Tangy barbecue sauce slathers mesquite-smoked brisket, chicken, and ribs beneath Texas memorabilia

Three-hour BYOB, hands-on cooking class with a buffet-style barbecue feast and take-home cookbook and sauces; dinner-party atmosphere

Slow-smoked baby-back ribs, pork shoulder, and beef coated in house barbecue sauce made onsite

Cooks labor over choice cuts of meats, basking them in homemade marinades and serving them up with hearty sides or on sandwiches

Chefs hickory-smoke nine cuts of meat, such as the house-specialty brisket, and pair them with sides such as garlic-vinegar slaw

Award-winning dry-rubbed pork, ribs, and beef are marinated overnight, then slow-smoked over Ohio-grown applewood

An eatery featured in the New York Times serves up St. Louis–style ribs and Michigan craft brews

Two pounds of pulled pork and one pound of baked beans, macaroni salad, or potato salad from meat market and deli

Lea Richards and her family collect recipes from across America to deliver ready-made barbecue feasts to your doorstep

Barbecued St. Louis ribs, pulled pork, and beef brisket sate sauce cravings alongside grilled sirloins and hickory-smoked salmon