10 Family-Owned North Carolina BBQ Restaurants You Should Try
North Carolina’s barbecue tradition runs deep, and some of its most memorable plates come straight from family-owned spots where recipes have been tended for decades.
These are the places where the smoke starts early, the sauce has a story, and the pitmasters work with the kind of pride you can taste.
Step inside and you’ll find friendly faces, well-worn counters, and flavors that feel rooted in generations of care.
1. Skylight Inn BBQ, Ayden
Since 1947, this legendary spot has been serving whole hog barbecue that’s basically a religious experience for pork lovers.
The Pete Jones family created something magical here meat so tender it practically melts on your tongue, chopped fresh and dressed with their signature vinegar sauce.
No sides, no frills, just cornbread and coleslaw alongside the main attraction. That’s confidence, folks!
2. Lexington Barbecue, Lexington
Locals call it Honey Monk’s, and honestly, the nickname alone tells you this place is special. Wayne Monk’s family has been dishing out Piedmont-style pulled pork since 1962, and they’ve turned it into an art form.
Their red slaw is tangy perfection, and the hush puppies? Crispy golden nuggets of joy. You’ll understand why presidents and celebrities make pilgrimages here.
3. B’s Barbecue, Greenville
Don’t let the tiny building fool you – B’s packs massive flavor into every plate.
Bill Ellis started this operation, and his family keeps the tradition alive by cooking whole hogs over oak and hickory until they sell out each day.
Pro tip: arrive early because when it’s gone, it’s gone. The line wrapping around the building? Totally worth it.
4. Allen & Son Bar-B-Que, Chapel Hill
Keith Allen learned everything from his daddy, and boy, did those lessons pay off.
This place bridges the gap between eastern and Lexington styles, creating something uniquely delicious that keeps UNC students and professors equally obsessed.
Their Brunswick stew is legendary, thick and hearty like grandma’s best recipe. Cash only, so hit the ATM first!
5. Wilber’s Barbecue, Goldsboro
Wilber Shirley opened this joint in 1962, and his descendants still run the show with the same dedication to eastern Carolina tradition.
Whole hogs cooked low and slow, then hand-chopped and mixed with their thin, peppery vinegar sauce – it’s poetry in pork form.
The banana pudding for dessert? Chef’s kiss.
6. Stephenson’s Bar-B-Q, Willow Spring
Ever wonder what heaven’s cafeteria serves? Probably something close to Stephenson’s all-you-can-eat buffet.
The Stephenson family has been feeding hungry souls since 1958, offering more than just barbecue – though their smoky pork shoulder is absolutely phenomenal.
Fried chicken, country vegetables, and endless sweet tea make this a Sunday dinner dream come true.
7. Parker’s Barbecue, Wilson
Four generations of Parkers have been slinging incredible eastern-style barbecue since 1946, making this one of North Carolina’s true treasures.
Their whole hog gets the royal treatment – smoked over hardwood coals for hours until it reaches that perfect tender texture.
The fried chicken here rivals the barbecue for attention, which is saying something!
8. Stamey’s Barbecue, Greensboro
Warner Stamey basically invented Lexington-style barbecue, and his family continues serving his vision since 1930.
Their hickory-smoked pork shoulder comes with that signature Piedmont dip – a little sweet, a little tangy, a whole lot of delicious.
Did you know their barbecue slaw is mixed right into sandwiches? Game-changer for texture and flavor!
9. Grady’s Barbecue, Dudley
Grady’s keeps things refreshingly simple: whole hog barbecue, cornbread, slaw, and potatoes. That’s it.
The Robinson family has been doing this since 1986, and they’ve perfected the art of not messing with a good thing.
Their vinegar-based sauce lets the natural pork flavor shine through beautifully. Sometimes less really is more, especially when it’s this good.
10. Hursey’s Bar-B-Q, Burlington
Charles Hursey started this barbecue empire in 1984, and his family keeps the fires burning with serious dedication to Piedmont perfection.
Their pork is hickory-smoked for hours, creating that beautiful smoke ring and incredible depth of flavor that barbecue dreams are made of.
The peach cobbler here deserves its own standing ovation.
