I used to think all BBQ was the same: smoky, messy, and probably shipped frozen. I went to the big national chains because they were easy and safe.
Then I moved to Ohio. My neighbor, Frank, looked horrified when I mentioned the neon-sign rib place. Frank sat me down and explained that true barbecue demands a pitmaster, not a corporate recipe. He swore that the best brisket in the state is hidden in small, often humble, buildings.
I took his challenge to heart. After months of serious research (and stomach aches), I compiled the definitive list. Forget the chains—this is where the real smoke lives.
1. Ray Ray’s Hog Pit – Columbus
James Anderson started this operation as a humble food truck, and now Ray Ray’s has become the gold standard for Columbus barbecue. Locals line up for hours at multiple locations because the hardwood-smoked meats are worth every minute of wait time…