Best BBQ in Charlotte (2025)
Jim Noble’s modern smokehouse honors Carolina tradition with Texas-grade brisket, chopped pork, and a Legends Counter nodding to pit icons. Cited by Eater Carolinas and a 2025 Charlotte Magazine readers’ runner-up, it’s a city essential.
A converted service station with wood-only pits turning out Lexington-style pork, ribs, and smoked chicken that sell out. Celebrated by Thrillist nationally and praised by Charlotte Magazine and the Charlotte Observer, it anchors Belmont’s barbecue identity.
Since 1959, this drive-in has delivered trays to your car window. Locals swear by the BBQ fried chicken and minced pork; the Charlotte Observer regularly includes it in area barbecue roundups and history pieces.
Family-run since the 1960s, Bubba’s serves Eastern North Carolina–style chopped pork with that tangy pepper-vinegar snap. Recognized by Axios Charlotte and noted by local critics, it’s a no-frills stop just off I‑77.
A North Charlotte staple since 2008 known for saucy ribs, pulled pork, and a lively, music-filled dining room. Featured by the Charlotte Observer and backed by steady local buzz, it’s generous plates and community spirit.
South Charlotte’s longtime roadhouse for smoked wings, pulled pork, and St. Louis ribs, plus weekday Nooner specials. Included in the Charlotte Observer’s barbecue guide and loved for its biker‑meets‑family‑table vibe.
A roaming pit crew blending Texas technique with Mexican flavors—think brisket with salsa taquera and beef‑cheek barbacoa. Spotlighted by Food & Wine and profiled by Charlotte Magazine and the Charlotte Observer; follow their brewery pop‑ups.
A former 1930s stone service station turned counter-service ’cue joint. Expect pork plates, brisket, riblets, and classic sides; noted by the Charlotte Observer and appreciated for straight‑ahead Carolina flavors at friendly prices.
In Peachland (population roughly 400) I experienced some of the best Texas-style barbecue at Jon G’s Barbecue, which grew from a popular food truck to a brick-and-mortar that opens only on Saturdays: Garren “Jon G” and Kelly Kirkman smoke through 600–700 pounds of meat each week, with brisket accounting for about half, and customers commonly line up 100+ deep at opening and even “tailwait” with chairs and cold brews because once it’s gone it’s gone. The brisket, ribs, pulled pork, and housemade sausage links (including a divine Cheerwine link) are the stars, and sides like grits with “cowboy candy” (jalapeños), Mexican street corn salad, and mac and cheese make fitting companions; the food truck also still appears in Charlotte on Instagram.
