40+ Mouthwatering BBQ Restaurant In America

According to Southerners, making BBQ meals entails more processes than just roasting meat over charcoal. They think that this is true. It all comes down to getting the little things perfect, like cooking the meat at the right temperature, in the ideal environment, etc., to produce tender, delicate meat that melts in your mouth and is bursting with flavors. With the help of this helpful guide, learn where to find the best brisket, ribs, and pulled pork in every state in the USA.

The Alabama-style barbecue cooked in pits is Archibald’s area of expertise. You have the option of ordering pork belly ribs that have been roasted low and slow over hickory charcoal that has been heated to a high temperature. If you are traveling through Alabama from another state and are interested in trying some of the state’s traditional dishes, you will find that the restaurant reeks of authenticity. It is recommended that you begin with the Mixed Plate, which includes sliced pork, ribs, and white bread among other things. It’s the ideal opportunity to sample all of their most popular flavors in one convenient box.

Turnagain Arm Pit BBQ – Anchorage, Alaska

Jack Goodsell made the decision to go to Illinois in order to work on his barbecue skills with the renowned pitmaster Mike Mills of the 17th Street Barbecue. After some time had passed, in the year 2010, he launched his own enterprise in Alaska using a mobile cart. His new business became very successful very quickly and was voted “Best BBQ” by the community for the previous four years in a row.

Goodsell specializes in Southern cooking such brisket, ribs, chicken, and hog. The seafood menu is also popular. He smoked fish and added it to the smoked delicacies to give Southern BBQ a Northern twist.

Little Miss BBQ – Phoenix, Arizona

Even if there is a long line to get your part of well-cooked, smoked brisket or their unique dish – smoked lamb neck, served once a week in a haze of lovely oak smoke – Little Miss BBQ in Phoenix, which opened in 2014, is a clear winner as one of Arizona’s most famous restaurants, even though there is a long line to get your piece of well-cooked, smoked brisket.

Their second location in the midst of Los Angeles and in the Texas Hill Country offers a great atmosphere while you wait for your Flintstonian beef ribs or smoked pecan pie.

Jones Bar-B-Q Diner – Marianna, Arkansas

The Jones Bar-B-Q Diner is thought to be one of the oldest African-American-owned businesses in the United States. You must visit this restaurant if you want to have one of the most delicious pork sandwiches in the entire United States. The smokey flavor, along with the tangy surge from the vinegar, the exquisite chunks of fat, and the mustard-heavy slaw, will always and only cause you to gasp.

Because of the very short distance that separates Memphis and Little Rock, you won’t even have to go on a particularly lengthy journey in order to get from one city to the other.

Coppertop BBQ – Big Pine, California

At Coppertop BBQ in Big Pine, you can choose St. Louis-style ribs, but you must have the Santa Maria Tri-tip, which is famed for being grilled to exquisite perfection. You will be served the greatest barbecue lunch in California, along with roasted green chiles and beans on the side. This meal will be a nice treat for you. This café first opened its doors to customers in 2014, and Yelp named it the “Best American Restaurant” in 2015.

The restaurant’s succulent briskets, pork bellies, and spare ribs have all been recognized with prestigious honors, which may be one reason for the establishment’s meteoric rise in popularity.

Owlbear BBQ – Denver, Colorado

The city’s exceptional pit master, Karl Fallenius, obtained his training at Austin’s Franklin Barbecue before starting Owlbear Barbecue in 2016 as a pop-up eatery on a truck outside Finn’s Manor. Karl Fallenius founded Owlbear Barbecue. Pig belly, beef brisket, pastrami, and tenderloin are just some of the items that can be found on the menu here. Options such as smoked jackfruit and mushrooms are available for vegetarians and other people who avoid meat.

There is no way around the fact that the popular things sell out very quickly; thus, you should make every effort to ensure that you do not miss out.

Hoodoo Brown BBQ – Ridgefield, Connecticut

This Ridgefield BBQ restaurant is a summertime joy that combines the warmth of the sun with the smokiness of the grill. It’s located in a little valley between Danbury and Norwalk. A New England BBQ restaurant would not ordinarily exude the amount of energy that this one does. We recommend the cherry red spareribs with brisket gravy as an appetizer, as well as the Texas poutine with brisket gravy, crispy pork belly, beef ribs, pastrami, sausages, and bacon.

People say it’s the best barbecue they’ve ever tasted that wasn’t from Texas, which is saying a lot because Texas is widely considered to have the best BBQ in the country.

Locale BBQ Post – Wilmington, Delaware

The idea of this restaurant was conceived by Chef Daniel Sheridan, who wanted to pair barbecue with pickles. As a result, he and his friends Mike Galluccio and Justin Mason opened this establishment together. On the first day of its journey, the Locale BBQ Post did not have any more meat to sell by midday. The restaurant’s reputation for serving flavorful barbecue smoked over fragrant cherry wood continues to bring in patrons.

Brisket, pig, bratwurst, chicken, ribs, and the best fresh-out-of-the-oven buns are some of the items on the menu, which can be found in locations ranging from North Carolina to Kansas City in Missouri.

Jenkins Quality Barbecue – Jacksonville, Florida

This barbecue joint is managed by a family and has three sites in the Jacksonville area. In 1957, it was first founded. The cuisine served here is hearty and unpretentious, with a strong focus on the meat and a distinctive, flavorful, and fiery mustard sauce. The best way to enjoy smoked meats like ribs, hog, and half chickens is with toasted white bread or seeded buns. The smoking process involves wood and open brick pits.

Customers who prefer their food without a lot of heat can opt for Jenkins’ milder rendition of the famous mustard sauce, which does not contain any pepper.

Fox Bros. Bar-B-Q – Atlanta, Georgia

According to what the name says, the barbecue business in the northeastern part of Atlanta is owned and operated by two brothers who are originally from Texas. Although they provide a selection of different slices of pork, the beef selection is, without a question, the most extensive. Eater magazine bestowed upon them the title of best meat server in Atlanta that same year. Incredible BBQ can be found in almost every corner of the state of Georgia.

This one is unique, say residents, visitors, cookery show watchers, and food industry professionals. Large patio and slow-roasted rib smoke contributed to the ambience, making it worth the wait and money.

Guava Smoked – Honolulu, Hawaii

Most people agree that the traditional method, which entails burying a whole pig and grilling it to bring out its inherent flavors, produces the tastiest Hawaiian BBQ. We are fortunate that Guava Smoked enjoys eating a wide range of other proteins in addition to pork. This barbecue restaurant offers some of the city’s most well-liked foods, including smoked duck breast and smoked salmon nuggets, which are both very well-liked by customers.

In order to make the perfect dinner to enjoy during the hot summer months, many gourmets feel that smoked fried rice or toast should be incorporated in the cuisine.

Grandpa’s Southern BBQ – Idaho Falls, Idaho

In the 1990s, Lloyd Westbrook, who was born and raised in Kentucky, opened his very own barbecue restaurant. The barbecue restaurant in Idaho Falls is doing quite well for itself, and it is attracting customers not just from the surrounding area but also from other parts of the country. The Westbrook family, who owns the business, operates the eatery in the style of a food truck and has their grandmother, Loretta, in charge of the kitchen.

The restaurant is attached to a basic motel. The cherry red baby back ribs are simply amazing. These ribs come from a family with a homey fragrance, and they are actually tasty.

17th Street Barbecue – Marion, Illinois

When he launched 17th Street Barbecue, Mike Mills had four world championship medals and three grand world crowns, shocking everyone. The Food Network made 17th Street Barbecue famous. The world-champion baby backs are now offered at his two southern Illinois restaurants. The Mills’ finest Dust rub, available at both locations, is applied to these baby backs before they are delicately grilled over apple and cherry woods.

The beef sausage links, brisket, pork shoulder, chicken, and turkey, in that order, are some of the other dishes on his menu that get a lot of praise from customers.

Hank’s Smoked Briskets – Indianapolis, Indiana

Hank Fields, who was born and raised in Texas but had lived in Indianapolis for many years, said that he missed Texas brisket. As a result, he opened Hank’s Smoked Briskets on Martin Luther King Jr. Drive in 2004. Briskets are smoked over mesquite wood transported all the way from Texas, much to the delight of Indianapolis barbecue fans. Even though the décor is nondescript (it’s just a waiting room), barbeque fans continue to return.

Foodies in the surrounding neighborhood were overjoyed to hear that Fields had reopened its doors after being shuttered for remodeling work throughout the spring of 2018.

Smokey D’s – Des Moines, Iowa

The hard work that Darren and Sherry Warth put in paid off in the form of Smokey D’s. The couple took part in roughly 800 local, regional, and national victories in addition to their participation in 75 state BBQ championships. The Warths have a view of three different locations in Iowa where clients can enjoy mouthwatering meals like chopped pig, pulled chicken, smoked ribs, sliced turkey, and pit ham.

Whether you want plain Kansas City-style burned ends with Asian glaze or Buffalo sauce, or smoked chicken wings glazed with your favorite barbecue sauce, it’s going to be difficult for you to choose between the two options.

Joe’s Kansas City Bar-B-Que – Kansas City, Kansas

This Kansas City tradition, once known as Oklahoma Joe’s, is a prime illustration of the city’s peculiar barbecue methods. The charred ends of their meat, which are only accessible three days a week, are among the dish’s most delectable components. They are wonderfully crispy and unquestionably among the best in the United States. Jeff and Joy Stephney launched their eatery in an abandoned gas station in a former fried chicken shop.

The Stephneys’ excellent pulled pork, ribs, and brisket, all of which had been slow-cooked for an amazing 15 hours, were largely responsible for the restaurant’s meteoric rise in popularity.

Moonlite Bar-B-Q Inn – Owensboro, Kentucky

Forget the traditional pork and beef; this region of Kentucky is famous for its mutton, which has been cooked in pits that have been hand-created and are powered by hickory. The meat is recognized for its tenderness and flavor. They are considered to be barbecue masters because they have been in business for approximately 60 years and were previously owned by Catherine and Pappy Bosley. Additionally, they have won numerous awards for their barbecue.

In addition to meats and sides, a salad bar, and a dessert bar with baked pies, the famed buffet features sheep that has been painstakingly smoked for 12 hours with salt and repeated infusions of Moonlite’s vinegar pit dip.

Johnson’s Boucaniere – Lafayette, Louisiana

Despite the fact that Louisiana is not known for its barbecue, there is always at least one smokehouse in the state where you can purchase brisket, boudin, ribs, beef jerky, tasso, pig belly, and rice sausages. Johnson’s Boucaniere takes great satisfaction in creating its unique meat combinations, and it also offers clients other options like as pulled pork, country ribs, and so on. Brisket can also be served on top of a biscuit, which is a classic breakfast complement.

In 2008, in response to customer demand, Lori Walls, who is the grandson of Arnestor Johnson, reopened the smokehouse. She continued to employ the same recipes and methods that her ancestors had used.

Salvage BBQ – Portland, Maine

The restaurant Salvage BBQ, which is housed in a remodeled post office and can be found on Congress Street, is known for two things in particular: Texas brisket and North Carolina chopped pork. Briskets, chicken, sausages, and St. Louis ribs are some of the smoked foods that are slow-cooked over red oak from Maine. A fiery vinegar sauce is served alongside the pig butts as an accompaniment.

People who prefer their food spicy and saucy can choose between an extra vinegar sauce and a mild tomato-based sauce. They provide a variety of beverages created in the local area.

Chaps Pit Beef – Baltimore, Maryland

Maryland barbecue is unlike barbecue in any other state’s restaurants or in any other state. They are particularly well-known for its pit beef, and the most often ordered item on the menu is a smoky roast beef sandwich. Chaps Pit Beef lives up to all of the awards and admiration it has garnered in this area. The restaurant specializes on serving charcoal-grilled beef from the bottom round.

The meat is then finely sliced with a slicer and served freshly smoked with charcoal at the diner’s preferred temperature. The “52” Chaps Special is made out of four meats: pit beef, corned beef, ham, and American cheese.

B.T.’s Smokehouse – Sturbridge, Massachusetts

This mobile barbecue trailer, which is well-known for its brisket and pulled pork, was developed by Chef Brian Treitman with the assistance of Ken Oringer, who is regarded as a well-known restaurateur. In 2009, the cart underwent a transformation and became a restaurant. Within a week, there was a backlog of orders for their pork, chicken, and beef dishes since guests, locals, barbecue aficionados, critics, and foodies were all raving about the mouthwatering fare.

This locally owned and operated restaurant in a small town is known for its low-and-slow smoked and dry-rubbed barbecue. It’s been reported that the brisket here is the best in all of New England.

Slows Bar BQ – Detroit, Michigan

At Slows, you can choose from a variety of meats, including brisket, pulled pig, smoked turkey, ribs, chicken, and jambalaya, all of which are included on the restaurant’s menu. They have a selection of sandwiches that are all mouthwatering enough to make you want to lick your fingers, but the Triple Threat may be the best of the bunch because it comes with heaping helpings of pulled pork, applewood-smoked bacon, and ham all in one sandwich.

Slows Bar-B-Q in Detroit attracts hundreds of visitors seeking the ultimate drink and BBQ combination. After the restaurant grew, 36 more drink taps were added, boosting its appeal.

Bayport BBQ – Bayport, Minnesota

The barbecue that is offered at Bayport BBQ is a specialty of the establishment. It is a small, charming family business with only family members working there, some of whom have done so for many generations. Diners line up to choose smoked meats such beef, lamb, pulled pork, chicken, spare ribs, and sausage from a buffet that stretches into the kitchen. Within the restaurant, the line winds around. The dining room is also located along the corridor.

Before being cooked low and slow for 14 hours at a temperature of 250 degrees Fahrenheit, the spices are massaged into the brisket. In Texas, brisket is typically prepared in this manner.

The Shed Barbecue & Blues Joint – Ocean Springs, Mississippi

The gorgeous and rustic BBQ restaurant that Brad Orison and his sister, Brooke, fashioned out of two-by-fours, some old roofing material, tin, vintage windows, and bits of hardwood floor is made to feel like it’s been there forever. Blues music lovers and those who enjoy grilled meat will feel right at home in this establishment. In addition to their slow-smoked baby backs, chicken “wangs,” and spareribs, they have live music playing in the background.

Picnic tables have been set up beneath the string lights. The couple has received numerous awards and distinctions, including the title of World Grand Champion in 2015, which they won in Memphis in May.

Arthur Bryant’s Barbeque – Kansas City, Missouri

The company moved from its old Kansas City headquarters at 18th and Brooklyn to its current home at 1727 Brooklyn in 1958. Following the death of the restaurant’s founder, Arthur Bryant, the restaurant was shuttered for two years. The tradition underwent significant development over time. Despite the fact that they have never revealed the formula for their original barbecue sauce, the seasoned smoked barbecue they serve is widely regarded as the best in the state.

It is highly possible that the distinctive sandwiches and the world-famous brisket that are served at the restaurant are responsible for the constant crowdedness of the establishment.

Follow Yer’ Nose BBQ – Emigrant, Montana

The state of Montana has a strong affinity for smoked meat. They are powerless against a restaurant that has earned a reputation for having the best smoked back ribs, thus Soon after opening, Follow Yer’ Nose BBQ became well-known among neighborhood residents. Despite its humble beginnings, this restaurant has rapidly expanded to become the go-to spot in the neighborhood for barbecue. This is a destination that people from all around never miss while they’re in the area.

They rely entirely on their sense of smell! After all, what could possibly be superior to a perfectly roasted baby back rib that has been seasoned with smoked salt?

Grandpa’s Ribs and Secret Sauce – Lincoln, Nebraska

In the early 1980s, Grandpa’s Ribs was initially conceived of as a side project by a young man named Terry Rupert. The restaurant was initially a small business that was owned by black people, but it grew very quickly. The restaurant serving ribs got its moniker from an elderly friend of the proprietor, who lives next door. The current owner, Terry, is a grandfather at this point and stays at his home rather frequently.

You can always count on getting a treat from him if you manage to catch him at the station. After all, the region is bursting to the seams with delicious and recently prepared briskets.

John Mull’s Meats & Road Kill Grill – Las Vegas, Nevada

John Mull’s Meats & Road Kill Grill is a butcher business as well as a barbecue restaurant. Chuck Frommer, who grew up on a ranch, founded the company at the beginning. The Frommers opened their doors in the early days of Downtown Las Vegas, when the neighborhood was still in its infancy. Despite the fact that the business has increased in popularity over the years, it has managed to keep its cozy and welcoming ambiance.

The restaurant, which serves a variety of house specialties including tri-tips, burnt ends, and hot links, is currently managed by the third generation of the family.

Smokeshow Barbeque – Concord, New Hampshire

When Matt Gfroerer reached a point in his career where he was dissatisfied with his position as a software salesperson, he made the decision to embark on a new endeavor. His and his wife’s love of cooking inspired the creation of Smokeshow Barbecue, which resulted in the growth of the company. Matt had to start by overcoming a lot of resistance because he lacked any prior understanding in the subject.

Since he was fortunate to have inspirational role models, it only took him five years to effectively launch the restaurant. The turkey and pork specialties, as well as the combination platters, are available for the visitors to select from.

Henri’s Hotts Barbeque – Hammonton, New Jersey

This is the Douglass. In 2006, Henri and his wife ran a temporary business out of a food truck they acquired together and used to serve customers. In 2009, he opened a unique BBQ restaurant in a facility that had previously housed a pizza business near Hammonton. Since its inception in 2004, the same family has owned and operated Henri’s Hotts Barbeque. This restaurant is widely regarded as having the best all-you-can-eat buffet in New Jersey.

The famed smoked outback ribs and the pulled pork are strongly preferred by the locals of this community. The ribs are cooked in a grill over hickory and oak after being smoked.

Mad Jack’s Mountaintop Barbecue – Cloudcroft, New Mexico

Jackson has made a lot of money in just a few years since opening Mad Jack’s Mountaintop Barbecue. This is because he spent a large amount of time in Lockhart learning how to make the best Texas-style barbecue imaginable. This is the rationale. On Saturdays and Sundays, in addition to the usual selections of chicken, hot links, pig ribs, and excellent beef briskets, the restaurant serves a large DINO beef rib as the house special.

The smoked turkey legs are yet another customer favorite, and as a result, we frequently run out of them quite early in the day because so many people order them.

Hometown Bar-B-Que – Brooklyn, New York

There is not a shred of doubt in anyone’s mind that Billy Durney’s Hometown Bar-B-Que is without a doubt one of the top five BBQ restaurants in the state of New York. The beef briskets offered here are consistently praised for their high level of freshness and delectability, making them the restaurant’s best-selling dish. In addition, the restaurant is known for having some of the best sticky ribs, baby back ribs, and lamb belly.

One of the restaurant’s signature dishes is lamb belly. In the cooking phase of this southern-style barbecue method, only wood is utilized, and additional seasoning is added to the dish once the smoking process is complete.

The Skylight Inn – Ayden, North Carolina

Pete Jones, then a youngster living in Ayden, opened a barbecue restaurant on his family’s estate in 1947. The beautiful brisket trays that everyone adores were initially made available to residents and the rest of the world by the Skylight Inn, which was the first of its kind. A dish consisting of a single piece of cornbread topped with a little amount of finely chopped and lightly seasoned meat is ideal for brunch or dinner.

The restaurant respects the traditions and history of early American barbecue by paying attention to those components of the food while also making efforts to preserve such elements.

Monty’s BBQ – Minet, North Dakota

Because North Dakota is the state in the United States with the lowest population density, it may be difficult to locate a good barbecue restaurant in that state. However, when Daniel Montgomery, who was born and raised in Texas, established Monty’s BBQ, the residents of the area were introduced to a completely new world of sensations and tastes. The smoked meats at Monty’s BBQ are famous for their quality.

Minot constructed a barbecue joint in the former location of a campground and boasted to the residents that it served the best sausages, briskets, and burned ends in the entire city.

Ray Ray’s Hog Pit – Columbus, Ohio

Even in the year 2020, Ray Ray’s Hog Pit is able to meet the enormous demand from patrons by maintaining four locations that are open and operating. The fact that the restaurant lets the meat slowly cook over a low burner is the establishment’s most impressive feature. It takes anywhere from 12 to 16 hours in a hardwood smoker to heat up the core, which results in the production of the flesh that is rich and flavorful.

The restaurant also serves its very own sauce, which has both a sweet and savory taste, and it works wonders for the barbecue dishes that are served there.

Jamil’s Steakhouse – Tulsa, Oklahoma

Jamil’s Steakhouse is Tulsa’s oldest steakhouse because it has been in business for the past 65 years, making it the city’s longest continuously running restaurant. It is a restaurant that serves Lebanese cuisine and is known for its succulent briskets, cabbage rolls, smoked bologna, steaks, and hummus. The fact that Oklahoma is a state that values its residents for who they are and the contributions they make is the primary driver of happiness there.

They didn’t want to be judged by Texas barbecue standards, so they invented their own recipe for the greatest bologna. The most popular dish on Jamil’s lunch menu is the bologna sandwich with tabbouleh on the side.

Holy Trinity Barbecue – Portland, Oregon

One of the two best places to get barbecue west of the Rocky Mountains is located in Portland. Holy Trinity Barbecue has a reputation for providing barbecue of the highest caliber since its proprietor, Kyle Rensmeyer, spent his childhood just outside of Dallas, where he had access to some of the finest barbecue in the state. He exerted a considerable amount of effort in the direction of developing the method for preparing barbecue in the Texas manner.

As a direct consequence of this, Holy Trinity was able to rapidly garner the interest of residents of Portland. It serves the best links, briskets, and spare ribs in town that are made in the Lockhart way.

Federal Hill Smokehouse – Erie, Pennsylvania

It’s common knowledge that the residents of Pennsylvania take their food very seriously, especially when it comes to the state’s signature style of barbecue. As a consequence of this, Ryan and Autumn Atzeret arrived at the realization that Erie would be an excellent place for the establishment of their very own barbecue restaurant. The Federal Hill Smokehouse became an instant hit with the locals almost immediately after it opened its doors.

You won’t be able to dispute that this restaurant doesn’t deserve to be labeled the best in town after sampling the brisket, deep-fried pulled pork, beef ribs, turkey, and sausage since it has proven itself worthy of that distinction.

Johnny’s Victory Diner – Burrillville, Rhode Island

Before taking over Johnny’s Victory Diner, John Hanaway’s professional journey was full of unexpected turns and twists. Rhonda, John’s wife, was a tremendous help to him as he worked to make this restaurant one of the most well-known in Rhode Island. This restaurant has kept its distinct ambience and cuisine since the 1930s, even after adding more refined breakfast options to its menu. It is a popular restaurant that also operates as a BBQ spot on Friday nights.

Briskets, pulled pork, and smoked ribs are the most popular items on the menu, which requires the specially designed barrel smoker to operate continuously throughout the day.

Lewis Barbecue – Charleston, South Carolina

After beginning his professional career when he was just 18 years old, renowned barbecue master John Lewis launched Lewis Barbecue in South Carolina in the year 2016. The mouthwatering pork stew that was prepared low and slow and served with white rice rose to prominence very quickly. The proprietor welded together his very own, one-of-a-kind smoker out of a desire to provide the most unique and memorable barbecue dishes possible.

The only reason he gets up at four in the morning to start the smoker is so that he may serve pork ribs that have been smoked for over 18 hours straight.

J.R.’s Rhodehouse BBQ PIT – Summerset, South Dakota

In 2013, Justin Rhodes opened J.R.’s Rhodehouse BBQ PIT in South Dakota. While attending college in Texas, he became interested in BBQ for the first time. Nothing, after all, is more crucial in the creation of authentic Texas barbecue than the combination of genuine enthusiasm, simple food ingredients, and high-quality meat. Because of Justin’s ability to combine his passion for barbecue with his work, South Dakota today has some of the best BBQ in the country.

This is because Justin is able to blend his two passions. On Friday nights, the restaurant serves specials such as beef ribs, sausages, briskets, and sandwiches, all of which are excellent value for money.

Cozy Corner Restaurant – Memphis, Tennessee

Justin Rhodes founded J.R.’s Rhodehouse BBQ PIT in South Dakota in 2013. He was a college student in Texas when he first became interested in barbecue. Nothing, after all, is more important to the manufacture of great Texas barbecue than the marriage of genuine zeal, simple ingredients, and premium meat. As a result of Justin’s ability to combine his passion for barbecue with his business, South Dakota now has some of the best barbecue in the country.

This is because Justin was able to marry his two passions. The restaurant delivers exceptional value for the money on Friday nights with dishes such beef ribs, sausages, briskets, and sandwiches.

Louie Mueller Barbecue – Taylor, Texas

Whether it’s the scrumptious food or the welcoming and cheerful atmosphere, it’s impossible to leave Louie Mueller Barbecue without a smile on your face. Wayne Mueller, the third-generation owner of the company and the person in charge of managing the business at the present time, is committed to preserving the flavor and culture that contributed to the stratospheric ascent to renown that the restaurant experienced in the first place.

Regardless of how packed the venue is, there will always be enough room for you to take a seat and rest. Furthermore, traditional smoked-to-perfection steaks, as well as a variety of other grilled foods, are very popular.

Torrey Grill & BBQ – Torrey, Utah

Peter Cole, a graduate of the culinary arts with more than 20 years of experience working as an executive chef, created his restaurant Torrey Grill & BBQ, which became famous almost as soon as it opened its doors to the public. There are not nearly enough restaurants that serve high-quality barbecue in the state of Utah. As a consequence of this, Torrey Grill & BBQ has emerged triumphant in the competition to discover which institution delivers the finest barbecue.

They have won the competition with an overwhelming margin. Foodies all around have nothing but good things to say about the pulled chicken, spare ribs, tri-tips, desserts, and even the side dishes.

Prohibition Pig – Historic District, Vermont

Given that Vermont is one of the most distant states in the US, finding truly outstanding barbecue in the state can be difficult. Your mission will conclude once you have consumed all of the hog baskets that were given to you at Prohibition Pig. The Prohibition Pig, located on one of Vermont’s busiest food and beverage corridors, is an expert at enticing your taste buds with the greatest flavor available anywhere.

The brisket that has been coated in barbecue sauce that has a flavor profile that is reminiscent of acidic vinegar is going to make your mouth water like crazy.

ZZQ Texas Craft Barbeque – Richmond, Virginia

Chris Fultz, a native Texan who had taught himself, was keen to master the art of smoking meat. As a result, in 2013, he co-founded ZZQ Texas Craft Barbecue with his wife, Alex Graf. They collaborated to develop the universal language of BBQ and then shared their discovery with their family and friends. Their name and notoriety quickly spread due to the high quality of their smoked prime ribs, beef ribs, and brisket.

The use of locally sourced wood that Fultz incorporates into the preparation of the classic Texan meal results in a more powerful and instantly recognizable flavor profile.

Toshi’s Teriyaki Grill – Mill Creek, Washington

The first teriyaki restaurant was opened in the city of Washington by Toshi Kasahara, a Japanese immigrant from a small farming community in Japan. The best chicken and beef teriyaki meals made in the Seattle style have been offered to customers by Toshi’s Teriyaki Grill, the city’s first and only teriyaki restaurant, since 1976. The meat is marinated in a mixture of soy sauce and ginger before being chargrilled, and the finished product has a smokey, sweet flavor.

It is served with rice and the restaurant’s famous sauce, which is made from sour cabbage slaw. This immediately spread among the local audience. In response to customer requests, the restaurant now sells its popular teriyaki sauce separately.

Dem 2 Brothers And A Grill BBQ – Charleston, West Virginia

Dem 2 Brothers And A Grill BBQ’s half rack ribs are one of the reasons the restaurant is so well-known throughout the Commonwealth of Virginia. Adrian Wright, the company’s current owner and a former football player, returned to his native state of West Virginia to begin a new chapter in his professional life after spending time in Tampa Bay. Wright is the shop’s previous owner and current manager.

The store is owned by Wright. His BBQ fame caught up with him quickly. Mustard gives the ribs a sweet and spicy finish, making them delicious.

Speed Queen Bar-B-Q – Milwaukee, Wisconsin

Betty Jean Gillespie, a native of Mississippi, has been the proprietor of Speed Queen Bar-B-Q for close to half a century. After her passing in the year 2000, her family assumed ownership of the eatery. They have spent many hours toiling away in the kitchen in order to protect the traditional taste of their very best barbecue. The Speed Queen Barbeque, Pig Ribs, Rib Tips, and Pulled Pork are among the most ordered items at this establishment.

The sweet and delicious flavor of the meat, along with the pepper that is sprinkled on top, will give you an experience that you will not forget.

Fat Rack’s BBQ – Cody, Wyoming

The reputation of Mike Mitchell’s BBQ extends all the way from Denton to Cody. Since 2015, Fat Rack’s BBQ has started offering their barbecue from the convenience of a food truck. Since he was born and raised in Texas, the barbecue in his cart is prepared in the way of Texas. People flock here for the delicious pulled pork and the tender baby back ribs that are served dry.

It is also known for their smokey turkey sandwiches, which have aided in its rise to fame and notoriety. As a direct result of this, they have piqued the interest of both locals and visitors to the area.