeth at some of the most esteemed establishments in the state, they are wowing 'cue lovers with outstanding pork ribs, brisket and house sausages in addition to unique cheesy grits and homemade white bread.

No, you aren't "down South", but why yes that is heavenly pulled pork, ribs and beef brisket piled high on your plate. Roadside B.T.'s in Sturbridge, Massachusetts has racked up the accolades and they come from all over New England to try their smoked meats and killer sides like potato salad, slaw and mac n' cheese.

What do you get when you combine a blues joint with an epic barbecue spot and throw in a decor full of, well, "junk"? You get the Shed in Ocean Springs, Mississippi-one of the country's most unique barbecue restaurants. They're smoking their meats over pecan wood with the baby back ribs and Mississippi-made sausage being two of the menu highlights.

Franklin shot to the barbecue world's attention in the early 2010s, nabbing accolades, making cameos in films and helping to create a new generation of pitmasters all over the globe. They're still knocking it out of the park at their East Austin location, with the brisket, ribs and jalapeno-cheddar sausage anchoring a menu full of tried-and-true Texas barbecue icons.

Leave the Strip behind for a barbecue experience like none other at this former ranch & slaughterhouse in North Las Vegas. Shop for exceptional cuts of meat first before bellying up to the Road Kill Grill for Sin City's most scintillating barbecued meats, ribs and sides.

With two locations in NYC (Red Hook & Industry City) and one in Miami, Hometown gained fame for bringing legit barbecue from around the country to the Big Apple. All the classic smoked meats and pulled pork are sensational here, but it's their eclectic range of ribs (spare Korean sticky and char sui baby backs are stellar examples), smoked Vietnamese hot wings and Oaxacan chicken that makes them truly elite.

They only serve up pork shoulders at Lexington (located in the town of Lexington, North Carolina), lovingly cooked over oak or hickory coals only. They keep things simple here, but that just helps it stand out in a crowded field of Tar Heel State barbecue, which they've been excelling at since 1962.

For over a decade now, this spot has been putting its own unique spin on the Texas barbecue game, only using the finest meats and never overdoing the sweet sauces. Located in East Austin, La Barbecue lovingly crafts "low and slow" brisket, turkey, pulled pork and excellent sandwiches paired up with decadent sides and palate-cleansing pickles.

What do you get when you mix southern barbecue with an array of Korean flavors? One truly unique barbecue experience. Highlights of the menu at this spot in Atlanta include gochujang-rubbed and smoked spare ribs, beef brisket, spicy Korean pork and the insanely good kimchi coleslaw. When it comes to specials, things like fried ribs, miso-injected brisket and a pulled pork sandwich with pimento cheese & pork rinds pop up from time to time, too.

One of the many iconic names in the Kansas City barbecue world, Gates has been going strong since 1946. Just look for the red roof and the "strutting man" logo at any of their multiple locations throughout the KC Metro area and you'll be in good hands-and with tasty ribs and burnt ends in your hands.

They pride themselves on slow-smoked 'cue at this spot that has grown into multiple locations in Memphis and Nashville, proudly declaring that "smoke is our sauce". That means that they aren't using any sauce in the pit and they're smoking over hickory & pecan after a 24-hour marinade and it means you're going to leave Central more than satisfied. Don't bypass a chance to sample the barbecue nachos, either.

What started as a humble food truck has grown to become the best barbecue joint on Lake Erie. Located in cool Lakewood-just outside the center of Cleveland-The Proper Pig brings proper Texas barbecue to their fans, cutting their meats fresh to order in front of the customers and serving them up will all the legit fixings.

When you find the sign that says "Hot Boudin To-Day" in Lafayette, Louisiana, you've found the right place. A regional specialty in these parts, Boudin is a zingy mix of cooked pork, rice and seasonings and Johnson's is using a traditional recipe from the 1930s to knock it out of the park. They also do sensational brisket, smoked chickens and pulled pork, too.

They're slow-smoking their signature ribs over cherry or sweet applewood for up to 24 hours at this ever-popular spot with locations in downtown St. Louis, Missouri and suburban St. Peters. The pulled pork and turkey breast also favorites, too, but if you're not feasting on the ribs, you're not doing Pappy's right.

A recent addition to the charming small town of Seguin in Central Texas, Burnt Bean is destined to make it a foodie destination. Serving up brisket with a barky, tasty crust and succulent ribs alongside creative sides and cakes (Big Red cream soda tres leches cake, anyone?), you can't really go wrong. Head over on Sunday mornings to get the chance to try some brisket huevos rancheros.

They've been roasting whole hogs and chopping 'em at this family-run spot in Ayden, North Carolina since 1947, gaining nationwide fame along the way for the generations of the Jones family that have presided over the pit. Well, they're still here and Skylight's still doing it the old-fashioned way, by roasting over wood and chopping up the crispy skin in with the meat.

Richmond is on the upswing in a lot of categories, with food being paramount on the list. Combining Central Texas and Central Virginia, backyard outfit turned bricks-and-mortar rockstar ZZQ has gained fame for their heavenly prime rib and classic rendition of beef brisket.

The mothership for the Scott family barbecue dynasty, this pit-cooking pearl in Hemingway, South Carolina cooks hogs low, slow and overnight over open pits the old-fashioned way. Stop by for some unreal pulled pork paired up with some of their zingy signature sauce.

The scion of the aforementioned Scott barbecue family, Rodney smoked his first hog at 11 years old and he hasn't looked back. With locations in Charleston, Atlanta and Birmingham (and a couple more on the way), his signature restaurants offer up pork from whole hogs that have spent 12 hours hanging out over hickory, oak and pecan hardwood before being treated to a coat of Rodney's signature sauce.

This Hot Springs, Arkansas barbecue spot likes to say that they've been the "best in the state since '28", but they're being a little humble: this is also one of the finest barbecue joints in the whole country. Known for a lip-smacking & slightly spicy sauce slathered on charred yet tender pork ribs, McClard's has been the highlight of many food-focused trips to the area.

A down-home and delicious spot in the heart of Oklahoma City, Leo's is loved by locals and has been discovered by more and more visitors from around the country in recent years. In addition to the classics like ribs and brisket, they also do a great version of the regional specialty smoked bologna and are famous for their homemade cakes.

Okay, their pulled pork sandwiches may not be the prettiest on your social media feed, but they might just be the tastiest. This no-frills spot in Memphis has become a legend for its smoky pulled pork sammies slathered with their unique mustard coleslaw. The ribs are divine, too.

Louie Mueller has been dishing up divine Texas barbecue in the town of Taylor since 1949, with the current pit master the third generation of Mueller to man the pits. The world has changed a lot since then, but their 'cue has remained consistently atop the Lone Star State barbecue rankings, so much so they were the first barbecue joint to ever be awarded an "American Classics" award by the James Beard Foundation.

Mixing up mouthwatering Central Texas 'cue with a bit of Mexican flavor, Valentina's has become one of Austin's most sought-after barbecue spots. In addition to meat icons on the menu, they mix things up with spicy Oaxacan sausages, chicken & beef fajita, tacos (including the legendary brisket-laden breakfast taco the Real Deal Holyfield) and sensational salsas.

Famous among locals, but not nearly as known outside of Kansas City as it should be, LC's lies hidden away on a sideroad not too far from the home stadiums of the Chiefs and Royals. Stop by on your way to the game for award-winning burnt ends and a warm welcome from this one-location, family-run affair.

They've been giving Memphians the chance to get cozy with unbelievable barbecue since 1977 and Cozy Corner shows no signs of slowing down. Known all over the city for their Cornish Hens, the ribs, BBQ nachos and BBQ bologna sandwiches are popular, too. Also of note is the fact that frequent pitmaster, Desire Robinson was recently elected to the American Royal Barbecue Hall of Fame.

This Portland, Oregon outfit has been slow-smoking using 100% oak hardwood since 2006, becoming the kings of the barbecue game in the Pacific Northwest along the way. In addition to brisket and pulled pork, Podnah's will also set you up with a killer Tejano plate or tacos made with homemade tortillas.

The barbecue scene in Florida is coming up, and 4 Rivers can claim a lot of the credit for its growth. With locations all up-and-down the Sunshine State, they still do the classics that made them famous like brisket, pulled pork and bird, but you can't eat here without trying one of the unique finds like the Burnt Ends Melt or Six Shooter Sandwich-baked cheese topped with pulled pork, jalapenos and coleslaw.

Iconic. Acclaimed. The ultimate Midwest barbecue road trip pit stop. It all applies to 17th Street BBQ, which has two locations in Southern Illinois (Murphysboro & Marion). Created by the legendary late pit master Mike Mills, his daughter Amy now oversees an operation that brings baby back ribs sprinkled in their signature Magic Dust-among many other heavenly offerings-to hungry barbecue lovers.

The earliest incarnation of this spot was called Leonard's Lunch and it opened way back in 1922, making Leonard's the only centenarian in the Memphis barbecue world. They are still only using fresh pork shoulders and loin back ribs, slow-cooking them over hickory and served up wet or dry.

This spot in Ashville is butchering and smoking local meat on location to achieve its sweet and juicy trademark flavor. Head for the pulled pork first before trying out a buttermilk chicken sandwich (topped with American and pimento cheese) or the signature hash.

This LA barbecue story started life as a backyard pop-up before blossoming into a craft barbecue house & taproom in Lincoln Heights. Moo's uses old-school Texas-approved techniques but puts a Cali-Mex twist on things like serving up brisket and pastrami ribs paired up with sausages stuffed with poblanos.

Call it "The Monk", "Honey Monk" or Lexington Barbecue, Pitmaster Wayne Monk and his crew have a sensational plate of 'cue waiting for you. They're roasting the pork shoulders for around 12 hours over oak or hickory and then kissing it with a tomato-based barbecue sauce and the result is divine.

The "Cadillac" of Dallas barbecue spots, this joint only opens up on Thursdays and Fridays for lunch (and the first Saturday of the month) so you're going to want to get there early to nab a spot in line. They hit all the classics out of the park, make their own sausages on site (try the hatch chili & cheese) and dazzle with wonderful specials like Wagyu Pastrami Brisket.

What happens when a Texas-trained pitmaster heads for South Carolina and brings all his skills with him? The Charleston and Greenville barbecue scenes get a new king. Stop by either Lewis Barbecue location for classic Central Texas brisket, sensational sausages and ribs in addition to sides like green chile corn pudding, which is absolutely loaded with Southwest flavor.

The St. Louis barbecue scene has been taken over by Beast, now with locations in both Belleville, Illinois and STL's cool Grove neighborhood. Grab some pulled pork, brisket, or decadent sandwich or give the region's classic pork steak a try, you're sure to go home happy.

Like Houston-the city it calls home-Blood Bros. is a melting pot of flavors that results in the truly remarkable. This doesn't mean they don't revere the trinity of Texas classics (ribs, brisket and sausage), because they do, they just add subtle flavors of Asia and the Caribbean to the mix that turns the barbecue into something truly special.

Located on the south side of Fort Worth, Panther City has been bringing its unique take on Texas barbecue to the masses since 2014. All the meats are smoked on-site over 100% Post-Oak, with a few highlights of their menu are the huge-yet-juicy spare ribs, snappy sausages, zesty turkey, brisket and the "to-die-for" pork belly jalapeno poppers.