Experts Reveal The Top Dishes To Order At A Barbecue Restaurant
You walk into a smoke filled paradise and the menu reads like a greatest hits album. Choosing just one dish feels impossible, but barbecue experts have strong opinions about what truly stands out. This guide breaks down the plates worth craving, with insider tips that help you order like a pro. Get ready to skip the guesswork and bite straight into the good stuff.
1. Brisket (Sliced or Chopped)
Ask any pitmaster and brisket sits on the throne. Look for a black pepper heavy bark, a rosy smoke ring, and slices that bend without breaking. Fat should render into buttery richness that melts on your tongue.
Order a mix of lean and moist so you taste balance. Skip drowning it in sauce and try a bite naked first. Pair with pickles and raw onions to cut the richness and you will taste the craft.
2. Pork Ribs (St. Louis or Baby Back)
Ribs tell the truth about a pit. You want a gentle tug off the bone, not fall apart mush. The surface should glisten with rendered fat and light char, with a spice rub that sings without overpowering smoke.
Ask for St. Louis cut if you like meaty bite and uniform bones. Baby backs are leaner and a touch sweeter. Take a dry rub rack first, then add sauce sparingly so you taste smoke and pork.
3. Pulled Pork Shoulder
Pulled pork shines when shoulder has smoked low and slow until strands shred easily. The best bites mix dark bark pieces with juicy interior meat. A quick splash of vinegar sauce wakes everything up and keeps things bright.
Order it piled high on a tray or tucked into a soft bun. Add crunchy slaw for texture contrast and acidity. Skip heavy sweet sauces and let the rub, smoke, and pork lead the conversation on your palate.
4. Burnt Ends
Burnt ends are the decadent candy of barbecue. Expect cubes with sticky bark, rendered fat, and a deep beefy punch. The texture should be tender yet bouncy, not dry or chewy, with concentrated smoke and a hint of sweetness.
Order them when the kitchen says they are fresh. They sell out fast for a reason. Pair with pickles or a sharp mustard sauce to slice through richness and keep every bite exciting from start to finish.
5. Sausage Links
A great sausage link snaps when you bite. Inside, juices should bead and the grind should be coarse enough to show meat and fat. Smoke should complement, not overpower, spices like garlic, black pepper, and maybe a whisper of chile.
Order a link or two to round out your plate. Dip in tangy mustard and chase with a pickle. If they make house sausage, choose that first and enjoy the pit’s signature flavor profile in every slice.
6. Smoked Turkey Breast
Smoked turkey proves a pitmaster’s finesse. It dries out easily, so great versions glisten and slice clean with a silky texture. A pepper garlic rub and gentle smoke create a savory crust while keeping the center juicy and delicate.
Order it when you want something lighter but still satisfying. Try a dab of white sauce or simple pan juices. Pair with tangy slaw to keep things fresh and let the clean turkey flavor sparkle on your plate.
7. Pork Belly Burnt Ends
Pork belly burnt ends are pure indulgence. Expect meltingly tender cubes with lacquered edges and a sticky glaze. Smoke weaves through rich fat so each bite hits sweet, salty, and savory at once, like bacon’s elegant cousin.
Order a small portion to share because richness builds fast. Balance with pickles or a vinegar slaw. If available, request them lightly sauced so the belly’s natural flavor takes the lead while caramelization provides the delightful textural contrast.
8. Half Chicken, Smoked
A smoked half chicken can surprise you with how flavorful it gets. Look for taut mahogany skin and juices that run clear. The meat should pull from the bone effortlessly, with seasoning that reaches beneath the skin for every bite.
Order it when craving comfort and balance. Ask for dark meat if available because it handles smoke beautifully. A squeeze of lemon or a pepper vinegar brightens the richness and makes that crispy skin sing even louder.
9. Beef Short Ribs
Beef short ribs deliver primal satisfaction. You want a pepper crusted bark and a bone that releases with a gentle tug. The interior should jiggle with rendered collagen, eating like steak with the soul of long cooked barbecue.
Order one to share because the portion is substantial. Slice thick and taste without sauce first. Pair with simple sides and let the meat lead. A bright cucumber salad or pickled onions keep the richness in perfect check.
10. Rib Tips
Rib tips are a Chicago favorite made from the trimmings of spare ribs. They pack huge flavor with chewy charred edges and juicy pockets of meat. You get smoke, cartilage crunch, and a sweet savory glaze that begs for a cold drink.
Order a basket for snacking and share the pile. Hit them with hot sauce and nibble around the bones. They are messy, joyful, and perfect when you want texture, smoke, and sauce in every casual bite.
