11 Mississippi BBQ Spots That Let The Pit Do The Talking

Mississippi knows barbecue like nobody’s business. From smoky ribs to tender pulled pork, this southern state has perfected the art of slow-cooked meats. The real magic happens when pitmasters let their smokers do the heavy lifting, creating flavors that stick to your ribs and memories that last a lifetime.

Ready for a mouthwatering tour of Mississippi’s finest BBQ joints?

1. Leatha’s Bar-B-Que Inn – Petal

Hidden in Petal since 1976, Leatha’s serves up barbecue so good it’s practically legendary. The late Leatha Jackson’s recipes live on through her family who continue her traditions.

Famous for fall-off-the-bone ribs and a secret sauce that strikes the perfect balance between sweet and tangy. The humble surroundings only enhance the experience – this is Mississippi barbecue at its most authentic.

2. Abe’s Bar-B-Q – Clarksdale

Standing at the famous crossroads where Robert Johnson allegedly sold his soul, Abe’s has been serving Delta-style barbecue since 1924. Blues history mingles with smoke signals at this iconic spot.

Their tamales rival their barbecue in popularity – a nod to the unique culinary fusion found in the Delta. The pulled pork sandwich comes dressed with their signature tangy slaw, creating a perfect harmony of flavors that keeps locals and tourists coming back.

3. Pig Out Inn Barbeque – Natchez

Housed in a converted gas station overlooking the Mississippi River, Pig Out Inn captures Natchez’s charm. The name tells you exactly what to expect – serious portions for serious appetites.

Brisket here gets the same respect as traditional pork – smoked low and slow until perfectly tender. Their motto “We smoke the competition, not the atmosphere” rings true with every bite. Grab extra napkins – you’ll need them for their sauce-drenched sandwiches.

4. Memphis Barbecue Co. – Horn Lake

World champion pitmaster Melissa Cookston brings competition-level barbecue to Horn Lake. Her trophy-winning techniques elevate every dish beyond ordinary restaurant fare.

The baby back ribs showcase textbook technique – a perfect smoke ring, tender bite, and complex flavor that doesn’t rely solely on sauce. Their cheese fritters make an indulgent starter before diving into serious meat territory. Even the sides receive championship attention, especially the smoked beans studded with brisket ends.

5. The Shed BBQ & Blues Joint – Ocean Springs

Built literally from scrap materials, The Shed embodies junkyard chic with its cobbled-together appearance. This Gulf Coast institution survived Hurricane Katrina and came back stronger, much like their intensely flavored barbecue.

Their pecan wood-smoked pulled pork carries hints of sweetness that complement their vinegar-forward sauce. Live blues music fills the air most nights, creating the perfect soundtrack for serious eating. Locals know to save room for the banana pudding – a sweet finale to a smoky feast.

6. The Pig & Pint – Jackson

Craft beer meets craft barbecue at this Fondren district hotspot. The Pig & Pint brings a modern twist to Mississippi barbecue traditions while respecting fundamental smoking techniques.

Their pork belly corn dogs represent their innovative approach – familiar comfort foods reimagined with barbecue sensibility. The extensive beer selection provides perfect pairings for every smoky offering. Don’t miss their award-winning boudin balls – a Louisiana-inspired appetizer that showcases their cross-cultural approach to southern cuisine.

7. Two Brothers Smoked Meats – Starkville

College town energy meets serious barbecue craft at Two Brothers. What began as a food truck now anchors Starkville’s Cotton District, serving students and professors equally appreciative of proper smoking techniques.

Their brisket tacos showcase Texas influence with Mississippi hospitality. The casual atmosphere belies the meticulous attention given to their smoking process. Students celebrate end-of-semester victories with platters of their signature burnt ends – crispy, caramelized brisket points that represent barbecue perfection.

8. Corky’s Ribs & BBQ – Olive Branch

Memphis-style barbecue extends its reach into northern Mississippi at Corky’s. Their dry-rubbed ribs follow strict Tennessee traditions while embracing their Mississippi location.

The dining room’s nostalgic 50s decor creates a time-capsule experience complementing their time-honored smoking methods. Their pulled pork shoulder maintains perfect moisture even after hours in the smoker. Regulars know to request the off-menu “half wet, half dry” rib rack – offering the best of both sauced and rubbed preparations.

9. The Twisted Eatery – Taylorsville

Barbecue innovation thrives at this Taylorsville newcomer. The Twisted Eatery respects tradition while introducing creative flavor combinations that push Mississippi barbecue forward.

Their smoked chicken wings come tossed in Alabama white sauce – a regional specialty rarely seen in Mississippi establishments. The menu features surprising finds like smoked bologna sandwiches elevated with house-made pimento cheese. Weekend specials often showcase experimental dishes that might eventually earn permanent menu spots if they win enough local hearts.

10. E&L Barbecue – Jackson

Family-owned since 1989, this no-frills joint serves up some of Jackson’s most authentic pit-smoked goodness. The small cinder block building might not look fancy, but that’s because all the attention goes straight to the meat.

Their ribs develop a perfect pink smoke ring that barbecue enthusiasts dream about. Tender without falling apart, they strike that ideal balance between smoke, spice, and natural pork flavor.

11. Clay’s House Of Pig – Tupelo

Housed in an old gas station, Clay’s (affectionately known as C.H.O.P.) transformed from a weekend hobby into a barbecue institution. The converted filling station creates the perfect laid-back atmosphere for serious barbecue consumption.

Their pulled pork nachos have developed a cult following throughout northern Mississippi. Imagine a mountain of crisp tortilla chips smothered in tender, 12-hour smoked pork shoulder, homemade cheese sauce, and jalapeños.