The Best Barbecue Spots Worth Visiting In Every State

At its core, barbecue (BBQ) is just a method of cooking meat — generally low, slow, and with some smoke. It's done all across the world in some shape or form, but in the United States, if you casually refer to it as "just a method," you might be in some trouble.

The culinary style is inextricably tied to the country's culture. Tracing its origins to a single style mastered in the South, it's spread across the continent, adapting its methods, tweaking its taste, and altering its ingredients to match the palate and produce of each corner it reached.

Some states like Texas, Tennessee, North Carolina, and Alabama will viciously stake their claim to the BBQ crown — some, like NC, even argue with themselves — and we're not going to wade into that battleground. Instead, we've dished up a gargantuan list of the best BBQ spots in every state. Sourced from tons of rankings from outlets like Food Network, Southern Living, Business Insider, and numerous local names, these are the best of the best. Now argue amongst yourselves.

Alabama might be best known for its "white sauce", a mayo-and-vinegar-based BBQ sauce, but it's Dreamland Bar-B-Que in Tuscaloosa and its hickory-smoked pork ribs taking the accolades on this list. Originally opened back in 1958 after its founder, John "Big Daddy" Bishop, had a divine dream, the franchise has expanded around the Southeast. But the original location still draws crowds from hours around to try the slathered slabs of pork ribs and pork sandwiches. It is messy, smoky, simple barbecue, and you can even buy the sauce from anywhere in the world.

Alaska is definitely not the first thing that springs to mind when barbecue is concerned, but that doesn't mean it hasn't honed an incredible number of smoked meat joints. Big Daddy's Bar-B-Q and Banquet Hall, made famous on Guy Fieri's Diners, Drive-ins, and Dives (DDD), is the pick of the bunch. Specializing in Arkansas-style BBQ, the brisket is the thing to order, particularly the burnt ends, made from the restaurant's award-winning beef and tossed in its sweet-and-spicy barbecue sauce. The restaurant must have a sense of humor to match the good food, as it calls itself the "Northernmost Southern BBQ".

Little Miss BBQ has made some serious ripples in the BBQ world recently, coming in first place in the country according to Yelp Elites. Its founders were inspired by Austin's incredible BBQ scene and brought the styles there back to Phoenix, where the eatery has gone from strength to strength. Its sliced brisket is dry-brined, heavily peppered, and smoked for up to 12 hours over Arizona oak and pecan before being cut to order. That produces the dark bark, rendered fat, and tender interior that brisket obsessives look for.

Wright's Barbecue in Johnson gets the Arkansas nod. Its signature brisket is the star, but the bacon burnt ends, with their thick, sweet, caramelized exterior, are legendary. The restaurant has earned plenty of attention in Arkansas, with chef Jordan Wright making the semi-finals of the James Beard Awards, and Yelp naming it the best barbecue in America for 2024, among others. The Johnson location is the original, but it's now expanded to six spots around Arkansas, turning into something of an institution in the state.

California has the most barbecue joints in America, and Los Angeles itself has a surprising number of ambitious barbecue joints, but Moo's Craft Barbecue stands out for its brilliant, Texas-style, technique-driven flavors. Eater Los Angeles placed it at the top of the local barbecue scene, and it's another with James Beard and Michelin recognition. The oak-smoked brisket seems to be the main reason why, along with some cool Korean and Mexican twists on the menu, like the Korean sticky glazed pork belly burnt ends.

Texas-style barbecue inspired owner Nick Prince so much that he even has post oak delivered directly from Austin to fuel his smokers. It must be adding something valuable, as Post Oak Barbecue is a regular feature at the top of "best of Colorado BBQ" lists. Its BBQ brisket is some of the best in Denver, but don't shy away from the pork shoulder, spare ribs, or smoked turkey either. If you enjoy a tipple, its extremely well-stocked bar is a temple to Texas and Colorado whiskies. Nick's unpretentious attitude is the star. He even claims he'll share his recipes with you if you ask.

Connecticut is another state that needs to lean into the Southern states for its BBQ. Hoodoo Brown Barbeque in Ridgefield brings a big, brash style of barbecue to the state, and its giant smoked beef ribs are the headliner. These things arrive looking almost prehistoric in size, and will set you back $60. But that price point hasn't seemed to put anyone off. Connecticut Magazine has included Hoodoo Brown among the state's top barbecue choices, and even Texas BBQ experts regard it highly. There's a reason it's become one of the region's best-known smokehouses.

Such is BBQ's enormous reach that even small states like Delaware are producing excellent smoked meats. Bethany Blues at Bethany Beach is the pick of the bunch, offering a suitably hearty counterpoint to the seafood-heavy dining scene along the coast. It combines styles, offering everything from Carolina-style pork to Texas-style brisket, but for something more unique, swing for their Delmarva-Q dishes, like the Delmarva Chicken or Deviled Egg — the latter throwing lump crab meat on for good measure. If the crab pulls you from the traditional BBQ, the crab cakes will be waiting for you, too. Their bourbon collection is stunning, as well.

It feels like there could be some animosity in listing a place with Alabama in its name on the Florida spot, but the restaurant has been singled out as one of Florida's best barbecue spots — the best for three years running if you were to ask Southern Living readers. The Tampa spot has been running since 1968, serving its brick-chimney, pit-smoked chicken sausage and ribs. It's simple food, presented less elaborately (it's still served on plastic plates) than some of the modern spots on the list, and that's what its patrons love so much about it.

Another regular on Guy Fieri's DDD, Southern Soul won Georgia's heart and bellies over in 2006, burned down in 2010, and resurrected itself in a disused gas station. From there, it's gone from strength to strength, dishing out revered St Louis-style ribs, as well as pulled pork, beef brisket, and smoked sausage, as well as a truly epic run of sandwiches. Its Barbecuban is a huge favorite, slathering their pork on a pressed sandwich with Swiss cheese, pickles, and yellow mustard. Its accolades stretch beyond what we have space for, but they include Southern Living's Best BBQ in the entire South and LoveFood's best hole-in-the-wall restaurant.

Honolulu might be the most unlikely place on this list to chase Texas-style barbecue, but Sunset Texas BBQ makes a convincing case to ditch the spam and poke bowls. It's authentic, too. Owner James is a Texas native, honing his craft in Austin before moving to the islands — his wife's home state. The restaurant's USDA Prime brisket is the order to prioritize, bringing one of America's most demanding barbecue staples to Hawaii with a clear focus on the meat itself. Honolulu Magazine has highlighted the operation and its expansion, reflecting the local interest it has generated.

Park's Place Smokehouse has a ridiculously strong claim to Idaho's barbecue crown, having been named Idaho's Best barbecue three years running from 2024 through 2026. The little Rexburg smokehouse specializes in the usual low-and-slow suspects, but the brisket is the place to start, served thick-cut and smoky alongside cornbread and honey butter. For something considerably a little different, try the Slamwich, which piles a whack of your choice of smoked meat onto a bun with chili, onions, coleslaw, and smokehouse sauce. Come hungry: they're also known to sell out.

17th Street Barbecue in Murphysboro has a reputation that extends well beyond southern Illinois, so much so that it can sell its own cookbook and ship its sauces across the U.S. Food Network has named the restaurant the state's best barbecue, and its baby back ribs are the dish to swing for. The ribs are approachable, classic, and exactly what many people picture when they think of American barbecue: Smoky pork, a good glaze, and a plate that demands an insane stack of napkins for the impending mess.

With a list of menu items with names like the Hoffinator and Barbeque Sundae, you know that Big Hoffa's Smokehouse Bar-B-Que in Westfield is putting personality as well as smoke into its meats. The pirate theme means many of the choices are infused with Caribbean flavors, adding to its unique reputation. Big Hoffa's has picked up recognition in Indianapolis Monthly's readers' choice awards, and Business Insider named it best in Indiana, too. Just look at its review page, with thousands of BBQ lovers singing the praises of its brisket and pulled pork.

Another BBQ joint with a tongue-in-cheek name, Whatcha Smokin' BBQ + Brew in the tiny town of Luther has garnered an excellent reputation. Food & Wine gave it national acclaim, and its smoked brisket remains the clearest reason to make the trip. With that said, its daily specials — all rooted in Texas-style barbecue — are excellent, too, with Taco Tuesdays, Wednesday Brisket Burnt Ends on Thursdays, and a Friday lunch Birria Dip among the options.

Joe's Kansas City Bar-B-Que has been receiving plaudits for years now, with high-profile culinary Gods like Anthony Bourdain suggesting it's one of a few places you need to eat before you die, and outlets like Men's Health amusingly labeling it "the manliest restaurant in America. But even all these years later, it's still in the national BBQ discourse, with Yelp ranking it as the 15th best restaurant in the country. The Z-Man sandwich, named for a local radio DJ back in 1997, is the headliner, layering brisket, pulled pork, or pulled chicken into a hearty bun with onion rings, provolone, and their signature BBQ sauce. Its reputation in a city renowned for this type of food is a testament to its quality.

Kentucky has a pretty unique barbecue identity, and Moonlite Bar-B-Q Inn is one of the best places to get to grips with it. Its signature is hickory-smoked mutton, a local specialty that immediately sets Moonlite apart from the pork-and-brisket-heavy menus dominating the rest of this list. Mutton has a stronger, more distinctive flavor than the meats many diners associate with American barbecue, which is exactly why it is worth ordering. Moonlite has been recognized among Kentucky's top barbecue destinations, but more than anything else, it's just a great chance to try a truly special local delicacy.

New Orleans is so packed with iconic food that barbecue is easily overshadowed, but The Joint makes a strong case for ditching the gumbo and po'boys for at least one meal. Southern Living has selected The Joint as Louisiana's representative among the country's best barbecue spots. Love Food has placed it similarly in its own rankings, as have state-based blogs and websites with a finger on the pulse of Louisiana food.

Wilson County Barbecue brings eastern North Carolina-style whole-hog barbecue to Portland, Maine, making it one of the most geographically challenged entries on this list. The headliner is naturally the pulled pork, prepared in the whole-hog tradition rather than brisket-based Texas styles. Constant local recognition, plus Business Insider naming it best in state, has helped establish Wilson County as one of Maine's standout smokehouses, but the core appeal is getting Carolina-style pork this far north.

Blue Pit BBQ & Whiskey Bar in Baltimore takes a slightly different route with its brisket, using a coffee rub to give the beef some added bitterness and depth. That unique spin is just one of the reasons the restaurant has been highlighted as one of Maryland's best barbecue joints, giving Baltimore another serious smoked-meat destination. Both local publications like the Baltimore Sun and National Publications like Southern Living have named it best in Maryland — and it even gets a little bonus for having the best mac and cheese, too. Throw in the epic whiskey selection, and you've got a match made in BBQ heaven.

B.T.'s Smokehouse in Sturbridge has become one of Massachusetts' (and New England's) best-known barbecue destinations. In a state known far better for its seafood, the owners have set the place up as an homage to the Southern states, offering an exhaustive list of pulled pork, brisket, smoked chicken, fried chicken, and pork ribs. It was voted the best barbecue in Massachusetts by the Boston Globe in the past and by Food Network just last year, as well as LoveFood.

Slows Bar BQ has become one of Detroit's most recognizable restaurants. The Corktown spot has been singled out as one of Michigan's best barbecue joints by both local outlets like Hour Detroit and national names like Food Network and Business Insider. The Reason is the headline sandwich, piling pork onto a bun with coleslaw and North Carolina BBQ sauce, but it runs the gamut of American barbecue styles, so don't be shy with your choices. Slows has been around for years now and has become as much a Detroit institution as it is a barbecue restaurant.

Minnesota isn't exactly famous for barbecue, and the country's big outlets are all on different pages about who serves up the best. But we're offering the spot to Ted Cook's 19th Hole Barbecue, with its decades-long legacy getting its nose in front of the pack. The takeout-only restaurant keeps things pretty old-school, with hickory-smoked pork forming the backbone of the menu and earning it plenty of recognition around the state. The ribs are the thing to order, smoked with hickory and cherry wood, slathered in sauce and served without much fuss.

Mississippi has no shortage of solid barbecue joints, but The Shed Barbeque & Blues Joint in Ocean Springs is probably one of the hardest to forget. From a purely atmospheric level, it's brilliant, fusing live music with a backyard shed feel. Its pecan-smoked baby back ribs are a strong choice, departing from some of the more common hickory or cherrywood techniques used on the list. But with a pound of smoked meat in front of you, some live Americana blasting, and a strong cocktail in your hand, it's no surprise that The Shed has accolades from Southern Living, Only In Your State, and even pulled first-place spots at the World BBQ Championships.

Choosing a single barbecue place in Kansas City is likely to cause a crisis — it was Anthony Bourdain's favorite city for barbecue, and that says something — but we're giving it to Fiorella's Jack Stack Barbecue. The place has more than enough pedigree to take Missouri's spot; Southern Living has named it the state's standout barbecue restaurant, and its enormous Crown Prime beef rib is probably the best place to see why. With a history stretching back as far as 1957, there are now six locations, and it has the largest wood-fired cookery in the U.S. In short, you're getting spoiled.

Despite being cattle country, Montana isn't renowned for its BBQ. The Notorious P.I.G. in Missoula has done a decent job of changing that, becoming one of the state's most celebrated smokehouses along the way. Rooted in St. Louis-style cooking but dipping into Texas and Kansas City for good measure, it's a true people pleaser. Business Insider named it the best in the state, as did Food Network, The Takeout, Taste of Home, and Big Roads, making it one of the simplest picks on this list.

Don't be fooled by the silly name. The people behind Porky Butts BBQ come from a serious barbecue competition background. The Omaha restaurant has been ranked among Nebraska's best barbecue joints for years, and its owner has won numerous world and national titles for his ribs, brisket, and chicken. The classics are all over the menu, but they also get creative, with dishes like Texas Poutine, Boudin Balls, and the decadent Cowboy Burrito all worth your stomach's time.

Las Vegas' casino buffets might be more famous in Nevada, but John Mull's Meats & Road Kill Grill offers an excellent alternative for BBQ lovers. Attached to a butcher operation and once a slaughterhouse, the restaurant has been named among the city's best barbecue spots by Eater Las Vegas and best in-state by Business Insider. Thankfully, roadkill is just a name and not a menu item, and the real offerings are spectacular. You can even grab some top-quality cuts to take home from the butchery. It's so good that eating at John Mull's should be an unwritten rule for visiting Las Vegas.

New Hampshire is another state that doesn't necessarily inspire thoughts of good barbecue, but KC's Rib Shack in Manchester has been giving locals a pretty convincing version for two decades. The restaurant has picked up plenty of recognition around the state and even garnered some national attention, too. As the name suggests, ribs are the star attraction, cooked in St. Louis-style sauce, but don't hesitate to check out the rest of the impressive menu, including its unique Brunswick BBQ Stew.

There is no shortage of clever names on this list, and Red White & Que Smokehouse in Green Brook might have the best. Owned by a former Marine, the restaurant specializes in Texas-style barbecue and has been regularly included among the best smoked-meat spots in the state. Its brisket, cooked low and slow until the fat renders into the beef and a dark bark forms around the outside, is the play here, helping garner accolades from the likes of Business Insider and Mashed.

With a bit of an out-there backstory involving cash stashed in the trunk of an old Mercury Montego, Mad Jack's Mountaintop Barbecue has developed something of a cult following. The Texas-style cooking is legendary, with customers, including at least one self-proclaimed certified BBQ judge, calling it the best in the country. The smoked beef keeps things traditional, while the mountain setting gives the place something considerably different from most Texas-inspired joints. Cloudcroft is better known for its cool weather and scenery, but Mad Jack's has become a bit of a destination in itself. Just get there earlier, as it can sell out regularly.

New York City is the dominant culinary force across the world, never mind the state, but it's Dinosaur Bar-B-Que in Syracuse that has built a reputation big enough to escape its shadow. Originally founded as a pop-up for hungry bikers in Albany in 1983, it laid roots in Syracuse and has expanded since then, even launching a spot in Harlem. Business Insider named it the best in-state, crediting it with introducing a BBQ-deprived corner of the country to southern-style cooking.

North Carolina takes barbecue very seriously, with its two iconic styles — Lexington and Eastern style — splitting the state in a long-running feud. Picking either is a risky business, but — possibly because the author used to live in eastern NC — Skylight Inn is the pick. Widely regarded as one of the best whole-hog spots in the country. It's been serving pulled pork with an eastern-style vinegar- and red-pepper-based sauce for nearly 80 years, keeping a remarkably simple menu that's drawn regulars and BBQ pilgrims alike. After that, you can head to Lexington, North Carolina's BBQ capital, and see what side of the line you fall on.

North Dakota might not have its own famous barbecue tradition, but Spitfire Bar & Grill in West Fargo has still earned a reputation as one of the state's better places for smoked meat. The restaurant uses a wood-fired approach across much of its menu, with the pork ribs a firm favorite, as well as the spit-cooked chicken. While they're not reinventing the wheel, interesting spins on classics like Raspberry Ribs keep things fresh, and the addition of a wood-fired fish menu is excellent. The Takeout ranked it best in North Dakota, as did Business Insider, cementing it as North Dakota BBQ royalty.

Ohio has a deep selection of barbecue joints, but Cockeye BBQ in Warren has earned enough praise from multiple outlets to sit at the top of our list. The man behind the restaurant, Erik Hoover (Cockeye himself), is a classically trained chef and only opened the place as a summertime catering business. Now, it's an Ohio staple, and its huge menu, boasting classic dishes like St. Louis-style ribs and pulled pork, through to special concoctions like the smoked Thai sandwich and smoked jalapeño cheddar sausage, will make choosing a nightmare.

Oklahoma sits close to some of America's biggest barbecue states, so competition for smoked meat is fierce. The Butcher BBQ Stand in Wellston has still managed to stand out, partly thanks to its legendary founder David Bouska, a former world champion pitmaster. His son opened the physical location, carrying on his dad's competition legacy, and has become a brisket and rib-cooking powerhouse in the process. Named the most iconic BBQ joint in the state, it sits directly on Route 66, perfect for a road-trip stop.

Portland is well known for its creative food scene, but Podnah's Pit Barbecue has been a stalwart presence in the traditional culinary art of barbecue for two decades now. Travel Portland counts it among the top barbecue spots in the city, as do Eater, Food Network, and Business Insider. Brisket, pulled pork, ribs, chicken, and the usual suspects are all top quality here, while more unusual efforts like salmon burnt ends offer alternatives if you're tapped out on the heavy meats.

Pennsylvania's food scene usually revolves around Philadelphia and Pittsburgh, but Red Rock BBQ in Susquehanna has helped put northeastern Pennsylvania on the barbecue map. The restaurant's simple but strong menu has appeared on statewide barbecue trails and earned recognition as one of the better smokehouses in the state. The place piles on some added kudos by doubling up as a brewery, too.

Rhode Island might be the smallest state in the country, but there's still enough room for some banging barbecue. Great Northern BBQ Co. in Providence has earned strong local recognition, including an editor's pick from Rhode Island Monthly, while Only In Your State has it in its top five. It is Rhode Island, though, so once you've tried one of the immense sharing platters of pulled pork, ribs, and sausage, grab a cup of the smoked clam chowder.

South Carolina, like its northern neighbor, is firmly pork-barbecue territory, which makes Lewis Barbecue in Charleston a slightly unusual pick for the state. The restaurant specializes in Central Texas-style barbecue instead — the owner is a good friend of the owner of Austin's Franklin Barbecue — and its slow-smoked prime brisket has earned enough acclaim for Michelin to award it a Bib Gourmand. You could opt for an authentic Carolina BBQ spot like the legendary Rodney Scott's, which is fair, but Lewis is serving up enough astounding food that it's worth a trip to South Carolina just to try it. 

South Dakota's another state lacking any real culinary reputation, but J.R.'s Rhodehouse BBQ Pit in Summerset has become one of the state's better-known smoked meat stops. Located in western South Dakota near the Black Hills, the restaurant specializes in Texas-style barbecue and has picked up plenty of national recognition — particularly from bikers passing through on the Sturgis Motorcycle Rally. Opt for the brisket or go big with a fat stack of two meats, then get back on the road.

Possibly the best name on a pretty stacked list of great names, Peg Leg Porker has become one of the best BBQ spots in an intensely competitive region. Southern Living has named it the state's best barbecue joint along with Taste of Home. Even more impressive, its Pitmaster, Carey Bringle, has cooked at the James Beard House three times. The Memphis-style dry-rubbed ribs are the main attraction. Heavily seasoned before smoking, these things make a solid argument for ditching the Nashville hot chicken. Possibly even more impressive is its award-winning bourbon.

It's almost worth leaving Texas off this list at risk of starting a BBQ-centered war, but Franklin Barbecue in Austin is about as safe a choice as you can make. The restaurant is one of the most famous smokehouses in the country, with its prime-grade brisket drawing notoriously long lines and almost endless accolades — like Texas Monthly calling it "the best barbecue in the known universe". The brisket is, unsurprisingly, the thing to order, perfected by Aaron Franklin over the years, earning him a James Beard Award and an induction into the American Royal Barbecue Hall of Fame. Considering it's in Austin, the top-ranked BBQ city in America, that's a mean feat.

St. George in Utah's red-rock country generally operates as a great base for exploring the surrounding landscapes (or as an affordable and beautiful city to retire). But Pica Rica BBQ is giving you another reason to hang out a little longer. Earning a respected spot on Texas Monthly's "Best Texas Style BBQ Joints Outside of Texas", the place is doing big things. Blending traditional Texas BBQ with Mexican flavors, it's leaving you with little reason not to be fueled up for your next adventure around Zion or Bryce Canyon.

When a restaurant's MO reads "Smoked Meats, Fresh Beer, and Lots of Booze", you can assume you're probably in for a good time, and that's exactly what Prohibition Pig promises. It gets the best-in-state nod from Business Insider, while Food Network puts a heavy emphasis on one of its sides — the aged cheddar mac and cheese. As the name suggests, its chopped pork is the barbecue item of choice, but don't be shy with its impressive list of starters and sandwiches either. And we haven't even got to the brewery...

Williamsburg is far better known for colonial history than barbecue, but Pierce's Pitt Bar-B-Que has become something of a local institution in its own right. Business Insider gave it the top spot in Virginia, as did Southern Living, while Virginia Living named it a runner-up in its region. The restaurant's chopped pork sandwiches have been feeding locals and visitors for generations now, making it a pretty easy addition to a day otherwise spent surrounded by considerably older Williamsburg attractions.

Seattle's more strongly associated with salmon, coffee, and teriyaki than smoked brisket, but Jack's BBQ has done a pretty convincing job of importing Texas to the Pacific Northwest. Founder Jack Timmons grew up in Texas, attended barbecue camp at Texas A&M, and eventually opened the original location in the SoDo neighborhood of Seattle in 2014. Seattle Met goes as far as calling its brisket the best in town, while Jack's keeps things suitably simple with salt, pepper, and a long smoke over hardwood. Grab the brisket and pretend the Space Needle is an oil derrick for an hour.

West Virginia doesn't get dragged into many national barbecue arguments, but Rollin' Smoke BBQ in Charleston has done enough to force its way into this one. Southern Living named it the state's best barbecue joint, with brisket among the big reasons for the nod. You can get it piled into a sandwich or platter, while brisket burnt ends regularly appear among the specials. There's even a pepperoni roll on the menu, just in case you needed reminding you were still in West Virginia. The riverside view tops everything off.

Wisconsin might be bratwurst and cheese country, but Double B's BBQ in West Allis makes a strong case for leaving both alone for an afternoon. Travel Wisconsin and Visit Milwaukee both name it on their tourist sites as a place to check out, which should be a good indicator of quality. Head straight for the brisket burnt ends, which are coated in homemade Kansas City sauce before heading back into the smoker for another round. Sticky, smoky little chunks of beef and fat probably aren't going to leave much room for cheese curds anyway.

Wyoming is cattle country, so finishing the list with a big plate of smoked meat feels about right. Pokey's BBQ & Smokehouse in Gillette gets the state's spot on Food Network's 50-state barbecue list, with brisket, kielbasa, pulled pork, turkey, and ribs among the slow-cooked options. Things get a tad more Wyoming from there, with Food Network also highlighting its "Wild Thang" selection of meats, including bison, ostrich, alligator, and wild boar. You could keep things sensible with the brisket, but after 49 states, you're in America's most outdoorsy state, and sensible feels like a slightly disappointing way to finish.