You can find something called "barbecue" in just about every corner of the United States. But what you actually get when you order some can vary pretty drastically depending on which of those corners you happen to find yourself in. It could be pulled pork, ribs, brisket, chicken, or something else entirely. And don't get us started on the different sauces!
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00:00Could the former president of a billion-dollar healthcare company have possibly been responsible
00:05for creating the best barbecue franchise around? Bring some extra napkins, because we're ranking
00:09barbecue chains.
00:11Most barbecue chains get their start as small, local restaurants, serving up their region's
00:15signature style of barbecue. That can't be said for Famous Dave's, however. Famous Dave's
00:20founder Dave Anderson grew up in Chicago. Even after spending 25 years searching for
00:25the nation's best barbecue, he wound up opening his first restaurant in a small resort he
00:29purchased on Big Round Lake in Hayward, Wisconsin. The restaurant was actually a barbecue shack,
00:34and the resort featured just eight cabins. But the location was hugely popular, often
00:39serving as many as 1,000 diners a night.
00:41I learned how important it is to have the right ingredients and that good food takes
00:47time.
00:48Today, Famous Dave's has around 150 locations across the U.S., with locations in 32 states.
00:55Menus vary a little from one location to the next, but most serve a variety of types of
01:00barbecue, loosely inspired by regional specialties. In reality, their smoked and grilled meats,
01:04sides, pastas, and other dishes are more in line with standard chain restaurants than
01:08they are with a classic corner barbecue shack. Or, as one reviewer put it,
01:12If you've ever had real barbecue, you should never go to this place.
01:16Dickey's Barbecue Pit started as a single location in Dallas, Texas, in 1941. Founder
01:21Travis Dickey served beef brisket and pit hams alongside two side options, barbecue
01:26beans and potato chips. Two of Dickey's sons took over the family business in the late
01:301960s and quickly turned the restaurant into a chain, opening locations throughout Dallas
01:35and Fort Worth.
01:36In 1994, Dickey's Barbecue Pit began franchising, and in the 2000s, it went international. Today,
01:42Dickey's has more than 500 restaurants, making it the largest American barbecue chain in
01:46the world.
01:47Dickey's has suffered some of the effects of any restaurant that grows to this size,
01:51however, with the most notable one being that the food can fall under par. For example,
01:55one reviewer reported that the mac and cheese tasted eerily like Stouffer's, and generally
02:00reported that the meats were not bad. The verdict? If you live in an area that isn't
02:04known for its barbecue, and local restaurants aren't an option, Dickey's Barbecue Pit should
02:08still be your last resort.
02:11Dinosaur Barbecue doesn't have nearly the number of restaurants as most of the other
02:14large barbecue chains out there. Instead, the company has just six locations, all of
02:19which are in New York.
02:20If you're thinking that New York doesn't have its own barbecue style, well, you're correct.
02:25Dinosaur Barbecue actually specializes in St. Louis-style ribs, which are dry-rubbed
02:29and slow-smoked, although it does offer a number of other options, too, each coming
02:33from a different regional tradition. With fewer locations than its rivals, Dinosaur
02:37Barbecue is able to offer a better experience than some of the bigger chains. But without
02:41a single style tying everything together, the menu feels a little random and disconnected.
02:46And some reviewers report that while the meat itself isn't bad for an East Coast restaurant,
02:50the dishes are practically drowned in sauce.
02:53Most authentic barbecue restaurants let diners sauce the meat themselves rather than doing
02:57so in the kitchen, which is arguably Dinosaur Barbecue's biggest mistake.
03:02Another chain founded in a city that isn't known for its barbecue, City Barbecue got
03:06its start in Upper Arlington, Ohio, near the state's capital. It's also newer than most
03:10of the barbecue chain restaurants ranked on this list, having been launched in 1999 by
03:14founder and current owner Rick Mayler.
03:17It lasted about a day until I told my wife, Bonnie, and then it became we very quickly,
03:22and now we have over 1,000 teammates of we."
03:25Today, the chain has locations in seven states. While it might not be a top choice for proper
03:30barbecue lovers, it has succeeded in bringing barbecue to areas where the style is less
03:34common. One thing in particular that makes City Barbecue stand out from the big names
03:38is that they often run out of certain meats partway through the day. If this sounds like
03:42a bad thing, you'll think otherwise when you hear the company's explanation.
03:46According to Mayler,
03:47"...we're proud of the fact that we don't reheat food and only serve fresh products.
03:51When we sell out, we sell out, and we need to let the guests know that because sometimes
03:54it's going to happen."
03:56If you've never visited Hawaii, you might not know that the state has its own unique
04:00style of barbecue. L&L Hawaiian Barbecue was first launched in the Aloha State and, for
04:05over 50 years, it has served fresh lunches throughout the islands. Today, the brand has
04:09expanded to more than 200 locations in the Lower 48.
04:13L&L Hawaiian Barbecue is known for serving up authentic Hawaiian-style barbecue. This
04:18means plates with a double serving of white rice, macaroni salad, a sampling of fresh-caught
04:23seafood, chicken, and other proteins, which are grilled rather than smoked. This unique
04:27style of barbecue is the result of 19th century sugar plantation laborers who came to Hawaii
04:32from all over the world in search of work, sharing their lunches in the process. This,
04:36in turn, led to the development of a blend of regional cuisines, hence the white rice
04:41alongside macaroni salad and grilled meats.
04:43While ribs and brisket aren't on the menu here, a variety of other options will be — ones
04:48that are arguably more interesting than anything you'll find in a standard barbecue joint.
04:53Corky's Ribs & Barbecue has its roots in real Memphis-style barbecue. The first Corky's
04:57opened in Memphis, Tennessee, in 1984. The restaurant is far from a copy of authentic
05:02Memphis-style barbecue, too. In fact, it's one of the restaurants that pioneered it.
05:06Despite having expanded beyond Memphis and even beyond Tennessee, the restaurant remains
05:10popular among locals. In fact, it's been voted the number one barbecue joint in the
05:14city a whopping 22 times. Its Memphis-style barbecue starts with a spice rub, which often
05:20has a unique blend of herbs and spices created by each restaurant's pitmaster. Next, sauce
05:25is added to the various types of meat as it is smoked. The result is added flavor and
05:30a caramelized finish.
05:31Today, Corky's Ribs & Barbecue locations keep things classic with Memphis-style brisket,
05:36pork, ribs, and sausage. According to reviewers, however, some Corky's locations can be a little
05:41better than others. For example, one reviewer called the chain's Gatlinburg, Tennessee location
05:46the worst barbecue place I have ever been.
05:49In Memphis, barbecue meats are sauced, then smoked. But in St. Louis, that order is flipped.
05:54St. Louis is known for its ribs, in particular, which are grilled rather than slow-smoked,
05:59then sauced heavily in the city's classic style of sauce, which is sweet and a little
06:04But while ribs might be the star of the show, other meats get the same treatment in the
06:08gateway to the West.
06:09St. Louis has plenty of barbecue restaurants to choose from, of course. One of the most
06:13popular chains, however, is Sugarfire Smokehouse. The company was started by Mike Johnson, a
06:18restaurateur and chef who was already running several successful restaurants across the
06:22city. When he heard that a local Dickie's was going out of business, Johnson stepped
06:26in with his own unique take on St. Louis barbecue and found immediate success.
06:30Today, Sugarfire Smokehouse has several locations across the country. The chain wins major points
06:36for its take on its home city's ribs and its unique sides, though other restaurants might
06:40be a better choice for other kinds of smoked meat.
06:43Full Moon Barbecue was founded in 1986 in the heart of Birmingham, Alabama. If you're
06:48eager to visit the original location, keep in mind that it follows tradition in more
06:52ways than one. And like most old-school barbecue stands, it's only open on weekdays and is
06:57closed on weekends. However, if you're looking to get your barbecue fix at any other time,
07:02you can visit one of their other 16 locations.
07:04While many barbecue chains have switched to smokers, Full Moon Barbecue keeps things classic.
07:09Each of the restaurant's locations has a 30-foot by 15-foot brick fire pit where they smoke
07:14their meats daily. Brisket, pork, chicken, turkey, and catfish are some of the menu's
07:18popular proteins, while traditional Southern trimmings are also available, including corn
07:22on the cob, collard greens, and deviled eggs.
07:25But while Full Moon's menu shines in some areas, it's a little lacking in others, and
07:29some reviewers have reported their meals being a little hit and miss.
07:33After visiting one of Mission Barbecue's locations, you won't be surprised to learn that the chain
07:37was opened on September 11, 2011, in an effort to change the world in one small way 10 years
07:44after the events of 9-11. Originally founded in Baltimore, this barbecue chain goes above
07:48and beyond in honoring veterans of the U.S. military, as well as firemen, police, and
07:53other first responders.
07:54The decor of each of their restaurants feature vintage photographs of military men and women,
07:59as well as hundreds of police, fire, and military badges, uniforms, and other memorabilia, much
08:03of which is provided by the chain's patrons. Every day at noon, the restaurant's staff
08:08also pause and stand to play the national anthem.
08:12As for the food, rather than focusing on a single barbecue style, the menu features a
08:24selection of different regional specialties, and you can dig into Texas-inspired brisket,
08:29St. Louis-style ribs, or Memphis-marinated meats. And it's pretty good, too.
08:34Nashville, Tennessee might not be as well-known for barbecue as its western neighbor, but
08:38you wouldn't know that from the lines that wrap around the block at Martin's BBQ's downtown
08:42Nashville location. Still, while Nashville might not have its own unique barbecue style,
08:47West Tennessee does. Rather than a style of rub or sauce, though, whole hog barbecue is
08:52the tradition on this side of the state. Whole hog roasts were once a staple in the region,
08:56but it's a dying tradition, thanks in part to rising meat costs and the time it takes
09:00to properly smoke a whole pig.
09:02Martin's BBQ is perhaps the best-known place to still do it. Of the 30-ish barbecue joints
09:07across the U.S. that continue to roast whole hogs, six of them are Martin's locations.
09:12While not all Martin's BBQ joints offer whole hog roasts, those that do roast on-site, over
09:17coals and hickory chips. So if you're looking for delicious, authentic barbecue or a whole
09:22hog experience, Martin's is a must-visit on your next trip to Nashville.
09:26In 1990, Jeff and Joy Steeney attended their first barbecue contest, and they were instantly
09:32hooked. Not long after, they bought a competition-style smoker and started their own team, naming
09:37it Slaughterhouse-Five. The team quickly started winning some of the most prestigious barbecue
09:41competitions in the country. It wasn't long before friends and acquaintances were begging
09:46the pair to open a restaurant. They resisted for several years before finally giving in
09:50early in 1996.
09:52Their first restaurant was actually called Oklahoma Joe's and opened in Stillwater, Oklahoma.
09:57Then, when the chicken counter in a gas station and convenience store closed in their neighborhood,
10:01they jumped at the opportunity to open a barbecue joint closer to home. They named it Joe's
10:05Kansas City Barbecue, and the rest, as they say, is history. The original location still
10:11exists, but has since taken over the entire building. Despite having plenty of competition,
10:15Joe's continues to be one of the most popular barbecue joints in Kansas City. If you want
10:20to experience authentic Kansas City barbecue at its finest, Joe's is always a great choice.
10:26Founder John Rivers launched Four Rivers Smokehouse in 2009 with one simple goal — to serve
10:31delicious, de-regionalized barbecue. His restaurant is a passion project that he only
10:35launched after leaving behind a successful 20-year career as the president of a billion-dollar
10:40healthcare company. The restaurant actually got its start in 2004 after Rivers launched
10:45The Barbecue Ministry, a fundraiser cookout he hosted to raise money for a family with
10:49a young daughter diagnosed with cancer. It took a few years, but this garage operation
10:54inspired him to open a store.
10:56A line formed out the door of that restaurant on the first day and has returned nearly every
11:00day since then. The chain has since expanded across Florida. In particular, Four Rivers
11:05Smokehouse prides itself on delivering its own delicious take on each and every dish.
11:10This effort shows, too, the restaurant is popular among locals and visitors alike. As
11:14one reviewer put it,
11:15"'Who doesn't love Four Rivers?'