10 Mississippi Barbecue Huts Serving Soul With Every Bite

Mississippi barbecue stands as a mouthwatering testament to Southern culinary tradition. From smoky ribs to tender pulled pork, these humble establishments carry forward generations of pit-smoking expertise.

Each joint brings its own special flair to the table, often pairing delicious food with blues music for a true taste of Mississippi soul.

1. The Shed BBQ & Blues Joint – Ocean Springs

Housed in a ramshackle building cobbled together from salvaged materials, The Shed delivers barbecue with character. The smoky ribs fall off the bone while live blues notes fill the air.

Family-owned since 2001, this coastal treasure has earned national recognition, even surviving Hurricane Katrina. The signature sauce recipe remains a closely guarded secret among the Orrison family.

2. Abe’s Bar-B-Q – Clarksdale

Standing at the mythical crossroads where Robert Johnson allegedly sold his soul, Abe’s has been dishing out heavenly barbecue since 1924. Their tamales and pulled pork sandwiches have satisfied blues legends and hungry travelers alike.

Lebanese immigrant Abraham Davis started this Delta institution that now spans four generations. The original sauce recipe remains unchanged: tangy, slightly sweet, and absolutely perfect on everything.

3. The Little Dooey – Starkville

What began as a tiny catering operation blossomed into Starkville’s barbecue beacon. Mississippi State students and alumni make pilgrimages back for the pulled pork and catfish plates that taste like home.

Owners Barry and Margaret Ann Wood named their restaurant after a Southern expression meaning “a real humdinger.” Their Brunswick stew has achieved legendary status, complementing the hickory-smoked meats perfectly.

4. Leatha’s Bar-B-Que – Petal

Miss Leatha Jackson started cooking barbecue in her backyard at age 75, creating a legacy of love through food. The no-frills cinder block building houses Mississippi’s most tender ribs, seasoned with decades of wisdom.

Though Miss Leatha passed in 2013, her family maintains her exacting standards. The sauce, sweet, tangy and pepper-forward, complements the oak-smoked meats that draw visitors from across the country.

5. The Pig & Pint – Jackson

Creativity meets tradition at this Fondren district hotspot where smoked meats find unexpected companions. Their award-winning BBQ tacos pair perfectly with an impressive craft beer selection.

Founded by pitmaster Grant Hutchinson, The Pig & Pint elevates barbecue beyond the expected. The boudin egg rolls represent this innovative approach, traditional Southern ingredients reimagined with culinary flair and served in a hip, artistic atmosphere.

6. Two Brothers Smoked Meats – Starkville

Brothers Stephen and Rick Reynolds transformed their backyard barbecue passion into Cotton District gold. Their pecan-smoked meats develop a distinctive flavor profile unlike any other Mississippi barbecue joint.

The restaurant’s industrial-rustic vibe creates the perfect backdrop for their signature brisket. Local secret: their homemade pork rinds with pimento cheese dip might upstage even the stellar barbecue plates.

7. Memphis Barbecue Co. – Horn Lake

World champion pitmaster Melissa Cookston brings competition-level barbecue to the masses at this northern Mississippi establishment. Her ribs, featuring a perfectly formed smoke ring, have earned trophies across the barbecue circuit.

The restaurant’s signature cheese fritters provide a delicious start to any meal. Despite the “Memphis” in the name, this Mississippi treasure delivers distinctly Delta flavors with championship precision.

8. Corky’s Ribs & BBQ – Olive Branch

Slow-cooked perfection defines every rack of ribs at this Memphis-area favorite that crossed the state line to bring Mississippi its distinctive dry-rubbed style. The pulled pork sandwich, piled high with tangy slaw, showcases barbecue fundamentals done right.

Founded in 1984 by Don Pelts, Corky’s hickory-smoked flavor profile has earned national recognition. Their sauce bottles line grocery shelves, but nothing compares to experiencing the real deal in person.

9. Levon’s Bar & Grill – Clarksdale

Blues and barbecue intertwine at this Delta jewel where smoked meats share the spotlight with live music. The ribs develop their flavor during a 12-hour smoke over pecan wood, resulting in a distinctly Mississippi taste.

Owner Levon Tyson creates an atmosphere as welcoming as his food is delicious. Local musicians often stop by after hours, turning late-night meals into impromptu jam sessions that capture the essence of Delta culture.

10. Pig Out Inn Barbeque – Natchez

Housed in a charming historic building near the Mississippi River, Pig Out Inn has been Natchez’s barbecue crown jewel since 1996. Owner Judy Cuevas smokes her meats over pecan wood, creating that unmistakable sweet-smoky flavor that keeps locals lined up daily.

Their pulled pork sandwich might change your life – tender, hand-pulled meat piled high on a soft bun with just enough of their tangy house sauce to complement without overwhelming. Don’t miss the homemade sides, especially their creamy potato salad and baked beans studded with meat scraps.