Although NYC is known for being a food capital of the world, Southern and Texan ex-pats often bemoan the lack of good, authentic barbecue in the Big Apple. While it’s true that New Yorkers don’t have the multitude of options for a good ‘cue that their neighbors to the south might, the city does boast a few serious contenders. Check out our favorites:
R.U.B. BBQ
There is nothing fancy about R.U.B., but the name (short for Righteous Urban Barbecue) shows that barbecue is taken seriously at this Chelsea meatopia. Co-owner Paul Kirk hails from Kansas City and has won dozens of competitions over the years, so it’s all about the food here, with no frills; meals are dished up on paper plates, and there are paper towels waiting on your table in lieu of napkins. But try the popular smorgasbord called Taste of the Baron—ribs, wings, and various smoked meats—and you’ll see why Kirk has his titles. Don’t miss the baked beans, often hailed as the best in the city.
208 W 23rd St, Manhattan; 212-524-4300
The Smoke Joint
The cooking at the Smoke Joint is just like the name: simple, satisfying, and with a lot of smoky flavor, thanks to a smoker mixing hickory, maple and mesquite woods. The food here is billed as “authentic New York barbecue,” giving the chefs free reign to tinker with some Southern and Texas-inspired classics Although customers praise typical barbecue fare like ribs and wings, less the Smoke Joint’s hotdogs, lemonade, and house-made hot sauces have also won top honors. Plus, the dishes here are the cheapest on our list, most just over $10.
87 South Elliott, Brooklyn; 718-797-1011
Daisy May’s BBQ USA
When ready for a full-on, no-holds-barred pig-out, come to Daisy May’s with an open mouth and an empty stomach. Although Chef Adam Perry Lang is a veteran of New York elite restaurants like Daniel and Le Cirque, he seems right at home in barbecue territory, ranging from Tennessee beer-can chicken to Memphis-style ribs. His biggest success, though, is in his specialty whole-hog and pork-butt feasts, which require advance booking but which showcase the best of snout-to-tail cooking.
623 Eleventh Ave, Manhattan; 212-977-1500
Fette Sau
This Williamsburg hotspot is a hip haven for Brooklyn hog-lovers. Unlike many other Western or Southern-themed BBQ joints, Fette Sau pays homage to its location’s past life as a factory with a post-industrial feel, centering around the restaurant’s 500-pound smoker. The kitchen is known for its unusual twists on beloved classics, like ribs with an espresso/brown sugar marinade, or “pastrami” made of beef tongue. What’s more, there are more than 40 American whiskeys on the menu, for leisurely sipping after your meal.
354 Metropolitan Ave, Brooklyn; 718-963-3404
Virgil’s Real BBQ
Virgil’s has a serious reputation, among New Yorkers and tourists alike—but unlike many tourist favorites, it’s with good reason. This Memphis-style joint slathers on the barbecue sauce and keeps most of the fat on the bone for a calorie-loaded but extra-delicious meal. Highlights include the pork ribs and anything fried, although beware some elevated prices due to its popularity with the out-of-towner crowd. Take a cue from the hand towels on the table and leave the good clothes at home: you’re going to get messy here.
152 W 44th St, Manhattan; 212-921-9494
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