The Best Barbecue in Raleigh, N.C.

By Visit Raleigh | Updated June 2026

Barbecue. Bar-B-Que. BBQ.

No matter how you spell it, we can agree on one thing—with a plate of ‘cue in hand, all is right with the world.

Barbecue in Raleigh is treated a little differently. We eat it in restaurants, at college-football and NHL-hockey tailgates, in backyards and at church picnics, washed down with a sweet tea or with a beer in hand, surrounded by our family and friends or strangers.

Barbecue in North Carolina is cooked low and slow and seasoned simply—salt and pepper, then smoke and time does the rest. The details can, and will be, be debated. Drawing influences from across the state, in Raleigh you’ll find vinegary, chopped sandwiches, plates of ‘cue with a sweet and smoky flavor using a tomato-paste base, whole hogs cooked over wood coals, seasoned shoulders packed into smokers, beer sometimes added to sauces and the occasional gourmet touches—plus a growing influence of Texas-style meats. 

We hear the question from visitors all the time—what are the can’t-miss barbecue joints in the Raleigh area? The following spots should get you headed in the right direction, and you can see a full list of places in the listings further down.
 

Sam Jones BBQ

^{MICHELIN Guide}

North Carolina is awash in barbecue, and Raleigh is no exception. Yet if you ask locals to point you toward a plate, the most common response will be to point you to a former mechanic shop on the edge of downtown. That’s because in this state, Sam Jones is barbecue royalty.

Jones traces his lineage in Eastern-style, whole-hog barbecue back to at least 1947, when the famed Skylight Inn opened about 90 minutes east of Raleigh. Awards, accolades and at least one cookbook followed—most recently a Michelin Guide Bib Gourmand designation for the Raleigh iteration of this family business.

• The Vibe: Historic Legacy / Industrial-Chic
• Best For: A "must-do" downtown lunch for out-of-towners
• 502 W. Lenoir St., Raleigh, NC 27601

^{Sam Jones BBQ (photo by Baxter Miller)}

Longleaf Swine

If the smell of wood-fired pork is wafting through the heart of downtown Raleigh, it’s thanks to Longleaf Swine. Pitmaster and chef David Mitchell—who made a name for himself at several prominent restaurants in the city—and his team cook up both superior smoked meats (brisket, ribs, chicken, and pork) and a whole host of spectacular sides and weekly specials including fried catfish and lamb shank.

In late 2026, Longleaf will expand to a second location in north Raleigh, much to the delight of the neighborhood. Plus, it’s building on a monthly chef dinner series as an outlet for Mitchell’s more experimental creations.

• The Vibe: Fresh / Chef-Driven / Social
• Best For: Foodies looking for experimental sides and a lively patio.
• 300 E. Edenton St., Raleigh, NC 27601

Lawrence Barbecue

After a wildly popular start in Research Triangle Park, Lawrence Barbecue moved to Cary to significantly expand its menu and footprint. Now, it’s not just juicy, sliced brisket and pulled pork sandwiches convincing customers to stand in line, but also grilled oysters, a smoked adobo half chicken, a chili crisp cheeseburger, and more.

Chef Jake Wood has cooked a James Beard Foundation dinner and countless barbecue festivals alike, and the new Lawrence—named for his son—offers a glimpse of both worlds. Plus, it’s been named one of the “best new barbecue joints in the South” by Southern Living.

• The Vibe: Trendy / Creative / Laid-Back
• Best For: Families and trend-setters who want more than just pork.
• 150 E. Cedar St., Cary, NC 27511

Ole Time Barbecue

Ole Time Barbecue is exactly as advertised, both in its dining room aesthetic and approach to the state’s signature food. It’s the kind of humble, concrete roadside spot that looks like it’s been there much longer than the restaurant’s 1993 launch date.

Patrons pack out Ole Time for the $13 pork barbecue plate with two sides and hush puppies. And the restaurant brags a few uncommon offerings, like the thick-cut fried bologna and St. Louis-style ribs. Save room for dessert—a slice of peach or apple cobbler, or better yet, banana pudding—really rounds out the experience.

• The Vibe: Authentic / No-Frills / Nostalgic
• Best For: A quick, affordable and honest "old school" North Carolina meal.
• 6309 Hillsborough St., Raleigh, NC 27606

^{Ole Time Barbecue (photo by Michael Robson)}

Midwood Smokehouse

High anticipation accompanied Midwood Smokehouse’s 2023 opening in downtown Raleigh’s aptly named Smoky Hollow development. Why? Locals already knew all about its brisket burnt ends, ribs, and pulled pork thanks to the fame of the Charlotte-based business’s existing restaurants.

At the Raleigh outpost, like others before it, Midwood provides a wider range of options than the average barbecue spot—like Tex-Mex tacos, cheesesteaks, and a sizeable salad menu. Patio seats and a large bar area with TVs offer some versatility to the space, making it a great choice for a variety of casual occasions.

• The Vibe: Versatile / Modern / Sports-Friendly
• Best For: Groups with diverse tastes or catching a game over ribs.
• 409 W. Johnson St., Raleigh, NC 27603

Lechon Latin BBQ

True to its name, Lechon Latin BBQ offers meat-based dishes hailing from Argentina to Cuba. The Triangle Town Center restaurant is one of the only places in the state to find items like the namesake Puerto Rican lechon (a peppery, slow roasted suckling pig)—let alone adobo fries, pernil, or arroz con gandules.

Customers craving a taste of home and eager to explore something new both pop in for lunch and dinner daily, helping Lechon land on Southern Living’s list of “Best New BBQ Joints” in 2024. Relax on the patio or inside the sunny dining room.

• The Vibe: Global / Vibrant / Family-Friendly
• Best For: Exploring unique, non-traditional flavors in a casual setting.
• 5959 Triangle Town Blvd., Suite 2121, Raleigh, NC 27616

Prime Barbecue

^{MICHELIN Guide}

Few barbecue restaurants anywhere are as highly awarded as Prime Barbecue. Owner Christopher Prieto won North Carolina’s “2025 Restauranteur of the Year” award, received Micheline Guide Bib Gourmand recognition, earned a “Best Chef: Southeast” semifinalist nod for the James Beard Awards, and the restaurant was named No. 2 in Texas Monthly’s revered “United States of Texas Barbecue” list. And it’s only been around for a few years.

Here, about 20 minutes from the heart of Raleigh, Prieto’s team steadily slings smoked meats ranging from North Carolina-style pulled pork to Texas brisket. Expect to wait in a line during peak hours—but it’s worth it.

• The Vibe: Polished / Award-Winning / Trip-Worthy
• Best For: Barbecue purists willing to drive for "Gold Standard" brisket.
• 403 Knightdale Station Run, Knightdale, NC 27545

^{Prime Barbecue (photo by Natalia Weedy)}

The Pit

^{MICHELIN Guide}

If one restaurant can be credited with establishing Eastern North Carolina’s vinegar-based barbecue style in the state capital, it’s the Pit. Legendary pitmaster Ed Mitchell kicked things off at the downtown Warehouse District restaurant in 2007, and it’s since become a presidential candidate campaign stop and Michelin Guide recommended spot alike.

Eastern-style, whole-hog barbecue shines at this approachable destination—but so do alternatives including the crispy fried chicken, chopped barbecue, cornmeal-breaded fried catfish and an assortment of Southern sides. Maybe that’s because it’s part of the Empire Eats restaurant group, which runs popular spots like Gravy, Sitti and the Mecca.

• The Vibe: Modern / Friendly / Approachable
• Best For: Business dinners or a sophisticated intro to Eastern-style BBQ.
• 328 W. Davie St., Raleigh, NC 27601

Dampf Good BBQ

^{MICHELIN Guide}

Imagine a Michelin Guide-recommended restaurant famous for its Texas-style barbecue. Were you picturing a trailer next to a farm in central North Carolina?

That’s Dampf Good BBQ, named for brothers Bryce and Nick Dampf, whose meat-smoking hobby turned into a critically acclaimed business in a few short years. Staples like brisket, beef ribs and sausage are buttressed by sides like smoked mac and cheese and fire-roasted veggies.

Find Dampf Wednesdays-Saturdays down a country road at the edge of Cary, not too far from the airport. Patrons can also learn the craft themselves by signing up for a barbecue class.

• The Vibe: Food Truck / Farm-Adjacent / Texas-Style
• Best For: Weekend adventures and those wanting to learn the craft.
• 6800 Good Hope Church Rd., Cary, NC 27519

^{Dampf Good BBQ (photo via the restaurant)}

The BBQ Lab

From humble beginnings in an unincorporated community 30 minutes south from downtown Raleigh to a flashy storefront North Hills—the city’s premier shopping and commercial district—the BBQ Lab found quick success with its formula of deftly executed barbecue classics.

Credit the wood-smoked meat, often ordered on a plate with two sides like deviled egg potato salad and collards as well as cornbread. In addition to the more standard fare, the BBQ Lab also slings smoked lamb leg, pork skins, and a line of its own sauces and dry rubs to take home. We won’t be surprised if it expands across the region.

• The Vibe: Sleek / Convenient / Precise
• Best For: A high-quality meal while shopping or working in North Hills.
• 4120-135 Main at North Hills St., Raleigh, NC 27609

FAQs about barbecue in Raleigh

Is Raleigh a good barbecue city? 

Absolutely—Raleigh has a long barbecue history and is widely considered among the best modern barbecue cities in America. There are five barbecue restaurants from North Carolina recognized in the MICHELIN Guide—four of them are in the Raleigh area. Recently Southern Living named Raleigh among four of the "hottest barbecue cities to plan a trip to." If you're looking to experience barbecue in North Carolina, Raleigh is perhaps your best homebase to do so. 

Raleigh has barbecue joints in the MICHELIN Guide? 

Yes, when the MICHELIN Guide to the American South was unveiled in late 2025, four barbecue restaurants from the Raleigh area were recognized (all four are labeled as such on this page)—proof that the MICHELIN Guide isn't just for fine dining these days. 

As of 2026, the MICHELIN Guide recognizes a total of 58 barbecue restaurants in the United States. A fifth MICHELIN restaurant, Lewis Barbecue out of South Carolina, has announced plans to open a Raleigh location sometime in 2026—more details to come later on that one.

Is Raleigh known for Eastern- or Western-style barbecue? 

You'll find influences from across the state here, but Raleigh's history is steeped in Eastern-style barbecue—whole hogs, cooked over wood, chopped real finely and paired with a thin vinegar sauce that contains red pepper flakes (usually served with coleslaw, collards and corn bread).

Western-style (which would more accurately be called Lexington-style) is typically pork shoulders cooked over wood with a coarser chop and a thicker tangy sauce that contains some ketchup or tomato paste (plates are more likely to include hush puppies, French fries and a red slaw here).

Texas-style barbecue (which uses a variety of meats but uses beef as the star of the show) is defined by a low and slow smoking process that uses indirect heat, rather than the "cooked directly over wood fire" that is tradition in North Carolina. Texas barbecue has made its mark in Raleigh in recent years—Prime Barbecue and Dampf Good BBQ are considered among America's best Texas-style barbecue destinations.