Entering a barbecue place is like entering a smoke-filled hug. The atmosphere is thick with the aroma of meat searing over wood, and you can tell you’re in for something good. It’s not about stuffing your belly it’s about absorbing a tradition that has been winning hearts for centuries. Whether it’s a plain shack down the side of the road or a hip club in the urban center, the menu can bury you under a ton of bricks with the number of options. So, how do you choose what’s worth your time? I’ve eaten my way through plenty of barbecue to know what’s good, and I’ve consulted pitmasters to give you the good stuff to order and a few things to avoid so your meal remains epic.
1. Smoked Brisket
Brisket’s the barbecue king, no question. It’s that soft, smoky slab that crumbles when you gaze at it, with a flavor so rich it’s as if the pitmaster himself is writing you a love letter. They slow cook it, at times for a day, cutting the fat just enough to maintain its juiciness. A friend of mine, who’s dined at all the BBQ joints in Texas, says if the brisket’s good, the rest tends to follow sort of like what Rich Parente from Clock Tower Grill shared with me. Sliced thin, or stacked high in a sandwich, it’s got this rich, nearly steak-like flavor that’s a must-have.
2. Pork Ribs
Pork ribs are what barbecue fantasies are made of. You pick up one, sauce all over the place, and the meat just falls off the bone. Spare ribs, from the underside of the pig, are fatty and full of flavor, while baby backs, from closer to the loin, are leaner but sauced to the gills. Country-style ribs, cut nearer the shoulder, are meaty to the max. They’re smoked for hours with a rub or sauce that’s sweet and smoky, perhaps with a kick of heat. Each bite’s a happy, messy second that makes you forget the world for a moment.
3. Pulled Pork Sandwich
A pulled pork sandwich is a big hug you can eat. The pork’s cooked to death until it’s so tender it will fall apart, combined with a tangy sauce that zings. Slapped into a soft bun, it’s messy heaven. Top it with some coleslaw for a crunch that’ll make your mouth pop I picked up on that trick at a dive down in Carolina, and it’s been my standard ever since. It’s easy, it’s filling, and it’s awesome whether you’re a barbecue obsessive or just need to eat.
4. Smoked Turkey
Smoked turkey is a sleeper success. You don’t think of it first, but after you’ve had it, you’re addicted. The smoker makes it juicy and smoky, with a golden-brown crust that seals in all the goodness. A pitmaster I met at County Barbecue Bonni, whose name I believe was, was a big fan of how tender and browned it becomes. It’s lighter than other meats, with significantly less fat (such as 13 grams per serving compared to ribs or brisket), so you can indulge and feel good about it.
5. Barbecue Brisket Burnt Ends
Burnt ends are straight-up barbecue magic. They’re these crispy, caramelized chunks of brisket some call ’me “candy” with a smoky-sweet bark outside and tender meat inside. They start with the fatty end of the brisket, get a spicy rub, and smoke until they’re perfect. I’ve seen folks fight over the last piece at a joint in Kansas City. You don’t even need to add sauce, though a temporary dip’s never a bad thing. They’re simple to eat, no bones, just intense flavor.
6. Smoked Sausage
Smoked sausage is the dark horse that steals the scene. Each link is filled with spice and smokiness, cracking when you take a bite. Serve it with a dollop of spicy mustard and some chopped onions like I did at a place in Austin and it’s off the chain. It’s not a supporting actor; it’s a reference to barbecue’s heritage, adding a big, old-school flavor to your plate. If you’re a fan of big flavors, this one’s for you.
7. Barbecue Beans
Barbecue beans are like a warm blanket in side-dish shape. These are not your pre-cooked baked beans prepared from scratch, cooked down with bacon, onions, and occasionally pieces of brisket or pork. A joint like Joe’s Kansas City Bar-B-Que blends various beans with chilies, and it’s so great it could be a meal unto itself. They absorb the magic of the smoker, complementing whatever is on your plate and making you feel like home.
8. Coleslaw
Coleslaw’s the side that keeps things fresh. It’s cabbage and carrots, but a tangy or creamy dressing makes it slice right through the smoky richness of meats like a breath of fresh air. The crunch is key, especially alongside tender ribs or brisket. I recall shoveling it down from a shack in Memphis, and it made each bite all the better. It’s basic, but it’s a plate-balancer game-changer.
9. Cornbread
Cornbread’s like a warm, buttery hug from the South. Its sweet, grainy bite soaks up every drop of sauce or juice, making sure nothing goes to waste. Whether it’s a wedge from a skillet or a muffin with butter melting in, it’s pure comfort. I’ve got memories of tearing into cornbread at a Georgia joint, and it’s as much a part of barbecue as the meat itself
10. Regional Specialties
Barbecue’s different everywhere, and that’s what makes it awesome. In Kansas City, it’s all about sweet, sticky sauces and those burnt ends. Memphis is pork ribs, dry or sauced, with a tangy tomato kick. Carolina’s got whole hog or pulled pork with a zippy vinegar sauce. Texas? Brisket and spicy hot links all the way. Wherever you’re eating, order the local specialty it’s like a taste of the place’s soul.
11. Mac and Cheese
Mac and cheese sounds like a cozy win, but at a barbecue joint, it’s often too much. It’s heavy, with a ton of fat and carbs (24 grams and 53 grams per cup), and doesn’t always vibe with smoky meats. I’ve been to places like Sugar fire Smoke House that don’t even bother with it. Unlike cornbread, it doesn’t soak up sauces well, so it just sits there, stealing space from the good stuff.
12. Salad
Barbecue restaurants aren’t salad restaurants. You’ll find greens on chains like Mission BBQ, but they’re secondary. If you’re looking to keep things light, order smoked turkey or baby back ribs, or sauce on the side. I had a salad at a barbecue restaurant one time, and it was pathetic lettuce. Leave that for somewhere like Sweetgreen and make your meal all about the smoke.
13. French Fries
French fries are everywhere, but at barbecue joints, they’re often just frozen spuds tossed in a fryer. They’re greasy and don’t add much to the smoky flavors you’re there for. I’ve had good ones at Dickey’s, where they’re hand-cut, but that’s rare. Stick to beans or coleslaw they actually play nice with your brisket or ribs.
14. Dessert
Desserts at barbecue joints cake, pie, whatever never come close to the show. You’re already full, and with barbecue sauce having a sweet kick (15 grams of sugar per two tablespoons), added sugar is too much. I learned the hard way following a disappointing pie in Tennessee. Go grab some ice cream later if you have a sweet tooth, and let the meat take center stage.
Bringing It All Together
Ordering the optimal barbecue is like map-planning a road trip you don’t want any of the mediocre stops, just the best. Stock up on the smoky meats and soulful sides that make barbecue, and avoid the inferior stuff. The next time you catch wind of that smoker crackling to life, you’ll know exactly what to order to turn your meal into one you’ll be yapping about for decades.
