Here’s Where to Get the Best Barbeque in Every State

There is no shortage of good barbeque joints across this country. In fact, there are hundreds scattered across each state. Good luck making a dinner choice!

The choice gets harder when you factor in the different ways different states barbeque. How do you even begin to narrow down the list?

Whether you’re on a road trip or you’re just hungry for barbeque, we’ve found the best spots in each state. These not only have rave reviews from customers but are also award-winning.

Alabama: Big Bob Gibson Bar-B-Q

Big Bob Gibson’s Bar-B-Q started in 1925 in Decatur, nearly an entire century ago. He started out of his backyard and expanded to the current restaurant as his recipes became more popular. The secret recipes of Bar-B-Q won more than ten worldwide barbeque championships.

The restaurant’s marinades are so popular you can even buy the meat and have it delivered to your house. The dine-in menu contains some mouth-watering options, including sandwiches, various platters, and many staple sides. They also sell salads in case anyone in your group doesn’t want a heavy meal.

Alaska: Chowder Express

Chowder Express, based in Anchorage, doesn’t sound like a barbeque place but trust us; you’re going to want to eat here. Led by award-winning chef Edgar Duero, the whole idea behind the place is that you can eat your way around the world without having to get on a cruise ship.

While the menu may seem quite simple, it works wonders for groups. Between whole barbequed chickens, packs of pork ribs, and pork belly, you can feed a big group for much less than if you ordered separate meals.

Arizona – Little Miss BBQ

Little Miss BBQ started in Phoenix with a wonderful story about a couple coming together and inspiring one another to start the business. They even named one of their dishes after their dog, Yager, who also happened to be the inspiration for the name Little Miss. They took a 1st place medal for their brisket during a competition in Tuscon, AZ.

The menu contains extensive options for every meat-lover, some kid-friendly choices, and vegetable sides. Some of their dishes, such as the pastrami, are limited to certain days of the week. Make sure you go on a day when your favorite is available.

Arkansas – Wright’s Barbecue

Wright’s Barbecue started in Johnson as a backyard barbeque, moved into a food truck, and finally settled on the restaurant we’re discussing. Wright’s Barbecue uses 100% wood fire pits to cook their barbeque meats.

Their brisket won several awards and they have achieved Best of the Best Chef and Best Bite awards from Chefs in the Garden 14 years in a row. The menu provides proteins from pork to turkey, all freshly smoked or cooked that same day. The most popular dish they offer, called PITMASTER, feeds four to six people with five different dishes, sauces, and buns included.

California – Copper Top BBQ

Copper Top BBQ in Big Pine does everything from catering to takeaways to dine-in. The iconic restaurant offers meat-only deals for strong meat lovers, allowing you to get more meat instead of adding sides or buns. They also have child-size portions and a nice grilled cheese for those who aren’t as interested in a heavy load of meat.

Another popular feature involves their vacuum-sealed takeaway option. If you don’t intend to eat straight away or are just passing through, you can ask for sealed meats to keep them toasty and fresh until you’re ready to consume them. The restaurant was voted the best restaurant in the USA on Yelp in 2015.

Colorado G-Que Barbeque

G-QUE Barbeque in Lone Tree retains many awards from various competitions and has been featured in many large media outlets, including Food Network, Cooking Channel, and National Barbecue News. They have seven different locations to choose from, including the usual barbeque options like pork, brisket, ribs, chicken wings, and more. An interesting additional option consists of cheese and jalapeno-stuffed sausages.

They also serve tons of interesting sides, sandwiches, and a variety of family-size group meal options. They even provide a convenient allergen list for everything they serve on their website.

Connecticut – Hoodoo Brown BBQ

Hoodoo Brown BBQ’s name comes from a Texan man who lived the Wild West life better than anyone. The owner, Cody Sperry, loved his experiences in Texas so much that he brought that kind of spirit back to Ridgefield, Connecticut, and recreated it. Connecticut loved his plan so much that the restaurant was mentioned in more than 20 different news and media outlets, including being labeled the best of Connecticut in 2018.

The restaurant claimed some iconic names, including an appetizer simply called Jar of Bacon. Chicken fingers are available for the young crowd, while many Texan-inspired meat dishes call to the adult crowd.

Delaware – Smok’d BBQ

Smok’d BBQ started in Wilmington as a blend of cultures emphasizing fresh ingredients and nothing else. What sets Smok’d BBQ’s menu apart is the cheese in several staple barbeque options, including brisket. In fact, almost everything available on the menu also provides the option to add cheese.

The restaurant offers group meals capable of feeding 3-4 people with sharing options instead of ordering separately. The restaurant scored a 4.9 on Google reviews, which was a far higher score than any other option in Delaware.

Florida – Shiver’s BBQ

Shiver’s BBQ opened in 1950 in Homestead, serving authentic hickory-smoked barbeque for over 70 years. The restaurant gained the title of the best barbecue in Miami, featured in the New York Times in 2013.

Their most popular dishes involve ribs of various kinds and brisket. They also serve chicken and a variety of sides. If meat isn’t calling to you when you arrive, Shiver’s also offers catfish and several vegetarian sides. They even have a separate menu entirely for children.

Georgia – Southern Soul Barbecue

Unlike most of the popular barbeque options we’ve discussed, Southern Soul Barbeque was born in the early 2000s on St. Simons Island. Despite the young age, the restaurant has already been featured in multiple news and media outlets, thanks to an extensive Southern-inspired menu with everything from a soul burger to collard greens.

The business provides online orders and catering on top of its dine-in menu. The menu has so many options that even the pickiest eater should find something they like. Guy Fieri visited them in 2010 to feature the restaurant in an episode of Diners, Drive-Ins & Dives.

Hawaii – Sunset Texas BBQ

Sunset Texas BBQ, based in Honolulu, also took inspiration from Texas, as the name indicates. They focus on the style of Central Texas, with an emphasis on beef. They smoke their meat in a Texan-style smoker and never serve meat from the previous day. Hawai’i Magazine featured the restaurant, stating that “the pork rib glides right off.”

The restaurant emphasizes transparency and even claims to serve all meats with sauces on the side, so you can taste that it was made well enough that the sauce is merely a bonus and not a saver.

Idaho – Smokin’ Yards

Smokin’ Yards started in 2008 in Idaho Springs, quickly climbing the rungs of success to the point where they already have a second restaurant. Nextdoor awarded the restaurant with the Neighborhood Fave award in 2019, 2020, 2022, and 2023.

They serve a variety of beef, pork, and chicken dishes, as well as a catfish option if anyone feels like a lighter option. The restaurant also offers catering and has a convenient children’s menu.

Illinois – Green Street Smoked Meats

Green Street Smoked Meats entices customers in Chicago with great meat and rock music. You order online for pick up or walk in to dine. The restaurant doesn’t take bookings and works as a first-come, first-served restaurant. If you have an event with more than 12 people, they will allow you to book the whole place. The menu offers simple meat dish options as well as sides and desserts. Everything gets cooked to order, with nothing from the previous day ever seeing your plate.

The owner of the restaurant, Dave Bonner, won the 2022 Certified Angus Beef Culinary Innovator of the Year award.

Indiana – Bombers BBQ

Bombers BBQ did so well in Munster that they’ve recently opened a second restaurant. The first location started in 2013, bringing barbeque styles from North Carolina into Indiana. The restaurant won several awards, including best barbecue in Northwest Indiana.

They boast about using hardwood in their barbeque pit. You won’t find chips, liquid smoke, or injected meat at their establishment. All meat gets smoked the night before for up to 16 hours and served only for that day.

Iowa – Whatcha Smokin’ BBQ + Brew

Whatcha Smokin’ BBQ + Brew started in 2017 in Luther, originating from a gas station and then a motorcycle shop that was there beforehand. They boast a choice of outdoor patio-style dining or an indoor air-conditioned Clubhouse. They debuted at the Iowa State Fair in 2023.

They urge customers to come earlier in the day as everything they sell, including the sides and desserts, is made that morning. Nothing gets served from the previous day, meaning once it runs out, that’s it.

Kansas – Joe’s Kansas City Bar-B-Que

Joe’s Kansas City Bar-B-Que also originates inside what once was a gas station. They’ve had interviews with many news outlets and have won a number of awards, including the Lenexa Kansas State BBQ Championship, the American Royal Open, and the American Royal Invitational.

With a focus on smoked pork, the restaurant offers a variety of meats and sandwiches, including some interesting names like The Rocket Pig and The Hog Heaven. One of their unique sides is Smoked Chicken Gumbo, made from the same chicken they smoked the night before.

Kentucky – Moonlite

Moonlite started back in 1963 in Owensboro, capturing the hearts of locals with barbequed mutton. The Kentucky-style mutton still sits on their menu and is one of the most popular options. They were voted Best Barbecue In Kentucky by Kentucky Monthly and Kentucky Living Readers.

The restaurant claims its fame comes from passing down customs and traditions as much as recipes over the years. The local populace seems to agree. Multiple local news outlets voted them the best barbeque in Kentucky.

Louisiana – Cou-Yon’s

Cou-Yon’s combines Southern Texan barbeque flavors with Cajun-style seasonings to make unique and interesting dishes in Port Allen. The unique and interesting style gained them quite a bit of popularity with the local press, including Food Network, who labeled their ribs as the best in Louisiana.

The restaurant boasts a wide assortment of fresh seafood options as well as the expected barbeque meat dishes. They also have loaded jacket potatoes and plenty of other sides.

Maine – Noble Meats

Noble Meats in Portland utilizes older traditional cooking styles, focusing on making the meat the star as much as possible. They stick to a simple menu of pork, pastrami, beef, chicken, and ribs while also providing sides and sandwiches. The restaurant was featured in Portland Press as the Portland Best of 2021 and 2022.

Everything gets made to order and they make their own pickles for the sandwiches. They aim to provide a simple means of sitting down and tucking in with your hands within minutes.

Maryland – Chaps Pit Beef

Chaps Pit Beef got its name from a club called Gus’ Manor Inn, where the owner, Gus’ son-in-law, used to cook his pit beef before opening this restaurant in 1987 in Baltimore. Gus even invested $12,000 to get him started, so the business took off thanks to him.

The location remains focused on pit beef but offers other standard barbeque options. The business boomed so quickly that they now have three different restaurants in Maryland. They’ve been featured on many media outlets, including Food Network, which labeled them Top Favorite Places to Eat.

Massachusetts – Rusty Can

Rusty Can originally started in a food truck. Now that they have a restaurant location in Byfield, they rent the food truck out for events. The food truck is so popular that it is booked out for the rest of 2024. The restaurant won the #1 BBQ restaurant in Massachusetts multiple years in a row.

They offer brisket, pulled pork, ribs from the pit, and several sides, salads, and sandwiches. As an extra incentive, they brew beer in barrels behind the restaurant, which you can have with your meal for much less than a typical pint would cost.

Michigan – Smoke Street BBQ Milford

Smoke Street BBQ Milford opened in 2013 as the child restaurant of a family-run business that started in the 1950s. The restaurant was voted the Neighborhood Fave four times on Nextdoor.

On top of the standard barbeque options, Smoke Street BBQ Milford offers various pizzas, all cooked in a 10″ brick oven. They also have some Mexican options, such as tacos and quesadillas. They have more vegetarian and pescetarian options than most typical barbeque restaurants.

Minnesota – Big Bore Barbeque

Big Bore Barbeque claims the title of most popular in Minnesota thanks to the chef behind the business, Chad Brink. The man spends his spare time building smokers for fun. He spent 15 years perfecting his Texas-based wood-fire barbeque style and claims it is the best method for barbeque ever invented, corroborated by being awarded best BBQ place in the Midwest.

All the meat options at Big Bore Barbeque, Hanover, use a dry rub and sauce options on the side to ensure authenticity, another of Chad’s important traditions. You can have them as they come, in sandwiches, or as a group platter.

Mississippi – Pig & Pint

Pig & Pint, based in Jackson, gained popularity for exactly what you find in the name. They boast only locally brewed beers and house-prepared pork. The restaurant has won several awards for the pork alone, including Best of Mississippi in 2014.

The menu contains large meals, light meals, group platters, and much more. They also have tacos with your choice of smoked meat, sandwiches, and nachos, which also contain house-smoked pork.

Missouri – Pappy’s Smokehouse

Pappy’s Smokehouse gained fame by winning state-wide awards for best ribs, including through Food Network and Southern Living. They have two restaurant locations in St Louis and St Peters and a food truck. The original owner, Pappy, always felt that a restaurant needed someone to greet you with a smile as much as it needed good food. The tradition of smiles continues to this day.

The restaurant opens with all the dishes smoked the night before and prepared that morning. If they run out, the place closes early and get started preparing for the next day.

Montana – The Notorious P.I.G,

The Notorious P.I.G. doesn’t use a single state’s methods. The founders traveled around the country and finalized the menu with a blend of flavors they liked from each State. The restaurant in Missoula won awards for best BBQ in Montana from many outlets, including Food Network and First We Feast.

They start smoking the meat early in the morning and provide it for lunch that day. No food is ever kept for more than the day, ensuring that the quality always exceeds expectations.

Nebraska – Porky Butts BBQ

Porky Butts BBQ, Omaha, achieved the top 10 position in 85 separate state or country-wide competitions on top of winning at least five times. The pitmaster, Blane Hunter, has over 27 years of experience and professional training.

They have both simple and gourmet sandwich options and loads of sides and platters to choose from. They also have a kid’s menu called Little Butts just to take the name to the next level.

Nevada – Rollin Smoke Barbeque

Rollin Smoke Barbeque uses Southern-style hickory smoked barbeque methods. The place runs in Las Vegas under a father-and-son team and has been featured in several news outlets. The business won the #1 Barbeque Franchise in the USA.

They have four different menus, including one for gluten-free, one for vegans, and another secret menu. The secret menu contains unusual recipes for the more adventurous customer, including a barbeque sundae and a brisket mac wrap.

New Hampshire – The BBQ Shak

The BBQ Shak in New Hampton takes casual barbeque to the next level. They have an outdoor area that doesn’t require wearing a shirt if you don’t feel like it. The restaurant has a picnic feel and aims to bring groups together with large tables for sharing.

The owner also doubles as a real estate agent, so you can grab some barbeque while discussing your next property purchase. The restaurant has an impressive 4.8 on Google reviews, with some customers saying they travel more than an hour from where they live just to go there.

New Jersey – Red White & Que Smokehouse

Multiple news outlets have recognized Red White & Que Smokehouse in Green Brook Township as the best BBQ place in New Jersey for several years in a row. Dan and his wife Katie started the business after Dan retired from being a U.S. Marine. They cooked barbeque at home all the time and decided to make a business out of it.

Their menu features styles from Texas, Alabama, and Carolina. They make their own sausages for smoking as well. They cook everything in the morning and stay open until it’s all gone. The restaurant placed 3rd in NJ for National Barbecue Month.

New Mexico – The Ranch House

The Ranch House started in 2011 in Santa Fe when owners Josh Baum and Ann Gordon moved from their smaller restaurant. Josh’s signature barbeque has won several awards and got the restaurant’s name into the paper on more than a few occasions.

The Ranch House doesn’t take reservations and works on a first-come, first-serve basis. They have an outdoor patio and indoor area, depending on the customer’s preference. They also have a 3-hour Happy Hour from 3 pm to 6 pm, during which you get some cheaper food and drink options.

New York – Hill Country

The owner of New York’s Hill Country designed it based on Texan flavors, Southern hospitality, and the aesthetic of Austin. The available drinks link back to Texas as well. Hill Country appears in a number of press releases featuring the best BBQ restaurants in New York, including the Washington Post and NYC BBQ.

The restaurant features interesting recipes like dry-aged beef shoulder, chili-rubbed wings, and Tex-Mex. They also have happy hour, during which you can get cheaper cocktails and certain appetizers.

North Carolina – The Redneck BBQ Lab

The Redneck BBQ Lab opened in 2016 in Benson thanks to a team of scientific BBQ entrepreneurs. They came fourth in the Redneck Scientific BBQ competition that same year. Since then, they’ve won three grand championships due to their various seasonings.

The menu remains simple, but the flavors and sauces they concoct have won the hearts of many in North Carolina. They even have a YouTube channel where they show some of their experiments.

North Dakota – Pit 105

The name Pit 105 comes from the FIPS code for their area in Williston. The owners previously owned a food truck business called Mississippi BBQ in 2014. Their sandwiches have been featured on local radio stations, and they were mentioned as one of the best BBQ places by OnlyInYourState.

They have most staple barbeque options as well as some different options, like Cuban sliders, cheese curds, and some unique sandwich names. They also offer loaded baked potatoes.

Ohio – Eli’s Barbeque

Eli’s Barbeque was founded in 2011 in Cininnati by Eli and his friend Drew, who withdrew their life savings to start the business. They grew the business until they succeeded enough to expand into a second location. The business won more than 12 awards.

They sell a variety of hickory-smoked dishes, including wings, ribs, and turkey. The website also has a convenient allergen list for all of their dishes.

Oklahoma – Butcher BBQ Stand

Butcher BBQ Stand in Wellston sells out in less than four hours on a typical weekend. The website even apologizes for a potential hour-long wait as the line sometimes gets quite long. You can order in advance, allowing you to collect your order as you arrive rather than waiting.

They have a separate counter for snacks and drinks, but most people go there for the smoked meat. They offer live music on Saturdays as well as catering and event hosting. The restaurant won Best of OKC in 2015.

Oregon – Matt’s BBQ

Matt’s BBQ offers Texas-style barbeque out of a food cart and has done so since 2015 in Portland. The food cart gained so much popularity that it piqued the interest of several different magazines and news articles, with some going as far as saying they have the best barbeque outside of Texas.

Since the business runs out of a food cart, they also offer off-site catering. If you have an open venue, they can cater to your group there.

Pennsylvania – Sweet Lucy’s Smokehouse

Sweet Lucy’s Smokehouse provides authentic hickory-smoked barbeque in Philadelphia. The place sells out so fast that they ask people to preorder through the website so they can save the correct portions of each product for those who can’t make it earlier. They took 5th place in Gayot’s 2024 Best Restaurants in Philadelphia.

The menu displays a huge variety, including some uncommon options, like Cajun deviled eggs. They also offer lots of group meals that they call Pig-Outs, allowing you to save some money if you don’t mind sharing.

Rhode Island – Great Northern BBQ Company

Great Northern BBQ Company in Providence owns a custom-built wood-fired grill designed to cook barbeque as evenly as possible. They offer a variety of meats as well as fish, vegetables, and drinks. They won the Best of Rhode Island BBQ award.

The restaurant allows groups of any size and even allows you to book the entire place for an exclusive event or party. They boast a wide variety of vegetarian dishes designed to feel as filling as the barbequed meat.

South Carolina – Lewis Barbecue

The pitmaster of Lewis Barbeque, John Lewis, custom-made his own smokers. The restaurant in Charleston doesn’t take reservations for those dining in, meaning you just walk in and take any available table. If the place is too busy, you can still order takeout at the counter. They were featured as one of the best BBQ places in South Carolina by Southern Living, Post and Courier, and many others.

John feels such pride in his barbeque creations that he typically serves the meat straight to the customer. He also offers vacuum-sealed portions for online delivery or takeout if you happen to be traveling a long way before you intend to eat it.

South Dakota – J.R.’s BBQ Pit

J.R.’s BBQ Pit started in 2013 in Summerset, featuring Texan flavors and drinks that complement the dishes. They offer catering and reservations for special events as well. The restaurant was featured in Business Insider as one of the top 25 best BBQ restaurants in America.

The menu contains an assortment of meaty options and some vegetable sides and bread. They have house-made sausages, brisket, turkey, and pulled pork in various portions and dishes. If you reserve the restaurant for a special event, you can request premium meats, such as prime rib or beef short ribs.

Tennessee – Martin’s Bar-B-Que Joint

Martin’s Bar-B-Que Joint opened in 2006 in Nashville and now has six different restaurants. They won three medals in the annual Best of Nashville contest. They were one of the first barbeque restaurants to introduce whole-hog barbeque to Tennessee. If your group has enough hungry people, you can order an entire smoked and wood-fired pig for the table.

Since they smoke the whole pig rather than in portions, it takes more than a full day to cook, so you need to order ahead if you want a whole one. They also offer a ton of other dishes to choose from.

Texas – Hutchin’s Barbeque

Hutchin’s Barbeque started in 1978 in McKinney with Roy and Delores, whose children now run the family business. The restaurant was featured in several news and media outlets, including being named one of the best restaurants in 2023 by D Magazine.

The specialties offered by Hutchin’s Barbeque include beef ribs, Texas Twinkies, brisket burnt ends, and brisket hot links. They also offer group platters for anywhere up to 20 people.

Utah – Goodwood Barbeque Company

Goodwood Barbeque Company started in Draper with two friends who came together to start an owner-run business. The owners cooked and ran the restaurant independently until their success allowed them to hire staff and eventually expand to four different sites.

They offer the standard barbeque options, tortilla soup, and German-style sausages. The restaurant also offers group platters with smoked prime rib. The restaurant won Neighborhood Fave on Nextdoor four times in a row.

Vermont – Prohibition Pig

Prohibition Pig works as both a restaurant and brewery at the same time. The combination is unsurprisingly a big hit. The restaurant, based in Waterbury Village Historic District, gets so many customers that they include an online waitlist option so you can opt in from your home and know how long it will take before you should actually leave to go and eat.

As the name would suggest, the most popular orders involve pork paired with their own craft beers. They also have some nice starters like duck fat fries and fried pimento cheese balls. The business has won multiple awards, including Best IPA in Vermont.

Virginia – Mookie’s BBQ

Mookie’s BBQ in Great Falls boasts local ingredients that are cooked on the same day to order. They have homemade sauces and rubs. They even offer full-restaurant reservations or large group catering.

Along with staple barbeque dishes, the restaurant offers a variety of vegetarian sides and soups. They have more than 40 different options, so chances are everyone will like something on the menu. The restaurant stole 3rd place in Gayot’s 2024 Best Restaurants in Virginia.

Washington, D.C. – Federalist Pig

Federalist Pig retains two Michelin stars, which is no small achievement. The restaurant, based in Washington DC, offers elevated traditional barbeque flavors. They claim it would take a lifetime to sample every flavor combination they have.

The menu contains a monstrous number of dishes and platters. The signature sandwich list contains some unique options, such as Jimmy Muscles and Texas Flood. While the menu has many options, everything gets cooked first thing in the morning and never the day before.

Washington State – Lil Red Takeout and Catering

Lil Red Takeout and Catering features Jamaican cuisine blended into an American-style barbeque setting. The restaurant successfully became a finalist for a James Beard Award in 2022.

They make jerk chicken and a ton of other chicken, beef, and pork barbeque dishes to order every day. They even have personalized orders for large groups that order ahead, including off-site catering options.

West Virginia – Buddy’s All-American Bar-B-Que

Buddy’s All-American Bar-B-Que started right at the turn of the century in 2000 in Huntington. The restaurant was voted best in the tri-state area for wings, barbeque, and bike night. It resides near the MU campus, bringing in a lot of customers when any big games are on.

The most popular dishes involve the wings, closely followed by baby back ribs. They also have several sauces with different levels of spiciness. The menu contains many interesting items, leaving nothing to chance regarding anyone’s specific tastes.

Wisconsin – Double B’s BBQ

Double B’s BBQ’s most iconic dish involves the cornbread biscuit. The family spent many happy moments creating 16 different variations of the biscuit before landing on the one they all thought was perfect. The restaurant, based in West Allis, ranked 47th on Yelp’s Top 100 BBQ places in America and is the only one from Wisconsin.

The menu has staple barbeque dishes, but it also boasts a variety of vegetarian and kid-friendly options so everyone can enjoy them no matter their dietary restrictions.

Wyoming – Bubba BBQ

Bubba’s BBQ has been open for more than 40 years in Jackson. Unlike most barbeque restaurants, Bubba’s opens for breakfast, lunch, and dinner. This is the only barbeque place on our list of 50 that opens earlier than 11 am.

The breakfast menu fits the typical café-style options, such as Egg’s Benedict, waffles, and so on. While eating breakfast, the smokers are working hard preparing the meat for the later lunch rush. The restaurant took 3rd place in Gayot’s 2024 Best Restaurants in the Jackson Hole Area.