10 Tennessee Barbecue Joints Where The Smoke Still Speaks

Tennessee barbecue stands as a cornerstone of Southern food culture, with traditions passed down through generations of pit masters. From Memphis-style ribs to whole hog cooking in the eastern parts of the state, these smokehouses honor time-tested methods. The following legendary joints continue to serve up authentic barbecue where wood smoke, patience, and passion transform simple cuts into unforgettable meals.

1. Charlie Vergos’ Rendezvous – Memphis

Hidden in a downtown Memphis alley since 1948, this iconic spot serves their famous dry-rubbed ribs in a basement filled with vintage memorabilia.

Their seasoning blend – a closely guarded secret – creates a distinctive flavor without drowning the meat in sauce. The coal-fired brick pits produce ribs with a perfect charred exterior while keeping the inside tender and juicy.

2. Martin’s Bar-B-Que Joint – Nashville

Pat Martin’s dedication to West Tennessee whole-hog tradition makes this place special. Each morning begins with fresh hogs slowly cooking over hickory coals in concrete block pits.

Visitors can watch pit masters tend the fires through a viewing window. Their pulled pork sandwich comes topped with tangy slaw on a soft bun – a perfect introduction to authentic Tennessee barbecue craftsmanship.

3. Peg Leg Porker – Nashville

Carey Bringle lost his leg to cancer as a teenager but found his calling in barbecue. His downtown Nashville restaurant serves Memphis-style dry ribs that consistently earn national recognition.

The walls showcase vintage bourbon barrels and pig-themed artwork. Their smoked wings, first dry-rubbed then fried crispy, represent a perfect marriage of techniques that keeps locals and tourists forming lines out the door.

4. Ridgewood Barbecue – Bluff City

Family-owned since 1948, this roadside treasure sits tucked away in northeast Tennessee’s hills. Their signature blue cheese dressing accompanies every meal – an unusual but perfect companion to smoky meat.

The Proffitt family still uses founder Jim Proffitt’s recipes. Their unique ham barbecue, sliced paper-thin and topped with a tangy tomato-based sauce, creates a flavor profile you won’t find anywhere else in Tennessee.

5. A&R Bar-B-Que – Memphis

Since 1983, this family operation has been serving some of Memphis’ most authentic pit-smoked barbecue. The modest exterior hides culinary treasures inside.

Their rib tips – often overlooked at other establishments – receive special attention here. Crispy, chewy, and packed with flavor, they arrive doused in a sweet-tangy sauce that perfectly balances the smoky meat. Don’t miss their homemade hot links either!

6. Payne’s Bar-B-Q – Memphis

Operating from a converted gas station since 1972, this family-run institution keeps it simple. Flora Payne and her family maintain traditions established by her late husband Horton.

Their chopped pork sandwich comes topped with fluorescent yellow mustard slaw that provides the perfect tangy contrast to the smoky meat. The sauce – simultaneously sweet, tangy and spicy – completes this masterpiece that hasn’t changed in decades.

7. Scott’s-Parker’s Barbecue – Lexington

Since 1962, this West Tennessee institution has been cooking whole hogs the old-fashioned way – slowly over smoldering hickory coals. The restaurant’s simple, no-frills atmosphere lets the barbecue take center stage.

Their whole hog plates come with meat from different parts of the pig, offering various textures and flavors in one meal. The vinegar-pepper sauce cuts through the rich pork perfectly, creating a balanced bite that represents Tennessee barbecue tradition at its finest.

8. Jack’s Bar-B-Que – Nashville

Jack Cawthon pioneered Nashville’s barbecue scene when he opened on Broadway in 1976. The neon flying pig sign has become a downtown landmark, drawing tourists and locals alike.

Unlike many Tennessee joints that specialize in one style, Jack’s offers a barbecue tour across state lines. Texas brisket, St. Louis ribs, and Tennessee pulled pork share menu space. Their smoked turkey provides a lighter option without sacrificing that essential hickory flavor.

9. Central BBQ – Memphis

Since 2002, Central has grown from a single location to a Memphis institution. Their slow-smoke method – 24 hours for pork shoulders over hickory and pecan wood – creates meat that barely needs sauce.

Their BBQ nachos have developed a cult following. House-made tortilla chips topped with pulled pork, BBQ sauce, cheese sauce, and jalapeños create a perfect fusion of Memphis and Mexican flavors. Don’t miss their uniquely seasoned, dry-rubbed wings either.

10. Edley’s Bar-B-Que – Nashville

Smoke billows from behind Edley’s weathered brick façade, signaling that real-deal barbecue awaits inside. The smell hits you before you even park your car—hickory and oak mingling with rendering pork fat.

Nashville locals line up for their famous “hot chicken BBQ,” a brilliant mashup of two Tennessee traditions. Each meat spends 12+ hours in vintage smokers tended by pitmasters who measure cooking time not by clocks but by feel and appearance.

Their cornbread cake topped with ice cream might seem strange until you try it; the sweet-savory combination perfectly caps a meal of smoky brisket or pulled pork.