SMOKIN' HOT
America's Best Barbecue Joints
Source Article: The Best Barbecue Joints in AmericaReplay slide show
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Slows Bar B Q in Detroit slow-cooks beef brisket and pork butt from Niman Ranch and tops sandwiches with surprising extras like onion marmalade, smoked Gouda, and Applewood bacon. (Courtesy Slows Bar B Q)
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Operated by the same family since 1932, Black's Barbecue has all the standards—100 percent Angus beef brisket, fall-off-the-bone pork spare ribs, and giant whole BBQ chickens. (Courtesy Black\'s Barbecue)
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At Black's Barbecue, pine walls are adorned with Texas license plates, longhorns, and hunting trophies. (Courtesy Black\'s Barbecue)
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Fifteen miles down the coast from San Francisco, Gorilla Barbeque in Pacifica, Calif., serves spicy dry-rub pork ribs, pulled pork, and a Philly cheesesteak sandwich made with BBQ beef brisket. (Courtesy Gorilla Barbeque)
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Snow's BBQ, in Lexington, Tex., has won people over with its ribs, pork steak, and brisket, which has a smoky, charred crust and a tender-throughout interior. (Michael Mohr)
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Snow's pit master Tootsie Tomanetz, who comes in at 2 a.m. to tend the barbecue on Saturdays. (LeAnn Mueller)
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At Arthur Bryant's in Kansas City, Mo., guests chow down in the original cafeteria-style dining room on pork rib sandwiches lathered in the restaurant's signature spicy sauce. (Courtesy akuban/Flickr)
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Lexington Barbecue in Lexington, N.C., serves up sandwiches consisting of extra-tender chopped pork, a spicy pink slaw (don't call it coleslaw—no mayo is used), and a thin, salty vinegar-ketchup sauce. (Courtesy Southern Foodways Alliance/Flickr)
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The signature dish at Abe's Bar-B-Q in Clarksdale, Miss., is the legendary pecan-smoked pork, piled high on a double-decker "Big Abe" sandwich. (Courtesy abbyladybug/Flickr)
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The Joint in New Orleans pleases locals with spicy Cajun-style sausages and barbecue pork ribs, rubbed in spice and smoked for hours until gaining a crisp, caramelized coating. (Courtesy Morris Brum/Flickr)
