Best Barbecue Joint in Every State

Since 1987, this award-winning family-owned restaurant has been serving pecan wood-smoked meats and handcrafted sides. With sauces and dry rubs available for purchase, smoked ham available by the pound, and of course ribs, brisket, and pork, Danny’s BBQ Head Quarters is a local institution.

A popular barbecue truck with multiple Oregon locations, Matt’s BBQ serves an array of Texas-style ribs and brisket, North Carolina-style pulled pork, pork belly burnt ends, turkey, and sausages, with numerous sauces and pickled onions. On a platter, a sandwich, or in a taco, the hearty meats have drawn quite a fan base.

Harvey’s Bar-B-Q began as a roadside stand that sold smoked half chickens and has graduated to a beloved Main Street restaurant with numerous competition awards. Owner Harvey Shademan’s signature barbecue sauce features a vinegar and butter base, blended with a little sweet tomato and mustard flavor. The brisket, mac and cheese, and baked beans are all top notch.

This cozy, homestyle eatery serves hickory-smoked pork, chicken, ribs, and beef with classic sides like baked beans and cornbread. Choose between a Kansas City sweet sauce and a North Carolina vinegar and pepper sauce. The lunch plates are very affordable and diners love the garlic smashed potatoes.

Rodney Scott learned whole hog smoking in his parents’ barbecue restaurant, and now has four restaurants of his own, with more on the way. His pit-cooked pork, turkey, brisket, and chicken are celebrated throughout the Lowcountry. The portions are generous, the service is superb, and the sides nearly steal the show.