BBQ lovers know that finding truly great smoked meat can be a hit-or-miss adventure.
We’ve traveled across the country sampling some of the most talked-about barbecue joints to separate the smoke from the fire. While some spots left us wondering about their reputation, others had us planning our next visit before we’d even finished our meal.
1. Famous Dave’s: Barbecue Chain Blues
What happened to the legendary ribs? The meat arrived dry as cardboard, clinging stubbornly to the bone. Their signature sauce tasted suspiciously watered down, lacking that bold kick we’d been promised.
The sides weren’t much better – lukewarm beans and coleslaw that seemed straight from a supermarket tub.
2. Dickey’s Barbecue Pit: Mass-Produced Mediocrity
Brisket should never resemble beef jerky, yet here we were, chewing… and chewing. The meat had clearly spent too long in the smoker, resulting in tough, leathery slices with barely any moisture left.
Sides lacked personality – bland mac and cheese, forgettable potato salad. For a place with ‘barbecue’ in its name, the smoke flavor was oddly absent.
3. Sonny’s BBQ: Where’s The Smoke?
Authentic barbecue demands that deep, penetrating smokiness that tells you the meat has been lovingly tended for hours. Sonny’s completely missed this memo.
Their pulled pork tasted rushed, with barely a whisper of smoke. The ribs had a strange, almost boiled quality – as if they’d been steamed rather than properly smoked.
4. Bessie’s BBQ: Sugar Rush Overdrive
Sweet has its place in barbecue, but Bessie’s went overboard with sauce that tasted like liquid candy. The cloying sweetness completely overwhelmed any meat flavor.
Beneath that sugar tsunami, we found pork that lacked proper smoking technique. The bark was soft instead of crisp, and the smoke ring was practically nonexistent – cardinal sins in serious BBQ circles.
5. Rudy’s “Country Store” and Bar-B-Q: Tough Love
Rudy’s reputation had us excited, which made the disappointment even sharper. Their pork shoulder required jaw strength that would impress a bodybuilder – tough, stringy, and inconsistently cooked.
One visit might yield decent brisket, the next time inedible. The sauce couldn’t rescue the dry meat, and the gas station atmosphere didn’t add the charm they were aiming for.
6. City Barbecue: Small Portions, Smaller Flavor
Nothing ruins a BBQ experience faster than skimpy portions of forgettable meat. City Barbecue served up slices of brisket so thin you could almost see through them.
The flavor profile was equally insubstantial – minimal smoke, minimal seasoning, minimal everything. We left hungry and wondering if we’d actually eaten real barbecue or an imposter masquerading as the real thing.
7. Smokin’ Joe’s BBQ: Chicken Catastrophe
Chicken should be a barbecue joint’s easy win – juicy, smoky, with crisp, flavorful skin. Smokin’ Joe’s managed to turn this simple pleasure into a dry, flavorless disappointment.
Their brisket suffered the same fate – parched and tough. Even drowning the meat in sauce couldn’t resurrect it. The cornbread was the only redeeming quality in an otherwise forgettable meal.
8. Lucille’s Smokehouse Bar-B-Que: Vinegar Overload
Balance is essential in barbecue sauce, but Lucille’s missed that memo. Their sauce packed such an aggressive vinegar punch it made our eyes water – completely overwhelming the meat’s natural flavors.
Speaking of meat, it arrived disappointingly dry. The ribs, supposedly their specialty, lacked that fall-off-the-bone tenderness true barbecue fans expect, requiring uncomfortable amounts of effort to consume.
9. Two Brothers BBQ Market: Premium Prices, Budget Taste
Nothing stings quite like paying top dollar for mediocre barbecue. Two Brothers’ prices suggested competition-level quality, but their ribs told a different story – underseasoned, overcooked, and lacking that deep smoke penetration.
The meat-to-bone ratio felt stingy, and the sauce couldn’t hide the fundamental flaws. For the price of one meal here, we could have feasted at a genuinely excellent joint.
10. Jim ‘N Nick’s Bar-B-Q: Soggy Disappointment
First impressions matter, and when our sides arrived swimming in liquid, we knew we were in trouble. The mac and cheese resembled soup, while the coleslaw drowned in dressing.
The meat itself was aggressively average – neither terrible nor memorable. Their pulled pork lacked proper bark pieces, and the ribs were inconsistently cooked – some parts tender, others tough as rawhide.
11. Franklin Barbecue: Brisket Perfection Worth The Wait
The legendary line outside Franklin’s exists for good reason. Their brisket achieves the holy trinity of barbecue perfection – impossibly tender, richly marbled, with a peppery bark that delivers intense flavor in every bite.
The fat renders to buttery perfection, melting in your mouth like meat candy. Even the lean cuts remain moist, a true testament to Aaron Franklin’s smoking mastery.
12. Joe’s Kansas City Bar-B-Que: Gas Station Gourmet
Housed in an unassuming gas station, Joe’s shatters all expectations with ribs that define Kansas City barbecue excellence. Each bite offers perfect resistance before surrendering from the bone, with a smoke ring that tells the story of patient cooking.
Their sauce strikes that elusive balance – tangy, sweet, and spicy notes dancing together. Don’t miss the legendary Z-Man sandwich – brisket, provolone and onion rings on a kaiser roll.
13. Pappy’s Smokehouse: St. Louis Ribs Reinvented
Memphis dry rub meets St. Louis style at Pappy’s, where the ribs achieve competition-worthy status daily. The bark develops a magnificent candy-like exterior without relying on sauce – a testament to their spice blend and smoking technique.
Each rib offers the perfect meat-to-bone ratio, with just enough chew to remind you you’re eating real barbecue. The sweet potato fries make the perfect companion to these smoky masterpieces.
14. The Salt Lick BBQ: Hill Country Heaven
The circular pit blazing with open flames at Salt Lick creates an unforgettable sensory experience before you take your first bite. Their family-style service encourages proper feasting on perfectly rendered brisket, sausage, and ribs.
The signature mustard-based sauce offers a unique tangy complement to the oak-smoked meats. The rustic Hill Country setting, with its limestone buildings and massive oak trees, enhances the authentic Texas barbecue experience.
15. Snow’s BBQ: The Saturday Morning Pilgrimage
Opening only on Saturday mornings hasn’t stopped Snow’s from becoming a barbecue legend. Pitmaster Tootsie Tomanetz, now in her 80s, still oversees the smoking process that creates transcendent brisket with a mahogany bark and perfect rendering.
The post oak smoke penetrates deeply, creating a flavor profile that’s simultaneously bold and nuanced. The small-town Lexington location adds to the charm of this authentic Texas barbecue experience.