Southern Living Names Best BBQ Joints in Every Southern State

Georgia: Southern Soul Barbeque

St. Simons Island

Celebrating its 20th anniversary this year, Southern Soul is known for delighting diners with contemporary twists on classic Georgia barbecue. Smoky pulled pork and savory Brunswick stew are served alongside unique brown sugarand-honey-glazed ribs. Kick things off by sipping tropical drinks at the outdoor Channel Marker Bar, and then find something tempting on the daily specials board, like smoked prime rib sandwiches, jerk-chicken burritos, and house-cured pastrami Reubens.

southernsoulbbq.com, 2020 Demere Rd, St Simons Island, GA 31522

Kentucky: Moonlite Bar-B-Q Inn

Owensboro

Mutton and burgoo are the stars at this Owensboro legend, but there’s lots more to sample on the long all-you-can-eat buffets (beef brisket, chicken, and pork ribs—plus catfish on Thursday and Friday nights). Grab yourself some Southern-style veggies, too, and banana pudding or pie for dessert. Those are just a few of the ways the Bosley family has been keeping patrons happy since 1963.

moonlite.com, 2840 W Parrish Ave, Owensboro, KY 42301

Louisiana: The Joint

New Orleans

They’re “always smokin’ ” at The Joint, and they’ve been doing it since 2004. The funky corner building is painted with vivid brown and yellow stripes. Inside, people dig into ribs, chicken, sausages, and burnt ends. The rotating specials include smoked-brisket cheesesteaks and barbecue tacos on fresh-made flour tortillas, and you can finish it off with a slice of pie.

alwayssmokin.com, 701 Mazant St, New Orleans, LA 70117

Maryland: Blue Pit BBQ & Whiskey Bar

Baltimore

Blue Pit has perhaps the deepest whiskey selection of any barbecue place, and the premium pours pair well with pulled pork, coffee-rubbed brisket, or bourbon-glazed St. Louis-style ribs. Creative sandwich options include the Pimento Piggie (pulled pork, pimiento cheese, pickles, and fried onions on a soft bun) and the Big Dawg (layers of sliced bratwurst and chopped brisket with pickles and red chilemayonnaise slaw).

bluepitbbq.com, 1601 Union Ave, Baltimore, MD 21211

Mississippi: The Shed Barbeque & Blues Joint

Ocean Springs

There’s way more than one shed at this Gulf Coast gem, where siblings Brad Orrison and Brooke Lewis have assembled a sprawling compound of wooden buildings and tin-roofed shelters adorned with old license plates, signed dollar bills, and a flea market’s worth of other memorabilia. Loyal “ShedHeds” return for the pecan-smoked baby back ribs, pulled pork, brisket, and chicken wings. There’s always plenty of cold beer as well as live blues on the weekends too.

theshedbbq.com; 7501 MS-57, Ocean Springs, MS 39565

Missouri: Jack Stack Barbecue

Kansas City

Jack Stack Barbecue has six locations in the greater Kansas City area, but my favorite is the Freight House outpost on West 22nd Street, which is in a restored railroad building just across the tracks from the historic Union Station. Folks from around here are known to put almost anything on a barbecue pit, and Jack Stack has all the usual suspects—brisket, turkey, sausage, pork, and chicken—plus novelties like lamb ribs and their massive Crown Prime Beef Ribs. Be sure to try the burnt ends (they’re a Kansas City staple), and be liberal with the area’s signature tangy brown sauce.

jackstackbbq.com, multiple locations

North Carolina: Lexington Barbecue

Lexington

A wave of new-school craft ’cue has washed over the South in recent years, but when it comes to North Carolina, our readers are sticking with the classics. And what could be more classic than Lexington Barbecue? This spot, perched at the top of Smokehouse Lane, embodies the Piedmont style. Huge pork shoulders are cooked on closed brick pits over glowing hickory coals and served chopped, sliced, or “coarse chopped.” The meat is dressed in a traditional thin vinegar-and-ketchup “dip” and accompanied by red slaw and golden-brown hush puppies.

lexbbq.com; 100 Smokehouse Ln, Lexington, NC 27295; 336-249-9814

Oklahoma: Swadley’s Bar-B-Q

Bethany

Brent Swadley started out selling burgers and barbecue in a Walmart parking lot in the late 1990s, eventually graduating to a brick-and-mortar restaurant in a suburb of Oklahoma City just off historic Route 66. Now each of the eight locations offers food that’s “a little bit Texas, a little Kansas City, a touch of Memphis, and a whole lot of Oklahoma.” That means guests have plenty to choose from, including smoked chicken, turkey, hot links, and burnt ends. The ribs and the brisket are the stars of the show, and the Ultimate BBQ Combo Sandwich stuffs a long hoagie roll with brisket, sausage, and pulled pork plus bacon, Cheddar, and pickles. Sides like Deviled Egg Potato Salad, fried okra, and two styles of beans (sweet and spicy) round out the meal.

swadleys.com, multiple locations

South Carolina: Lewis Barbecue

Charleston

There was a time when South Carolinians wouldn’t have dreamed of ordering beef at a barbecue joint, but those pork-centric days are behind us. Lewis Barbecue repeats as our readers’ winner in the Palmetto State, and the slow-smoked prime brisket and a juicy “hot guts” sausage are as good as those you’ll find in Texas—or anywhere else, for that matter. Be sure to sample one of the many dishes incorporating Hatch green chiles—corn pudding, queso, and even the green sauce—for a distinctive taste of owner John Lewis’ hometown of El Paso, Texas.

lewisbarbecue.com, multiple locations

Tennessee: Peg Leg Porker

Nashville

After a year’s hiatus, Music City can once again claim the best barbecue in the state. The place in question is Peg Leg Porker, which is in The Gulch, just south of downtown. The offerings are pure Tennessee, with not a shred of brisket to be found. Big racks of dry-rubbed ribs, tender pulled pork, and juicy “yardbirds” (half chickens dusted with the same Memphis-style rub as the ribs) anchor the menu. They’re paired with delicious sides like smoked green beans and creamy shells and cheese.

peglegporker.com, 903 Gleaves St, Nashville, TN 37203

Texas: Franklin Barbecue

Austin

Fifteen years ago, Aaron Franklin transformed his pioneering operation from a trailer into a brick-and-mortar spot on Austin’s East Side. Fans from around the world queue up for hours to experience the craftsmanship that has made Franklin a barbecue celebrity. Flawless prime-grade brisket with a sweet, tangy glaze is still the showstopper here, and it’s accompanied by the quintessential Central Texas lineup of pork ribs, turkey, and jalapeño-Cheddar sausage.

franklinbbq.com; 900 E 11th St, Austin, TX 78702

Virginia: Pierce’s Pitt Bar-B-Que

Williamsburg

The namesake pits at Pierce’s Pitt are out behind the orange-and-yellow restaurant in a metal-walled cookhouse with tall chimneys. They’ve been turning out choice ribs and chicken ever since Julius C. “Doc” Pierce started selling sandwiches from a roadside stand in 1971. Even though it’s now a modern quick-service eatery with online ordering, their signature pulled pork sandwiches are still generously dressed in Doc’s original sauce. There are also thick-glazed ribs, brisket, and smoked chicken, as well as cornbread, crinkle-cut fries, coleslaw, and hush puppies to complete your feast.

pierces.com; 447 E Rochambeau Dr, Williamsburg, VA 23188

West Virginia: Rollin’ Smoke BBQ

Charleston

This rambling hideaway along the banks of the peaceful Elk River dishes out thinly sliced brisket, sauce-slathered ribs, and pulled pork and chicken, plus a selection of nachos and mac-and-cheese bowls. If you see pepperoni rolls on the specials board, snatch one up. With slices of pepperoni and gooey melted cheese baked inside a dinner-roll shell, it’s a genuine West Virginia treat you definitely don’t want to miss.

facebook.com/rollinsmokewv; 4008 Crede Dr, Charleston, WV 25302

–southernliving.com