1. Tennessee
Memphis is the heart and soul of Tennessee barbecue, and it brings a style that’s just as iconic as Texas brisket, according to Rob DeHart from the TN State Museum. Here, it’s all about pork—especially ribs, which come in two forms: wet or dry. Wet ribs are slathered in a sweet, tangy tomato-based sauce, while dry ribs are coated in a flavorful spice rub before hitting the smoker. Both versions are cooked to perfection, with meat so tender it practically falls off the bone.
Beyond ribs, Memphis is famous for pulled pork sandwiches topped with slaw and drizzled with sauce. And if you really want to go all-in, don’t miss the legendary BBQ spaghetti—yes, spaghetti tossed with a smoky, meaty barbecue sauce. Texas might have beef ribs, but Memphis brings a level of creativity and pork mastery that’s hard to beat. One bite, and you’ll see why this city is considered one of the barbecue capitals of the world.
2. North Carolina
North Carolina takes barbecue seriously, and they aren’t afraid to fight over it. The state is split into two distinct styles: Eastern and Lexington (or Piedmont) barbecue, Lucia Capretti from Tasting Table explains. Eastern-style means whole hog, slow-cooked and chopped, with a vinegar-based sauce that’s tangy, spicy, and completely different from Texas-style rubs. Lexington-style, on the other hand, focuses on pork shoulder with a tomato-tinged vinegar sauce that still has plenty of kick.
What really sets North Carolina apart is its dedication to tradition. Barbecue joints here have been doing things the same way for generations, using wood-fired pits and family recipes that haven’t changed in decades. While Texas BBQ fans might scoff at the idea of skipping brisket, one bite of Carolina-style pulled pork will make you rethink everything. And don’t forget the hush puppies and slaw—they’re non-negotiable.
3. South Carolina
If you think barbecue is all about pork and beef, South Carolina has a surprise for you: mustard sauce. Known as “Carolina Gold,” this tangy, slightly sweet mustard-based sauce is unique to the Palmetto State, according to Creshonda A. Smith from The Takeout. Unlike the vinegar-heavy sauces of North Carolina, this one adds an extra dimension of flavor that pairs perfectly with pulled pork and smoked chicken. It’s a game-changer for anyone used to thick, tomato-based sauces.
South Carolina also embraces whole-hog barbecue, cooked low and slow over hardwood coals. The focus here is on smoky, juicy pork that falls apart at the touch of a fork. Many BBQ joints serve a variety of sauces—vinegar, mustard, and tomato-based—so you can sample different flavors in one meal. If you’ve never tried mustard-based barbecue sauce before, South Carolina is the place to do it right.
4. Missouri
Kansas City barbecue is one of the most well-rounded styles in the country, offering everything from ribs to burnt ends to sausage, according to James March from National Geographic. The signature here is a thick, sweet, and smoky tomato-based sauce, which Texans might call “too much,” but Kansas Citians will argue is perfection. The sauce isn’t just an afterthought—it’s a crucial part of the experience, adding depth and richness to every bite. If you love variety, KC-style barbecue is your dream come true.
Burnt ends are the real showstopper here—crispy, caramelized cubes of brisket that practically melt in your mouth. While Texas prides itself on its whole brisket, Kansas City takes the best part (the point) and turns it into something magical. The city’s barbecue joints also serve pork, turkey, and even fish, making it one of the most diverse barbecue destinations in the country. If you think Texas BBQ is the only one worth traveling for, KC will change your mind fast.
5. Kentucky
Kentucky might not be the first place you think of for barbecue, but it has a secret weapon: mutton. Western Kentucky, particularly around Owensboro, specializes in slow-smoked lamb, a tradition that dates back to the area’s early sheep farming days. The meat is rich, smoky, and served with a unique Worcestershire-based “dip” sauce that adds an incredible depth of flavor. It’s an acquired taste for some, but once you get hooked, there’s no going back.
In addition to mutton, Kentucky barbecue features pork shoulder and ribs, often served with a tangy vinegar-based sauce. The state’s pitmasters take their time, cooking meats over hickory wood for hours to develop deep, complex flavors. Barbecue here feels rustic and old-school, with a focus on heritage rather than mass appeal. If you’re a Texas BBQ fan looking for something completely different, Kentucky is worth the detour.
6. Georgia
Georgia barbecue blends influences from neighboring states, resulting in a style that’s rich, flavorful, and a little bit different from the usual. Pork is the star here, usually slow-cooked and served with a sweet and tangy tomato-based sauce. But what really makes Georgia stand out is Brunswick stew—a hearty, smoky mix of pork, chicken, tomatoes, and vegetables. It’s a perfect side dish that some say is just as important as the barbecue itself.
Unlike Texas, where beef dominates, Georgia embraces a mix of meats, including ribs, chicken, and even smoked turkey. The sauces vary widely, from thick and sweet to vinegar-heavy blends, giving barbecue lovers plenty of options. Pitmasters here aren’t afraid to experiment, making Georgia a great place to find regional twists on classic barbecue. If you love variety and bold flavors, Georgia might just steal your barbecue-loving heart.
7. Alabama
If you’ve never had Alabama’s white barbecue sauce, you’re missing out on one of the most unique regional flavors in the country. Made from mayonnaise, vinegar, and black pepper, this tangy, creamy sauce is a perfect match for smoked chicken. It was invented at Big Bob Gibson’s in Decatur, and it’s been a staple in Alabama barbecue ever since. While Texas is all about dry rubs and tomato-based sauces, Alabama dares to be different.
Beyond the famous white sauce, Alabama also serves up killer pulled pork and ribs with a variety of regional sauces. Barbecue joints here often focus on hickory-smoked meats, cooked low and slow for maximum tenderness. The balance between smoky, spicy, and creamy flavors makes Alabama barbecue a true standout. If you think all great barbecue has to be red and sweet, Alabama will prove you wrong in the best way possible.
8. Arkansas
Arkansas might not have the nationwide barbecue fame of its neighbors, but it delivers big when it comes to slow-smoked meats. The state’s barbecue scene is a mash-up of influences from Tennessee, Texas, and Missouri, meaning you’ll find everything from dry-rubbed ribs to saucy pulled pork. One of Arkansas’ standout specialties is the smoked bologna sandwich, a humble yet delicious take on barbecue that locals swear by. It’s thick-cut, smoked until it’s packed with flavor, and served on white bread with sauce.
Pork is the dominant meat here, but beef and chicken also make plenty of appearances. The state is home to plenty of old-school barbecue joints where pits have been burning for generations, giving the food an unmistakable depth of flavor. What really sets Arkansas barbecue apart is its balance—no single style dominates, making it a great place to try different types of smoked meats. If you’re looking for an underrated barbecue state that does a little bit of everything, Arkansas delivers.
9. Virginia
Virginia has a long history with barbecue, and some argue it’s where American barbecue was truly born. The state’s barbecue tradition is heavily influenced by slow-roasting whole hogs over open pits, a method dating back to colonial times. Unlike the heavy sauces of Texas or Kansas City, Virginia’s barbecue is often lightly dressed with vinegar-based or peppery sauces that enhance the natural smokiness of the meat. It’s a style that feels both rustic and refined, staying true to its deep Southern roots.
One of Virginia’s standout dishes is “chop” barbecue—coarsely chopped smoked pork, often piled high on a bun with slaw. Beef barbecue isn’t as big here, but the pork more than makes up for it with its rich, smoky flavor. Many of the state’s best barbecue spots are tucked away in small towns, where family-run joints have been perfecting their craft for generations. If you want to taste the roots of American barbecue, Virginia is a must-visit.
10. Louisiana
Louisiana is best known for Cajun and Creole food, but its barbecue scene is a hidden gem. Here, smoked meats get a dose of Louisiana flair, with bold seasoning blends and rich, flavorful sauces that set them apart. One standout dish is boudin, a smoked sausage stuffed with pork, rice, and spices that’s unlike anything you’ll find in Texas. Smoked alligator, a true Louisiana specialty, also makes an appearance on barbecue menus.
The state’s barbecue joints often blend traditional smoking techniques with local flavors, like adding cayenne or filé powder to sauces. Pork and chicken are the most common smoked meats, but beef ribs and brisket are gaining popularity. Louisiana’s barbecue is all about big flavors and unique twists, making it a fun contrast to the more traditional styles found elsewhere. If you love smoky meats with a side of Southern spice, Louisiana will win you over.
11. Oklahoma
Oklahoma barbecue doesn’t get as much attention as Texas barbecue, but the two states share plenty of similarities. The difference? Oklahoma is just as likely to serve pork ribs or bologna as it is brisket, making it a great place for variety. The state’s barbecue style borrows from Kansas City, Texas, and Memphis, meaning you’ll find a mix of sweet sauces, dry rubs, and slow-smoked meats cooked over hickory or pecan wood.
One of Oklahoma’s biggest barbecue claims to fame is its legendary smoked bologna, affectionately called “Oklahoma caviar.” It’s thick-cut, smoked until slightly charred, and served with sauce on white bread. The state also has a strong tradition of barbecue joints cooking over open pits, giving the meats a deep, smoky flavor. If you love Texas barbecue but want to try something a little different, Oklahoma is a must-visit.
12. Florida
Florida isn’t the first place people think of when it comes to barbecue, but it has its own unique take on smoked meats. Thanks to its diverse cultural influences, Florida barbecue often includes Caribbean flavors, citrus-based marinades, and even smoked gator. One standout is the Cuban-style lechón asado—whole hog slow-roasted and seasoned with garlic, citrus, and spices. It’s a smoky, tangy twist on traditional barbecue that’s completely unique to Florida.
Brisket and ribs are popular in North Florida, where the barbecue scene leans more Southern. Meanwhile, South Florida barbecue often incorporates tropical flavors and different types of wood smoke, like guava or orange wood. With such a wide range of styles, Florida barbecue is hard to define—but that’s what makes it great. If you’re looking for barbecue with a tropical twist, Florida delivers.
13. Hawaii
Hawaiian barbecue is a completely different beast from what you’ll find on the mainland, but it deserves a spot on this list. The centerpiece of traditional Hawaiian BBQ is kalua pig, a whole pig wrapped in banana leaves and slow-cooked in an underground imu (pit) until it’s smoky and fall-apart tender. It’s seasoned simply—often just with Hawaiian sea salt—but the flavor is unmatched. While it’s not smoked the same way as Texas barbecue, the cooking process gives it an incredibly deep, rich taste.
Hawaiian barbecue also includes dishes like huli-huli chicken, marinated in a sweet and tangy pineapple-soy sauce and grilled to perfection. Another standout is pipikaula, a Hawaiian-style smoked beef jerky that packs a serious punch of flavor. Texas barbecue might be all about beef, but Hawaii’s pork and chicken dishes are every bit as satisfying. If you’re open to redefining what barbecue means, Hawaii is worth a trip.
14. Indiana
Indiana might not be a household name for barbecue, but it has a specialty that sets it apart: smoked pork butt sandwiches. The sandwich is a staple in small-town barbecue joints, featuring hickory-smoked pork shoulder, thinly sliced and served with a tangy vinegar-based sauce. Some spots even serve it “Hoosier-style,” piled high on a bun with coleslaw and pickles. It’s a simple yet delicious take on barbecue that feels distinct from Texas-style brisket.
The state also has a strong tradition of smoking ribs and sausage, often with a tomato-based sauce that’s slightly sweeter than what you’d find in Kansas City. Indiana’s barbecue scene is smaller than some of the other states on this list, but what it lacks in size, it makes up for in flavor. If you’re passing through the Midwest, Indiana barbecue is worth seeking out. One bite of a classic smoked pork sandwich, and you’ll see why locals swear by it.
15. California
California barbecue is a mix of styles, but it has one signature dish that stands out: Santa Maria-style tri-tip. This Central Coast specialty features a thick, well-marbled cut of beef, seasoned simply with salt, pepper, and garlic, then grilled over red oak wood. Unlike Texas brisket, which is cooked low and slow, tri-tip is seared over an open flame, giving it a unique smoky char. It’s sliced against the grain and often served with pinquito beans and garlic bread.
Southern California also has a thriving barbecue scene, influenced by everything from Texas-style brisket to Korean BBQ techniques. Smoked beef ribs, pulled pork, and even fusion barbecue dishes—like kimchi-topped brisket tacos—are all part of the mix. While California doesn’t have a single defining barbecue style, its diversity and innovation make it a serious contender. If you love barbecue with a creative twist, California might just steal your heart.
