Best BBQ in New York (2025)

Billy Durney’s Red Hook heavyweight sets the city’s benchmark for big-smoke flavor, from peppery brisket to jerk-rubbed rib tips. Recognized with a Bib Gourmand and regularly featured by Eater NY and Time Out New York.

Mott Haven’s homegrown pit turns out textbook ribs, brisket sandwiches, and weekend pastrami with local beers to match. Celebrated on Eater NY’s essential lists and praised by the Michelin Guide for its ribs and pork belly burnt ends.

Kansas City spirit in Queens: sticky-sweet burnt ends, glazed ribs, and a lively backyard. Frequently recommended by Eater NY and reviewed in detail by The Infatuation, which highlights those standout burnt ends.

A Williamsburg pioneer still drawing crowds for heritage-breed meats by the half-pound, whiskey, and long picnic tables. Routinely cited by critics; The Infatuation calls it a go-to hang for group feasts and daytime sessions.

Astoria’s butcher-shop-turned-smokehouse is loved for double-smoked beef burnt ends, ribs, and quality sourcing. Featured on Eater NY maps and Food Network; locals keep coming back for the signature “meat candy.”

Prospect Heights’ Texas-style joint with a big patio, fatty brisket, and peppery ribs. Reopened after a fire and remains a favorite; covered by Eater NY and praised by The Infatuation for its smoked meats and outdoor seating.

An expansive Queens beer garden with competition chops, thick-sliced brisket, and occasional smoked lamb. Regularly highlighted by Eater NY and local editors; a family-friendly venue with plenty of screens and space.

A Crown Heights original where a kosher pitmaster smokes standout brisket, dino ribs, and lamb. Featured by Eater NY across guides and profiles; beloved by neighborhood diners well beyond the kosher crowd.

Ruben Santana’s Dominican–Texas mashup made waves as a pop-up and now anchors at Time Out Market, with chicharrón, smoky brisket, and Dominican sides. Covered by Eater NY and celebrated by Time Out for standout sandwiches.

Williamsburg’s Texas-leaning spot keeps it simple—Frito pie, brisket, ribs—and does it with neighborly charm. Endorsed by local critics, including Brooklyn Magazine and The Infatuation, as a reliable, long-running favorite.

A Bed-Stuy institution dating to 1968, revived by the founder’s grandson and still drawing lines for saucy ribs, chopped barbecue, and peach cobbler. Covered by Grub Street and recommended by The Infatuation for true neighborhood flavor.