There’s no shortage of opinions when it comes to great barbecue, but the Deep South is where the real arguments start. Whether it’s slow-smoked ribs over hickory, pulled pork slathered in white sauce, or brisket that practically melts before it hits your plate, this region has been perfecting the craft for well over a century.
Here is a list of the 16 BBQ joints across the Deep South that are absolutely worth the detour — and in some cases, the long wait in line.
Big Bob Gibson Bar-B-Q – Decatur, Alabama
Big Bob Gibson’s has been operating since 1925, making it one of the oldest BBQ restaurants in the South. What started as Robert ‘Big Bob’ Gibson cooking pork shoulders in his backyard eventually grew into a full restaurant on Highway 31, still run by his family today with fifth-generation pitmaster Chris Lilly at the helm.
The joint is best known for its Alabama-style white barbecue sauce — a tangy, mayonnaise-based creation that Big Bob invented to dress his smoked chicken, and one that has since become a staple of the state’s BBQ identity.
Archibald’s BBQ – Northport, Alabama
Archibald’s has been cooking out of the same cinderblock building since 1962, and that kind of consistency is hard to argue with. The ribs here are cooked hot and fast over a hickory fire on brick-and-cinderblock pits, giving them a firm, meaty texture with satisfyingly charred edges…