1. Franklin’s (Austin, TX)
2. Pappy’s Smokehouse (St. Louis, MO)
3. Wilber’s (Goldsboro, NC)
A fine example of North Carolina style barbecue, Wilber’s opened its doors in 1962 and turns out hole-hog BBQ. The pigs are cooked for 12 hours over charcoal, and then the pork is hand pulled before being moistened with apple cider vinegar and seasoned with red chile flakes. Wilber’s is also known for its sides, from creamy cole slaw to a southern favorite – those deep fried cornbread delicacies known as hush puppies.
4. Scott’s Bar-B-Que (Hemingway, SC)
Scott’s barbecue was first sold out of the family’s convenience store in Hemingway, SC once a week on Thursday, when they would smoke whole hogs. The taste of the Scott family barbecue began to draw crowds, until eventually they were smoking four days a week. Serving up pulled pork, pork skins, chicken, and baked beans, Scott’s continues to draw visitors from all around the country and even the world. Rodney Scott, who smoked his first whole hog at the tender age of eleven, has now left the family business to open his own joint in Charleston.
5. Joe’s Kansas City Barbecue (Kansas City, KS)
Kansas City is known as “the barbecue capital of the world,” and one of its most renowned restaurants is Joe’s. Formerly knowns as Oklahoma Joe’s, Kansas City Barbecue is owned and operated by Jeff and Joy Stehney and maintains three locations. The original location in a Kansas City gas station was listed as one of Anthony Bourdain’s “13 Places You Must East Before You Die” and USA Today pronounced its ribs the “tastiest in America.” In addition to serving BBQ turkey, ham, pork, and brisket, Joe’s is known for its smoked chicken gumbo. They serve up both creamy coleslaw and spicy slaw to top your pulled pork sandwiches and platters.
6. Fogo de Chão (São Paulo, Brazil)
Literally meaning “campfire,” Fogo de Chão uses a whole wall of rotisserie spits to make its barbecue. Founded by two Brazilian brothers from cowboy country, the restaurant offers a buffet of cheese, salad, and cured meats to start. Then customers can signal their waiters by turning a placard on their table green, which means they are ready to eat. Waiters prowl the restaurant with spits full of meat, offering up twelve different kinds. One of the specialties is picanha, a sirloin that is spit-roasted with fat, seasoned using coarse salt, and then carved straight onto your plate. The restaurant can be found in the U.S. as well, but its original Brazilian location offers the most authentic taste of South American barbecue.
7. A&R Bar-be-cue (Memphis, TN)
Andrew and Rose Pollard opened A&R in 1983, after Andrew grew up watching his father smoke pork and brisket. A&R is frequently rated the best barbecue in Memphis, Tennessee, home of the sweet Memphis style. The joint serves up pulled pork sandwiches and a variety of other barbecue favorites.
8. Samwon Garden (Seoul, Korea)