In 1958, John "Big Daddy" Bishop opened the original Dreamland Bar-B-Que (called Dreamland Cafe at the time) in Tuscaloosa, next to his home, serving only ribs, white bread and barbecue sauce. Today, there are 10 locations scattered throughout Alabama, Georgia and Florida. Though the menu has expanded to serve pulled pork, sides and even desserts, the spot is best-known for ribs with their famous vinegar-based sauce with brown sugar and garlic.

In the small town of Garland, Matt Register, owner of Southern Smoke BBQ, serves up some of the state’s best barbecue. "In my restaurant, I’ve adopted Memphis-style ribs," he says. "The signature flavor comes from a unique rub, featuring ingredients like oregano, celery seed and onion powder." The special spice rub sets his ribs apart and add keep hungry diners across the state coming back for more. Folks line up for lunch until Register sells out. If he does, you can attempt to recreate the flavors at his home, courtesy of his cookbook, Southern Smoke.

At Mabel's BBQ ribs are prepared Cleveland-style, a type of barbecue invited by none other than 'cue expert Michael Symon himself, using Eastern European spices as a nod to the city’s roots. Ribs are prepared with this noteworthy spice rub, smoked over local fruitwood and slathered with a noteworthy barbecue sauce containing Bertman Original Ball Park Mustard, giving it an extra tangy kick.

In Texas, barbecue means beef, including with ribs. Pitmaster Travis Heim makes great ones at Heim Barbecue in Fort Worth. Heim, who's smoked since he was a 13, follows a farm-to-smoker mentality, using local beef, ideally paired with craft beers and a cobbler.