The Best Barbecue Joints in America

A family-owned business since 1986, Grady’s BBQ serves classic East Carolina pulled pork sandwiches (with coleslaw on the roll) as well as fried chicken, smoked turkey on Saturdays, and an array of soul food sides including black eyed peas, butter beans, cabbage, collards, and rice with gravy. They’re also known for their sweet potato pie.

Although they specialize in pit cooked barbecue, this casual roadside stand also serves soups, salads (topped with barbecued chicken, turkey, or ham), burgers and dogs, and huge ice cream sundaes. Customers rave about the chicken, hush puppies, and house red slaw – coleslaw made with a tomato base rather than mayonnaise.

With two locations and a mobile catering truck, Henry’s Smokehouse brings hickory-smoked, hand-pulled lean pork shoulder and classic ribs to the Greenville area. Customers come back for the spicy mustard sauce, the sweet potato casserole, and the barbecue hash – a South Carolina specialty containing blended pork (and sometimes organ meats) and potatoes in a brothy sauce.

This family-friendly restaurant has lunch and dinner buffets as well as a full menu of Southern comfort foods including smoked meats (brisket, ribs, chicken, and pork), barbecue sandwiches, appetizers, fried fish and chicken, and all of the classic sides. Guests love the fried livers, catfish nuggets, chopped brisket, and cornbread.

Rodney Scott learned whole-hog smoking in his parents’ barbecue restaurant, and now has four restaurants of his own, with more on the way. His pit-cooked pork, turkey, brisket, and chicken are celebrated throughout the Lowcountry. The portions are generous, the service is superb, and the sides nearly steal the show.