Discovering the Best Barbecues in the USA

No other food is as quintessentially American as barbecue. However, as with the USA itself, regional diversity and deep-seated local pride reign supreme. Different parts of the country have their own distinct styles and flavors, and debating the nuances of each—sauce or no sauce, the ingredients of said sauce, which meat to choose—can really get people, ahem, fired up.

Which state is number one for BBQs? Picking a single spot may start another civil war, but the United States boasts four main regional barbecue styles centered on Kansas City, Texas, Memphis, and the Carolinas. While you can find barbecue restaurants in all 50 states, the closer you get to these places of origin, the better the barbecue experience is likely to be.

Ready to dig into a heaping plate of smoky-flavored meat with a side of rich history? Here’s where to find the best barbecues in the USA.

1. Kansas City

I might be a little biased—growing up in Kansas and now residing in Kansas City, Missouri. The local BBQ style, heavy on the sauce and big on the burnt ends, remains at the top of my list. Eating barbecue is one of the key elements to explore when visiting KC, and BBQ joints on both sides of the state line rank among the best restaurants here.

In fact, you don’t even need to leave the airport! When the new Kansas City airport terminal opened in 2023, it included a dedicated space for a barbecue smoker, rotating an annual competition to feature a different eatery each year.

Burnt ends, a Kansas City invention, are a must-order. They come from the fatty “point” end of a beef brisket and were originally discarded. However, customers loved these smoky, crunchy, caramelized pieces, prompting restaurants to either give them away or list them on the menu.

Where to try Kansas City barbecue: KC owes much of its legendary BBQ status to Henry Perry, a Black pitmaster who opened a restaurant here in the early 1900s. Although Perry’s restaurant no longer exists, he trained apprentice pitmasters who carried on his craft at iconic places like Arthur Bryant’s and Gates Bar-B-Q. Next-generation pitmasters are firing up the smokers and producing their own takes on this traditional staple. The Z-Man sandwich from Joe’s Kansas City Bar-B-Que—sliced brisket, smoked provolone cheese, and onion rings on a Kaiser roll—holds legendary status.

2. Austin, Texas

Travel south to Texas, and brisket remains the barbecue champion, with sausage links and pork ribs completing its holy trinity of smoked meats. Even within Texas, different regions showcase unique styles, but the state capital stands out as the ideal starting point for any barbecue odyssey.

Many Austin BBQ spots serve the state’s standard offering: brisket, links, and ribs dry rubbed with simple spices and little to no sauce, slowly smoked atop oak or hickory wood. Furthermore, the state’s BBQ restaurants, especially in Austin, are regularly featured in Texas Monthly’s best BBQ lists.

Be prepared for long waits and short opening hours at many top BBQ spots—some restaurants open only for lunch (around 11 am) and close when they sell out of the delicious offerings (often by 2 pm).

Where to try barbecue in Austin: Be ready to spend a couple of hours waiting at Franklin Barbecue, one of the best BBQ joints in Texas. The fatty brisket, seasoned with only salt and pepper, is smoked exquisitely, attracting hungry patrons who arrive hours before it opens. Female-owned La Barbecue is making impressive gains with traditional central Texas offerings and inventive alternatives, such as chipotle sausage.

3. Lockhart, Texas

About 35 miles from Austin, Lockhart is the BBQ capital of Texas, officially recognized since 1999. Lockhart’s barbecue history stretches back generations, with several institutions being over a century old. This long-standing legacy underlines the importance of tradition while newcomers are enriching the scene with fresh flavors.

Where to try Lockhart’s best barbecue: Kreuz Market, opened in 1900, remains a staple. Orders include brisket and ribs priced by the pound, with no barbecue sauce in sight. Black’s Barbecue, established in 1932, boasts the title of the oldest barbecue restaurant in Texas still owned and operated by the same family—don’t miss the smoked beef ribs and sausages, which have a historical connection to former President Lyndon B. Johnson.

4. Memphis, Tennessee

Pork ribs thrive in Memphis, where you can order a slab either “dry” (rubbed with spices) or “wet” (coated with sauce). Memphis-style barbecue sauces balance tangy, smoky, and sweet notes—similar to Kansas City flavors—while incorporating vinegar, mustard, and sometimes a touch of heat. The consistency of Memphis sauce is thinner, making it excellent for marinating cuts of pork slow-cooked over hickory or pecan wood.

Memphis BBQ restaurants offer unique menu items, like barbecue spaghetti and BBQ bologna sandwiches, which you won’t find anywhere else.

Where to try Memphis barbecue: Central BBQ garners acclaim for some of the city’s best pulled pork available across several locations. Charlie Vergos’ Rendezvous serves up dry rub ribs from a basement restaurant in an alley, utilizing the original coal chute to create an innovative firepit.

5. North Carolina

The Carolinas celebrate barbecues whole hog, reflecting North Carolina’s status as one of the country’s top pork producers. Carolina BBQ flavors split between east and west—eastern style focuses on barbecuing an entire pig for up to 24 hours, mixed with a thin vinegar and pepper sauce. Conversely, the western version only uses pork shoulders and features a sweeter sauce, often made with ketchup.

Where to try North Carolina BBQ: The North Carolina Barbecue Society created the North Carolina Historic Barbecue Trail, linking some of the state’s best spots for barbecue lovers. Skylight Inn, known for its whole hog preparation since 1947, serves its meat with classic sides like coleslaw and cornbread. In Lexington, Barbecue Center originally started as an ice cream shop, serving popular sundaes alongside barbecue favorites, including a unique “red slaw.”

This insightful guide to barbecue styles and locations aims to enrich your culinary journey through the USA. Embrace the regional diversity and savor the distinct flavors that each area has to offer!