I spent the first 18 years of my life in Texas and South Carolina, two states where good barbecue is a way of life.
After 25 years of living in Georgia, I can confirm that this state’s smoked-meat scene also ranks among the country’s best.
While it lacks definitive style like East Texas or Memphis, Georgia is known for its standout oak- and hickory-smoked meats — predominantly pork — and tangy, vinegar-based red sauces.
At these top Georgia barbecue spots, pitmasters whip up everything from classic smoked Texas brisket to innovative Korean-Southern mash-ups.
Hit the road to check out my picks for the state’s best barbecue joints, which span from coastal mainstays like Southern Soul Barbeque on St. Simons Island to family-owned institutions like Fresh Air BBQ in Jackson and Macon. Pack some (non-white) stretchy pants and extra wet wipes for these stops along Georgia’s barbecue trail.
Southern Soul Barbecue, St. Simons Island
Start the ultimate Georgia barbecue road trip at Southern Soul Barbecue —“Southern Living” readers recently named the beloved St. Simons Island spot the best barbecue joint in the South. Located in a converted gas station decked with old license plates, the no-frills spot serves up oak-smoked meats — think thick slabs of sticky-sweet ribs, tender beef brisket, and chicken wings piled high on toasted buns or served as single- and family-style platters. Pair them with classic sides like hushpuppies, fried okra, and the signature Brunswick stew.
The move: Cool off with a tropical cocktail or Cheerwine bourbon slushie at the Channel Marker Bar, the restaurant’s indoor-outdoor bar. And stop by the adjacent retail store, Smoke Shop, to stock up on Southern Soul’s signature sauces and rubs before heading back home.
Fresh Air BBQ, Jackson
For a roadside classic, head to Fresh Air BBQ in Jackson. Not much has changed since this family-owned institution started slinging oak- and hickory-smoked meats to locals and travelers in 1929. This is the type of old-school place grandparents like mine would frequent to break up the long drive from Florida to Ohio every summer, long before I-75 sliced through the state. Get the deluxe plate, which comes piled high with chopped pork, plus a side of Brunswick stew, coleslaw, and a pickle. And don’t skip the house barbecue sauce – it’s tangy, spicy perfection.
Double the ‘cue: Fresh Air also has an outpost in nearby Macon.
Fox Bros Bar-B-Q, Atlanta
In 2007, twin brothers Jonathan and Justin Fox opened their first restaurant in Atlanta’s Candler Park. An homage to their home state, Fox Bros brings Texas’s deep barbecue traditions to the heart of Atlanta with a menu of hits that includes perfectly charred certified Angus beef brisket, jalapeño cheddar sausage, and Frito pie — a Lone Star State staple topped with gooey cheese and tender brisket chili served straight from the bag. You can now find the Texas-style ‘cue at four additional Atlanta locations: Brookhaven, a Toco Hills collaboration with Wild Heaven Beer, the Que-osk at Armour Yards, and my neighborhood spot, The Works.
Pro tip: Don’t sleep on the burger. The formerly “secret” cult-favorite now has a permanent spot on the menu. Expect a chopped beef brisket patty sandwiched between bacon, tomato, red onion, pickles, melted pimento cheese, and jalapeño mayo on a buttery brioche bun.
Stan’s Smoke Signals BBQ, Atlanta
Atlantans know some of the city’s best food comes from pop-ups and food trucks, and Stan’s Smoke Signals is no exception. Pitmaster Stan Andrews presides over his barbecue trailer in a nondescript parking lot every weekend in Brookview Heights. Locals queue up long before opening time for plates of honey-hot lemon pepper turkey wings and fall-off-the-bone ribs with all the fixings (my personal favorite: the uber-creamy potato salad).
Plan ahead: The truck only operates from noon to 6 p.m. on Saturdays and Sundays, so get there on the early side before they sell out.
Heirloom Market BBQ, Atlanta
I live just 15 minutes away from this award-winning restaurant housed in a no-frills space off Akers Mill Road in Atlanta, so it’s a go-to for me for a hearty dinner or quick take-out after a run at the nearby Chattahoochee River National Recreation Area. Run by wife-and-husband duo Jiyeon Lee and Cody Taylor, the restaurant’s dishes draw inspiration from her Korean and his Southern upbringing. Clever mashups include oak-smoked chicken bathed in a gochujang marinade, plus a spicy Korean pork sandwich topped with cucumber and kimchi slaw. It’s a winning combination that earned Heirloom Market MICHELIN Bib Gourmand status and chefs Lee and Taylor two James Beard semifinalist nods.
Know before you go: There’s no indoor seating, so be prepared to eat on the covered, standing-only patio or take your food to go.
Miller’s Brothers Rib Shack, Dalton
Pitmasters Eugene and Walter Miller started whipping up smoked St. Louis-style ribs and other classics from a roadside smoker in 1978. The brothers found a permanent home on Morris Street in 1982, and people have been flocking to the family-owned joint for those original ribs and favorites like Brunswick stew and a pork-crowned baked potato ever since. The low-key shack is decked with music and sports memorabilia, giving the space an extra-cozy, nostalgic vibe.
Heat it up: Give your ‘cue some extra kick with the house Dragon Lady sauce, a thick, sweet-and-spicy blend that’s a carefully-guarded family recipe.
