Best BBQ In North Carolina

Indeed, the heart of American barbecue tradition beats in the South, with Carolina barbecue joints serving as some of its prime representatives. Here are eight must-visit spots that encapsulate the rich, smoky, and often spicy flavors of the region’s beloved ‘cue:

1. Durham BBQ Pit: The Backyard BBQ Pit provides an authentic, homestyle barbecue experience, both in terms of food and the overall atmosphere. The casual, nostalgia-imbued environment paired with delectable classic BBQ dishes makes it a must-visit place for both locals and BBQ aficionados alike.
   • Sauce Style: Vinegar & ketchup
2. Red Bridges Barbecue Lodge: Nestled in Shelby, North Carolina, this beloved BBQ joint is known for its sliced pork tray with red slaw and hush puppies, and a chopped pork sandwich packed with “outside brown” on a toasted bun. All perfectly complemented with a glass of sweet tea.
   • Sauce Style: Vinegar & ketchup
3. Stamey’s Barbecue: Located in Greensboro, North Carolina, this venue holds fast to tradition with Chip Stamey following his grandfather Warner’s method of cooking pork shoulders over all-hickory coals. Complement your chopped or sliced pork plates with Stamey’s famous peach cobbler.
   • Sauce Style: Vinegar & ketchup
4. Grady’s Barbecue: At Dudley, North Carolina, Stephen Grady cooks whole hogs and chickens overnight on open brick pits, while his wife, Geri, prepares the sides from scratch. Opt for their tender, smoky chopped pork sandwich with coleslaw.
   • Sauce Style: Vinegar & pepper
5. Lexington Barbecue: Operating since 1962 in Lexington, North Carolina, Wayne Monk has perfected the town’s signature style – cooking pork shoulders over glowing oak coals inside enclosed brick pits. The meat is chopped and dressed in the classic Piedmont vinegar and ketchup sauce.
   • Sauce Style: Vinegar & ketchup
6. Hite’s Bar-B-Q: A meat market cum takeout spot open only on weekends, Hite’s in West Columbia, South Carolina is renowned for its smoky, wood-infused flavor that penetrates every bite of their chopped pork and ribs.
   • Sauce Style: Mustard-based
7. Barbecue Center: This Lexington, North Carolina staple offers pit-cooked pork shoulder in a variety of forms – chopped, coarse chopped, or sliced. You can enjoy it on a sandwich, on a tray with red slaw and hush puppies or rolls, or a plate with fries. Don’t miss their legendary banana split.
   • Sauce Style: Vinegar & ketchup
8. Skylight Inn BBQ: In Ayden, North Carolina, the Jones family runs what they call the “barbecue capital of the world”. Their simple method – whole hogs cooked overnight in open brick pits fired with oak coals, hasn’t changed since 1947. The finished meat is seasoned with salt, cider vinegar, and Texas Pete hot sauce and served with white slaw and a square of cornbread.
   • Sauce Style: Vinegar & pepper
9. Scott’s Bar-B-Que: Rodney Scott cooks barbecue the traditional, labor-intensive Pee Dee way in Hemingway, South Carolina. After roasting whole hogs skin-side-up for 12 hours, they’re flipped and mopped with a pepper-laced vinegar sauce, resulting in tender, smoky pork that’s deliciously spicy.
   • Sauce Style: Vinegar & pepper

Embarking on a culinary journey through these barbecue joints is an exploration of the South’s distinct flavors, unique preparations, and unwavering commitment to tradition. Each of these restaurants brings something unique to the table, further enriching the diverse tapestry of Southern barbecue.