This North Carolina Restaurant Serves BBQ Ribs Worth A Road Trip

I remember the first time someone told me about Prime Barbecue and how their ribs could change your whole perspective on barbecue. Honestly, I thought they were exaggerating until I made the drive myself.

When North Carolina barbecue meets Texas smokehouse magic, something extraordinary happens on your plate. Prime Barbecue sits at 403 Knightdale Station Run in Knightdale, and this spot has become legendary for good reason.

The place earned a Michelin Bib Gourmand recognition, which is basically the food world saying this restaurant is seriously special. Lines stretch long before doors open, smoke billows from massive pits out back, and the aroma alone could make you weep with anticipation.

Christopher Prieto, the pitmaster behind all this deliciousness, has created more than just another barbecue joint. He built a destination where flavors tell stories, where every bite feels like a celebration, and where ribs truly are worth every single mile of your road trip.

1. The Brisket That Defines Texas Excellence

Walking up to the counter, you notice everyone ordering brisket. There is a reason this particular cut has become the signature dish here.

The meat spends hours in the smoker, developing a dark, crusty bark that crackles slightly when you bite into it.

Inside, the brisket reveals a gorgeous pink smoke ring and tender, juicy meat that practically melts on your tongue. Pitmaster Christopher Prieto treats this beef like an art form, monitoring temperatures and adjusting wood throughout the cooking process.

You can order it lean or moist, though most regulars insist the fatty version is where the magic lives.

Every slice glistens with rendered fat that adds incredible richness without feeling heavy. The smoky flavor penetrates deep into the meat, creating layers of taste that keep you coming back for more.

People drive from hours away specifically for this brisket, and after one bite, you completely understand why.

Reviews consistently rate this as some of the best brisket outside of Texas itself. The texture, the flavor, the perfect balance of smoke and seasoning all combine into something truly memorable.

2. Pork Ribs That Fall Off The Bone

The ribs here represent everything great about low and slow cooking. Each rack emerges from the smoker with meat so tender it barely clings to the bone.

You can pull it away with just a gentle tug, revealing perfectly cooked pork underneath a flavorful crust.

The bark on these ribs provides a slight resistance before giving way to succulent meat inside. Seasoning penetrates throughout, creating depth that goes beyond surface flavor.

These ribs do not need sauce to shine, though the house-made options complement them beautifully if you want extra tang or sweetness.

Christopher uses a careful balance of smoke and heat to achieve this texture without drying out the meat. The result is ribs that taste intensely of pork and smoke, with just enough char to add complexity.

Some folks find them slightly dry on occasion, but most visits deliver consistently juicy, flavorful ribs.

The portion sizes are generous, making them perfect for sharing or saving leftovers. These ribs have converted many Eastern Carolina barbecue purists into fans of this Texas-inspired approach.

3. Jalapeño Cheddar Sausage With Serious Snap

House-made sausage separates good barbecue joints from great ones. Prime Barbecue makes their jalapeño cheddar version in-house, stuffing natural casings with seasoned pork, sharp cheese, and spicy peppers.

When you bite into one, the casing snaps audibly, releasing juices and flavors inside.

The jalapeños provide a pleasant kick without overwhelming heat, while melted cheddar adds creamy richness. Each link gets kissed by smoke in the pit, developing a beautiful mahogany color on the outside.

The texture stays coarse enough to feel substantial but fine enough to be tender.

This sausage works perfectly on its own, tucked into a sandwich, or as part of a multi-meat plate. The spice level hits that sweet spot where you feel warmth building but never need to reach for water.

Kids and adults alike seem to love these links.

Many customers order extra links to take home, knowing they will not find this quality at the grocery store. The freshness shows in every bite, and the craftsmanship is evident in the balanced flavors.

4. Pulled Pork With Carolina Roots

Pulled pork bridges the gap between Texas smokehouse traditions and North Carolina heritage. Here, the pork shoulder gets rubbed with spices and smoked until it reaches that perfect point where it shreds easily.

The meat absorbs smoke flavor throughout, creating a taste that is both bold and nuanced.

Some batches come out moister than others, which is common with this cut. When you get a particularly juicy portion, the pork practically dissolves in your mouth.

Even on drier days, the meat still delivers solid flavor and benefits from a splash of sauce.

The chopped version works wonderfully in sandwiches, especially when topped with creamy coleslaw for textural contrast. The sliced option lets you appreciate the smoke ring and bark more directly.

Either way, you are getting quality pork that has been treated with respect and skill.

This is comfort food at its finest, the kind of barbecue that makes you slow down and savor each bite. It pairs beautifully with any of the sides and makes leftovers that taste even better the next day.

5. Saturday Lechon That Honors Puerto Rican Tradition

Every Saturday brings something extraordinary to Prime Barbecue. Christopher prepares a whole hog lechon that fuses Eastern North Carolina whole hog tradition with Puerto Rican cooking techniques.

The hog cooks over hot coals, getting seasoned with adobo and mopped with a citrus and garlic mojo marinade.

This creates layers of flavor you simply cannot achieve any other way. The skin crisps up into crackling perfection while the meat stays incredibly moist and tender.

Each bite delivers smoky richness mixed with bright citrus notes and savory garlic undertones.

The lechon comes served with red beans and rice, creating a complete meal that celebrates Christopher’s heritage. This dish represents his commitment to bringing diverse flavors to the North Carolina barbecue scene.

People plan their weekends around this offering, arriving early to ensure they get a portion before it sells out.

The cultural significance of this dish adds depth to the dining experience. You are not just eating great food; you are experiencing a chef’s personal story and traditions through carefully prepared ingredients.

6. Barbecue Rice Loaded With Flavor

Sometimes side dishes steal the show completely. The barbecue rice at Prime Barbecue does exactly that, earning devoted fans who order double portions.

This is not plain rice with sauce drizzled on top; this is rice cooked with actual bits of smoked meat mixed throughout.

Each spoonful delivers smoky, savory goodness that tastes like the essence of the smokehouse. The rice absorbs flavors from the meat and drippings, becoming deeply satisfying in a way that surprises first-time visitors.

The texture stays fluffy while carrying substantial flavor in every grain.

Many customers mention this side specifically in their reviews, calling it a must-order item. It works as a side dish but honestly could stand alone as a meal.

The rice complements the richer meats perfectly, soaking up any extra juices on your plate.

This dish shows how Prime Barbecue thinks about the complete dining experience. Even the sides receive the same attention and care as the star proteins, resulting in a menu where everything tastes intentional and delicious.

7. Mac And Cheese With Bacon Crumbles

Creamy, cheesy, and topped with crispy bacon, this mac and cheese delivers comfort in every bite. The cheese sauce coats each pasta piece thoroughly, creating that perfect balance between creamy and slightly firm.

This is not the gloppy, artificial stuff; this tastes like someone’s grandmother made it with real cheese and care.

The bacon topping adds a salty, smoky crunch that contrasts beautifully with the smooth pasta underneath. Some locations offer bacon bits on the side so you can control how much you want.

Either way, the combination of cheese, pasta, and pork is absolutely winning.

This side dish pairs exceptionally well with the smokier meats, providing a rich, mild counterpoint to intense barbecue flavors. Kids love it, adults love it, and it reheats wonderfully if you have leftovers.

The portion sizes are generous, making it easy to share.

Mac and cheese might seem like a basic side, but Prime Barbecue elevates it into something special. The quality of ingredients shows, and the execution is consistently excellent across multiple visits.

8. Sweet Potato Salad That Surprises Everyone

Forget everything you think you know about potato salad. Prime Barbecue takes sweet potatoes and transforms them into a side dish that constantly appears in customer reviews.

The natural sweetness of the potatoes gets balanced with savory seasonings and a creamy dressing that brings everything together.

The texture offers a pleasant change from traditional potato salad, with sweet potato chunks that hold their shape while remaining tender. Fresh herbs and spices add complexity, making each bite interesting.

This dish works particularly well alongside the richer, fattier meats, providing a lighter counterpoint.

Many first-time visitors order this out of curiosity and end up making it a regular part of their meal. The sweet potato salad represents the kind of creative thinking that makes Prime Barbecue stand out.

It respects Southern traditions while adding unique twists that feel fresh and exciting.

This side often sells out, especially on busy weekends, so ordering it early is smart. The combination of familiar comfort food with unexpected ingredients creates something memorable that keeps people talking long after their meal ends.

9. Big Boss Beans With A Kick

These beans pack more flavor than your average baked bean side. Big Boss Beans come loaded with meat, creating a hearty dish that could almost serve as a meal itself.

The sauce is sweet but not cloying, with a slight kick that keeps things interesting.

Some folks notice a pronounced celery flavor that runs through the beans. This adds a vegetal note that either delights or divides diners depending on personal preference.

The beans themselves are tender and well-cooked, soaking up the sauce and meat flavors beautifully.

The portion sizes are generous, and the beans pair especially well with the brisket and sausage. They bring sweetness and texture variety to your plate, helping to balance the smokiness of the main proteins.

The chunks of meat throughout make them feel substantial rather than like an afterthought.

While not everyone’s favorite side, the Big Boss Beans have plenty of devoted fans who order them every visit. They represent a classic barbecue accompaniment done with quality ingredients and thoughtful preparation.

10. Burnt Ends That Disappear Quickly

Burnt ends are a special treat that does not appear on the menu every day. When Prime Barbecue offers them, customers snatch them up immediately.

These are the flavorful, fatty point pieces from the brisket, cubed and given extra time in the smoker until they develop an almost candy-like exterior.

The outside caramelizes into a sticky, charred crust while the inside stays incredibly tender and juicy. Each cube delivers concentrated beef flavor mixed with intense smokiness.

The fat content makes them rich and luxurious, melting on your tongue with each bite.

These burnt ends work perfectly on their own, but some people love them in sandwiches or even on top of the loaded baked potato. The texture and flavor are so concentrated that a little goes a long way.

They represent the pinnacle of what can be achieved with brisket when you have the skill and patience.

Getting burnt ends requires either luck or timing, as they sell out within minutes of being announced. Regulars watch social media for updates about when they will be available.

11. Texas Cobbler That Ends Meals Perfectly

Saving room for dessert becomes essential when you learn about the Texas cobbler. This dessert features seasonal fruit beneath a buttery, biscuit-like topping that bakes until golden brown.

The fruit softens and releases its juices, creating a sweet, bubbling filling that contrasts with the slightly crisp top layer.

Served warm, ideally with a scoop of vanilla ice cream, the cobbler provides the perfect ending to a heavy barbecue meal. The sweetness cleanses your palate while the fruit adds brightness after all that smoke and meat.

The texture varies between the tender fruit, the soft interior of the topping, and the crunchy edges.

Different fruits rotate through depending on the season, keeping the dessert interesting across multiple visits. Peach cobbler in summer and apple cobbler in fall both have their devoted fans.

The portion sizes are generous enough to share if you are feeling particularly full from your main meal.

This dessert embodies the kind of homestyle cooking that makes barbecue restaurants feel welcoming and comforting. It is simple, well-executed, and satisfying in exactly the right way.

12. The Outdoor Space That Welcomes Families

Prime Barbecue understands that great food needs a great setting. The outdoor space behind the building offers ample seating under shade structures, creating a comfortable place to enjoy your meal.

Picnic tables provide that classic barbecue joint atmosphere while remaining clean and well-maintained.

A small gated play area keeps young children entertained while parents finish their meals. This thoughtful addition makes Prime Barbecue genuinely family-friendly, allowing parents to relax knowing their kids can safely burn off energy.

The outdoor area also helps with seating during peak times when the indoor space fills up completely.

Fresh air and the lingering smell of smoke from the pits create an immersive barbecue experience. You can watch the pit masters work while you eat, adding entertainment and authenticity to your visit.

The space feels casual and welcoming, encouraging people to linger and enjoy their food without feeling rushed.

During nice weather, many customers prefer eating outside where they can spread out and enjoy the North Carolina climate. The outdoor setup also helps during busy periods, providing overflow seating that keeps wait times manageable.

13. Christopher Prieto And His Hands-On Approach

Walking through Prime Barbecue, you might notice a friendly guy checking on tables, answering questions, and even clearing dishes. That is Christopher Prieto, the award-winning pitmaster and owner who built this entire operation.

His presence in the dining room speaks volumes about his commitment to the experience.

Christopher does not hide in a back office; he engages with every guest, asking how they enjoyed their meal and genuinely listening to feedback. He offers tours of the smokers to curious customers, explaining his techniques and sharing his passion for barbecue.

This personal touch transforms a meal into a memorable experience.

His background includes competition barbecue success and formal culinary training, but he wears his accomplishments lightly. Christopher remains approachable and warm, treating everyone like family regardless of whether it is their first visit or their fiftieth.

He honors military members and veterans with special recognition, showing gratitude for their service.

This hands-on leadership creates a culture that flows through the entire staff. Everyone working at Prime Barbecue seems genuinely happy to be there, creating positive energy that customers immediately notice and appreciate.

14. The Line That Proves Greatness

Lines at Prime Barbecue can stretch for over an hour, sometimes longer on Saturdays. While waiting might seem frustrating, it actually proves how exceptional the food truly is.

People do not stand in line for mediocre barbecue; they wait because they know something special awaits them.

The staff sometimes offers free beer to people waiting, which helps pass the time pleasantly. You can chat with other customers, building anticipation as you smell the smoke and watch people leaving with satisfied smiles.

The line moves at a reasonable pace, and the ordering process is efficient once you reach the counter.

Arriving early helps minimize wait times, especially if you want to ensure they have not sold out of your favorite items. Prime Barbecue operates until they run out of food, which can happen earlier than posted closing times on busy days.

This commitment to quality over quantity means they never serve reheated or day-old meat.

The wait becomes part of the experience, a story you tell when recommending the restaurant to friends. Yes, you waited, but the food made every minute worthwhile.