Americans love barbecue. Although the word barbecue can be used as a verb or an adjective, it is usually describing something delicious, either way. People often call cooking on a grill in their backyard or at a park a “barbecue,” even though everything on the grill might not actually be cooked with barbecue sauce. But for many, the word barbecue, also referred to as BBQ or bar-b-q, is the process of slow cooking meats coated with a thick and flavorful sauce containing combinations vinegar, tomato sauce, sugar, and spices.
Similar traditions exist in other parts of the world, but the concept of slow-cooking food over a wood fire originated in indigenous communities, particularly in the Caribbean. Over time, this culinary practice developed into the barbecue culture known in America today. Influenced by African American culinary traditions and Mexican outdoor cooking techniques, American barbecue further developed with the contributions of Czech and German immigrants, particularly in regions like the Texas Hill Country, known for its barbecue scene. As a result, American barbecue reflects a fusion of diverse culinary heritages, making it a perfect example of melting pot cuisine.
In compiling a list of the best barbecue places in America, 24/7 Tempo reviewed and examined information from various sources, including Lonely Planet, Gayot, Eater, and Food & Wine. Additional information came from Southern Living, Texas Monthly, and other regionally specialized websites.
Several restaurants on our list have devoted followers, who are willing to wait in long lines for their favorite barbecue dishes. In Texas, many smokehouses operate on limited schedules on certain days, because they sell out so quickly. Some of the restaurants listed are beloved family-run businesses with rich histories, while others are relative newcomers run by enthusiastic young pitmasters.
Most of the establishments on our list are in the South (including Texas, of course). Exceptions are two from California, one from Indiana (operated by a Texan who transports his own mesquite wood from the south for an authentic touch), and a small regional chain in Missouri and Kansas.
Each region puts a different spin on barbecue recipes and seasonings. These can range from simple salt and pepper in Texas, or a mustard glaze in South Carolina, to a tangy, vinegary sauce in North Carolina and a sweet tomato-based coating in Kansas City. For the most part, Texans prefer beef while the Southeastern states lean towards pork barbecue. Chicken is popular nationwide, and occasionally mutton and other meats are used. There are multitudes of variations, but barbecue stands out as one of America’s culinary treasures, and these establishments are serving up the best versions of it. (Also See 19 Healthy Alternatives to Popular Barbecue Foods)
Here are the best barbecue places in America:
Archibald’s Bar-B-Q
With locations in Tuscaloosa and Northport, Alabama, Archibald’s ribs take center stage as the specialty, but the menu also features hot wings and fried fish. And saving room for the banana pudding is a must.
McClard’s Bar-B-Q
Family-owned since 1928, McClard’s Bar-B-Q can be found in Hot Springs, Arkansas. This old-fashioned treasure serves up ribs with slaw and beans, or covered with french fries. They also offer chopped and sliced pork, but their regulars favor the smothered Delta-style tamales loaded up with Fritos, beans, chopped beef, onions and cheese.
Jones Bar-B-Q Diner
Jones Bar-B-Q Diner in Marianna, Arkansas, may be the oldest continuously operated Black-owned restaurant nationwide, with roots dating back to circa 1910, when it was established by the granduncle of its current owner. It’s a local favorite renowned for its oak- and hickory-smoked pork shoulder, but get there early because it usually sells out quickly.
Phillips Bar-B-Que
There is almost always a line outside Phillips Bar-B-Que in Los Angeles, California, because this small establishment has a lot of fans. Rib tips on a plate or as a sandwich is a crowd favorite. and so are the chicken link sausages.
Everett & Jones Barbecue
With two locations in Oakland and one in Antioch, California, Everett & Jones is known for its generous portions, soul food sides, and friendly service. They are famous for their brisket, pork ribs (voted best in the region), chicken, and beef links. The caramel cake deserves an honorable mention, as well.
Old Brick Pit Barbecue
Atlanta Georgia’s own Old Brick Pit Barbecue has been using family recipes and a brick pit smoker to make some of the best hickory-smoked barbecue with vinegar sauce for over 40 years. Customers swear by their ribs, pulled pork, and Brunswick stew.
Fresh Air Barbecue
Fresh Air Barbecue has been pit-smoking pork since 1929. The original location in Jackson and the sister location in Macon, Georgia, offer pork sandwich plates with tangy vinegar and tomato sauce, as well as a tasty Brunswick stew.
Hank’s Smoked Briskets
Native Texan Hank Fields brought Texas BBQ to Indiana when he opened his restaurant in Indianapolis in 2004. The menu includes everything from brisket to apple cobbler. It also features ribs, chicken, smoked sausage, and “potatoes dinners” featuring chopped brisket or sausage or a combination of meats loaded on top of a baked potato.
Moonlite Bar-B-Q Inn
This Owensboro, Kentucky, restaurant has been called “Kentucky’s best barbecue” by Kentucky Monthly. The locals love the barbecue buffet, but there is also a regular dinner menu that includes shrimp and catfish specials. And their smoked mutton is one of the most popular items on the menu.
Grayson’s Bar-B-Q
Grayson’s Bar-B-Q opened in Clarence, Louisiana, in 1959, and has been serving great barbecue ever since. Meat by the pound or sandwiches served on a homemade bun feature smoked ribs, beef, pork, and ham with vinegar sauce. Delicious sides of baked beans, potato salad, slaw and ginger cookies are also available.
Abe’s Bar-B-Q
Since 1924, in Clarksdale, Mississippi, Abe’s Bar-B-Q has been a popular lunch spot for sandwiches, barbecue pork, beef, and ribs, and Mississippi tamales. The staff is friendly and the potato salad is a winner.
Clay’s House of Pig (C.H.O.P.)
This tackle-shop-turned-barbecue-joint in Tupelo, Mississippi, became an overnight sensation after being highlighted in Forbes and Food & Wine. Menu items include smoked pork shoulder, chicken, brisket, and ribs by the pound. C.H.O.P. also serves sandwiches, tacos, and barbecue-smothered “taters,” nachos, and fries.
Gates Bar-B-Q
Gates Bar-B-Q is a family-owned mini-chain with multiple locations in Kansas City, as well as other locations in Independence, Missouri and Leawood, Kansas. You can get barbecue in a sandwich, on a platter, or by the pound and you can choose from four different cuts of ribs.
Skylight Inn
The Skylight Inn, located in Ayden, North Carolina, has been cooking award-winning barbecue since it opened in 1947. Known to the locals as “Pete Jones’ BBQ,” the family-owned business makes some of the best wood-smoked barbecue in the country.
Grady’s BBQ
Established in 1986 in Dudley, North Carolina, Grady’s BBQ serves classic East Carolina pulled pork sandwiches as well as both bbq and fried chicken, smoked turkey, and a variety of soul food sides made from scratch.
Bar-B-Q Center
Lexington, North Carolina is home to Bar-B-Q Center that not only serves pit-cooked barbecue, but also offers burgers, dogs, and ice cream sundaes. Some customer favorites include the chicken, hush puppies and house red slaw.
Henry’s Smokehouse
Henry’s Smokehouse has locations in Greenville and Simpsonville, South Carolina, as well as a catering truck called “the Hog Hauler.” Their menu includes classic ribs, and hickory-smoked, hand-pulled lean pork shoulder, as well as their famous barbecue hash. Customers love their spicy mustard sauce and sweet potato casserole.
Hudson’s Smokehouse
Hudson’s Smokehouse in Lexington, South Carolina, does lunch and dinner buffets as well as a full menu of Southern comfort foods that include smoked meats, barbecue sandwiches, appetizers, fried fish and chicken.
Rodney Scott’s Whole Hog BBQ
Rodney Scott’s Whole Hog BBQ spreads the barbecue love around with locations in South Carolina, Georgia, and Alabama. The pit-cooked pork, as well as turkey, brisket and chicken are served with classic side dishes and a friendly smile.
Charlie Vergos’ Rendezvous
The Rendezvous in Memphis, Tennessee, is famous for its dry-rubbed, spice-coated ribs, brisket and chicken. The popular and funky restaurant also serves amazing red beans and rice, and sausages.
Franklin Barbecue
The long lines at Franklin Barbecue in Austin, Texas, prove how popular this award-winning restaurant has become. Customers know that the wait is worth it for the tender brisket, pulled pork, turkey, ribs, and sausages. And they know to get there early before they sell out.
Goldee’s Barbecue
Goldee’s Barbecue in Fort Worth, Texas, operates Friday through Sunday from 11 a.m. until 3 p.m. or until the barbecue is sold out. Goldee’s was named the No. 1 barbecue spot in the state by Texas Monthly in 2021. The brisket, ribs, sausages, and turkey are all outstanding, as are the jalapeño cheese grits.
Snow’s BBQ
This Lexington, Texas, hotspot is only open Saturdays from 8 a.m. to noon, with people line up as early as 4 a.m. to get a taste of the expertly smoked pork, chicken, sausages, ribs, and brisket from legendary pitmasters Kerry Bexley and Tootsie Tomanetz.
Kreuz Market
Originally a meat market in 1875, Kreuz Market in Lockhart, Texas, is now a landmark institution for Texas barbecue. Smoked sausages, ribs, ham, and sliced brisket with sauerkraut keep people coming back for more.
Louie Mueller Barbecue
In Taylor, Texas, Louie Mueller Barbecue has been handed down from father to son for three generations since 1949. The award-winning brisket, burnt ends, and enormous smoked beef ribs are what this place is famous for.