10 Family-Owned North Carolina BBQ Joints Serving Authentic Flavor
Smoke rises slow and steady from pits that have been seasoned as long as the recipes themselves. The air carries the tang of vinegar in one town, the sweetness of tomatoes in another.
Across North Carolina, family-run barbecue joints turn out plates of pork kissed by wood fire, guided by traditions passed from one generation to the next.
Some favor the sharp, peppery punch of the east, others the mellow richness found in the west. Each stop tells its own story, but all share the same devotion to flavor born from time, patience, and pride.
1. Barbecue Center – Lexington, NC
Smoke drifts steadily from the pits at this North Carolina landmark where hickory coals glow hot each morning. Pork shoulders roast low and slow for hours, building that signature smoke ring and deep flavor Lexington-style barbecue is famous for.
A splash of tangy red slaw brightens each plate, while regulars never leave without sampling the giant banana splits that have become nearly as legendary as the barbecue itself.
2. Lexington Barbecue – Lexington, NC
Known locally as “The Honey Monk,” this Piedmont region staple has been smoking pork shoulders since 1962. Their distinctive red slaw pairs wonderfully with chopped barbecue sandwiches.
Crowds form early for lunch, testament to their consistent quality. The cooking happens over hickory coals in brick pits, following time-honored traditions passed through generations.
3. Grady’s BBQ – Dudley, NC
Hidden along country roads, Grady’s represents eastern North Carolina barbecue at its purest. Steve and Gerri Grady started wood-smoked whole hogs in 1986, keeping alive techniques that date back centuries.
Their vinegar-pepper sauce recipe remains a closely guarded secret. The modest cinder-block building houses barbecue magic worth the drive from anywhere.
4. Skylight Inn BBQ – Ayden, NC
Crowned with a silver dome reminiscent of the Capitol building, Skylight Inn boldly proclaims itself “The Capital of Barbecue” – and many agree. Since 1947, the Jones family has chopped whole-hog barbecue with cleavers on wooden blocks.
Their cornbread remains legendary, cooked in long pans until crispy. The simple menu focuses on what they do best: pure eastern Carolina barbecue.
5. Red Bridges Barbecue Lodge – Shelby, NC
Red and Lyttle Bridges started their barbecue dream in 1946, and their legacy continues through daughter Debbie and her children. The hickory-smoked pork shoulders cook for 10 hours over glowing embers.
Their signature red slaw adds the perfect tangy crunch. The retro dining room, with wood-paneled walls and red checkered tablecloths, transports North Carolina diners to simpler times.
6. B’s Barbecue – Greenville, NC
No phone, no website, and they close when the meat runs out – which happens almost daily. The McLawhorn sisters carry on their father’s tradition at this no-frills joint that epitomizes eastern North Carolina barbecue.
Whole hogs cook overnight over oak and hickory. Their cornbread sticks and chicken are equally worth the trip, drawing locals and barbecue pilgrims from across the country.
7. Little Richard’s BBQ – Winston-Salem, NC
This restaurant was opened in 1991 by the Karagiorgis family honoring Lexington-style traditions with hickory-smoked pork and sweet-tangy dip. Their pork shoulders spend hours over hickory coals, developing that perfect bark barbecue enthusiasts crave.
The sweet-tangy dip (what locals call their sauce) complements the smoky meat. Their banana pudding provides the perfect sweet ending to a satisfying barbecue feast.
8. Stamey’s Barbecue – Greensboro, NC
Warner Stamey learned from barbecue legends before opening his own place in 1930. Today, the third generation maintains the family’s dedication to Lexington-style barbecue excellence.
Pork shoulders cook over hardwood coals in brick pits, requiring skilled attention throughout the process. Their sweet tea comes perfectly chilled, washing down hushpuppies that emerge golden and crisp from the fryer.
9. Wilber’s Barbecue – Goldsboro, NC
After briefly closing in 2019, this North Carolina institution reopened to collective sighs of relief from barbecue lovers. Since 1962, Wilber’s has smoked whole hogs over oak and hickory coals, maintaining authentic methods.
The vinegar-pepper sauce cuts through rich pork perfectly. Presidents and everyday folks alike have made pilgrimages here, drawn by consistently excellent barbecue served without pretense.
10. Hursey’s Bar-B-Q – Burlington, NC
Since 1945, three generations of the Hursey family have maintained their commitment to pit-cooked barbecue (although the bar was officially opened in 1949). Their distinctive method involves cooking pork shoulders directly over hickory and oak coals rather than using indirect heat.
This creates a uniquely smoky flavor profile. Their Brunswick stew remains a customer favorite, along with crispy fried chicken that rivals their excellent barbecue.
