Discover the Ultimate BBQ Spots Across the American South as Chefs Share Their Insights

Barbecue represents one of America’s most beloved cuisines, offering a diverse array of styles and flavors deeply rooted in regional traditions. This rich culinary heritage shines through in the barbecue offerings found throughout the Southern states.

A recent survey conducted by Southern Living revealed the top barbecue destinations across the South, garnering over 10,000 responses from food enthusiasts. In an effort to explore this flavorful region further, Fox News Digital spoke with three esteemed Southern chefs and a renowned barbecue expert to get their perspectives on the standout establishments in the area.

Big Bob Gibson Bar-B-Q: A Century of Barbecue Excellence

As Big Bob Gibson Bar-B-Q prepares to celebrate its 100th anniversary in 2025, its longstanding commitment to crafting exceptional barbecue remains evident. Founded in Decatur, Alabama, in 1925, this establishment has built a reputation for delivering barbecue like no other.

Florida chef Jason Smith highlights the significance of Big Bob’s distinctive barbecue sauce. He asserts that the sauce sets Big Bob’s apart from others, stating, “Their sauce is totally different than any other sauce you’re going to find anywhere.” Five generations of pitmasters at Big Bob Gibson continue to amaze with their commitment to tradition.

Wright’s Barbecue: A Modern Classic

Jordan Wright, who left a corporate role at Tyson Foods in 2017 to pursue his passion for barbecue, opened Wright’s Barbecue near Fayetteville in the same year. His establishments emphasize quality by carefully selecting cuts of meat and seasoning them with a blend of spices before smoking them low and slow over real wood.

With four locations across Arkansas, including Bentonville and Little Rock, Wright’s Barbecue has earned a loyal following. Wright believes that each bite of his barbecue reflects a commitment to tradition and craftsmanship, from succulent brisket to tender bacon burnt ends.

Big John’s Alabama BBQ: A Legacy of Flavor

Founded in 1968 by the late Rev. John A. “Big John” Stephens after relocating to Tampa from Eufaula, Alabama, Big John’s BBQ remains a cherished institution. Upon Stephen’s passing in 1994, his grandchildren took over, ensuring that the original mission of crafting exceptional barbecue continues.

Although Florida consultant Josh Cooper has yet to dine at Big John’s, he acknowledges its impressive reputation among pitmasters. Jason Smith describes Big John’s as “super good” but adds that the sauce sometimes overshadows the flavor of the barbecue itself.

Southern Soul Barbecue: A Culinary Gem in Georgia

Located on St. Simon’s Island, Southern Soul Barbecue has become Georgia’s top barbecue destination, according to the Southern Living survey. Chef Kitty Sapp, the owner, noted that Southern Soul reopened in 2010 after a devastating fire, rising from the ashes to maintain its status in the culinary landscape.

Acknowledging its remarkable Brunswick stew, Cooper praises Southern Soul as a staple during his trips to the island. Erica Blaire Roby, an acclaimed pitmaster from Texas, shares Cooper’s admiration for this exceptional spot.

Moonlite Bar-B-Q Inn: A Southern Tradition

Known for embodying the essence of Southern barbecue, Moonlite Bar-B-Q Inn in Kentucky has earned high praise from industry chefs. Smith describes Moonlite as a mecca for barbecue fanatics seeking a wide variety of meats and styles.

He particularly enjoys their brisket paired with Worcestershire dip, claiming, “Just a little bit of that with that brisket makes it all worthwhile to take the trip to Moonlite Bar-B-Q.” This establishment captures the rich flavors of various Southern barbecue traditions, making it a must-visit location.

The Joint: A Modern Neighborhood Barbecue Experience

As a prime example of a contemporary barbecue joint, The Joint in New Orleans stands out for its community-focused approach. Roby encourages visitors to spend time exploring the diverse sides offered alongside their smoked meats, which are cooked low and slow on large metal pits.

The Joint’s rotating specials, including pastrami sandwiches and barbecue tacos on housemade flour tortillas, further enhance its allure.

The Shed: Where BBQ Meets Live Music

Originating as a humble barbecue shack in 2001, The Shed in Ocean Springs has transformed into one of the South’s most recognized barbecue spots. Famous for its messy but incredibly delicious sandwiches, Smith appreciates The Shed’s dedication to delivering quality barbecue.

Cooper commends the staff’s expertise in both barbecue competitions and restaurant service, claiming they excel in both realms. Their whole hog barbecue, which is a specialty, stands out as “absolutely incredible.” Combining fantastic food with live blues music, The Shed offers a unique atmosphere that keeps patrons coming back for more.

Arthur Bryant’s Barbecue: A Kansas City Landmark

Regarded as one of the best barbecue establishments in the world, Arthur Bryant’s has been delighting customers in Kansas City since 1949. The restaurant’s connection to Henry Perry, the so-called father of Kansas City barbecue, only adds to its historical significance.

Food writer Jonathan Bender emphasizes the decades of expertise evident in their dishes, particularly their burnt ends—a crispy delight once offered for free to awaiting customers. The rich history and carefully crafted flavors contribute to the restaurant’s enduring popularity.

Lexington Barbecue: Celebrating North Carolina BBQ

Operating since 1962, Lexington Barbecue exemplifies the Western-style barbecue that North Carolina is renowned for. Bender praises the establishment for serving a plate of wood-smoked pork shoulder accompanied by a piquant sauce of tomato and vinegar.

Smith enjoys their hush puppies as a personal favorite, alongside the notable pork shoulder, highlighting the exceptional barbecue served at this local gem.

The Charm of Oklahoma Joe’s Bar-B-Que

Originally founded in 1995, Oklahoma Joe’s Bar-B-Que has grown to multiple locations across Oklahoma and Nebraska. With its roots in barbecue competitions, founder Joe Davidson creates an extraordinary dining experience with authentic flavors.

Smith appreciates the signature BarbeQulossal sandwich, made with sliced brisket topped with smoked provolone cheese and onion rings. The combination of flavors captures the essence of superior barbecue.

Lewis Barbecue: A Taste of Texas in the Carolinas

With locations in Charleston and Greenville, Lewis Barbecue is praised for serving some of the best brisket outside of Texas. Roby claims that the Texas roots of founder John Lewis shine through in the barbecue dishes, which capture the spirit of Central Texas barbecue.

Accompanying sides, such as tangy coleslaw and collard greens, contribute to a well-rounded meal experience that keeps customers returning.

Charlie Vergos Rendezvous: The Birthplace of Dry-Rubbed Ribs

A Memphis institution since 1948, Charlie Vergos Rendezvous serves up legendary dry-rubbed ribs that draw barbecue lovers from far and wide. Cooper emphasizes the restaurant’s lasting legacy, while Roby recounts her excitement for its takeout line, likening it to a delightful, nostalgic experience.

Smith highly recommends this iconic barbecue establishment, where the ambiance enhances the enjoyment of the exceptional food.

A Journey Through Barbecue Traditions

The American South is rich with barbecue traditions, and the variety of establishments capture the uniqueness of regional flavors. As chefs and barbecue experts reveal their favorites, food enthusiasts are encouraged to explore the culinary landscape, celebrating the incredible diversity of tastes.

From century-old institutions to modern joints, each stop along this barbecue journey offers a glimpse into the artistry and passion behind this cherished American staple. The exploration of these barbecue spots represents more than just dining out—it showcases a culture steeped in history, community, and unforgettable flavors.