The Top 30 BBQ Spots in Oklahoma Ranked

Oklahoma has deep roots in barbecue, and it shows in how seriously people take it here. Across the state, you’ll find all kinds of BBQ spots that locals swear by. Some are small roadside joints, and others are more well-known, but they all have one thing in common: they know how to cook low and slow. Every region adds its own touch, and each place has built its name through word of mouth, steady quality, and loyal customers.

This article brings together 30 of the best barbecue places in Oklahoma. Whether you’re passing through or live here, this list can help point you toward some of the top choices in the state. These restaurants were picked based on what real people say, not just hype. Keep reading to see which places stand out.

#30 – Robb’s Smokehouse

Robb’s Smokehouse in Shawnee serves up traditional Oklahoma barbecue with a focus on wood-fired meats and homestyle sides. The brisket is smoked until tender and sliced thick, while the ribs carry a smoky crust and deep flavor. Their popular “Super Spud,” a fully loaded baked potato topped with brisket and cheese, shows how they mix comfort and barbecue on one plate. Everything is made fresh daily, including sides like coleslaw, fried okra, and potato salad. The place has a laid-back feel with indoor seating and a drive-through that makes it easy for busy days. Whether you’re in town or passing through, Robb’s keeps things simple and tasty.

#29 – Pappy’s BBQ

Pappy’s BBQ in Oklahoma City is a no-frills barbecue spot known for its steady flavors and simple setup. Located on South May Avenue, it serves a range of smoked meats including pulled pork, brisket, turkey, ham, ribs, and sausage. The pulled pork stands out for its deep, smoky flavor, while the brisket can lean on the firmer side. Classic sides like green beans, corn salad, and unsweetened tea help round out the menu. The food is served quickly, and portions are moderate, offering a balanced value for the price. Pappy’s keeps things traditional with its cooking methods and focuses on delivering solid, dependable barbecue without trying to be trendy.

#28 – Outlaw BBQ

Outlaw BBQ in Talihina, Oklahoma, started as a food truck in 2003 and became a full restaurant in 2016. Located just off the Talimena Scenic Byway, it has become a popular stop for both locals and travelers. The building has a relaxed, rustic feel and can seat around sixty people, making it a comfortable place to enjoy a meal. The restaurant is known for slow-smoking its meats over wood, giving them a deep, traditional flavor that many guests appreciate. Menu highlights often include brisket, ribs, pulled pork, and garlic pepper jack sausage. Outlaw BBQ may not be in a big city, but its steady focus on good barbecue and strong customer service has made it a trusted favorite in the area.

#27 – Rudy’s Country Store and Bar-B-Q

Rudy’s Country Store and Bar-B-Q brings a Texas-style barbecue experience to Oklahoma with locations in Norman and Oklahoma City. Known for combining a casual country store setup with smoked meats cooked over oak wood, Rudy’s sticks to a straightforward method that highlights low and slow cooking. The meats are seasoned with a dry rub and smoked for hours, which helps bring out a clean, traditional flavor without relying on heavy sauces. Rudy’s is also known for being quick and consistent, making it a popular stop for people who want solid barbecue without a long wait.

#26 – Jack’s BBQ

Jack’s Bar-B-Q in Oklahoma City has been serving smoked meats since the early 1960s, making it one of the older barbecue joints along Route 66. This no-frills spot is known for its steady approach to classic barbecue, using hickory wood to smoke everything from brisket to ribs. The atmosphere is casual with counter service and a dining room that keeps things simple and focused on the food. Locals appreciate Jack’s for its solid portions, daily specials, and long-standing presence in the area. While some say the quality has gone up and down over the years, many still consider it a reliable choice for straightforward barbecue. Favorites often include brisket and ribs, and the garlic slaw gets mentioned frequently for its unique flavor.

#25 – Oklahoma Smoke BBQ

Oklahoma Smoke BBQ is located inside the historic Livestock Exchange Building in Oklahoma City’s Stockyards City. This spot is a newer addition to the Oklahoma barbecue scene but has already built a strong following. It started in Moore and later expanded to the Stockyards area, blending traditional barbecue with a friendly, laid-back setting. The meats are slow-smoked, likely over pecan wood, which gives them a mellow and well-balanced flavor. The cafe is known for its generous portions and consistent quality, which has helped it earn solid reviews from both locals and travelers. The service is casual and welcoming, and the atmosphere fits right in with the area’s cowboy and cattle history. Oklahoma Smoke BBQ may not have decades behind it, but its mix of hearty plates, solid technique, and friendly service make it a strong contender among the state’s barbecue spots.

#24 – Native Smoke BBQ

Native Smoke BBQ in Elgin, Oklahoma is a family-run barbecue spot known for cooking all of its meats over natural wood fire without using gas. What started as a food truck has grown into a full dine-in restaurant that also offers patio seating, takeout, and catering services. All meats are slow-smoked for up to 15 hours before service begins. This method helps create deep flavor and a tender texture that regulars appreciate. The menu includes brisket, pulled pork, ribs, sausage, and smoked chicken, along with a variety of homemade sides. Customers often mention the generous servings, friendly service, and rich smoky flavor. It’s become a local favorite for people looking for real barbecue cooked the traditional way with care and consistency.

#23 – Dink’s Pit BBQ

Dink’s Pit BBQ in Bartlesville, Oklahoma has been serving wood-smoked barbecue since 1982, using the same outdoor hickory-fired pit that started it all. The cooking method gives the meat a strong, smoky flavor that reflects true Oklahoma barbecue tradition. The menu features brisket, spare ribs, pork tenderloin, sausage, and smoked ham, each cooked low and slow to bring out the best texture and taste. The house-made sauce is sweet and tangy, used in moderation to let the smoke shine through. Classic sides like onion straws and baked beans add to the experience. The restaurant has a laid-back dining room with western-themed decor that fits the atmosphere. Dink’s has earned its reputation as a dependable spot for traditional barbecue and continues to be a local favorite for those looking for honest, well-smoked meats.

#22 – John & Cook’s Real Pit Bar-B-Cue

John & Cook’s Real Pit Bar-B-Que in Lawton, Oklahoma is a true hole-in-the-wall smokehouse that’s been serving wood-smoked meats from a brick pit since 1936. They offer brisket, ribs, pulled pork, hot links, and smoked chicken, all slow-cooked over wood fire to bring out a clean, smoky taste. The menu features sandwich plates, meat dinners, and family-size options served with classic sides like potato salad, baked beans, mac and cheese, and coleslaw. Many note the sauces are made from a secret family recipe handed down through generations, adding a unique touch to each bite. Service is down-to-earth, with a friendly team keeping the casual dining room full of locals and visitors.

#21 – Billy Sims Barbecue

Billy Sims Barbecue is a fast-casual chain that started in Tulsa, Oklahoma and has grown across several states. It smokes all meats fresh daily over pecan wood, which gives each cut a mild, sweet flavor. The menu includes brisket, ribs, pulled pork, turkey, chicken, hot links, and bologna, along with classic sides like baked beans, coleslaw, green beans with bacon, and smoked baked potatoes.The setup feels casual, but the meats are handled with care to keep them juicy and flavorful. While it’s a chain, the quality of the smoked meats and the use of in-house techniques help it stand out in the Oklahoma barbecue scene. Many people across the state pick it as a dependable option when they want traditional barbecue that’s ready fast.

#20 – Danny’s BBQ Head Quarters

Danny’s BBQ Head Quarters in Ponca City is known for its slow-smoked meats cooked over pecan wood, giving each cut a deep, natural flavor. They prepare everything in-house, from trimming and seasoning the meats to making sides fresh each day. The menu includes brisket, ribs, pulled pork, turkey, ham, sausage, smoked bologna, and hot links, along with hearty sides and baked potatoes. The setup is self-serve, which keeps things simple and fast. The portions are generous and the atmosphere is laid-back, making it a regular stop for locals who want solid barbecue without the fuss. Danny’s also has a strong catering side, serving everything from family events to large gatherings. With a focus on quality and consistency, the restaurant continues to be a favorite in Ponca City. It sticks to traditional cooking methods while keeping things easy for everyone who walks in hungry.

#19 – Wild Horse Mountain Bar-B-Q

Wild Horse Mountain Bar-B-Q in Sallisaw, Oklahoma is a classic barbecue stop tucked in the foothills just south of Interstate 40. This restaurant has served locally smoked meats for over 50 years, smoking brisket, ribs, pulled pork, hot links, and beef sandwiches over a wood fire to maintain a bold smoky flavor. The baked beans earn praise for their slightly sweet, pepper-spiced taste that pairs well with the meat. Its signature sauce comes in mild, medium, and hot varieties. The dining room feels rustic and relaxed with wood-paneled walls and a small-town charm. Wild Horse Mountain Bar-B-Q remains a well-known name in eastern Oklahoma and often ranks among the state’s most trusted barbecue joints due to its consistent cooking methods and welcoming atmosphere.

#18 – Oakhart Barbecue

Oakhart Barbecue in Tulsa is known for bringing Central Texas-style barbecue to Oklahoma with a simple and focused approach. The meats are smoked fresh daily over oak wood, which gives them a deep flavor and tender texture. The brisket stands out for being juicy with a noticeable smoke ring, while the ribs are often highlighted for their strong seasoning and fall-apart quality. The menu also includes pulled pork, smoked turkey, house-made sausage, and bologna, served either as plates or sandwiches. The place is casual and welcoming, with a layout that makes the experience fast and easy. Oakhart has built a strong reputation by sticking to the basics and doing them well.

#17 – Mac’s Barbeque

Mac’s Barbeque in Skiatook, just north of Tulsa, has been serving wood-smoked meats since 1985. They use hickory and pecan wood along with a house rub to smoke meats like brisket, ribs, pulled pork, turkey, sausage, and chicken legs. Unique dishes include BBQ Frito Pie and loaded baked potatoes, which make the menu stand out. Sides like campfire potatoes and pinto beans pair well with the smoked meats.This mix of traditional smoking methods, a varied menu, and dependable quality makes Mac’s a top pick in Oklahoma’s barbecue scene.

#16 – King’s Custom Smoked Meats

King’s Custom Smoked Meats in Oklahoma City takes a straightforward approach to barbecue by smoking everything fresh over pecan and oak wood daily. The menu includes brisket, ribs, pulled pork, sausage, turkey, bologna, and hot links, served in a wide range of plates, sandwiches, and family packs. They also offer loaded brisket fries and BBQ tacos, which help set them apart from more traditional spots. Sides like corn nuggets, fried okra, mac and cheese, and coleslaw are made to complement the smoked meats without overshadowing them. The brisket is known for being tender with a strong bark, and the ribs are seasoned with just the right amount of spice. With a focus on quality smoking methods and simple, hearty meals, King’s has earned its place among Oklahoma’s most reliable BBQ spots.

#15 – Burn Co Barbecue

Burn Co Barbecue, with locations in Tulsa and Jenks, stands out for its use of Hasty Bake charcoal grills made locally in Tulsa. Unlike most barbecue spots that rely on offset smokers, Burn Co uses direct heat from hardwood charcoal to create deep flavor and a slightly crisp edge on the meat. The menu features brisket, pulled pork, chicken, hot links, Polish sausage, and their well-known beef ribs, all cooked fresh in-house. They also serve in-house smoked Canadian bacon, which is popular enough that some local restaurants use it on their own menus. Their sides, like smoked mac and cheese and baked beans, are cooked with the same attention to flavor as the meats. Meals are served fast in a casual setting that includes indoor seating and a small bar area.

#14 – Swadley’s Bar-B-Q

Swadley’s Bar-B-Q is a local chain in Oklahoma known for smoking meats fresh daily over hickory wood. Each location keeps its pit on-site, helping the food keep its flavor and freshness. The brisket, turkey, pulled pork, and ribs are slow-smoked and served with a variety of homemade sides like fried okra, slaw, and baked beans. Everything is made in-house, and the menu stays focused on traditional Oklahoma-style barbecue. Swadley’s remains one of the most recognized names in the Oklahoma BBQ scene for its focus on flavor and consistency.

#13 – Earl’s Rib Palace

Earl’s Rib Palace has built a strong name in Oklahoma BBQ by focusing on slow-smoked meats cooked daily over hickory wood. Since opening in 1996, the restaurant has grown across the Oklahoma City area while keeping its food and service consistent. The ribs are especially popular for their tenderness and smoke flavor, and the menu also includes brisket, smoked sausage, and turkey. Everything is cooked fresh on-site, including sides like coleslaw, baked beans, and potato salad. Earl’s keeps a relaxed, local feel with a setup that works for both dine-in and takeout. Known for staying true to Oklahoma barbecue style, the restaurant also offers large group catering and family packs. Their commitment to flavor, simplicity, and quality has made them a steady choice for barbecue across the metro.

#12 – Van’s Pig Stand

Van’s Pig Stand has been a steady name in Oklahoma barbecue since 1930, serving up smoked meats that stick to traditional methods. With multiple locations across the state, it has built a following through slow-cooked brisket, ribs, and pork, all seasoned with their house rub and smoked fresh daily. The sides like baked beans and fried okra are made in-house and add a homestyle feel to the plate. What helps set Van’s apart is its strong connection to Oklahoma roots, with dining rooms that reflect its long history. The food leans into classic flavors without overcomplicating things, and options like BBQ cheese fries offer a fun twist on the menu. Each location keeps the same level of quality and preparation, giving customers a familiar experience wherever they go. Van’s Pig Stand continues to deliver food that’s simple, hearty, and true to Oklahoma barbecue style.

#11 – Ray’s BBQ

Ray’s BBQ has earned a solid spot in Oklahoma’s barbecue scene by sticking to traditional wood-fired smoking and fresh, daily preparation. Located in Moore, it serves brisket, ribs, pulled pork, and smoked sausage that are cooked low and slow using a blend of oak and hickory. The brisket is known for its deep flavor and tender texture, while the ribs are seasoned just enough to let the smoke shine through. Their sides, like mac and cheese, smokehouse beans, and fried okra, are made from scratch and served in generous portions. Ray’s also offers loaded baked potatoes and family-style meals for groups. The restaurant keeps things simple and consistent, which helps it stand out in a state full of great barbecue.

#10 – Big O’s Pork and Dreams

Big O’s Pork and Dreams started as a food truck and has grown into a go-to spot for smoked barbecue in both Edmond and Midwest City. What sets this place apart is its big portions and wide mix of smoked meats, including brisket, pulled pork, turkey, hot links, and ribs. They cook everything fresh daily using wood-fired pits, and their meat is known for its smoky crust and tender inside. One standout is the Rollie Ollie sandwich, packed with multiple meats and loaded with flavor. The sides, like seasoned fries, potato salad, and baked beans, are made in-house and served with generous portions. The setup is laid-back, and the food sticks to classic techniques that focus on smoke and seasoning. Big O’s has built its reputation on giving people filling plates of real Oklahoma barbecue without cutting corners on quality or flavor.

#9 – Texlahoma BBQ

Texlahoma BBQ in Edmond brings together Texas-style smoking and local Oklahoma flavors in a way that stands out. Known for its focus on wood-smoked meats, the restaurant prepares brisket, ribs, sausage, turkey, and pulled pork fresh each day using natural hardwood. What makes this place different is its creative approach to sides and special dishes, like a Cuban-style sandwich served on jalapeño cornbread or a giant loaded baked potato topped with multiple smoked meats. The brisket often gets mentioned for its deep smoke flavor and tenderness, while their smoked bologna adds a classic Oklahoma touch. Texlahoma sticks to real BBQ techniques without overcomplicating the menu, making it a reliable place for smoked meats done right.

#8 – Leo’s Barbecue

Leo’s Barbecue in Oklahoma City has been serving hickory-smoked meats since 1974 using a brick pit smoker built right into the building. Their ribs are smoked for about six hours while the brisket stays in the pit for up to eighteen, helping build deep flavor and a strong smoke ring. The cooking style sticks to time-tested methods and focuses on texture and balance between smoke and seasoning. The setup is simple and relaxed, with a mix of dine-in and drive-up service that gives it an old-school feel. Its long history and consistent approach have made it a steady favorite in Oklahoma’s barbecue scene.

#7 – Smokin’ Joe’s Rib Ranch

Smokin’ Joe’s Rib Ranch has built a strong reputation in Oklahoma for its large portions and traditional barbecue cooked low and slow over hickory wood. With locations in Davis and Rush Springs, this family-run spot is known for staying true to time-tested cooking methods. The brisket and ribs are often pointed out for their smoky flavor and tenderness, and the menu sticks closely to what people expect from classic Southern barbecue. Customers often travel long distances just to eat here, thanks to the consistent quality and generous servings. The restaurant’s setup is casual, and the atmosphere feels relaxed, with many visitors eating at indoor tables or under shaded outdoor areas. Their house sauces and homemade sides stay simple and pair well with the smoked meats. While it’s not located in a big city, Smokin’ Joe’s keeps drawing attention for its steady focus on flavor and portion value.

#6 – Edge Craft Barbecue

Edge Craft Barbecue stands out in Oklahoma City for its Central Texas-style smoked meats and focus on simple, clean flavors. They use post oak wood to slow-cook cuts like brisket, ribs, and sausage for up to 16 hours. This method creates a crisp bark on the outside and a tender, juicy bite inside. The meat is seasoned with a house rub that highlights the smoke without overpowering the natural taste. Sides like cheese grits and potato salad are made from scratch and are known for adding real comfort to the plate. The casual setting and solid technique keep Edge Craft among the most talked about barbecue spots in OKC.

#5 – George’s Happy Hog Bar-B-Q

George’s Happy Hog Bar-B-Q in Oklahoma City has built a strong name for slow-smoked meats and simple, hearty meals. They cook with pecan wood, which adds a rich flavor to everything from ribs to brisket. The rib ends stand out for their deep smoke ring and tender bite. The sides are classic and homemade, including greens, baked beans, and cornbread. Portion sizes are generous, and the food is consistently fresh. George’s has been a local favorite for years and keeps people coming back with its steady quality and welcoming feel. It’s the kind of place that focuses on doing the basics well and lets the smoke do the talking.

#4 – Bedlam Bar-B-Q

Bedlam Bar-B-Q stands out in Oklahoma City for sticking to time-tested smoking techniques and traditional family recipes. Their meats are slow-cooked over wood, bringing out a strong, natural flavor without relying on heavy sauces. The place is known for serving brisket, ribs, turkey, and other cuts that stay juicy and tender through careful, low-heat cooking. Sides like green rice, cowboy beans, and fried okra are made fresh and keep with the home-style feel. The restaurant offers both indoor seating and a spacious patio with a fireplace, giving it a relaxed, welcoming setting. Its focus on quality meat and simple ingredients has helped it stay a local favorite for years. Bedlam’s approach is more about doing the basics really well than chasing trends, which has earned it solid praise from Oklahoma barbecue fans.

#3 – Iron Star Urban Barbecue

Iron Star Urban Barbecue stands out in Oklahoma City for its mix of traditional wood-smoked meats and modern comfort food. Since 2002, it has built a solid reputation for quality, offering items like ribs, brisket, and turkey smoked in-house over hardwood. The restaurant’s rustic interior adds to its charm, with exposed brick and wood giving it a relaxed but polished feel. The menu goes beyond the basics, with starters like bacon-wrapped quail that help set the tone for a more thoughtful take on BBQ. The mix of classic smoking and creative touches is what helps Iron Star stay popular.

#2 – Clark Crew BBQ

Clark Crew BBQ in Oklahoma City blends expert technique with everyday comfort. Their meats are smoked low and slow each day using wood-fired pits, which helps bring out deep flavor and tenderness. The menu is built around staples like brisket, ribs, and pulled pork, along with sides like sweet corn and mac and cheese that are prepared fresh. Everything is made in-house, from the sausage to the sauces. The kitchen focuses on consistency, a standard shaped by years of experience in barbecue competitions. The dining area has a laid-back setup that suits both quick meals and longer visits with family or friends.It’s a popular stop for those looking for Oklahoma-style barbecue that sticks to its roots while keeping things polished.

#1 – The Butcher BBQ Stand

The Butcher BBQ Stand in Wellston has earned a strong following for its old-school smoking techniques and bold, wood-fired flavor. They use a low and slow cooking method that helps lock in moisture and create a rich smoky taste across all their meats. Their brisket and burnt ends are especially well known, often selling out fast due to limited batches made fresh each day. The setup is casual, with outdoor seating and a walk-up window that keeps things simple. Portions are generous and packed with flavor, and their housemade sides like apple pie baked beans add something different to the plate. The Butcher BBQ Stand has built its name around quality and consistency, and that has helped it stay at the top of many Oklahoma barbecue lists.

Oklahoma BBQ: Where Tradition Meets Smoke

Oklahoma BBQ stands out because it blends influences from Texas, Kansas City, and Memphis while adding its own twist. Pitmasters here often rely on hickory or pecan wood to smoke brisket, ribs, sausage, and pork shoulder low and slow. What makes the state different is how it balances smoke and seasoning without covering everything in sauce. Smoked bologna is also a local specialty that you won’t find in many other regions.

Most places keep sauces on the side, usually tomato-based with a little sweetness or spice, so the bark on the meat stays crisp. Side dishes like coleslaw, baked beans, and potato salad are simple but hearty, designed to round out the plate without taking away from the meat. Oklahoma’s BBQ scene is proud of its roots but still leaves room for creative spins from newer spots that respect the old ways.