The Great American Barbecue Bucket List

This quintessential, no-frills barbecue place has various locations across Alabama where they consistently dole out some of the best ribs in the country. We have a soft spot for the original location in Tuscaloosa. The messiest ribs you can eat and white bread: nothing better. dreamlandbbq.com

There’s a good reason this spot was voted “Best BBQ” by local Anchorage residents four years in a row. Savor authentic Southern-style barbecue pork, chicken, and brisket, along with the occasional Alaskan twist of barbequed salmon or halibut. turnagainarmpitbbq.com

Authentic Cajun food in Arizona? Yes, please. Try the blackened catfish served over jambalaya. Another standout at this Flagstaff staple is their Saturday Special, beef brisket on plain old white toast, just the way Southerners like it. satchmosaz.com

Since 1928, McClard’s has seen its fair share of celebrities (Bill Clinton, Dan Rather, and Aerosmith, to name a few), but it’s the lovely locals and friendly staff that give this classic spot its soul. "Use the best ingredients you can get, buy the best quality cuts you can get, and don't skimp on any portions,” says Scott McClard on following the ethos of his great-grandpa. McClard is part of the 4th generation to work at his family's Hot Springs restaurant. The open-faced rib or baked sandwich deserve all the hype that they get. mcclards.com

In the heart of the Fernando Valley in Sherman Oaks, chef Aaron Robins creates inventive riffs on Santa Maria-style (“West Coast”) barbecue with options like Beef Chili-Filled Donuts and Cuban Pork Spring Rolls. He also takes a mighty stab at traditional Southern fare with Nashville-style Hot Fried Chicken and Slow Hickory Smoked Pork Ribs, not surprising for a guy who got his first smoker as a pre-teen. boneyardbistro.com

Here, Chef Will Nolan combines his NOLA upbringing with Rocky Mountain finesse. For starters, order the BBQ Shrimp and Grits, Pecan Crusted Black Grouper, and Gran's Deviled Eggs. As for those mountain views? As spectacular as the culinary feats. viceroyhotelsandresorts.com

With a Missouri born-and-bred chef at the helm, there’s plenty of wood-smoked gluttony at this joint the New York Times hailed as "excellent." Firmly rooted in Kansas City-style traditions, the burnt ends are melt-in-your-mouth good. Ditto for the Moink Balls, bacon-wrapped meatballs, slow-smoked and tossed generously in a sauce selection of your choice. They also have locations in Windsor and South Windsor. bearsbbq.com

What better way to top off a day in the salty beach breeze than with a spread of expertly prepared meats? Here, you can delight in barbecue riffs on seafood classics like the Blues Jambalaya or Crab Mac Skillet. There’s also plenty of meat platters like the Carolina Chopped Pork and the hickory-smoked Beef Brisket with a nicely balanced smokehouse seasoning. bethanyblues.com

The Applewood Bacon Wrapped BBQ Shrimp are delicious. The Warm Apple Crisp with a cookie crust is unforgettable. And if you’re looking to taste a bit of it all, try the Smoked Meat Sampler. This old-fashioned roasting pan comes with three pounds of smoked beef brisket, pulled pork, turkey, pork ribs, and chicken wings, and it's served alongside three sides and garlic toast or cornbread. Tucked inside a throwback cabin setting reminiscent of early-1900s roadside barbecue diners, you’ll also love all of the memorabilia on display. route-46.com/smokehouse-bbq-restaurant-sanford

This St. Simons Island spot is worth a detour. Housed in a former gas station, right outside are oak-fired Lang and Oyler pits known for delivering stellar ribs, pork, brisket, sausage, smoked chicken, and more from backyard to table. Keep your eyes peeled for the daily special board; our favorite is Thursday's offering of house-cured and smoked pastrami. southernsoulbbq.com

Hawaiian regional cuisine shines with barbeuce flair on the big island of Hawaii. From Kahua Ranch Lamb to Grilled Ahi Tuna, the options for Southern-worthy 'cue are nearly endless. Using the Schwenker grill, a swinging cooker that is hung over a fire bowl, locally grown ingredients are infused with rich, savory flavor. Don’t miss the Kalua Pork Sandwich lunch special, slow-roasted barbecued pork with local lettuce, vine-ripened tomatoes, and pineapple relish on a scratch-made bun. merrimanshawaii.com/waimea

You’ll get nods of happy agreement from Garden City locals over the baby back ribs here. You'll also get knowing grins over their barbecue tacos, which insiders know are worth ditching any other lunch plans for on Thursdays. Keep an eye out for the specialty menu on the establishment's whiteboard. It's filled with standouts like pulled pork and brisket. Cutter's is open seasonally, from spring through Thanksgiving weekend, so plan your pilgrimage accordingly. cuttersgrandbbq.com

Slow-cooked meat with brilliant sweet and spicy sauces? Yes, please. Go early if you want Black Dog’s beloved Burnt Ends, which sell out quickly. Aim for a Wednesday visit if you want to sop up the flavors of their superb Cuban sandwich. They have locations in Urbana and Champaign. blackdogsmoke.com

This north-side Indianapolis joint delivers barbecue even Mama would approve of. You can’t go wrong with The Sandwich, an epic piling of savory brisket with sliced sausage and tangy slaw, but there’s also more traditional hits like pulled pork and chicken. Old-school soda aficionado? They have a selection of bottled vintage sodas like Grape Nehi and Dad’s Root Beer available to slake your thirst. thenorthendbbq.com

Southern flair infused with Cajun and Creole influences is brilliantly executed at this restored 170-year-old grist mill. Under the spell of live music, take in the smells of brisket, gumbo, and smoked sausage wafting from the kitchen. Venture to this spot on a Thursday when the daily special is the mouthwatering Crawfish Pie, or on Tuesday when it's all-you-can-eat barbecue spaghetti. pottersmill.net/flattedfifth

At this Wichita haunt, the signature Bloody Mary cocktail comes with a beef sparerib, hotlink (bun included), a burnt end, celery, olives, cheese, and pickles, among other accoutrements. If this drink still leaves you craving more, try their Smoked Sliced Brisket or the crunchy Chicken Fried Chicken Breast smothered in country gravy. Just as legendary as the out-of-this-world 'cue is their condiment bar, which is stacked with pickles, spicy pickled carrots, cucumbers, and okra, along with a solid array of specialty sauces. biteme-bbq.com

In Owensboro, this celebrated mainstay has two buffets from which you can fill your plate with mutton, pork, beef, ribs, and more. Some of the best road food in the country, roughly 350,000 meals are served here each year by pitmasters who are required to have two years (or around 4,200 hours) of training. moonlite.com

When a spot has been around for more than 50 years, you know you're in for a treat. There's lots of meats to choose from, but you won't be let down by the pillowy, homemade buns cradling their famous ham. Top it off with a dollop of the vinegar-based barbecue sauce. Friendly reminder: Order early if you want one of their smoked hams for your holiday celebrations. facebook.com/Graysons-Bar-B-Q

You may be in northern New England, but from the moment you walk into this Portland gem, you’ll feel Southern-style hospitality in the air. Operating inside of a former salvage warehouse, there’s plenty of space to spread out. And after the Meat Coma (¼ ribs, ⅓ lb of both pulled pork and brisket, along with a bowl of chili and two sides), you’ll be particularly grateful. Don’t skip the sauces. They run the gamut from mild Carolina-style to four-alarm vinegar. salvagebbq.com

Owned by Boog Powell, a former Baltimore Oriole, any one of these lines that you'll encounter at Oriole Park at Camden Yards (home of the Baltimore Orioles) is well worth the wait. Beloved by locals, Powell is legendary for his sense of humor and can often be found at the stand interacting with guests. Sink your teeth into pit turkey, pork, and beef, with  recipes originating from the personal cookouts that Powell hosted when he played for the team in the 1960s and 1970s. facebook.com/boogsbbq

Bostonians have strong opinions about their food. So winning Boston Magazine’s Best of Boston award for “Best Barbecue” six straight years (since the restaurant opened in 2011) is no small accomplishment. Load your tray with exquisite meats like Smoked Monster Wings and Heritage Breed Pulled Pork cooked by Tiffani Faison, a “Top Chef” runner-up who's bent on bringing her Texas roots to New Englanders. sweetcheeksq.com

This Clarkston eatery swears by their beloved green hickory smoker. From its embrace, meats are pulled from a bath of flavorful smoke, and orders for pork butt, brisket, spareribs, whole birds, and more fly out of the kitchen. Sauce enthusiasts can pick from the wide selection of regional sauces, which include Memphis, Lockhart, Decatur, and Raleigh concoctions. unionwoodshop.com

Come for an incredible platter of St. Louis-style ribs, smoked chicken, and sliced beef brisket. And don’t pass up sips of craft beer from Bent Paddle Brewing (it’s a block away from OMC) as you feast atop their spacious patio. omcsmokehouse.com

The endearingly kitschy establishment has won many awards for its bayou-side barbecue. And if this picture doesn’t make you want to head to The Shed in Ocean Springs immediately, well, consider the Shed Sample Platter: It comes loaded with baby back ribs, spareribs, pork, brisket, chicken, sausage, and three sides. Plus, there's live blues on the weekends. theshedbbq.com

It's almost sacrilege not to visit this St. Louis temple of ribs, brisket pulled pork, and fried chicken skins, among other meat-centric staples, when you pass through town. Raising the bar for brisket, their rendition smokes over post oak for up to 18 hours and is served unsauced, of course. saltandsmokestl.com

Owner Burke Holmes is a St. Louis native who brings the flavors of his hometown to Montana with outrageous burnt ends and riffs on the traditions of other regions like Memphis-style ribs and Texas-style brisket. The award-winning joint smokes all of its meat over cherry and apple wood, and you can taste it in every bite. thenotoriouspigbbq.com

Taste the classic fall-off-the-bone ribs and jumbo chicken wings to get what the obsession with this Omaha spot is all about. Or if you’re in the mood for something different, order a Jays Grilled Cheese, a tangle of pulled pork, Swiss and American cheeses, peppers, onions, and of course plenty of sauce tucked into jalapeño bread. facebook.com/jayssmokinbbq

Just because you're in Vegas doesn't mean you can't tuck away Memphis-style Pork Spare Ribs and Texas-style Beef Brisket, two items Virgil's nails. The meats get their rich, succulent flavor from being smoked at a low temperature over indirect heat for up to ten hours with hickory, oak, and fruit woods. Enjoy live entertainment in the main room and on the patio, where locals play country, bluegrass, and classic rock tunes nightly. virgilsbbq.com/locations/las-vegas

This Brentwood restaurant can cook up to 1,200 pounds of fresh meat on their beautiful bed of 100% hickory wood. Serving up iconic platters of ribs, their compact menu also showcases their skill with birds, which are rubbed with their house-made Texas seasonings and smoked low and slow over the aforementioned hickory. goodycoles.com

A patchwork quilt of various barbecue styles from around the country, everything here is made (and smoked) from scratch. Order the baby back ribs, which are hickory-smoked and served with your choice of two sides and cornbread. Or go the chili route: Their version arrives with fine slivers of brisket and pulled pork. In addition to the Florham Park location, they also have another location in Voorhees as well as three award-winning food trucks that travel around New Jersey and Philly. oinkandmoobbq.com

A campy, convivial spot that always has a line out of the door, Hatch green chiles are elevated to hero status at this Hatch mainstay. Sure, you could order their celebrated Green Chile Cheeseburger, but our vote is for the succulent Pulled Pork Tacos, which are decked out with cheddar cheese. As live music pulses, stay for a little longer and recharge with one of their espresso drinks off of their long list of iced or hot elixirs. sparkysburgers.com

Step into this 13,000-square-foot Brooklyn eatery for their Baby Back Ribs with Red Sauce and Sticky Honey Glaze or the Yankee Red Hot Sausage stuffed with provolone and hot cherry peppers. With fun events like the Guest Pitmaster series, you’ll especially love their outdoor terrace in warmer months. There's also an indoor space debuting this summer. pigbeachnyc.com

Sam Jones is a third-generation barbecue restaurateur, and in Jones-land, wood-smoked whole hogs reign. For the Chopped BBQ, crispy pork skin mixed with the meat is total perfection, but there’s also smoked turkey, chicken, and spareribs well worth sampling. Between bites, pop the crispy North Carolina catfish bites, which are breaded by hand and fried by the order. samjonesbbq.com

Not ones to shy away from their motto, "Satisfy your meat tooth," Fargo folks swear by this spot's towering Picture-Perfect Platter: A pound of pulled pork, five rib bones, three smoked sausages, and five fresh, buttermilk-infused fried chicken fingers with slaw, dressing and gravy, best beans, pickles, and more. Or sink your teeth into their Chicken-on-a-Bun Pot Pie loaded with carrots, peas, corn, and all the fillings in one darn good sandwich. On Wednesdays, enjoy "Swine and Wine," where if you buy a glass or bottle of wine, the second is yours for only a penny. nobullfargo.com

When your lips meet the buttery brisket wedged between slices of a semolina Italian roll in Columbus, you'll comprehend the round-the-clock lines here. Pulled pork and ribs are also winners, where dry-rubbed, low- and slow-cooked bliss awaits in every bite thanks to consciously raised meat, some from owner Jamie Anderson’s own farm. While we enjoy the experience of getting our food served to us through the truck’s window, a brick-and-mortar shop opened in the summer of 2017 as well. rayrayshogpit.com

We've said it before, and we'll say it again: Burn Co Barbecue is making its mark on Tulsa's impressive barbecue scene. Luxuriate in the smell of their grilled meats (which are made over hardwood charcoal and hickory in a locally made Hasty Bake Charcoal Oven) for a few minutes before diving into delicious dishes like house-made sausage and "The Fatty" Rib Sandwich. Everything here is made fresh every day, but for a taste of the local 'cue culture, we advise sampling smoked bologna, lovingly known as Oklahoma tenderloin. facebook.com/Burncobbq

In Newberg, part of Oregon wine country, chef Allen Routt tips his hat to his Southern heritage with family recipes for winners like St. Louis-style pork ribs that may very well fool you into thinking you’re in STL. Try Oregon-made wine in the form of their wildly addictive Oregon Pinot Noir barbecue sauce, which you can drizzle all over the Gran'Daddy platter that gives you a taste of all of their meats. storrssmokehouse.com

Hungry diners flock to this neighborhood bar for first-rate smoked wings, pulled pork, and the imposing Double Pig Burger (made of a special blend of ground bacon and ground beef), among other masterpieces. Recently named the #1 Best BBQ in Philly by the Philadelphia Daily News, all meats are smoked on the premises. nicksroastbeefbarandgrille.com

Perched in Providence's bustling College Hill neighborhood, prepare your taste buds for Texas-style barbecue. Chef Brandon Teachout spent the early days of the restaurant sleeping on a cot next to the smoker in order to get things exactly right–and it shows. Try the Dirty Durk, smoked sausage and pulled pork served on an onion roll with jalapeños and Durk’s signature sauce. durksbbq.com

Park your bike outside, head to the dog-friendly porch, and grab a stool. The old-school combo platters are grand slams, but don't overlook the Chopped Brisket Taco and BBQ Nachos. And no matter what you order, a classic root beer float is sure to be a welcome complement. In addition to the Charleston outpost, two more related restaurants are located in Sullivan's Island and West Ashley. hometeambbq.com

For a proper South Dakota barbecue experience, place your order here for the Brisket Cheddar Burger. The dish includes local buffalo, house-smoked brisket, cheddar cheese, and flecks of barbecue sauce (request the Firehouse Beer-BQ sauce, which is cooked up with the brewery’s stout). Another winner? The Blazin' BBQ Sausage Sandwich, made with house-smoked, spicy Andouille sausage, doused in the Beer-BQ sauce, and topped with sautéed onions all before it gets blanketed with a hoagie bun. firehousebrewing.com

Carey Bringle, the brains behind Nashville's Peg Leg Porker, is a renowned pitmaster with over 30 years of experience cooking meat to perfection (the name hails from Bringle losing his leg from cancer during his childhood). His dry ribs snagged the title of Best in the Country from Eater last year, so you’re in for a smashing experience. Pro tip: Don't miss the Alabama white sauce. peglegporker.com

Right outside Big D in Richardson, you’ll discover meat thoughtfully cooked over hickory, oak, pecan, and mesquite for 12 to 16 hours. (The pitmasters work 24 hours a day.) Order a Torpedo (bacon-wrapped jalapeños with chicken or brisket), or if you're a purist, pick your favorites off of their smoked meats menu and order by the half-pound. ten50bbq.com

In scenic Brian Head, bring a good appetite for a Kansas City-style ‘cue fest filled with fried catfish, wings, and much more. To get a dose of the alpine spirit, try the Mountain Man Nachos or the Gorgonzola Stuffed Elk Burger. During ski season, the resort owner, who hails from KC, slow-smokes a barbecue banquet with some of the best burnt ends outside the South. winter.brianhead.com/Last-Chair-Saloon

Weekly bands, weekly wing nights (Mondays, y'all!), and daily TLC from genuinely warm staff―there's a lot to love about White River Junction's Big Fatty’s. The Brined BBQ Chicken and the Carolina Catfish Sandwich are wonderful, but real barbecue fans will divert their attention to the burnt ends and Texas beef brisket. Next door, the beer store (or “Crowler Pit”) is open for beer junkies, and Big Fatty's has 20 outstanding selections on tap at the eatery too. bigfattybbq.com

To create their barbecue, South Fork abides by a few simple rules: low temperature, oak firewood, and many, many hours of smoking. A true standout is the Central Texas-Style Beef Brisket that gets slow-smoked over oak. southforkbbq.com