The Top 30 BBQ Spots in Georgia Ranked

Barbecue is a big part of Georgia’s food culture. From small towns to busy cities, you’ll find local spots that have been serving for years, often with smokers running all day and recipes passed down through generations. This list of the 30 best BBQ places in Georgia focuses on the ones that stand out for their steady quality, strong community support, and the way they keep things simple and honest.

Some are well-known favorites, while others are more under the radar, but each one has earned a solid reputation. Whether you’re planning a weekend trip or just looking for a new place to try, this list gives you a solid starting point. These are the places people keep coming back to, and for good reason.

#30 – Jomax BBQ

Jomax BBQ in Metter is known for its no-frills, wood-smoked barbecue served in a rustic, cabin-style setting. Pulled pork is the most recommended item, chopped and moist with a balanced smoke flavor that doesn’t rely on extra sauce. Ribs are also a popular choice, praised for their tenderness and steady seasoning. The restaurant uses a Southern Pride smoker with real wood, allowing for a consistent smoke profile across the menu. The menu is straightforward, focused mainly on pork, ribs, and a few Southern sides. With a friendly staff, generous portions, and reliable meat quality, Jomax continues to be a trusted pick for traditional Georgia-style barbecue.

#29 – Dixie Q

Dixie Q in Brookhaven is known for its wood-smoked barbecue and steady quality. The brisket, ribs, pork, and wings are smoked daily over hickory and oak, with a simple rub that brings out the natural flavor. Ribs are cooked for several hours until they develop a firm bark and a tender bite. The service is friendly, and the atmosphere is casual and relaxed. Portions are generous, and prices are reasonable, making it a practical spot for both quick meals and family outings. The menu stays focused, offering straightforward Southern barbecue without trying to do too much. Its consistent quality and no-fuss approach have helped it earn a solid reputation over time. Dixie Q stands out in a busy area with its simple setup, steady cooking, and welcoming vibe.

#28 – Mike’s Trackside BBQ

Mike’s Trackside BBQ is now located in Morganton, Georgia, after originally serving in nearby Blue Ridge. It has kept its reputation strong with wood-smoked ribs, pulled pork, brisket, and chicken made fresh each day using traditional methods. The brisket is known for its clear smoke ring and deep flavor, while the ribs are cooked until tender and well-seasoned. The setting is casual and pet-friendly, with outdoor seating that makes it easy for people to bring their dogs. The service is fast, the portions are filling, and the prices are fair, which keeps regulars coming back. With its consistent food and relaxed setup, Mike’s Trackside BBQ continues to be a trusted stop for barbecue in the Morganton area.

#27 – Gary Lee’s Bar-B-Q

Gary Lee’s Bar-B-Q in Brunswick is known for its old-school, Southern-style barbecue that focuses on slow-smoked meats and steady flavor. The brisket is tender and smoky, and the ribs are well-seasoned with a bark that adds a deep layer of taste. Pulled pork, smoked chicken, and sausage are also popular choices, all cooked fresh and served with simple sides like baked beans, coleslaw, potato salad, and Brunswick stew. The portions are generous, prices are fair, and the staff is friendly and efficient, helping things move quickly even during busy times. The setup is casual, with a focus on the food rather than flash. Many regulars recommend coming early, as the most popular items often sell out before closing. Gary Lee’s has stayed consistent over the years, earning its place as a trusted stop in the Brunswick area.

#26 – Wood’s Chapel BBQ

Wood’s Chapel BBQ in Atlanta’s historic Summerhill neighborhood uses wood-fired pits to cook a range of meats including whole-hog pork, prime beef brisket, St. Louis ribs, smoked turkey breast, and even hot-smoked salmon. The setup includes a smokehouse outfitted with oak-fired pits and an Oyler pit out back. Meats are smoked throughout the day to ensure freshness, giving the brisket a dark bark and rich flavor, and the ribs the right chew and texture. The menu blends regional styles, offering brisket inspired by Texas and whole hog inspired by North Carolina. The side choices are creative too, with beet and jalapeño slaw, smoked pork-belly fried rice, creamed corn, and braised greens. The space is warm and open, with a big dining room, game area, and a large patio. Wood’s Chapel pairs serious barbecue with a casual yet thoughtful atmosphere.

#25 – Thompson Brothers BBQ

Thompson Brothers BBQ in Smyrna is known for bringing Oklahoma-style barbecue to the metro Atlanta area. The meats are slow-smoked in a custom-built pit and include brisket, ribs, chicken, sausage, and smoked bologna. Everything is seasoned with a dry rub, and sauces are served on the side to let the smoke flavor come through. The brisket is tender with a deep smoke ring, and the ribs are cooked to have a balanced bark and chew. The menu also includes classic Southern sides like mac and cheese, collard greens, baked beans, and Brunswick stew. The setting is casual, with counter service and a dining area decorated with family photos and sports memorabilia. Portions are generous, and the prices are fair, making it a favorite for both longtime locals and new visitors.

#24 – Wallace Barbecue Restaurant

Wallace Barbecue Restaurant in Austell has been serving classic hickory-smoked barbecue since 1966 and is known for keeping things simple and consistent. The pork plate is one of the most ordered items, served with a thin vinegar-based sauce that complements the smoky flavor without covering it up. The building itself has an old-school look, with red booths, wood-paneled walls, and vintage touches that give the place a strong sense of character. The large menu board above the counter hasn’t changed much over the years, and that’s part of the charm. The place runs on routine, which regulars appreciate. Wallace Barbecue has stuck to what works, focusing on flavor, familiarity, and a no-frills setup that feels like stepping into another time. Its long history and steady reputation continue to make it a trusted stop in the Austell area.

#23 – Dave Poe’s BBQ

Dave Poe’s BBQ in Marietta has built a strong reputation for its slow-smoked meats prepared with traditional wood-fired methods. The brisket is cooked low and slow over hickory and oak, resulting in a deep smoke ring and a tender, rich bite. Pulled pork is served moist and flavorful, seasoned simply to let the smoke stand out without being overpowered by sauce. The ribs are a highlight, with a firm bark and balanced texture that shows attention to time and temperature. All meats are smoked for over 12 hours using old-style pit techniques, which gives them a steady, consistent flavor. The setup is straightforward, with counter service and a casual dining area that reflects the restaurant’s barbecue roots. There’s a strong focus on doing a few things well, and that’s helped Dave Poe’s BBQ remain a steady favorite among barbecue fans in the Marietta area.

#22 – Williamson Brothers Bar-B-Q

Williamson Brothers Bar-B-Q, founded in Marietta in 1990, is known for its slow-smoked meats cooked over a traditional wood-burning pit. The menu focuses on barbecue staples like spare ribs, Boston butt pork, smoked chicken, and sliced beef brisket. Each cut is smoked low and slow to bring out a deep, rich flavor without overpowering seasoning. The restaurant makes its sauce from scratch, stewed for hours with fresh ingredients, and it has become popular enough to be sold in thousands of grocery stores. The focus remains on traditional cooking methods, with meats prepared fresh daily and served in a casual, no-frills setting. Williamson Brothers Bar-B-Q continues to draw regulars for its consistent quality and its commitment to doing barbecue the traditional way.

#21 – Smokin’ Po Boys BBQ

Smokin’ Po Boys BBQ in Winder has gained attention for its steady, small-batch smoking and focus on traditional barbecue. The pulled pork is often described as tender and full of flavor, served without heavy sauces so the natural smoke can stand out. Ribs and smoked wings are also well-reviewed, with a balanced bark and consistent texture. The restaurant uses house-made sauces, but keeps them on the side, allowing the meat to speak for itself. Smokin’ Po Boys has received recognition in local contests, including a top spot in Georgia and high rankings across the Southeast. The setup is simple and welcoming, with a focus on honest cooking rather than flashy presentation. It remains one of the most recommended stops for barbecue in the Winder area, earning a strong reputation for staying true to slow smoking and straightforward preparation.

#20 – Poole’s Bar-B-Q

Poole’s Bar-B-Q in East Ellijay is known for its mountain-style barbecue and strong smoky flavor. The meats, including pulled pork and ribs, are smoked over wood for hours to bring out a deep, natural taste without relying on heavy sauces. The pulled pork has a dry texture with a strong smoke profile that regulars say adds to its appeal. Ribs are cooked until they have a good bite and a seasoned outer layer that locks in flavor. The restaurant has a rustic, quirky look, with colorful signs and decorations that give it a one-of-a-kind feel, but the focus remains on the barbecue. Even with changes in ownership, the cooking methods have stayed true to what made it popular in the first place. Poole’s Bar-B-Q continues to be a well-known stop for visitors looking for traditional wood-smoked meats in the North Georgia mountains.

#19 – Dawg Gone Good BBQ

Dawg Gone Good BBQ in Athens has built a strong reputation for its focus on traditional smoking techniques and consistent flavors. The pulled pork is one of the most talked-about items, served moist and smoky without being overly sauced. Ribs are also well-reviewed, offering a solid bark and balanced texture that barbecue fans appreciate. While the setup is simple, the food speaks for itself. The restaurant focuses on doing the basics right, and that’s what keeps customers returning. It remains a favorite stop in Athens for straightforward, wood-smoked barbecue done with care.

#18 – Four 41 South BBQ Co.

Four 41 South BBQ Co. in Canton is known for its steady focus on fresh, wood-smoked meats prepared daily on-site. Brisket is a standout, sliced thick with a strong smoke ring and a simple rub that lets the flavor come through without heavy sauce. Ribs and pulled pork also get strong reviews for their balance of texture and seasoning. The barbecue here leans toward traditional Georgia style, with locally inspired spice blends and a clear emphasis on smoke over extras. The restaurant runs a food truck and offers catering, but the main location stays busy thanks to its consistent quality. With solid ratings across platforms and regular praise for both food and service, Four 41 South BBQ Co. has built a reputation as a dependable stop for classic barbecue in North Georgia.

#17 – Bigun’s Barbeque

Bigun’s Barbeque in Talking Rock is known for its hickory-smoked meats prepared fresh daily with a focus on consistency and flavor. Brisket is one of the most mentioned items, often described as tender with a rich smoke ring. Ribs are also a favorite, cooked until they have just the right bite without falling apart, and seasoned to let the wood smoke lead the flavor. Pulled pork, turkey, and sausage round out the menu, with each meat smoked on-site and served without relying heavily on sauce. Guests often say the meats are good enough on their own, though several house-made sauces are available at each table. The setting is casual and includes pet-friendly outdoor seating, making it a laid-back stop for both locals and travelers. Bigun’s has gained steady attention over the years for its solid cooking methods and friendly service, helping it stay one of the most trusted barbecue spots in North Georgia.

#16 – Sam’s BBQ1

Sam’s BBQ‑1 in Marietta is known for its Texas-style, wood-pit smoked meats and award-winning barbecue. Meats are smoked for 12 to 16 hours in a gas-fired Southern Pride smoker with hickory wood. Brisket features a pronounced smoke ring and tender, juicy texture. Ribs pull clean from the bone and have a balanced bark, while sausage offers a smoky snap. Pulled pork stays moist and is pulled rather than chopped. The rub and sauces are made on-site, allowing the natural smoke flavor to shine without masking it. With its long smoking times, focused meat selection, and a no-frills setup, Sam’s BBQ‑1 delivers smoked meat the way barbecue fans expect.

#15 – Rodney Scott’s Whole Hog BBQ

Rodney Scott’s Whole Hog BBQ in Atlanta brings traditional South Carolina barbecue to Georgia with a focus on whole-hog cooking. Each hog is smoked over hardwood coals for close to 12 hours, producing pork that is deeply smoky and tender. The pulled pork is the main highlight, often praised for its clean flavor and juicy texture. Ribs are also a favorite, known for a good balance of smoke and seasoning. The restaurant uses a fast-casual setup with a clean, modern space that keeps the attention on the food. Rodney Scott’s reputation as a pitmaster adds to the experience, but the steady quality of the smoked pork is what keeps people coming back for more.

#14 – Sweet Auburn BBQ

Sweet Auburn BBQ, with locations in Atlanta and McDonough, is known for blending classic Southern barbecue with Asian-inspired flavors while still focusing on traditional smoking methods. The pork is dry-rubbed and smoked for around 12 hours, giving it a rich, tender texture that holds up well in different menu options. Brisket and ribs are also well-reviewed, with many praising their balanced seasoning and solid smoke profile. What makes this spot unique is its creative seasoning and careful preparation without straying too far from the basics. Sweet Auburn BBQ has earned a loyal following by offering something a little different while keeping its focus on properly smoked meats and steady technique.

#13 – Fat Matt’s Rib Shack

Fat Matt’s Rib Shack in Atlanta is known for its ribs that are grilled over charcoal rather than smoked in a traditional wood pit. The pulled pork is a steady favorite, with most of the smoky flavor coming from the sauce rather than the cooking process itself. This approach sets Fat Matt’s apart from other barbecue joints that rely heavily on low-and-slow smoking. The menu is straightforward, focusing mainly on ribs, pork, and a few other staples. The atmosphere is casual, with counter service and nightly live blues music that add to its longtime neighborhood charm.

#12 – Owens & Hull Barbecue

Owens & Hull Barbecue in Smyrna brings a Central Texas-style approach to Georgia using offset smokers and Georgia oak wood to craft clean, deeply smoked meats. Brisket is the standout, sliced thick with a strong bark and a tender center that regulars consistently praise. The ribs are well-seasoned with a peppery crust and a balanced bite, while the pulled pork and bone-in turkey also earn strong feedback for flavor and consistency. The restaurant keeps sauces on the side, allowing the focus to stay on the meat itself. The setup is straightforward, and the team also runs a food truck and offers catering. With attention to detail and a clear dedication to proper smoking methods, Owens & Hull has quickly built a reputation as one of Georgia’s top barbecue spots.

#11 – DAS BBQ

DAS BBQ in Atlanta is known for serving Central Texas-style barbecue with a focus on quality smoked meats and simple presentation. Brisket is the most talked-about item, praised for its thick slices, well-formed bark, and a rich smoke flavor that shows careful timing and temperature control. Ribs also get high marks for being tender without falling apart, and pulled pork is kept moist and flavorful without being overwhelmed by sauce. The restaurant smokes its meats fresh daily using a mix of hickory and pecan wood, which adds depth to the flavor. It has become one of the city’s most recommended barbecue spots for its consistent quality and straightforward approach.

#10 – Fincher’s Bar-B-Q

Fincher’s Bar-B-Q in Macon has been serving barbecue since 1935 and is known for its traditional approach and house-made sauce. Pulled pork is the most popular item, served chopped and generously coated in a mustard-based sauce that’s both tangy and slightly sweet. Ribs are also well-reviewed, often described as tender with a mild smoky flavor that complements the sauce rather than competes with it. Brisket receives mixed but generally positive feedback, with a firm texture and good seasoning. Fincher’s keeps the setup simple and the focus on consistency, which helps it maintain a steady base of regulars who appreciate its classic Southern barbecue style and welcoming service.

#9 – Wiley’s Championship BBQ

Wiley’s Championship BBQ in Savannah has earned steady recognition for its slow-smoked meats and attention to traditional techniques. Ribs are among the most popular choices, smoked with a mix of hickory and pecan wood until they are tender with a flavorful bark. Brisket is served thick and moist, with a visible smoke ring and balanced seasoning. Pulled pork is also well received, known for being juicy and flavorful even without sauce. The restaurant uses two large Southern Pride smokers that allow them to prepare meat in small batches while maintaining consistency. Wiley’s keeps the focus on carefully smoked meats and straightforward service, which has helped it become a go-to barbecue spot in Coastal Georgia.

#8 – Sconyers Bar-B-Q

Sconyers Bar-B-Que in Augusta has been a family-run favorite since 1956, known for its traditional open-pit cooking using only oak and hickory wood. The meats are slow-cooked for hours over live coals, giving them a strong, natural smoke flavor that stands out without needing heavy sauce. Pulled pork is the most popular item, praised for being juicy and full of seasoning. Ribs and brisket also earn positive reviews for their bark and smoky depth. Unlike most modern barbecue spots, Sconyers does not use gas or electricity in the cooking process, which helps preserve its old-school method. While sides like hash and rice get mixed opinions, the slow-roasted meats are what keep people coming back. Sconyers continues to serve as a reliable stop for those looking for classic Georgia-style barbecue made with patience and care.

#7 – Jim’s Smokin’ Que

Jim’s Smokin’ Que in Blairsville has gained a strong reputation for its slow-cooked barbecue and simple, no-nonsense approach. Meats are smoked on-site using traditional low and slow methods that bring out a steady, natural flavor without relying too much on sauce. Brisket and ribs are the most praised items, often described as tender with a well-formed bark and deep smoke profile. The restaurant operates with a straightforward setup offering counter service, indoor seating, and a large outdoor patio. Jim’s Smokin’ Que continues to draw regulars and travelers alike for its dependable barbecue, friendly staff, and attention to detail in every smoked item.

#6 – Moonie’s Texas Barbecue

Moonie’s Texas Barbecue in Flowery Branch brings a true Central Texas-style approach to North Georgia with meats smoked daily using oak wood in a J&R Oyler smoker. Brisket is the standout, seasoned with just salt and coarse black pepper, then smoked until it forms a deep bark and tender center. Ribs, sausage, pulled pork, chicken, and turkey are also prepared fresh and served in generous portions. The restaurant keeps the focus on technique and quality, which has helped it build a loyal following in the region. The service is fast-casual, with a clean setup and a short, focused menu that highlights their strengths. Moonie’s continues to gain praise for delivering consistent, flavorful barbecue without needing to do much beyond solid smoking and proper seasoning.

#5 – Community Q BBQ

Community Q BBQ in Decatur is known for serving wood-smoked meats with a steady focus on technique and consistency. Pulled pork is a top seller, praised for being moist with a light smoke flavor that doesn’t get lost in sauce. Ribs are cooked until tender with a well-formed bark, and brisket comes sliced thick with a clear smoke ring and balanced seasoning. The restaurant uses Southern Pride smokers with a mix of oak and hickory wood to bring out deep, natural flavors in each cut.The setup is casual with counter service, and the menu stays focused without going overboard. It remains one of the most recommended spots for smoked pork, ribs, and brisket done right.

#4 – Fresh Air Barbecue

Fresh Air Barbecue in Jackson has been serving wood-cooked pork since 1929, making it one of the oldest continuously operating barbecue joints in Georgia. The pork is smoked overnight in a custom-built brick pit using oak and hickory wood, then chopped and served with a light vinegar and tomato-based sauce. This traditional method gives the meat a steady, smoky flavor without overpowering it. The restaurant’s menu stays simple, focusing on chopped pork sandwiches, Brunswick stew, and slaw. Customers continue to return for the consistency, history, and no-frills setup that keeps the focus on smoked pork done the old-fashioned way.

#3 – Southern Soul Barbeque

Southern Soul Barbeque on St. Simons Island is known for its oak-smoked meats and laid-back coastal setting. Pulled pork is one of the top choices, slow-cooked for over 12 hours and praised for being tender, juicy, and full of natural flavor. Ribs also stand out, often noted for their sweet glaze and balanced smoke. The restaurant uses Lang and Oyler smokers, which allow them to maintain a steady low-and-slow method for all their meats, including brisket, chicken, and sausage. With a small, focused menu and outdoor picnic-style seating, the restaurant draws steady lines from both locals and tourists looking for reliable, well-prepared barbecue near the Georgia coast.

#2 – Heirloom Market BBQ

Heirloom Market BBQ in Atlanta brings a unique blend of Southern barbecue and Korean flavors, offering a menu that stands out for its creativity and consistent execution. The meats are smoked using oak and hickory wood, with brisket, ribs, pulled pork, and chicken among the most popular choices. Brisket is often noted for its rich bark and tenderness, while the ribs are marinated in a gochujang glaze that adds a mild heat and depth without overpowering the smoke. Pulled pork is also praised for being juicy and flavorful, often served with house-made pickled vegetables. The restaurant is small, with mostly outdoor seating, but it draws steady lines for both lunch and dinner.

#1 – Fox Bros. Bar-B-Q

Fox Bros. Bar-B-Q in Atlanta is widely recognized for its Texas-style barbecue, cooked over oak wood with attention to detail and consistency. Brisket is the standout item, known for its deep smoke ring, tender texture, and peppery bark. Ribs are also popular, often described as meaty and flavorful with just the right amount of chew. Pulled pork gets strong feedback for being moist and well-balanced without needing heavy sauce. The restaurant started in 2007 and has since become one of the most talked-about barbecue spots in Georgia. With a casual setup and multiple locations across the Atlanta area, Fox Bros. draws long lines and loyal fans who return for its consistent quality and solid wood-smoked meats. Its approach reflects a clear blend of Southern hospitality and Texas technique.

Georgia BBQ Uncovered: Traditions and Tasty Facts

Georgia barbecue has deep roots that trace back to Indigenous cooking methods and colonial traditions. Early techniques included pit-roasting meat over open fires, a practice that evolved into the smoked pork culture we see today. Pork is still the heart of most Georgia BBQ, especially shoulder and ham cuts, often cooked low and slow over oak or hickory wood. Some pitmasters also mix in fruitwoods like pecan or apple to give the meat a slightly sweet aroma and flavor.

Georgia is known for its red-style sauce, which usually blends tomato, vinegar, and mustard. The flavors vary by region, but the sauce tends to be thinner and tangier than what you might find in neighboring states. Another local staple is Brunswick stew. While it didn’t start in Georgia, the state made it its own with a thick, slow-simmered mix of meat and vegetables that’s often served as a must-have side.

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Georgia BBQ FAQs

Where are most of the top-rated BBQ joints in Georgia located?

While you’ll find good barbecue across the state, many highly rated spots are in smaller towns and rural areas, where recipes are often passed down through families.

What kind of wood is most often used for smoking in Georgia BBQ?

Oak and hickory are the most common choices, but some pitmasters add fruitwoods like peach or pecan for a unique flavor.

Are there any major BBQ events held in Georgia?

Yes. The Big Pig Jig in Vienna is Georgia’s biggest BBQ competition, drawing teams from across the country every fall.

How does Georgia BBQ compare to Texas or Carolina styles?

Georgia BBQ is more of a mix. It takes cues from nearby states but sticks to pork as the main meat and features a vinegar-tomato-mustard sauce that’s thinner than Texas’s thick rub-based style or Carolina’s heavy vinegar blends.

Is barbecue in Georgia influenced by African American cooking traditions?

Yes. Black pitmasters and home cooks have played a major role in shaping Georgia barbecue, especially in preserving traditional smoking techniques and seasoning styles.