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Food & Drink / Restaurants & Dining

Underrated BBQ Joints Across America Locals Keep to Themselves

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A tray piled high with barbecue meats—brisket, sausage, ribs, chicken, and pulled pork—plus classic sides like mac and cheese and coleslaw captures the unforgettable flavors found at local hole-in-the-wall BBQ joints.
Raymond P. / Yelp

Writing about barbecue is like writing about politics — no matter your position, many people will hate you. The word “best” is subjective, but to barbecue aficionados, it is indisputable that their favorite haunts are the unrivaled kings of all things smoked, marinated, and rubbed. Regional tastes also play a role. 

The term “hole-in-the-wall” is, of course, also open to interpretation. This list attempts to capture the overlap between the barbecue joints that are undeniable contenders for best in their city or state with rave reviews from locals, but that serve their masterpieces in an atmosphere that is neither pretentious nor haughty — “hole-in-the-wall” is a compliment. 

Kreuz Market

A platter of barbecue from one of the best hole-in-the-wall BBQ joints, featuring slices of white bread, brisket, sausage, and ribs on brown paper, beside a "Kreuz Market" drink cup and two white plastic utensils.
Jerry W. / Yelp

Lockhart, Texas

If what the city has long claimed is true, that Lockhart really is the barbecue capital of Texas, you could argue for starting this list with Black’s, Chisholm Trail, or any of the other staples that keep the hungry and curious flocking to town from nearby Austin and beyond. But we chose to start the list with Kreuz Market, where the work gets done in German meat-market-style brick pits. The place is famous for its brisket, but it would be morally wrong to leave without trying the smoked sausage.

Smitty’s Market

Barbecue meal with a sausage, two thick slices of smoked brisket, and four slices of white bread on brown butcher paper—just like the classic fare served at hole-in-the-wall BBQ joints—with plastic utensils tucked under the brisket.
Scott M. / Yelp

Lockhart, Texas

Like across-the-street Philly cheesesteak rivals Pat’s and Geno’s, great restaurants often come in clusters — and barbecue is no different. Family-owned since 1924, Smitty’s Market has almost as much history in the barbecue mecca of Lockhart as Kreuz Market. The magic comes from its primitive but time-tested open-pit fire, and the brisket is famous throughout the Lone Star State for a reason.

Mike Anderson’s BBQ House

A plate with sliced brisket, sausage, ribs, baked beans, macaroni and cheese, and a slice of toast. Beside it is a bowl of banana pudding topped with wafers. Silverware and a drink are also visible on the table.
Kristian D. / Yelp

Dallas

Mike Anderson’s serves as many as 500 guests a day with lines that are known to snake outside the building. The masses are willing to wait for good reason. The vibe is friendly and the place is big — you can fit 100 people inside and another 80 outside on the deck. Virtually every single part of all 10 hickory-smoked meat offerings and 13 side orders is handled in house.

Blue Oak BBQ

A metal tray piled high with assorted barbecue meats and classic sides, just like you'd find at the best hole-in-the-wall BBQ joints—brisket, ribs, sausage, pulled pork, chicken, coleslaw, baked beans, mac and cheese, greens, and dipping sauce.
Lauren D. / Yelp

New Orleans

Heading to Louisiana you’ll find Blue Oak BBQ, where the employee photo includes about a third of the workers holding draft beers, several wearing mud boots, and one long-haired dude is wearing a backward ballcap, cargo shorts and a white blazer with a pink necktie — hole, meet wall. Diners recommend splitting the all-the-meat-all-the-sides option. New Orleans is famous for jambalaya, gumbo, crawdads, and po’boys, so barbecue often falls under the radar. But Blue Oak brisket and ribs will remind you that the Big Easy does take its barbecue seriously.

Hickory Stick

A black plate on an orange tray holds smoked turkey, sausage, baked beans, mashed potatoes, and two slices of toasted bread, with a small cup of barbecue sauce on the side.
Bill L. / Yelp

Shreveport, Louisiana

Stop in for a meal or order by the pound, but either way, your hunger will be satiated with a trip to Hickory Stick. Although the ribs and pulled pork — and the secret house-made barbecue sauce that drenches them — are clearly the stars of the show, consider saving room for the homemade soups, which even give the meats a run for their money.

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Charlie Vergos’ Rendezvous

A serving of seasoned barbecue ribs on foil, accompanied by two small containers of baked beans and macaroni and cheese—just like you'd find at the best hole-in-the-wall BBQ joints.
Mike C. / Yelp

Memphis, Tennessee

The family-owned Memphis institution that is Charlie Vergos’ Rendezvous started in a basement in 1948. Today, it’s known for its low-key vibe and giant portions of pork ribs and massive combination platters. The pork ribs and shoulder rule the roost at Rendezvous and stand out as stellar even in the barbecue mecca of Memphis.

Delauder’s

A paper plate filled with barbecue ribs, pulled pork, a sandwich bun, fried okra, and macaroni and cheese—just the kind of hearty meal you’d find at classic hole-in-the-wall BBQ joints—set on a concrete surface.
Becky C. / Yelp

Gatlinburg, Tennessee

On the farthest reaches of Eastern Tennessee, opposite of Memphis in the West, is Gatlinburg, where you’ll find a true hidden gem waiting to be discovered in one of the most well-worn barbecue states in America. There are an astonishing number of things that Delauder’s is willing to barbecue, all of which are worthy of an award. Try the barbecued nachos, chicken chunks, and pork butts. 

Copper Top BBQ

A meal reminiscent of classic hole-in-the-wall BBQ joints: barbecue meats, macaroni and cheese, bread rolls, baked beans, barbecue sauces, and two plastic cups of soda with straws, all set on a gray wooden table.
Vivian H. / Yelp

Big Pine, California

On the side of the highway in the small town of Big Pine is Copper Top. There’s some inside dining, but even there the once-little smoke stand has stuck by its picnic tables — which is the best way to enjoy barbecue anyway. Order the tri-tip steak, which is smoked in open pits to a pink medium. Fire-roasted chili with beans makes for a complementary side.

Pat’s BBQ

A plate of barbecue food on a checkered tablecloth, just like you'd find at classic hole-in-the-wall BBQ joints—pulled pork, barbecued chicken, ribs, a hamburger bun, green beans, coleslaw, shredded meat, and a plastic fork on the side.
Steve W. / Yelp

Murphysboro, Illinois

A local favorite in a town that’s known for knowing barbecue, Pat’s BBQ is famous for its family-friendly atmosphere as much as it is for its massive, heaping portions. The vinegar-based barbecue sauce adds a little bit of tang to every bite, and the pulled-pork sandwich alone is enough for Pat’s to make the list. As is the brisket. And the baked beans. And have we mentioned the barbecue sauce? 

Roper’s Ribs

A rack of barbecued ribs covered in thick, glossy sauce sits in a white foam takeout container, looking juicy and tender—just the kind you'd find at classic hole-in-the-wall BBQ joints.
Barney C. / Yelp

St. Louis

Roper’s Ribs claims to serve the “best BBQ in the Universe.” While that statement is difficult to confirm, it is true that entertainer Steve Harvey once insisted the nondescript, family-owned restaurant serves the “best barbecue ribs in America.” Hickory smoked for 12 hours, the ribs, shrimp, rib tips, brisket, and pulled pork here have won an impressive list of accolades and awards. Pay them a visit the next time you’re in St. Louis and you’ll understand why. 

L.C.’s Bar-B-Q

A plate with sliced barbecue brisket topped with sauce, served between two slices of white sandwich bread, sits on a paper towel on a countertop.
Over I. / Yelp

Kansas City, Missouri

You can see the smoke pouring out of L.C.’s Bar-B-Q before you smell the goodness, and you can smell it before you see the building. No matter what you order, it will almost certainly be too much, and the burnt ends are everything you’d expect from the very best of a barbecue city such as K.C. If you can’t decide on the animal of origin, go for the burnt ends half-and-half platter, which gives you beef and pork.

Blue Door

A metal tray with slices of brisket, pulled pork, baked beans in a cup, coleslaw in a paper tray, and a slice of white bread topped with pickles and onion slices.
Jeremy J. / Yelp

Lexington, Kentucky

The Blue Door is famous for its prices as much as its food. Everything comes with a single-digit price tag until you hit the platters — and when you hit the platters, you’ll be happy you did. You can add brisket, pulled pork, chicken, and sausage to just about everything, even the salads. The real draw, however, are the two-, three-, and four-meat combos, and the granddaddy of them all is the Blue Door Special, which promises “all the meats” for $26.

Miss Myra’s Pit Bar-B-Q

A tray with two plates of barbecued chicken, green beans, baked beans, biscuits, and potato salad, plus a slice of cheesecake with chocolate chips on a separate plate. Napkin and utensils are included.
Anne N. / Yelp

Birmingham, Alabama

Reviewers rave about the legendary white sauce at Miss Myra’s, but the real magic is that the Birmingham favorite mixes A-list quality with hole-in-the-wall prices — everything but  a two-meat combo plate comes in under $17, and every one of the gargantuan family packs goes for less than $33. Then, of course, there are the pies. Homemade and hand-crafted, you’ll dive into choice selections such as chocolate chess, peanut butter, coconut, key lime, and chocolate cream.

Wagner’s Ribs

A plate with glazed barbecued ribs, crispy fried onions, and two large cornbread pieces. In the background, a dish of macaroni and cheese with mushrooms and a slice of bread is visible.
Aubrey L. / Yelp

Porter, Indiana

Wagner’s Ribs claims to make the “most award-winning ribs in Indiana” and “the best ribs you’ve ever had in your life.” Bold claims, but ones Wagner’s works hard to back up. Its ribs are Texas-style dry rubbed, and steak options include black Angus filet mignon and ribeye. If you’re thirsty, don’t worry — there are more than 75 beers on the menu at this spot just an hour from Chicago. 

One-Eyed Jacks Smokehouse Grill

Barbecue meal in a foam takeout container—with sliced ribs, baked beans, mashed potatoes, and toasted bread—captures the comforting flavors of classic hole-in-the-wall BBQ joints.
Richard P. / Yelp

Lockport, New York

St. Louis-cut pork ribs and Texas-style beef brisket are just a few of the items that keep customers coming back to One-Eyed Jacks. A family-owned West New York staple, the barbecue dive claims to be “one of only a few true BBQ joints in all of WNY.” Part of the secret is that sauce is strictly forbidden — everything is either dry-rubbed or just straight smoked. 

Fat Matt’s Barbecue

A plate of barbecued ribs with a smoky glaze, two slices of white bread on top, and a small cup of barbecue sauce on the side, set on a red table.
James S. / Yelp

Atlanta

Although it looks like a dilapidated dive on the outside, Fat Matt’s is home to barbecue and, when there’s not a pandemic around to kill the mood, nightly live blues acts that could rival any in Atlanta. Its ribs and sweet potato pie have won well-earned awards, but the chicken earns rave reviews from Fat Matt’s loyalists as well.

The Barbecue Exchange

A paper tray holds several pieces of seasoned, smoked pork ribs on a wooden table. Reminiscent of classic hole-in-the-wall BBQ joints, the ribs are coated with spices and appear tender, with a green tray and blurred items in the background.
Madison B. / Yelp

Gordonsville, Virginia

The very best in authentic Virginia barbecue, the Barbecue Exchange roasts its half chickens over live coals, just like the street-side vendors of old. The meats are cured with secret dry rubs and brought to life in a custom wood-burning cooker. The tables are made from cedar, and the spareribs and pork shoulders are hickory smoked.

Peeble’s Bar-B-Q

A plate with barbecue ribs, baked beans in a cup, potato salad, coleslaw in a small cup, and a slice of white bread on the side—classic fare you’d find at hole-in-the-wall BBQ joints.
Steven C. / Yelp

Auburndale, Florida

Peeble’s was born in 1947, and it remains an Auburndale institution. The chopped chicken is a fan favorite, as is the rib sandwich. Unless you’re buying the hefty samplers, everything on the dine-in menu costs less than $16 if your choose the small size. Ribs, however, are $16.60 per pound.

E&L Barbeque

A takeout container holds saucy barbecue ribs, baked beans, and potato salad, with two slices of white bread on the side.
Finis D. / Yelp

Jackson, Mississippi

For three decades, E&L Barbeque has been dishing up some of the juiciest, softest, fall-off-the-bone tips, ribs, and hot sausages. If you’re looking for pomp or fanfare, you’re in the wrong place, but if you came to the Magnolia State for flavor, you’d be hard-pressed to do much better than E&L.

Uncle Beth’s BBQ

A rack of barbecued ribs on aluminum foil with two plastic containers of side dishes, one with cornbread and the other with baked beans.
Rich M. / Yelp

North Lewisburg, Ohio

The St. Louis-style ribs at Uncle Beth’s are served wet; these chunks of meat are mopped with the restaurant’s sweet barbecue sauce, though you can get a spicy sauce on request. Pulled pork, served either on a bun or on top of a baked potato with cheese, are the stars here. Brisket is available on Saturdays and goes well with the joint’s spiced apples and jalapeño cornbread pudding on the side.

Roaming Buffalo Bar-B-Que

A metal tray on a wooden table holds barbecued ribs, mashed potatoes in a blue bowl, a cornbread muffin, and a spoon—just the kind of hearty spread you’d find at classic hole-in-the-wall BBQ joints, all served atop brown butcher paper.
Diane K. / Yelp

Denver

Break out of the barbecue mold with a trip to Roaming Buffalo, where the name reflects the unique menu. Try the Colorado bison back ribs, the bison green-chile sausage, the pulled Colorado lamb shoulder, or the smoked chicken wings. Western barbecue at its very finest, every day of the week brings a different special — smoked and loaded spuds on Wednesdays, burnt ends on Thursday, and the list goes on.

More Hidden BBQ Gems Worth the Messy Fingers

A tray of the best BBQ food with sliced brisket, sausage, smoked chicken, pickles, onions, sliced white bread, plastic utensils, and a cup of white sauce on a wooden table.
Jim Bennett/Getty Imges

Meet the Writer


Andrew Lisa

Andrew Lisa has been writing professionally since 2001. He was one of the youngest nationally distributed columnists at the largest newspaper syndicate in the country, the Gannett News Service, and later worked as the Money section editor at AMNewYork, the most widely distributed newspaper in Manhattan. He currently works as a full-time freelance writer.