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Barbecue stands as a quintessential American cuisine, showcasing a variety of regional styles and flavors that differ significantly based on their origins.
A recent survey conducted by Southern Living uncovered the top barbecue spots across the Southern states, garnering an impressive response of over 10,000 participants.
In light of these findings, Fox News Digital engaged with several Southern chefs and a barbecue expert to garner their insights on the standout barbecue locations.
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Below is a curated list of the premier barbecue venues, arranged alphabetically by state.
Alabama
Big Bob Gibson Bar-B-Q, located in Decatur, is on track to celebrate a centennial in 2025. Established in 1925, chef Jason Smith highlighted that their barbecue is simply unique, noting, “Big Bob’s has perfected their craft over the years.”
The restaurant is known for its acclaimed Alabama white sauce, a distinctive creation intended for smoked chicken by its founder. Fifth-generation pitmaster Chris Lilly and his team continue to utilize traditional wood-fired brick pits, preserving the essence of the original recipe as noted by Southern Living.
Josh Cooper, a Florida political consultant and seasoned pitmaster, emphasizes Big Bob Gibson’s iconic status in Alabama barbecue culture.
Arkansas
In 2017, Jordan Wright transitioned from a corporate role at Tyson Foods to fulfill his dream of running a barbecue establishment. This ambition birthed Wright’s Barbecue, which officially opened its doors outside Fayetteville that same year.
The establishment prides itself on smoking meat under precise conditions, claiming “every cut is seasoned with a unique spice blend and smoked low and slow over real wood,” designed to deliver an exceptional flavor profile and tenderness.
Wright’s Barbecue operates four locations in Bentonville, Johnson, Little Rock, and Rogers.
Florida
Big John’s Alabama BBQ, established in 1968 by Rev. John A. “Big John” Stephens in Tampa, has maintained its reputation for quality barbecue since its inception. Although chef Josh Cooper has yet to visit, he acknowledges Big John’s solid standing among pitmaster circles.
While known for its flavorful offerings, Jason Smith suggests that the sauce somewhat overshadows the actual meat flavor, arguing that exceptional barbecue can stand on its own.
Georgia
Southern Soul Barbecue, situated on St. Simon’s Island, emerged as the top barbecue destination in Georgia according to the recent survey.
Cooper mentions that Southern Soul is a go-to restaurant during his visits, while owner Kitty Sapp recounted the establishment’s resurgence after a devastating fire in 2010.
The restaurant has gained fame for its Brunswick stew, with Texas pitmaster Erica Blaire Roby commending its offerings as outstanding.
Kentucky
Moonlite Bar-B-Q Inn is described by Smith as the definitive representation of Southern barbecue, celebrated for its extensive selection of meats that display diverse regional styles.
Growing up in Kentucky, Smith specifically favors Moonlite’s brisket and praises its renowned Worcestershire dip, which he believes enhances the flavor experience.
Louisiana
The Joint in New Orleans stands out as an exemplary modern barbecue joint. Roby suggests that visitors should take the time to sample all their side dishes for a complete experience.
The menu features barbecue meats that are slow-cooked on large metal pits, served on paper-lined platters or French bread, with occasional specials like pastrami sandwiches and barbecue tacos.
Mississippi
The Shed, which began as a simple barbecue shack in Ocean Springs in 2001, has garnered a reputation as one of the premier barbecue spots in the South. Known for its hearty sandwiches, Cooper remarks on the establishment’s remarkable ability to excel in both competitions and everyday dining.
Famed for its whole hog, The Shed also serves as a vibrant live blues venue, creating an engaging atmosphere for patrons.
Missouri
Arthur Bryant’s Barbecue, which has been serving patrons since 1949, is often heralded as one of the finest culinary establishments globally. Its heritage roots back to Henry Perry, recognized as the progenitor of Kansas City barbecue.
With decades of barbecue experience, Arthur Bryant’s has drawn the likes of several U.S. presidents. Food writer Jonathan Bender emphasizes the must-try burnt ends, known for their crispy, charred edges—once offered complimentary to customers waiting in line.
North Carolina
Lexington Barbecue has been a staple in North Carolina since Wayne Monk founded the restaurant in 1962. Bender champions it as the standard-bearer for Western-style barbecue, known for its smoked pork plates complemented by a tangy tomato-vinegar sauce.
Smith expresses his love for the establishment, particularly its hush puppies and expertly cooked pork shoulders.
Oklahoma
Oklahoma Joe’s Bar-B-Que began its journey in Stillwater in 1995 and has since expanded across the state and into Nebraska. Joe Davidson’s barbecue experience, forged through competitive cooking and smoker building, laid the groundwork for the restaurant’s success.
The menu showcases a blend of low-heat, slow-cooked meats with a distinctive array of spices and sauces, highlighted by the signature BarbeQulossal sandwich.
South Carolina
Lewis Barbecue, operating in Charleston and Greenville, has been described by Roby as offering some of the finest brisket outside of Texas—a testament to founder John Lewis’s Texan roots. Bender appreciates the combination of thick-cut brisket alongside traditional pulled pork and gulfs of flavor from their green chile cheddar sausage.
Tennessee
Charlie Vergos Rendezvous is heralded as the birthplace of Memphis-style dry-rubbed ribs. Cooper characterizes it as a foundational establishment with a long-standing tradition. Roby has shared her memorable experiences waiting in line for its classic barbecue.
Smith also recommends Charlie Vergos as a must-visit for anyone traveling to Memphis, emphasizing its inviting atmosphere and delicious food.
Texas
Franklin Barbecue, founded by Aaron and Stacy Franklin as a trailer in 2009, has grown into a renowned culinary destination in Austin. Known for its lengthy lines, the anticipation only builds the excitement for guests awaiting their brisket—a product of the meticulous care and attention to detail that the Franklins provide.
Virginia
Pierce’s Pitt Bar-B-Que has been a fixture in Williamsburg since 1971. Smith recalls a fantastic first experience that highlighted the restaurant’s sandwiches, which are defined by a distinctive tangy tomato sauce that complements the meat beautifully.
Smith describes the sandwiches as hearty, necessitating utensils to tackle the generous portions served on each tray.
West Virginia
Rollin’ Smoke began life as a food truck, aligning with its name, before establishing a brick-and-mortar restaurant in Charleston in 2012. The establishment focuses on a range of smoked meats and offers creative dishes such as barbecue-topped nachos and macaroni and cheese bowls, according to Southern Living.
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