You don’t have to look far to find great barbecue in the USA. Signature styles vary deliciously between regions – and each state has its own stand-out restaurants and takeout spots. From a Kentucky mutton joint to a North Carolina whole hog barbecue, we've rounded up the meaty eateries that are a cut above the rest.

Click or scroll through our gallery to discover the greatest barbecue restaurants in every US state – perfect for National Barbecue Day (May 17).

Our selections are based on genuine user reviews, awards, and accolades, and the first-hand experience of our team. They're also regularly checked and updated.

When L&N railroad worker Bob Gibson dug a barbecue pit in his backyard in 1925, he had no idea he'd end up creating a world-leading business. Big Bob Gibson Bar-B-Q is one of the most esteemed joints around, known for its hickory-smoked pulled pork shoulder and white barbecue sauce. You only need to try one of its fully stacked platters (and take a look at all the trophies on display) to believe the hype.

Located in the picturesque town of Skagway, Salty Siren offers a uniquely Alaskan barbecue experience. Owned by the locally operated Skagway Brewery, the menu is filled with house-smoked meats so juicy you won't be able to resist (not to mention delicious, jumbo-sized Alaskan king crab). The restaurant is a short walk from the docks, so diners can enjoy their meal with spectacular views over the water. 

Get ready to wait in line if you’re heading to Little Miss BBQ. Customers know husband-and-wife team Scott and Bekke’s fatty brisket and meaty beef ribs are second to none – and they're prepared to arrive well before opening time just to get their order in. How do they make it taste so good? It's all down to great-quality beef and simple seasoning, plus a blend of Arizona white oak, pecan, pistachio, and mesquite firewood.

An Arkansas institution, Sim’s Bar-B-Que dates all the way back to 1937, and it has two locations in Little Rock. It’s not fancy, but customers love the mom-and-pop vibe and friendly staff. Wondering what to order? Try one of the sandwiches (pork rib, chopped pork, sliced beef, smoked sausage, or bologna) on white bread, with the joint's signature sweet and tangy sauce.

This roadside barbecue joint, which was named the best restaurant in America by Bon Appetit in 2015, moved to a larger location a few years ago – but it's still a casual affair, with picnic tables and plastic takeout boxes. On the menu, you can expect succulent beef tri-tip, pulled pork, and pork ribs. It’s all described as tender and smoky by customers, who recommend the sweet Hawaiian rolls, creamy potato salad, and spicy mac ‘n’ cheese.

There’s no shortage of tasty options at Georgia Boys BBQ, a restaurant with locations in Longmont, Greeley, and Frederick. This place has brisket, ribs, pulled pork, and smoked sausage, not to mention smoked turkey and chopped chicken. The pulled pork fries – with melted jack cheese, buttery Texas toast, and sweet potato casserole – get glowing reviews.

A great independent business, Pig Rig BBQ is owned by Army Scout veteran Daniel Lanigan. The star dishes here are the beef brisket (which is chopped and shredded to perfection), the fatty burnt ends platter, and the smoked mac ‘n’ cheese, which comes loaded with pulled pork and bacon. Although most people don’t come to a barbecue joint for a hot dog, the one sold here is a must-try.

Adored by barbecue fans, Limestone BBQ and Bourbon in Wilmington is the place to go if you’re seriously hungry. The Philthy Feast (featuring brisket, pulled pork, two chicken quarters, ribs, hot Italian sausages, and five sides) is absolutely delicious – and it comes with enough food to feed a family. If you have room for it, the pimento cheese dip, served with barbecued tortilla chips, is highly recommended. 

When it comes to barbecue, you’re spoilt for choice in Florida – but you can't go wrong with family-run Shiver’s Bar-B-Q. This unassuming spot is a local landmark that's been running for more than 60 years. Customers rave about the meats (which are all smoked for 12 hours or more), as well as the array of tempting side dishes; they say the green beans are fresh, the fries non-greasy, the cornbread soufflé excellent, and the coleslaw truly delicious.

Pitmaster Wiley McCrary has won numerous competitions over the years – not to mention the hearts of legions of happy diners. Wiley’s Championship BBQ is praised for its Redneck Nachos (covered in pulled pork, cheese, and jalapeños), as well as its homemade sauces, juicy beef brisket, and pulled pork. What’s more, the servers are always friendly, and the food arrives fast.

A Texas barbecue joint in Wahiawa, Sunset Smokehouse is a hidden gem. The restaurant smokes its meats (mainly beef brisket, but also ribs, pulled pork, and sausages) over hickory and mesquite for 12 to 14 hours until they're perfectly charred, smoky, and tender. The brisket is seasoned with a simple salt and pepper rub, but it's so flavorful that it tastes great with or without barbecue sauce. 

Ask for the best barbecue in Boise, and people will tell you to head for Rib Shack Barbecue – a casual sit-down spot serving dry-rubbed, slow-smoked Kansas City–style meat with dozens of homemade sauces. It's known for its sweet and smoky baby back ribs and its beef tri-tip, which is served spicy and rare (if you can't finish it, customers say the leftovers are great for making sandwiches). The crunchy coleslaw and five-bean baked beans are also fan favorites.

Smoque BBQ is known for incredible Texas-style brisket that’s so fatty and flavorful it doesn’t need any sauces. However, the sauces here are so good that you’ll want to try them anyway (not to mention buy a couple of bottles to take home, too). Dine like a local and order a brisket platter or pulled pork sandwich with slaw, baked mac ‘n’ cheese, and a cornbread muffin. 

With glowing reviews and loyal customers, Ben’s BBQ Shack in Westfield is clearly doing something right. The joint has become renowned for its super-juicy meats, from smoky brisket to Texas-style pepper turkey breast. However, if you’re heading here with a group, the Big Game Bundle – featuring brisket, pulled pork, ribs, baked beans, slaw, and bourbon buttermilk pie – is hard to beat.  

Widely known as the best around, Jimmy Jack’s Rib Shack is a charming barbecue restaurant in Iowa City. It’s not just the meat here that’s prized, but the sides and sauces are a big deal, too. Customers love the fatty beef brisket sandwich, with sweet and smoky 'cowboy sauce' and provolone cheese, as well as the full stack of ribs, and the honey butter cornbread.

Formerly known as Oklahoma Joe’s, Joe’s Kansas City-Bar-B-Que, operating out of a busy gas station, is legendary. Everyone raves about The Z-Man Sandwich – a toasted Kaiser roll stuffed with slow-smoked beef brisket, provolone, onion rings, and sweet or spicy barbecue sauce. Still feeling hungry? Get the fries, mac ‘n’ cheese, and burnt ends. There are three locations in the state, but the original gas station restaurant is touted as the best.

A joint that’s more than 100 years old, the historic Old Hickory Bar-B-Que is still family-owned, and still serving its signature hickory-smoked mutton. The meat is tender, has a distinct lamb taste, and comes served with a choice of delicious vinegar-based barbecue sauces. Order it in a sandwich or as a plate with pickles, onions, bread, and two sides (choose between beans, green beans, coleslaw, or potato salad).

New Orleans has a solid reputation for serving Southern and Creole cuisine – but it's less famed for its barbecue. Nevertheless, there are a few excellent places throughout the state that smoke on site, including neighborhood hangout The Joint, which even featured on Food Network’s Diners, Drive-Ins and Dives. Here, you can get incredible pulled pork, barbecued beans, and sweet, vinegary barbecue sauce.

This cool joint in Portland is a great place to hang out and enjoy some pit-smoked whole hog barbecue. Wilson County Barbecue is owned by a North Carolina native, so the meats are cooked North Carolina–style, with a range of tangy sauces. The dishes to order are the barbecue sandwich (pulled pork and slaw in a toasted bun) and the barbecue chicken plate (which comes with hushpuppies or a biscuit). The collard greens and smoked baked beans are also said to be perfect.

Despite opening in 2020, 2Fifty Texas BBQ has already earned quite a name for itself. Opened by a couple from El Salvador, it serves Texas-inspired barbecue with a Central American twist. Its most popular dish is wagyu brisket so tender it 'forks apart like chocolate cake.' Sides such as mango salad, sweet potato mash, and sweet beans with brisket are the perfect complement. Be sure to pre-order to avoid disappointment.

Growing from a trailer to a shack, B.T.’s Smokehouse is a flourishing Southern-style barbecue joint in tiny, historic Sturbridge. It serves dry-rubbed, 24-hour-smoked meats, which can be served as plates or stuffed into burritos or sandwiches. Standouts are the pulled pork, ribs, brisket, potato salad, mac ‘n’ cheese, and collard greens.

Set up by two barbecue-loving friends (both named Scott, hence the name), Two Scotts Barbecue has become renowned for its rich, smoky meats, delicious sides, and flavor-packed sauces. Go big with a Sloppy Scott, featuring mouth-watering burnt ends, caramelized onions, and slaw, all packed inside a soft brioche bun – or order one of the meat plates, piled high with pulled chicken, sliced brisket, St. Louis ribs, or sticky wings. Whatever you choose, be sure to grab some smoked beans, collard greens, and homemade tater tots for the table.

Food truck Animales Barbeque, which you can find parked permanently outside Bauhaus Brewlabs, has a cult following. Its menu changes daily, but typically features a long list of delicious smoked meats, including ribs, hot links (Southern sausage), pork belly, and moist chicken drumsticks. The ever-changing range of dishes is what keeps customers coming back to try something new.

It seems like everybody is talking about Clay’s House of Pig, a hole-in-the-wall barbecue joint located inside a bait and tackle shop. Owner Clay Coleman has only been serving barbecue since 2017, but has made a name for himself with his juicy brisket, messy ribs, and huge baked potatoes loaded with queso, green chilies, jalapeños, meat, and Memphis-style (tomato and vinegar) sauce.

Arguably the most famous barbecue restaurant in Kansas City, Arthur Bryant’s roots stretch as far back as the early 1900s. It’s become renowned for its sticky ribs, mouth-watering burnt ends, and brilliant homemade sauces, which you can now buy by the bottle. The sides aren’t bad, either, with the coleslaw, potato casserole, and baked beans all must-try orders.  

Butcher’s shop and barbecue joint City Butcher and Barbecue was set up by classically trained chef Cody Smith in 2014. Here, you can get your hands on delicious Central Texas–style barbecue (seasoned with just salt and pepper); think brisket, burnt ends, ribs, and hot links. Customers say it’s on par with Franklin Barbecue in Austin. 

This restaurant's name is so good, it would be a travesty if the food wasn’t. Fortunately for Montanans, The Notorious P.I.G., which uses St. Louis–inspired barbecue techniques, is fantastic. It serves pulled pork sandwiches, juicy racks of Memphis-style pork ribs, the best Kansas City burnt ends you’ll ever taste, and deviled egg potato salad. There are two equally great Missoula locations, which stay open until the food sells out.

The best brisket in Nebraska can be found at Smokin Barrel BBQ, a former food truck run by a Texan that now has a permanent spot in a strip mall. It boasts an incredible bark, and is renowned for its smokiness. The stacked pulled pork sandwich and smoked turkey are both divine – and the Texas chili is also hard to beat. Although the location is very 'bare bones,' the service is second to none.

Meat is a big deal in Las Vegas. There are steakhouses and barbecue joints aplenty, but John Mull’s Meats and Road Kill Grill – a meat market and barbecue restaurant in one – is on another level. It’s loved for its hot links, slow-cooked beans, macaroni salad, fluffy cornbread, and mac ‘n’ cheese. It even has the approval of Diners, Drive-Ins and Dives' Guy Fieri.

A taste of the Lone Star State in New England, Smokeshow Barbeque’s signature dish is tender, smoky brisket, chopped up with turkey and pork loin, and sautéed in sauce. Called 'Goodness' on the menu, it certainly lives up to its name. Other star items are the spicy jalapeño Cheddar sausages (which are shipped from Texas) and the Jack’ D Up Mashers: mashed potato with cheese and sour cream.

Run by a former marine, Red White & Que Smokehouse gets its fair share of great reviews and press, and even featured on Food Network's Guy’s Big Project. Highlights include the bark on the beef brisket, the soft, succulent ribs, and the pastrami sandwich, stuffed with thick slices of meat. Don't skip out on the sides, which are all made fresh daily; choose between the vinegar slaw, smoked baked beans, and potato salad. 

High up in the Lincoln National Forest, Mad Jack’s Mountaintop Barbecue is a two-story log restaurant that serves the best barbecue for miles. It has unbeatable brisket, pork ribs, and sausages, and eight different barbecue sandwiches. Local favorites include the chopped brisket (customers love the soft bread) and the pulled pork with creamy slaw.

Opened in 2019, Long Island City's John Brown BBQ is the most recent venture from pitmaster Josh Bowen (of beloved Kansas City–style joint John Brown Smokehouse, which sadly had to close due to the impact of the pandemic). It has a similar menu – pulled pork, pork belly, rib tips, brisket, burnt ends, and cured pastrami – but the meats are said to be richer, thanks to a brand-new smoker. By the looks of the great reviews it gets, it’s just as loved as its predecessor.

North Carolina is a barbecue hotbed, with numerous spots deserving of a mention. However, the family-run Skylight Inn BBQ, which has been open since 1947, has more than earned its reputation – it even won the prestigious James Beard America's Classics Award. It serves whole barbecued hog, chopped up with crispy skin and vinegar sauce, as well as terrific sides including coleslaw, potato salad, and cornbread.

When Spitfire Bar & Grill's barbecue team members aren’t on shift, they’re earning trophies on the competition circuit. For a taste of their award-winning meats, get the Spitfire Classic Chicken (seasoned, wood-fired rotisserie chicken) or the Gourmet Raspberry Ribs (slow-smoked ribs with a savory raspberry glaze). Both come with a choice of coleslaw, sweet potato waffle fries, garlic mashed potato, seasoned rice, or beans.

Pork is the order of the day at Eli’s BBQ, a cool BYOB joint with outdoor seating and two Cincinnati locations. What to order? The dry-rubbed ribs, smoked beef hot dogs, and pulled pork sandwich – hickory-smoked pork piled high on a toasted bun with homemade barbecue sauce – are all winning options.

One of Portland’s hottest culinary destinations, Matt’s BBQ is a fixed-location food truck on Mississippi Avenue, complete with picnic tables. Come here for Texas-style oak-smoked brisket, ribs, pork belly burnt ends, pulled pork, sausages, and more. Customers love the flavor of the brisket's char and consistently comment on how it melts in your mouth. They also love that their orders come with sweet pickled onions and cucumbers.

You can’t go wrong with anything at Harvey’s Main Street BBQ, a dine-in barbecue restaurant run by competition-winning pitmaster Harvey Schademan. But if you’re struggling to choose, order The Decision Maker, which comes with pulled pork, chicken, ribs, brisket, Cajun sausage, two sides, and a roll. Try everything with the house barbecue sauce – a mixture of vinegar, butter, ketchup, and mustard.

Texas-style barbecue, posh sides, cocktails, and beer are what you'll find at Durk’s Bar-B-Q in Providence. Think hickory-smoked brisket, ribs, pulled pork, and spicy chicken sausage – served with soft homemade bread, pickles, and vinegar sauce. Our recommendation? Add some braised greens with bacon and a side of fancy mac ‘n’ cheese for a meal to remember.

At this popular joint, Texas barbecue is taken seriously. Meat is prepared in a custom-made smoker built by the pitmaster, and many people say the brisket is the best they’ve ever had. You order at the counter; choose your meat (brisket, pulled pork, turkey breast, homemade sausages, or ribs) by weight, then add on sides like smoky pinto beans, green chile corn pudding, and tangy coleslaw. Kick back in the huge outdoor area, and enjoy!

A catering business open for walk-ins Wednesday to Saturday, J.R.’s Rhodehouse BBQ PIT is known to sell some of the tastiest Texas-style barbecue in South Dakota. Best-selling items include pulled pork nachos, hot link sandwiches, pork ribs, and smoky beans. Get there early to avoid disappointment; this place is no secret, and the food tends to run out quickly.

The barbecuing at award-winning restaurant Peg Leg Porker is done by Carey Bringle, a legendary pitmaster with 30 years' experience under his belt – and who's so good at his job that he's been asked to cook at James Beard House twice. Top choices include dry-rubbed ribs, pulled pork, and Memphis sushi (a platter of kielbasa sausage, cheese, crackers, and white barbecue sauce). As for the sides, the creamy, crunchy coleslaw, mac ‘n’ cheese, French fries, and barbecue beans are all highly recommended.

There are countless brilliant spots in Memphis where you can tuck into the city's signature barbecue – but The Bar-B-Q Shop, originally Brady & Lil’s Bar-B-Q Restaurant, is one of the very finest. The beloved joint is thought to have been the birthplace of barbecue spaghetti, a delicious dish of rich pulled pork in a tomato-barbecue sauce. It comes served alongside favorites like beef brisket, chicken, and slabs of ribs.

As part of America's famous barbecue belt, Texas prides itself on its meat-smoking skills. Most agree that Franklin Barbecue is the best barbecue joint around; here, people gladly wait hours to be served luscious beef brisket with pickles, onions, barbecue sauce, and white bread. Anthony Bourdain described it as the finest he'd ever had – and nothing else on the menu (or in the state) quite compares.

This curbside joint has garnered quite a reputation since it opened in 2015, and it’s clear to see why. The menu is stacked with hearty wonders, including brilliantly juicy brisket, Duroc pulled pork, spicy pepper jack sausages, creamy mac ‘n’ cheese, and tater tot casserole. The team even offers hands-on classes and tutorials – so you can learn how to become a barbecue master for yourself.  

Homey Charlotte-Rose’s Carolina BBQ is one of the few decent spots for barbecue in Utah. Here, you can get juicy baby back ribs with out-of-this-world cornbread, Redneck Brisket Tacos (stuffed with slow-smoked brisket, Cheddar, red rice, slaw, and sauce), and a great pulled pork sandwich, served on a butter-grilled bun with slaw. Not only that, but there are at least seven different sauces to choose from.

A surprisingly wonderful spot in a state not known for its barbecue restaurants, Bluebird Barbecue has been featured on Food Network’s Diners, Drive-Ins and Dives for its meaty dishes. The best deal is the Barbecue for Two – your choice of three slow-smoked meats (options include marbled pork shoulder rubbed with seasoning, ribs glazed with maple sauce, and brisket) plus four sides and sauces. Customers say the portions are generous, too. 

Virginia is another state with a plethora of excellent barbecue restaurants, but HogsHead Cafe is the people’s choice. It receives hundreds of visitors, all of whom have positive things to say about it. The baby back ribs have a smoky crust on the outside, and the meat falls off the bone. Meanwhile, the pulled pork is tender and juicy. Get both, plus two sides, by ordering the Hog Sampler – you won’t regret it!

There are so many great dishes at Brileys BBQ & Grill – a sports bar–type joint overlooking the lake – that you might find it hard to choose. Tried-and-tested options include the Harry Stamper (a pulled pork, jalapeño Cheddar sausage, and bacon sandwich), the Texas-style sliced brisket, and the baby back ribs. All the meats are smoked over cherrywood, and the portions are huge.

The story behind Dem 2 Brothers And A Grill is as delicious as the top-notch food it serves. It started out as a roadside spot in Charleston, where owner Adrian Wright regularly cooked up as storm; so much so that he caught the attention of Food Network, who featured the spot on its Southern Fried Road Trip show. Now people travel hundreds of miles to sample its legendary ribs, pulled pork, home-style sides, and fan-favorite barbecue sauce.

Run by a husband-and-wife team, Double B’s BBQ is a local favorite. It's loved for its barbecue plates, featuring the likes of ultra-meaty baby back ribs and St. Louis spare ribs (both of which are smoked to perfection over a hickory fire pit). They’re served dry, with sauce on the side – that way, you can try the flavor first before smothering on the sauce.

Located in a repurposed gas station, HQ BBQ is an unmissable stop. Highlights include the sweet tea hickory–smoked ribs and the brisket plate, both of which come with your choice of sauce (the bourbon habanero sauce and Memphis-style dry rub are said to be the best). The atmosphere is top-notch, and customers reckon it's good value.

Now discover the tastiest bacon dish in your state

Last updated by Lottie Woodrow.