We Love the Pork Ribs at these 5 BBQ Joints

While you may not be able to find incredible brisket in every barbecue city in the U.S., you might however be able to find some great pork ribs. We’ve been all over the country and found incredibly juicy and tender-but-not-too-tender pork ribs in Kansas City, Memphis, Austin, Charleston, New York, and many more cities. 

Here are five of our favorite barbecue joints to order delicious pork ribs.

The ribs at Dreamland BBQ are a delight. (Photo by Ryan Cooper)

Dreamland BBQ - Tuscaloosa, Alabama
After he says he was visited by God in a dream and told to open a restaurant, John “Big Daddy” Bishop opened Dreamland BBQ in Tuscaloosa, Alabama in 1958. Early on, Bishop sold “everything from burgers to postage stamps” but demand grew for the hickory-flavored ribs. Dreamland’s ribs, which are slathered in sauce and served white bread, have become iconic in the barbecue world, drawing fans from across the country. The ribs are still grilled over a hickory wood-fired pit and basted with a vinegary sauce just as they have been since the restaurant opened more than six decades ago.

There are many great barbecue joints in Kansas City but there is only one Slap’s BBQ. (Photo by Sean Ludwig)

Slap’s BBQ - Kansas City, Kansas
Joe Pearce and the crew from Slap's BBQ in Kansas City cut their teeth in KCBS barbecue competitions and racked up many major wins over the years, so it shouldn’t be a total shocker the food is top-notch. While many people are enamored with the burnt ends (for good reason), the meaty and rich spare ribs should not be missed.

The Jamaican jerk ribs at Hometown Bar-B-Que are a unique and delicious offering. (Photo by Sean Ludwig)

Hometown Bar-B-Que - Brooklyn, New York
Hometown Bar-B-Que in Brooklyn has received much acclaim over the years, with the restaurant regularly making national best-of lists for its diverse and delicious menu. The New York City BBQ scene has grown and improved further since Hometown set the bar higher with its opening in 2013. But Hometown remains one of the top choices in the city, especially for its pork ribs that have been given a twist by pitmaster and owner Billy Durney. The joint sells three different kinds of pork ribs: spare ribs, Korean sticky ribs, and Jamaican jerk ribs. A lot of people come for the brisket, but you do not want to skip out on the ribs as well.

Everything on the menu at Truth Barbeque is delicious but the peppery pork ribs are particularly noteworthy. (Photo by Ryan Cooper)

Truth Barbeque - Houston, Texas
Pitmaster Leonard Botello IV opened Truth BBQ in a small building on Highway 290 in Brenham, Texas in 2015. The restaurant quickly became a favorite stop for barbecue fans, earning a top 10 spot on the Texas Monthly Top 50 BBQ list in 2017. Botello opened a second location at a beautiful space in Houston in early 2019. A number of different dishes on the menu are show stoppers, from the brisket to the side dishes and especially the decadent desserts. However, don’t sleep on the tasty, peppery pork spare ribs on the menu. The smoky ribs are moist with the perfect texture and are amazing in their simplicity. 

The ribs at The Rendezvous in Memphis have a style all to their own. (Photo by Ryan Cooper)

Charlie Vergos’ Rendezvous - Memphis, Tennessee
When Charlie Vergos opened a restaurant in the basement of a building located in an alley across from the Peabody Hotel in Memphis, he didn’t set out to change the barbecue world. Before creating the signature dry-rubbed ribs at The Rendezvous (and in the process revolutionizing barbecue cuisine), he sold ham sandwiches and beer. Later he hit upon the perfect formula for preparing ribs, developing a rub that was a combination of the flavors of his Greek heritage and the Cajun spices he encountered during visits to New Orleans. He grilled the ribs over a fire and used a vinegar wash to keep them moist. The formula is still used today and keeps crowds of visitors flocking to The Rendezvous to enjoy the ribs and a unique Memphis experience.

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We’ve had fantastic pork ribs at many restaurants, so consider this list just a small sampling. Hopefully you all will be able to visit these joints when the pandemic is over. We’d also love to hear about the best experiences with pork ribs, so please send us a note or hit us up on Facebook, Instagram, and Twitter with your top picks.

Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Sheet

—Kingsford has launched a new fellowship program called Preserve the Pit to honor the contributions of Black pitmasters on BBQ.—

HOT OFF THE PRESS

Major charcoal company Kingsford has created a new fellowship program called Preserve the Pit, which will honor the contributions Black Americans have made to the legacy of American barbecue and ensure African Americans have a stake in BBQ’s future. The program will give aspiring Black barbecue professionals” a chance to train and network with some of the top pitmasters in the nation throughout 2021” and get an investment to kick-start their business. "2020 made every company step back and take a deeper look at how they could do more to support the contributions of the Black community, which are so integral to the past, present and future of barbecue," Kingsford vice president of strategy and marketing Shaunte Mears-Watkins told CNN Business. "We also wanted to be thoughtful about our approach to ensure that we found a credible role for our support." READ HERE.

Spring Valley, Calif-.based BBQ restaurant Cali Comfort BBQ started 2020 as a 5,700-square-foot restaurant with a focus on full-service dining and hosting events and podcasts. By the beginning of 2022, the restaurant plans to be “transformed into a master smokehouse and media center, with a commissary attached to eight smokers that will each serve ghost kitchens throughout San Diego County.” READ HERE.

American BBQ is taking over in Australia. Many new backyard enthusiasts have embraced the American "low and slow" style of cooking, with many inspired by cooking shows including BBQ Pitmasters. During the past few years, barbecue competitions have also become more popular, but it’s not just a trend. Adam Roberts from the Australasian Barbecue Alliance said he did not believe American-style outdoor cooking would disappear like many other imported trends. "Whilst ever there is a demand and desire to learn, I think there is still plenty of room left in the community to grow," Roberts said. "People are taking a lot more time and putting a lot more thought into what they're putting on the barbecue." READ HERE.

St. Louis-based Sugarfire Smokehouse opened a new location in the Dallas area in the middle of 2020. It’s rare to see a non-Texas barbecue joint open up shop in Texas, so of course it got some attention. Chris Wolfgang of the Dallas Observer stopped by the restaurant recently to check it out and he was positive. “At the end of the day, we're pleased with what Sugarfire has to offer,” Wolfgang writes. “The menu hits on some less barbecue-centric items we'd likely check out next time: Smoked salmon and a portabello sandwich caught our eye. Sure, we all know Texas barbecue will forever have a place in our hearts, but we appreciate that Sugarfire brings a different take on barbecue to a neighborhood on the rise.” READ HERE.
 

ADDITIONAL READS

Texas Monthly has some burning questions for Rejino Barbeque.

South Carolina-inspired Chucktown BBQ previews new restaurant concept opening in South Jersey.

RJ BBQ of San Angelo, Texas in the spotlight for Black History Month and with big plans ahead.

30 years later, Hoggy’s Restaurant and Catering is hanging on in northwest Columbus, Ohio.

Chuck Blount of the San Antonio Express-News offers a first look inside the new location of Pinkerton’s Barbecue.

Meat magnate Ronnie Killen debuts his newest restaurant north of Houston.

New carryout pairing boba with Texas barbecue open soon in D.C.

Long-time Austin business returns to BBQ roots until they can cater crowds again.

Charlie’s BBQ & Bakery in Chattanooga recently served their 2000th meal through program to help those suffering from food insecurities.

Barbecue restaurant owner saves 93-year old regular customer from choking.

Red Hot & Blue pitmaster Sonny McKnight of Baltimore dies at 74.

Adam from It’s a Southern Thing gives questionable “rules” for finding the best barbecue in the South.

—Pitmaster John Lewis discusses how his family’s Texas roots influence his style of barbecue in this video from Eater.—

WATCH

How Pitmaster John Lewis Brought Texas Barbecue to South Carolina — Smoke Point
 

Pitmaster John Lewis is known not only for his mouthwatering South Carolina brisket, sausages, and ribs, but also for his dedication to “perfecting” the art of barbecue by customizing his own smokers, and getting creative with brining, rubbing, and smoking techniques. WATCH HERE.
 

LISTEN

Travis Clark of Clark Crew BBQ and Terry Black  — Tailgate Guys BBQ Show

Tailgate Guys BBQ Show hosts Lyndal Scranton and Steve Koehler kick off Season 3 of their podcast with Travis Clark of Clark Crew BBQ. Clark is a two-time KCBS Team of the Year, 2017 American Royal World Series of BBQ Grand Champion and 2019 Jack Daniels World Championship Invitational BBQ Champion. He talks about the thriving business Clark Crew BBQ Restaurant in Oklahoma City has done, despite opening just a couple of months before a pandemic. After a year away from competition, Travis is coming back for a handful of big events in 2021. They also visit with Terry Black, the 2000 Whole Hog champ at Memphis in May World BBQ Championship, who is called the “Godfather of St. Louis BBQ” by many. Black gives his personal reflections on Mike Mills of 17th Street Barbecue, who passed away during the holiday season. LISTEN HERE.

READ

Showdown Comfort Food, Chili & BBQ: Bold Flavors from Wild Cooking Contests — Jenn de la Vega

If ever there was a cookbook on a particular food from a certain region, most people would associate competition-worthy barbecue from a Southern chef. Chef and caterer Jenn de la Vega is out to change your mind about that. Known on the competition circuit and for her blog, Randwiches, Jenn creates uniquely flavorful and approachable barbecue that belongs at any Smorgasburg. Make eccentric, yet mouth-watering barbecue with or without a smoker, including the specialty side dishes, sauces, and pickles that go along with them. This competition cook goes one step further to provide recipes for what to do with the leftovers, too. BUY IT HERE.

—Susie Bulloch of Hey Grill Hey adds rich Mexican flavors to this flavorful smoked pork recipe.—

Smoked Pork Carnitas By Hey Grill Hey

by Hey Grill Hey

These Smoked Pork Carnitas are a delicious, non-traditional way to enjoy carnitas. The slow smoke makes for a rich, melt in your mouth pork with crispy edges. Hop on this pork train and enjoy some great Mexican-inspired flavors in the rub with a kiss of heat and a kiss of sweetness.

—Many of the largest barbecue events of 2020 have been canceled or postponed.—

In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. We’ll be updating our events section on our website with the most up-to-date information as we have it.

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