America’s Pitmasters: Must-Try Barbecue Spots Across The 50 States
America’s infatuation with barbecue is one of the most enduring food traditions of the nation. A proper American BBQ consists of heavily spiced, long-smoked cuts of meat that are exceptionally tender, succulent, and scrumptious. This meal originated in the southern states, but fortunately for meat aficionados elsewhere, real smokehouses have sprouted throughout the country.
According to Southerners, the technique of producing BBQ meals is more complex than simply roasting meat over charcoal in the open air. It’s crucial to get every detail exactly right while cooking meat, including the cooking temperature, atmosphere, and other factors, to produce tender meat that melts in your mouth and is bursting with flavor. But if you don’t have the patience to do it yourself, let this be your source for finding the top brisket, barbecued ribs, and pulled pork establishments in every state.
Cody, Wyoming: Fat Rack’s BBQ
The reputation of Mike Mitchell’s BBQ is what makes it a Wyoming institution. Opening its doors in 2015, Mike Mitchell has operated Fat Rack’s BBQ for a couple of years and serves out of a food truck. Because he’s Texan born and bred, the offerings include Texas-style BBQ.
Their succulent pulled pork and dry baby back ribs are like magnets for foodies. Also, their smoked turkey sandwiches have significantly added to the establishment’s standing in the state. Therefore, it is no wonder they get the attention they do now.
Milwaukee, Wisconsin: Speed Queen Bar-B-Q
The famous Speed Queen Bar-B-Q was Betty Jean Gillespie’s pride and joy. She ran this establishment for nearly half a century. Upon her demise in 2000, her immediate family started managing the place. Through sheer hard work, they managed to preserve the authentic flavor of their finest offerings.
The establishment’s BBQ, rib tips, pig ribs, and pulled pork are among the most popular meals among locals and people touring the area. The meat served here has a distinct balance of savory and sweet and pairs really well with ground black pepper.
Charleston, West Virginia: Dem 2 Brothers And A Grill BBQ
The signature half rack of ribs served by Dem 2 Brothers and A Grill BBQ has become a must-try if you are in Virginia. Ex-football player Adrian Wright, the business’s proprietor, relocated from Tampa Bay to his hometown in West Virginia after retirement.
Even though Adrian wanted a new start, it appears that he and fame are like PB&J. Because of his BBQ, fame followed him here, too! The ribs are cooked to perfection with a spiced and sweet tinge. Also, regulars say the mustard they use elevates the whole dish.
Mill Creek, Washington: Toshi’s Teriyaki Grill
The first teriyaki restaurant in Washington was the brainchild of Toshi Kasahara. Toshi’s Teriyaki Grill took over and perfected the task of providing the tastiest teriyaki chicken and beef in the state since 1976. The protein is chargrilled after marinating in a soy-ginger marinade.
The smoky, delicious chicken and beef are served alongside rice and the restaurant’s special sauce, which consists of a tangy cabbage slaw. It’s no wonder it quickly became a community favorite. Toshi’s Teriyaki Sauce is sold separately, which gives you an idea of the eatery’s popularity.
Richmond, Virginia: ZZQ Texas Craft Barbeque
Chris Fultz had one goal to fulfill in his life. And it was to master the technique of smoking meat properly. So, in 2013, this self-taught Texan grill master eventually created ZZQ Texas Craft Barbecue with the help of his loving spouse, Alex Graf.
Together, they learned how to make the BBQ work. As a result of their excellent beef ribs, smoked prime ribs, and brisket, they swiftly gained the reputation and acclaim they deserved. ZZQ BBQ gets its distinctive flavor by utilizing local oaks in the smoking process.
Historic District, Vermont: Prohibition Pig
The Green Mountain State is a place full of beautiful scenery and also happens to be quite remote. Sadly, that sometimes means your options for a quality BBQ are a bit limited. That’s where the Prohibition Pig comes in. They are quite well known for their hog baskets.
Because of the quality of their food, this establishment is well known throughout the state. Their fare will entice your palate with some of Vermont’s finest cuisine. You’ll fall in love with the brisket slathered in barbecue sauce, which has a slight vinegary flavor.
Torrey, Utah: Torrey Grill & BBQ
Peter Cole is the brains behind the well-known Torrey Grill & BBQ. His experience as an executive chef for two decades was instrumental in helping him find his place in the BBQ world. Like Vermont, there aren’t many locations to have a decent barbeque in Utah.
Torrey was a necessity when it came to filling that insatiable need for BBQ. It is quite the popular establishment among foodies as the pulled chicken, spare ribs, tri-tip, and desserts, along with many of the side dishes, are pretty beloved by customers.
Taylor, Texas: Louie Mueller Barbecue
It’s not easy to maintain your BBQ standards for three whole generations, especially in Texas. But Louie Mueller has done the impossible. The current proprietor, Wayne Mueller, has taken on the arduous task of overseeing the company and keeping its name flying high.
Wayne is adamant about keeping the traditions and quality that contributed to the restaurant’s popularity. Even in a congested environment, this space allows you to unwind. When presented with their traditional fare, like smoked steak, all you have to do is sit back, relax, and enjoy.
Memphis, Tennessee: Cozy Corner Restaurant
Tennessee has the same problem as Texas. In a state famous for its unique take on regional barbeque, it is not an easy task to maintain a distinct identity. Desiree Robinson, the proprietor of Cozy Corner Restaurant, was well aware of this.
However, she quickly figured out how to best present a flavor that truly represents the soul of Memphis culture. This eatery has been open since 1977, and has some absolutely mouth-watering specialties, such as the smoked Cornish fowl as well as the spicy ribs.
Summerset, South Dakota: J.R.’s Rhodehouse BBQ PIT
Justin Rhodes developed a passion for BBQ while he was studying in Texas. This eventually led to the opening of J.R.’s Rhodehouse BBQ Pit in South Dakota. Texas-style BBQ is, to be fair, not that complicated. But you must know how to do Texas BBQ to the letter to open a successful joint.
This is how Justin was able to create his own place, and because of that, he now serves authentic BBQ for the foodies of South Dakota. The sandwiches, sausages, briskets, and Friday night beef rib specials served here are simply excellent!
Charleston, South Carolina: Lewis Barbecue
The Lewis Barbecue in South Carolina is quite a reputable BBQ institution, and John Lewis, a BBQ wizard, is the reason for that. As a result of his commitment to making some of the most distinctive BBQ meals, John went to the extent of creating a specially crafted smoker.
It’s based on his own unique recipe and has made the restaurant’s delectable white rice and slow-cooked pork stew become such a hit. To get the complex flavor of pork ribs that have been smoked for more than eighteen hours, he starts smoking them at four in the morning.
Burrillville, Rhode Island: Johnny’s Victory Diner
This diner is not John Hanaway’s first rodeo. His wife, Rhonda, assisted him in opening this eatery, which is now one of the most well-liked destinations in Rhode Island. Even now, with fresh gourmet breakfast specialties incorporated, this institution has maintained its character since the 1930s.
In addition to being a well-respected diner within the community, it also doubles as a BBQ joint on Fridays. Expect smoked ribs, pulled pork, and briskets to constitute the evening’s main attractions, as well as a made-to-order barrel smoker operating constantly all day.
Erie, Pennsylvania: Federal Hill Smokehouse
Among the things that Pennsylvania residents take seriously, a well-made BBQ takes a prime spot in their day-to-day lives. With this in mind, Ryan and Autumn Atzeret decided to launch their very own barbecue restaurant in Erie, and their gamble paid off.
The Federal Hill Smokehouse quickly gained popularity among the locals. Their popular dishes include deep-fried pulled pork, briskets, turkey, beef ribs, and sausage. Choose your pick, and the moment you sink your teeth into the succulent meat, you’ll know why it’s called the best in town.
Portland, Oregon: Holy Trinity Barbecue
There are two points west of the majestic Rocky Mountain where you can get top-notch BBQ. Holy Trinity Barbecue is one of the two. Kyle Rensmeyer, the owner, who grew up just outside Dallas, had access to some of the most outstanding Texas barbecues one could imagine.
He devoted a lot of time and effort to perfecting the skill of cooking Texas-style barbecue. Therefore, it’s no wonder his joint had little trouble drawing attention in Portland. Their spicy briskets, spare ribs, and Lockhart-style links are considered some of the finest in the city!
Tulsa, Oklahoma: Jamil’s Steakhouse
Jamil’s Steakhouse can almost be considered a landmark in Tulsa. That is mainly because it has been around for a whopping 65 years! Their delectable steaks, cabbage rolls, hummus, smoked bologna, and brisket are a must-try if you happen to pay this place a visit.
What makes Jamil’s stand out is its unique BBQ recipe. The owner devised a personalized way of making delicious bologna rather than trying to match it with traditional Texas BBQ. Their bologna sandwich, which features a side of tabbouleh, is a very popular lunch option.
Columbus, Ohio: Ray Ray’s Hog Pit
Ray Ray’s Hog Pit has become one of those places foodies all over can’t get enough of. Maybe that’s why they have six outlets already! The establishment’s unique selling point is the manner in which the meat is cooked gradually over low heat.
The flavorful, aromatic meat is a result of it being cooked inside a hardwood smoker for up to sixteen hours. Additionally, the restaurant develops a proprietary sauce that has a combination of savory and sweet flavors that enhance the flavor of the barbecue dishes.
Minot, North Dakota: Monty’s BBQ
North Dakota is one of the states with the lowest population. So, this puts you at a disadvantage if you have a hankering for some quality BBQ. Luckily, Texan native Daniel Montgomery decided to open Monty’s BBQ in North Dakota.
His decision proved to be quite wise because the locals loved it. In case you’re ever around the area, find your way to Minot’s former camping area, and you’ll locate the joint. Daniel’s restaurant prides itself on offering up incredible sausages and briskets, as well as burnt ends, to its loyal patrons.
Ayden, North Carolina: The Skylight Inn
This BBQ joint can trace its history way back to the late 1940s (1947, to be exact). The restaurant, known as the Skylight Inn, became one of the first to provide the exquisite brisket platters everybody who visits here loves to order.
The ideal brunch or dinner here consists of a serving of cornbread plus a straightforward yet stunning layout of freshly cut and delicately spiced meat. The folks at this establishment have taken one thing to heart: the ways and methods of original American BBQ.
Brooklyn, New York: Hometown Bar-B-Que
In a cultural melting pot like New York, it’s not easy to stand out. But that’s what Billy Durney’s BBQ joint has managed to do. The establishment is among the top five BBQ joints in NYC. Their briskets simply brim with flavor, which is why they are so popular.
Apart from the briskets, their lamb belly is a specialty item. There are also sticky ribs and baby succulent back ribs. The chef’s preferred southern-style barbecue cooking method uses just wood for grilling, and seasoning is added once the meal has finished smoking.
Cloudcroft, New Mexico: Mad Jack’s Mountaintop Barbecue
Mr. Jackson, who is the owner of this BBQ joint, worked long and hard to perfect his Texas-style barbeque while he was living in Lockhart. Therefore, it’s no wonder that this BBQ joint found fame only a few years after opening.
During the weekends, expect traditional chicken, hot links, pig ribs, and superb beef briskets. The restaurant also prides itself on serving a sizable DINO beef rib, which is a house special. Another of their most popular menu options is their smoked turkey legs, which sell like hotcakes!
Hammonton, New Jersey: Henri’s Hotts Barbeque
Douglas Henry made his venture into the food business in 2006 with a food truck. To expand his horizons, in 2009, he converted an old pizza place into a BBQ joint. Henri’s Hotts Barbeque is now in its 14th year, and it’s still going strong.
When it comes to “All You Can Eat (AYCE)” buffets in New Jersey, Hotts Barbeque is the obvious fan favorite. If you visit, make sure to try their pulled pork. Their classic ribs are cooked over hickory and oak wood, giving them a distinct taste.
Concord, New Hampshire: Smokeshow Barbeque
Smokeshow Barbecue is now a famous establishment thanks to its owner, Matt Gfroerer, and his wife, who are foodies. Because Matt’s experience was in software and not BBQ, he put in a lot of time and effort to get to know the craft.
Thanks to the hard work he put into getting this on the road and his mentors, he found his footing in the world of BBQ. Even though visitors often order combo platters, the turkey and pork specialties are its most well-known meals.
Las Vegas, Nevada: John Mull’s Meats & Road Kill Grill
John Mull’s Meats & Road Kill Grill functions as a BBQ joint as well as a butcher shop. Chuck Frommer, who owns the place, has his ranch upbringing to thank for this endeavor. The Frommers took advantage when downtown LA was yet to undergo the boom that made it what it is today.
Over the years, the grill’s reputation has increased steadily. Additionally, the owners made sure that its cozy atmosphere endures to this day. The place is now run by its third generation, and it offers a variety of house specialties like tri-tips, burnt ends, and hot links.
Lincoln, Nebraska: Grandpa’s Ribs and Secret Sauce
What started as a side venture for Terry Rupert in the ’80s is now a flourishing BBQ business. Even though it had humble beginnings as an enterprise, it quickly expanded. Terry named the place after his elderly friend, who was also his neighbor.
Sadly, age caught up to Terry, and he prefers to stay home these days. But if you run into him at his joint, one can always expect an unexpected treat from him. If you’re lucky, it will be the restaurant’s biggest hit: fresh, delectable briskets.
Emigrant, Montana: Follow Yer’ Nose
Every Montana native knows the joy that smoked meat brings. Because they mainly specialized in that, Follow Yer’ Nose gained quite a loyal customer base. Soon enough, their succulent smoked back ribs and popularity forced them to expand to accommodate everyone.
There’s nothing like a flawlessly roasted baby back rib, seasoned with the perfect smokey flavor, to grace your table for the Sunday roast. As their name says, once you catch a whiff of what they are cooking, you will “follow your nose!”
Kansas City, Missouri: Arthur Bryant’s Barbeque
This restaurant closed for two years following the death of its founder, Arthur Bryant, before reopening owing to popular demand. Although the current owners still use their old methods, some of the recipes have undergone necessary changes to suit the current day and age.
Their secret barbecue sauce recipe is as closely guarded as the Krabby Patty recipe. If you visit here, try the seasoned smoked barbecue, which remains among the finest in the entire state. Because of their distinctive sandwiches and famous brisket, the restaurant is constantly packed.
Ocean Springs, Mississippi: The Shed Barbecue & Blues Joint
Brad Orison and his sister, Brooke, wanted a very folksy, rustic look for their BBQ joint. So, they created their enterprise out of recycled material. If you seek some blues and grilled meat, this is where you will find everything your heart craves.
Their fare includes succulent slow-smoked baby backs, chicken “wangs,” and spareribs, which are complemented by the live music they play. Thanks to their talent and hard work, the siblings have won various awards, like the 2015 World Grand Champion. A well-deserved honor, if you ask us.
Minneapolis, Minnesota: Animales Barbecue
Animales Barbeque happens to be a food truck that is always stationed in front of Able Seedhouse Brewery. Because of their unique and tasty offerings, they have achieved cult status. The restaurant’s changing specialties include the special birria tacos and nachos.
These, in addition to its extensive selection of smoked meats, which includes ribs, hot links (Southern sausage), pig belly, and moist chicken drumsticks, keep visitors coming back with the hope of trying something new. The fresh side salads and accompanying sauces are also incredible.
Detroit, Michigan: Slows Bar-B-Q
At Slows, you’ll enjoy pulled pork, brisket, chicken, smoked turkey, ribs, and delicious jambalaya. One of their most popular sandwiches is the Triple Threat. It is made with copious quantities of pulled pork, applewood-smoked bacon, and ham and provides a culinary experience unlike any other.
For the ultimate beverage and BBQ combination, visitors from all over the world visit Slows Bar-B-Q in Detroit, which has become a landmark of sorts. When it was expanded, thirty-six drink taps were installed, and this undoubtedly enhanced the entire gastronomic appeal.
Sturbridge, Massachusetts: B.T.’s Smokehouse
Chef Brian Treitman and renowned restaurateur Ken Oringer are the brains behind this BBQ trailer, which is well-known for its brisket and pulled pork. In 2009, the cart was converted into a restaurant. Within a week, the restaurant had received a ton of bookings.
Its pork, poultry, and beef meals received rave reviews from tourists, residents, barbecue fans, food critics, and food aficionados. This small-town restaurant excels at a slow-smoked, dry-rub barbecue. Their brisket is regarded as one of the tastiest in New England.
Baltimore, Maryland: Chaps Pit Beef
This establishment is well-known for its pit beef, the star of which is a roast beef sandwich that is expertly given a smoky taste boost. With offerings like this, you can tell Chaps Pit Beef knows what to serve their eager clients.
Their tasty menu includes bottom-round beef that has been roasted over charcoal, sliced thinly, and then smoked over charcoal, depending on the diner’s desired temperature. Another beloved menu item is the “52” Chaps Special, which is a combo of pit beef, corned beef, ham, and American cheese.
Portland, Maine: Salvage BBQ
Salvage BBQ is based in a former postal service building that was restored. It mostly serves Texas brisket and North Carolina chopped pork, smoked brisket, chicken, and sausages. Their St. Louis ribs are carefully prepared over red oak, which is grown only in Maine. That’s personalization on another level.
A fiery yet delicious peppery vinegar sauce is offered with the pork butts. For meat lovers who prefer their meals particularly hot and saucy, there’s also an additional vinegar sauce and a light tomato-based sauce. To wash everything down, the joint offers a range of locally-made drinks.
Lafayette, Louisiana: Johnson’s Boucaniere
Even though Louisiana is not known for its barbecue, you can always find a smokehouse serving brisket, ribs, tasso, beef jerky, boudin, pork belly, and rice sausages. Johnson’s Boucaniere takes pleasure in producing its own assortment of meat dishes that locals and visitors have grown to adore.
They also sell various types of meat, such as pulled pork, country ribs, etc. Their “Brisket on a Biscuit” is an obvious must-try. Though it had been closed for a while, the smokehouse was reopened in 2008 owing to popular demand, and it still operates using the same recipes and methods used back in the day.
Owensboro, Kentucky: Moonlite Bar-B-Q Inn
Instead of the normal beef and pork, this part of Kentucky is known for its slow-cooked mutton, which is prepared over hand-made pits that use hickory. Catherine and Pappy Bosley bought the place six decades ago and have been serving people delicious mutton ever since.
Their famed buffet offers a variety of meats. There’s also a salad area, as well as a dessert bar that features a variety of homemade pies. All this is in addition to its mutton, which gets slowly smoked for about twelve hours with just salt and Moonlite’s distinctive vinegar pit dip.
Kansas City, Kansas: Joe’s Kansas City Bar-B-Que
Jeff and Joy Stephney’s restaurant was previously an old fried chicken joint inside a gas station. This Kansas City staple exemplifies the unique barbecue techniques of the area. Their charred ends, which are only offered in tiny amounts three times a week, are extremely appetizing.
They are considered among the greatest in America since they are so crunchy and delectable. Among its delicious fare are pulled pork, ribs, and brisket (which is slow-cooked for an incredible 15 hours). No wonder this place is always packed with eager customers.
Des Moines, Iowa: Smokey D’s
Darren and Sherry Warth are the Dudley Boyz of the BBQ scene when it comes to the sheer number of awards they have. The duo has participated in and won close to 800 regional, local, and national awards, in addition to roughly seventy-five state barbecue championships.
Their options are smoked ribs, chopped pork, sliced turkey, pulled chicken, and pit ham at three locations throughout Iowa. You’ll have a hard time choosing between your favorites: basic Kansas City-style burned ends with Asian glaze, Buffalo sauce, or smoked chicken wings with the perfect BBQ glaze.
Indianapolis, Indiana: Hank’s Smoked Briskets
To the delight of Indianapolis barbecue fans, Hank Fields, a Texan, opened Hank’s Smoked Briskets in 2004, all because he was longing for some Texas brisket. At Hank’s, the briskets get smoked over mesquite wood that is flown in from Texas. If that hasn’t sold you already, nothing will.
That is enough to show how seriously he takes his BBQ, so we guarantee you won’t be disappointed. Even though the restaurant’s interior can appear plain and looks like a waiting room, BBQ fans pay no heed. All they want is the food.
Marion, Illinois: 17th Street Barbecue
17th Street Barbecue, which was once highlighted on Food Network, is now a renowned landmark. The owner’s achievements read like a pro wrestling Hall of Fame intro. He boasts four world championship medals and three grand world championships. As such, his award-winning baby backs are a must-try.
These baby backs are roasted gently over apple and cherry wood and seasoned with Mills’ best dust rub (which is also sold there). Pork shoulder, beef sausage links, turkey, brisket, and chicken are some of his other well-known dishes.
Idaho Falls, Idaho: Grandpa’s Southern BBQ
Native Kentuckian Lloyd Westbrook’s barbecue restaurant is prospering in Idaho Falls, drawing enthusiastic locals and food-loving Southerners from all over the country. The Westbrook family goes to great lengths to provide the best service, along with their star-class BBQ, and their customers love them for it.
The matriarch, Loretta, works in the kitchen at the truck-style restaurant, which is next to a small motel. According to regulars, their cherry-red baby backs are pleasing, both aesthetically and taste-wise. These ribs are outstanding and definitely worth a try if you visit Idaho.
Honolulu, Hawaii: Guava Smoked
When talking about BBQ, one cannot simply ignore Hawaiian BBQ. The traditional Hawaiian method of making great barbecue calls for smoking a whole pig below ground to draw forth its delicious flavors. Thankfully, Guava Smoked hasn’t restricted itself to only pork.
Barbecue enthusiasts simply love their smoked duck breast and the smoked salmon nuggets. For you to enjoy an ideal dinner on a warm summer night, long-time patrons advise that you add their smoked fried rice or bread into the mix, which is then covered in layers of smoky pig.
Atlanta, Georgia: Fox Bros. Bar-B-Q
Georgia is blessed with numerous fantastic BBQ restaurants, including one that Eater called one of Atlanta’s famous meat servers in 2015. Although the Fox Bros. Bar-B-Q joint provides many kinds of pork, its beef options always seem to come out on top.
Based on the opinions of residents, visitors, culinary channels, and food critics, this place is truly remarkable. Fox Bros. is well worth the waiting time and money because of the spacious terrace and the atmosphere created by the slow-roasted ribs.
Jacksonville, Florida: Jenkins Quality Barbecue
Jacksonville is blessed with three branches of this half-century-old BBQ joint. Its menu items are unpretentious and pleasantly straightforward, with a strong emphasis on its distinctively flavored hot mustard sauce. The sauce really brings out the flavor of the meat options.
The meat is best enjoyed alongside pieces of white bread or seeded rolls. Pork, half chickens, and rib slabs undergo smoking in exposed brick pits using large oak logs. For people who don’t like spicy food, Jenkins offers a gentler variation of the renowned mustard sauce without pepper.
Wilmington, Delaware: Locale BBQ Post
Chef Daniel Sheridan discovered a property on the outskirts of Little Italy when he was searching for a location to make pickles for his rapidly expanding company, Wilmington Pickling Company. While there, he also had an idea for a new business.
Sheridan collaborated with Mike Gallucio and Justin Mason, two locals, to pair pickles with barbeque. Their delectable assortment of barbecues is cooked over delicious cherry wood. The menu offers brisket, pig, bratwurst, chicken, ribs, and the tastiest buns, and it is available in North Carolina and Kansas City as well.
Ridgefield, Connecticut: Hoodoo Brown BBQ
This Ridgefield barbeque joint, which is nestled into the confined valley between Norwalk and Danbury, offers a summertime delight of sunshine and smoke. It gives off a vitality that is unusual for a New England barbeque joint. And that’s saying something.
As an appetizer, try the exquisitely crackling cherry red spareribs, Texas poutine alongside brisket gravy, crispy pork belly, pastrami, beef ribs, and sausages, as well as bacon. So many people vouch for this place, saying they consider it to be the best barbecue they’ve ever had outside of Texas.
Denver, Colorado: Owlbear BBQ
Karl Fallenius, the mile-high city’s greatest pit master, was trained at the Franklin Barbecue in Austin. With the knowledge and skills he got, he launched Owlbear Barbecue in 2016 as a mobile eatery next to Finn’s Manor. The menu offers a wide range of food items.
These include smoked jackfruit along with mushrooms to satisfy your vegan or vegetarian friends, as well as pork belly, pastrami, beef brisket, and tenderloin for those who love a good BBQ. Nearly all the items here sell out quickly, so ensure you go early to avoid missing them.
Big Pine, California: Coppertop BBQ
Even though Coppertop BBQ has St. Louis-style ribs, you must try their Santa Maria Tri-tip, which is charred to a level that is almost poetic. For the finest barbecue supper in any part of California, add a side of grilled green chili along with beans.
This establishment started its adventure in 2014 and was named the finest American restaurant by Yelpers in 2015. Among their fare are the award-winning pork bellies, delectable briskets, and scrumptious spare ribs, which have all made the BBQ joint a fan favorite.
Marianna, Arkansas: Jones Bar-B-Q Diner
Jones Bar-B-Q Diner is, in every sense of the word, an institution when it comes to all things BBQ. If you’re on the hunt for one of America’s best pork sandwiches, this is unquestionably the spot you should be visiting.
The moment you inhale the smokey aroma, savor the tangy rush from the vinegar, the tasty chunks of fat, and the mustard-heavy slaw on top, you will be transported to BBQ heaven (it is real). Memphis and Little Rock are both within striking distance of this place.
Phoenix, Arizona: Little Miss BBQ
The thing you will quickly notice bout Little Miss BBQ is that there’s an extensive wait to have your fill of well-cooked, smoked brisket or smoked lamb neck. The signature lamb neck is only served once a week in a daze of beautiful oak smoke. But all these obstacles are worth it.
That’s because Scott and Bekke Holmes’ restaurant is unquestionably one of Arizona’s most renowned eateries. They also have a second location, which is conveniently situated between Los Angeles and the Texas Hill Country. In terms of ambiance, this branch is said to be the best.
Anchorage, Alaska: Turnagain Arm Pit BBQ
The famed 17th Street barbecue pitmaster, Mike Mills, took Jack Goodsell as an apprentice. In 2010, Jack started his own business in Alaska. Like his namesake, Jack Goodsell made incredible sales of his BBQ and was chosen as the neighborhood’s “Best BBQ” for four years running.
Pork, chicken, ribs, and brisket cooked in the classic Southern style are Goodsell’s specialty. Another well-liked menu item happens to be seafood. Jack made the decision to add smoked fish to the grilled treats, giving the Southern BBQ joint an Arctic edge.
Northport, Alabama: Archibald’s BBQ
Archibald is the name, and Alabama-style pit-cooked barbecue is their game. Pork belly ribs that are carefully and slowly cooked over sizzling hickory charcoal are their specialty. The establishment itself exudes genuineness, which is particularly appealing if you’re traveling from a different state.
Want to sample some of Alabama’s regional cuisine? Then you’re in the right place. It is advised that you begin with the Mixed Plate, which includes white bread, ribs, and sliced pork. Regulars say that the perfect way to experience the joint’s best flavors is through this dish.