Here’s the best BBQ in the American South, say chefs as museum opens

Barbecue is an American delicacies that provides an array of types and flavors relying on its origin.

Beginning this weekend, they will all be represented on the new Museum of BBQ in Kansas Metropolis, Missouri, which celebrates its grand opening on Saturday. 

One of the best decisions for barbecue in each state within the South have been revealed just lately in a survey by Southern Residing. The survey yielded over 10,000 responses.

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Fox Information Digital spoke to a few Southern cooks and a barbecue knowledgeable to get their ideas concerning the standout pit stops.

This is an inventory of one of the best barbecue stops, in alphabetical order by state.

Alabama

Massive Bob Gibson Bar-B-Q is celebrating 100 years of enterprise in 2025. Based in Decatur in 1925, Massive Bob’s barbecue “is like no different you are going to discover anyplace,” Florida chef Jason Smith informed Fox Information Digital.

Alabama white sauce — a home made model is pictured above — is created at Massive Bob Gibson Bar-B-Q. (iStock)

“Massive Bob’s has been burning for thus a few years that they have it all the way down to perfection,” Smith mentioned. “However the factor that makes it excellent is their sauce,” he added. “Their sauce is completely totally different than every other sauce you are going to discover anyplace.”

Fifth-generation pitmaster Chris Lilly and his crew nonetheless prepare dinner on wood-fired brick pits. The legendary Alabama white sauce was created by the restaurant’s founder and namesake to decorate his smoked rooster, Southern Living reported.

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Florida political advisor Josh Cooper, who moonlights as a “world champion pitmaster,” is aware of Lilly from the competitors circuit. “If you suppose Alabama barbecue, you suppose Massive Bob Gibson for certain,” Cooper mentioned.

Arkansas

Jordan Wright left a company job at Tyson Meals in 2017 to pursue his dream of opening a barbecue restaurant. Wright’s Barbecue turned a actuality when the unique location opened outdoors of Fayetteville that very same yr.

Every reduce of meat at Wright’s Barbecue in Arkansas is “smoked low and gradual over actual wooden.” (Wright’s Barbecue)

“Every reduce of meat is fastidiously chosen, seasoned with our particular mix of spices, and smoked low and gradual over actual wooden to realize the proper steadiness of taste and tenderness,” in response to its web site. “From our signature brisket to our melt-in-your-mouth bacon burnt ends, each chew is a style of custom and craftsmanship.”

Wright’s Barbecue has 4 areas in Bentonville, Johnson, Little Rock and Rogers.

Florida 

In 1968, the late Rev. John A. “Massive John” Stephens opened Massive John’s Alabama BBQ in Tampa after transferring to Florida from Eufaula, Alabama. Stephens operated the enterprise till his demise in 1994; his grandchildren took it over and Massive John’s continues to be smoking to this present day.

Though Cooper hasn’t been there himself, the Florida chef admitted Massive John’s has ” popularity” amongst pitmasters.

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Smith known as Massive John’s “tremendous good” however mentioned that in his view, the “sauce is masking” the flavour of the barbecue. “You do not essentially want the sauce to have nice barbecue,” mentioned Smith. 

Georgia

Southern Soul Barbecue in St. Simon’s Island is Georgia’s No. 1 spot, in response to the journal survey.

“I’m going to Southern Soul each single time I am in St. Simon’s,” Cooper mentioned.

First opened in 2006, Southern Soul then “began from scratch” after a hearth burned it down in 2010, proprietor Kitty Sapp informed Fox Information Digital.

Southern Soul Barbecue in Georgia rose from the ashes to grow to be a prime spot for barbecue. (Southern Soul Barbecue)

Cooper mentioned Southern Soul is “well-known” for its Brunswick stew.

Erica Blaire Roby, an award-winning pitmaster in Texas, known as Southern Soul “superb.”

Kentucky

Moonlite Bar-B-Q Inn is “the epitome of a Southern barbecue that’s identified throughout,” Smith mentioned.

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Smith, who grew up in Kentucky, mentioned Moonlite affords all kinds of meats and combines one of the best of all types of barbecue. “They take all these barbecues and put them into one place, in order that if you’re consuming from the buffet at Moonlite, you are getting a style of all the South, not only one place.”

Smith’s favourite is Moonlite’s brisket. “I like their brisket,” he mentioned.

Moonlite Bar-B-Q Inn is residence to quite a lot of meats and types of barbecue, like mutton, mentioned a Florida chef who grew up in Kentucky.  (Kevin Pang/Chicago Tribune/Tribune Information Service through Getty Photographs)

Moonlite is known for its Worcestershire dip, Smith mentioned. “Just a bit little bit of that with that brisket makes all of it worthwhile to take the journey to Moonlight Bar-B-Q.”

Louisiana

The Joint in New Orleans “is a primary instance of a contemporary neighborhood barbecue joint,” in response to Southern Residing.

“Spend a complete day and order all the sides,” Roby of Texas advisable to anybody planning a go to.

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The Joint’s barbecue meats, mentioned Southern Residing, “are cooked low-and-slow on massive steel pits and served on paper-lined platters or piled atop regionally baked Gendusa French bread buns. They’re joined by rotating specials like pastrami sandwiches and barbecue tacos on housemade flour tortillas.”

Mississippi

The Shed, situated in Ocean Springs, started in 2001 as a barbecue shack and has grown into one of many best-known barbecue spots within the South. Smith mentioned The Shed might be finest identified for its sandwiches.

The Shed affords quite a lot of “messy” however “scrumptious” barbecue sandwiches, like this pork sandwich with coleslaw. (The Shed)

“It’s messy, however it’s scrumptious,” he mentioned.

Cooper complimented The Shed’s cooks for being nice at barbecue competitions and the restaurant service business. They’ve “discovered the best way to do each and do each rather well,” he mentioned.

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“Their entire hog is their specialty,” Cooper mentioned. “It is completely unbelievable.”

The Shed additionally doubles as a reside blues venue, offering an electrical environment. “It is the place to be,” Cooper mentioned.

Missouri

It was as soon as written that Arthur Bryant’s Barbecue is “the one finest restaurant on the earth,” so it should not come as a shock that it ranks excessive amongst barbecue institutions.

Arthur Bryant’s has been serving barbecue lovers on the similar location since 1949, however its roots may be traced to Henry Perry – dubbed the “father of Kansas Metropolis barbecue.”

Barbecue lovers can select from ribs, pulled pork and burnt ends, amongst different dishes, at Arthur Bryant’s in Missouri.  (Arthur Bryant’s Barbecue)

After Perry died in 1940, his protégé Charlie Bryant ran the enterprise earlier than brother Arthur Bryant took possession, relocated it and sweetened the sauce — attracting such former presidents as Harry Truman, Jimmy Carter and Barack Obama, in response to the restaurant’s website.

There are “a long time of seasoning on the pit and the meat sandwich is the higher for it,” Jonathan Bender, a meals author and founding father of the Museum of BBQ in Kansas Metropolis, informed Fox Information Digital.

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“Get burnt ends, the crispy, charred edges of the brisket, that have been as soon as given away free of charge to prospects ready in line at this Kansas Metropolis traditional,” Bender mentioned.

North Carolina

Lexington Barbecue has been serving residents of the North Carolina metropolis since Wayne Monk opened it in 1962.

A pitmaster turns pork shoulder at Lexington Barbecue in North Carolina. (April Greer for the Washington Publish through Getty Photographs)

“Lexington Barbecue carries the mantle of Western-style barbecue in North Carolina for good cause,” Bender mentioned. “You get a plate of roughly chopped pork that will get this nice kiss of smoke from oak and hickory coals. The sauce is a piquant mix of tomato and vinegar that enhances the pork shoulder.”

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Smith known as it a “excellent place” for barbecue, although one in every of his favorites are the hush puppies — and “their pork shoulders are one of the best,” he informed Fox Information Digital.

Oklahoma

The primary Oklahoma Joe’s Bar-B-Que was established in Stillwater in 1995. It has since grown to develop all through Oklahoma, with one location in Nebraska. Founder Joe Davidson began out taking part in barbecue cooking competitions and constructing people who smoke as a school scholar within the Nineteen Eighties, resulting in the creation of Oklahoma Joe’s Smoker and Grill Co.

Davidson ultimately offered the smoker firm and turned his consideration to the eating places, in response to the web site.

Oklahoma Joe’s “combines one of the best low-heat, slow-cooking methods with a singular mix of spices and sauces” on people who smoke (not pictured) like those its founder used to promote. (iStock)

“Every restaurant combines one of the best low-heat, slow-cooking methods with a singular mix of spices and sauces to create a style that is world-class,” the positioning says. 

The signature sandwich at Oklahoma Joe’s is the BarbeQulossal, made with sliced brisket, pulled rooster or burnt ends topped with smoked provolone cheese and onion rings.

South Carolina

Lewis Barbecue, with two areas in Charleston and Greenville, is “completely insane,” Roby informed Fox Information Digital. She known as Lewis Barbecue the house of “a few of the finest brisket you are going to get outdoors of Texas.”

Perhaps that is as a result of founder John Lewis hails from the Lone Star State. Bender described it as “a bit little bit of Central Texas barbecue in South Carolina.”

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“They’re the uncommon spot that provides thick-cut brisket within the Carolinas alongside pulled pork and a inexperienced chile cheddar sausage that could be the star of your plate,” Bender mentioned. “Get some tangy coleslaw, slow-cooked collard greens and a chew of banana pudding.”

Tennessee

Charlie Vergos Rendezvous is the birthplace of the Memphis-style dry-rubbed ribs. 

“They seem to be a Memphis establishment,” Cooper mentioned of the restaurant that has been in operation since 1948. “I believe their rookie servers have solely been there about 50 years or so.”

Roby mentioned she as soon as ran down an alley and “fought individuals with elbows” simply to get a spot within the takeout line whereas she was in Memphis.

Charlie Vergos Rendezvous is the birthplace of the Memphis-style dry-rubbed ribs (proven above at left). (Charlie Vergos Rendezvious)

“It actually tasted like my grandfather’s barbecue,” she mentioned. “It was probably the most superb experiences I’ve ever had.”

Smith informed Fox Information Digital he would advocate it to anybody touring to Memphis. “It is a should. You are going to love the ambiance of the restaurant. You are going to love their meals.”

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Texas

Based by Aaron Franklin and spouse Stacy Franklin as a barbecue trailer in 2009, Franklin Barbecue in Austin moved to its present location in 2011 and has since grown to grow to be a dominant power within the Texas restaurant scene.

There’s often a protracted wait simply to get a plate of Franklin Barbecue. (Hutton Supancic/Getty Photographs for SXSW)

“Franklin Barbecue is a narrative of anticipation,” Bender informed Fox Information Digital. “You wait in line as your pleasure and starvation develop. And also you hope that the brisket delivers on the hype. However Franklin’s consideration to element and care produces thick slices of brisket which might be tender and flavorful.”

Virginia

Pierce’s Pitt Bar-B-Que in Williamsburg has been round since 1971.

Smith mentioned his brother, who lives in Virginia, took him to Pierce’s for the primary time. “It is actually good,” mentioned Smith. 

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However it’s the sandwiches at Pierce’s that stand out to Smith, who mentioned they accent the tangy tomato sauce that “brings the meat to life.”

Pierce’s Pitt Bar-B-Que sandwiches have a tangy tomato sauce that “brings the meat to life,” a chef informed Fox Information Digital. (Corey Miller Images/Pierce’s Pitt Bar-B-Q)

“And there may be loads of meat on the sandwich” — so you may want a fork to benefit from the “entire different meal” in your tray, Smith mentioned.

West Virginia

Rollin’ Smoke began out as a meals truck — therefore the identify.

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However in 2012, former house owners Carl and Marsha Aplin “parked their smoker truck alongside the Elk River and constructed a barbecue restaurant round it,” Southern Residing wrote.

Situated in Charleston, Rollin’ Smoke focuses on smoked meats and barbecue-topped nachos and macaroni and cheese bowls, in response to the publication.