Best BBQ in Houston (2025)

Leonard Botello IV’s Heights outpost marries Central Texas technique with homespun sides and towering cakes. Bib Gourmand in the Michelin Guide and top 10 on Texas Monthly’s 2025 list; praised by local critics for precision and heart.

Grant Pinkerton’s trophy-worthy beef ribs and mesquite‑kissed brisket draw regulars near the farmers market. Bib Gourmand in the Michelin Guide and named to Texas Monthly’s 2025 Top 50; a reliable pick on Eater maps.

A Viet‑Tex pioneer blending smoked brisket with gochujang ribs and brisket fried rice specials. Bib Gourmand in the Michelin Guide and previously highlighted by The New York Times; beloved by Houston food writers for bold, personal flavors.

Montrose stalwart known for prime brisket, beef ribs, and house‑pressed tortillas made from brisket trimmings. Bib Gourmand in the Michelin Guide; often recommended by national outlets for Tex‑Mex touches and all‑day service.

Greg Gatlin’s family operation serves East Texas–leaning plates, meaty ribs, and popular breakfast items. A frequent Eater pick and Texas Monthly 2025 honorable mention; praised by Bon Appétit for soulful sides.

A community anchor in Acres Homes since 1973, known for rib sandwiches, links, and ten‑pound potatoes. Celebrated by the Houston Chronicle for deep neighborhood roots and old‑school flavor; a must for Houston BBQ history.

Chefs Erin Smith and Patrick Feges pair excellent brisket with chef‑driven sides and a thoughtful wine list. Texas Monthly 2025 honorable mention; praised by national magazines for redefining the barbecue sides game.

EaDo’s sprawling smokehouse with Moberg pits, live‑music beer garden, and big‑flavor turkey, ribs, and sausage. Noted by Texas Monthly’s 2025 coverage as an honorable mention and featured by local critics for its destination setting.

Gas‑station setting, big Houston flavors: brisket over jasmine rice and smoky pork ribs. Recognized by the Michelin Guide and highlighted by the Houston Chronicle; the team announced a 2025 move to a larger Highway 6 site.

Ninety years of Houston barbecue history, cooked on venerable brick pits. Recently profiled by Houstonia Magazine and recognized locally for preserving a civil‑rights‑era landmark while adding new dishes like smoked beef shank.

Third Ward favorite for rib tips, smoked oxtails, and catfish alongside the Texas trinity. Praised by Houston food writers and frequently recommended by locals; a community‑minded spot near the universities and Med Center.