Third-generation pitmaster Wayne Mueller starts lighting the fires and loading the meats as early as 3 a.m. at this joint. Such dedication pays off: The brisket is so juicy that no sauce is needed, and the monstrous beef ribs feature a thick, peppery crust that gives way to tender, luscious meat.

Andy Harris used to be a tour manager for rock bands, firing up his smoker for the crews. His food was so successful he decided to open a restaurant to bring Texas barbecue to San Diego. He teamed up with Chef Ami Cisneros to elevate barbecue to the next level. Don’t miss the massive El Borracho Beef Rib with house-made queso and pickled red onion relish.

While looking for a space to produce pickles for his growing enterprise, Wilmington Pickling Company, Chef Daniel Sheridan stumbled upon a building on the edge of Little Italy and a concept for a whole new venture started coming to life. With the goal of pairing barbecue with pickles, Sheridan teamed up with a couple of other food-loving locals, Mike Gallucio and Justin Mason. Locale BBQ Post took off like hickory wood in a smoker upon opening, selling out of meat by 2 p.m. on its first day. Now well past its infancy, the place still draws the crowds for its wide selection of ’cue smoked with flavorful cherry wood.

You can't get more Honky Tonk than the Memphis in May award-winning pulled pork that's served at this Chicago championship-BBQ eatery. From St. Louis spares to baby backs to the big beef short ribs, they're serving up real-deal slow cooked barbecue with three signature sauces.