15 New York BBQ Restaurants That Could Make The South Raise An Eyebrow
Forget what you think you know about barbecue geography! New York has quietly built a smokin’ hot BBQ scene that might just make Southern pitmasters do a double-take.
From Texas-style brisket in Brooklyn to Kansas City burnt ends in Queens, the Empire State is serving up legitimate ‘cue that deserves serious respect. Ready for a mouthwatering tour that’ll challenge your BBQ assumptions?
15. Hometown Bar-B-Que
Pitmaster Billy Durney turned a waterfront warehouse into New York’s shrine to smoke. Oak logs work their magic on brisket, building a jet-black bark that cracks to reveal tender, rosy perfection Texans would salute. Crowds line up early, lured by the aroma of beef ribs tipping the scales at more than a pound apiece.
Sauce stays optional here – the meat sings loudest on its own.
14. Fette Sau
Once an auto body shop, now a carnivore’s haven, Fette Sau (“fat pig”) dishes out meat by the pound on sheets of butcher paper.
Berkshire pork belly steals the show, melting with smoky richness and redefining what bacon can be. The air hums with oak and spice, while shelves of bourbon stretch temptingly, boasting a whiskey lineup strong enough to rival any dedicated bar in New York.
13. Mighty Quinn’s Barbeque
From humble Smorgasburg stall to full-blown barbecue empire, this spot proves patience pays in smoke.
The brontosaurus rib, a colossal beef short rib, towers as both feast and photo op, its charred aroma pulling phones from pockets before forks. Quick service never shortcuts the process – every cut spends hours basking low and slow until it reaches melt-in-your-mouth glory.
12. Pig Beach BBQ
Competition pitmasters created this sprawling beer garden BBQ haven. Their mustard-based sauce (a Carolina nod) nabbed awards before the restaurant even existed!
The smoked wings with Italian spices showcase New York’s melting pot influence. Where else can you crush championship-level ribs while playing cornhole with a Manhattan skyline view?
11. Hudson Smokehouse
Bronx finally claimed its barbecue crown jewel when Hudson Smokehouse lit the pits. Owner Kenny McPartlan trained under Texas masters before hauling post oak north, perfecting brisket with bark that snaps and a juicy center that drips.
Housemade hot links bring the fire, their smoky heat filling the air with spice. Inside, an industrial-chic setting feels proudly Bronx, never like a staged theme park.
10. Butcher Bar
Once a neighborhood butcher, now a temple of smoke, this spot carved its way into barbecue nirvana. “Meat Candy” steals the spotlight – burnt ends lacquered in sticky-sweet glaze that feels downright habit-forming. A farm-to-smoker approach keeps every cut traceable, flavors carrying the scent of oak and pride.
Come the weekend, brunch lines form fast for brisket benedict, a rich, runny creation known to bring joyful tears.
9. John Brown Smokehouse
Kansas City BBQ gets proper representation at this LIC institution. Owner Josh Bowen named his joint after the famous abolitionist, but the burnt ends are what started the revolution here.
Blues music fills the air while pit beans simmer with brisket trimmings. The outdoor beer garden becomes BBQ paradise during summer months.
8. Mable’s Smokehouse
Oklahoma-style BBQ gets its NYC moment at this honky-tonk inspired joint. Owners Jeff Lutonsky and Meghan Love named the place after Jeff’s grandmother, using her actual recipes!
The Frito Pie served in the bag is pure roadhouse nostalgia. Cold Shiner Bock and warm hospitality make this place feel more Tulsa than trendy Brooklyn.
7. Hill Country Barbecue Market
Central Texas smokehouse tradition finds a Manhattan stage in this sprawling meat market. Brisket shows off a rosy smoke ring worthy of Austin applause, tender slices perfuming the air with oak and pepper.
Ordering feels straight out of Lockhart – grab a ticket, call your cut by weight, and watch the butcher’s knife glide. Afterward, the Boot Bar downstairs fills with twang and rhythm, turning supper into a honky-tonk party under city lights.
6. Virgil’s Real BBQ
BBQ in Times Square sounds like tourist trap territory, but Virgil’s has been smoking legit ‘cue since 1994! Their massive smokers turn out Memphis dry-rubbed ribs that fall off the bone.
The multi-regional approach means Carolina pulled pork shares menu space with Texas brisket. Portions could feed a small football team – come hungry or with friends!
5. Dinosaur Bar-B-Que
What began as a motorcycle club’s roaming smoker in Syracuse grew into New York’s most iconic barbecue brand. The Harlem outpost, tucked beneath the bridge, hums with bluesy grit that pairs perfectly with the aroma of oak and spice.
Ribs shine brightest, cloaked in a bark so bold it might make a Southern pitmaster blush. Devil’s Dust dry rub seals the deal, winning over even the most die-hard sauce devotees.
4. Fat Bob’s Smokehouse
Buffalo may boast about wings, yet Fat Bob’s shows Western New York can worship smoke just as faithfully. Pulled pork shoulder spends 14 hours in hickory’s embrace before piling high inside a sandwich, the aroma alone worth the wait.
Mac and cheese borders on criminal, a five-cheese blend capped with a golden cornflake crust that crackles under the fork. Warm tavern vibes wrap around the Allentown space, making it the perfect hideaway for winter barbecue cravings.
3. Smoke Signals
Barbecue with an Adirondack backdrop feels like a dream, and Smoke Signals makes it real. Maple-glazed ribs shimmer with local syrup, a sweet-smoky twist strong enough to rival Memphis or Kansas City.
From the lakeside deck, Olympic-level views stretch wide while brisket of equal caliber melts on the plate. Even the cocktails arrive kissed by smoke, proof that fire here fuels both pit and glass.
2. One-Eyed Jack’s Smokehouse
This Niagara County gem smokes meat over locally sourced fruit woods, creating distinctive flavor profiles you won’t find down South. The apple-wood smoked chicken develops a mahogany skin that’s downright miraculous.
Sauce bottles crowd tables, but the meat stands proud without ’em. The roadhouse atmosphere gets rowdy on weekend nights with live bands and flowing beer.
1. Brooks’ House Of BBQ
Barbecue royalty resides at Brooks’, where smoke has rolled since 1951 and charcoal chicken built a legend. A sprawling pit capable of searing 1,000 halves at once draws visitors as much for the spectacle as for the flavor.
Cornell’s vinegar-and-egg marinade works its magic here, basting skin into crackling perfection worthy of its own fan club. Step inside and the old-school cafeteria setting completes the charm, a reminder that tradition never needs dressing up.
