In metro Phoenix, there are a number of spots where you’ll find outstanding ’cue. A heavy influence from Texas, a splash of Carolina-style sauce, a mix of Tennessee and Louisiana flavors and a few twists from Mexican cuisine meld to create something uniquely Arizonan.
Some of these spots made our list of the Top 100 Restaurants in Phoenix, and one was crowned the winner in our Best of Phoenix awards. From Southeast Gilbert to Avondale, North Scottsdale to South Phoenix, here are the 10 best barbecue restaurants in the Valley.
At Caldwell County BBQ, walk past the giant smokers outside and find a seat in the welcoming dining room.
Tirion Boan
Caldwell County BBQ
18324 E. Nunneley Road, Gilbert Caldwell County BBQ is to the far East Valley what Eric’s Family BBQ is to the West. Line up at the counter and order links, turkey and thick slices of brisket by the pound before picking your sides and finding a spot inside or on the patio to sit and chow down. Three sauce options grace each table and add a sweet, spicy tang to the meat. The aromatic flavor of black pepper permeates the brisket and turkey, both of which sport thick crusts of the stuff. Outside the restaurant, giant black smokers with names such as Mr. Big and Little Boy keep the aromas coming and the kitchen stocked. Recently, a long-awaited second location opened at Pecan Lake in Queen Creek to bring the outstanding eats to more East Valley folks. 
Pork ribs and vinegary Dr. Pepper barbecue beans are among the standouts at Cryin' Coyote BBQ.
Sara Crocker
Cryin' Coyote BBQ
6130 E. Cave Creek Road, Cave Creek It's been nearly a year since Cryin’ Coyote BBQ replaced Bryan’s Black Mountain Barbecue and the smokehouse continues to show it's carrying on the mantle of Cave Creek ’cue. Cryin’ Coyote smokes the full gamut of meats, but the standout among them is the restaurant’s ribs, which find the right balance of tenderness, smoke and bit of char. The fat is beautifully rendered, making for a rich bite that carries a hint of sweet and saltiness. The sides are distinctly influenced by the Southwest – a chile relleno-style rice casserole stands in for mac and cheese, for instance. Cryin’ Coyote is a place where you should save room for dessert. The Texas sheet cake, a moist, rich chocolate cake, pays honor to the classic and adds warmth with notes of cinnamon and ginger.
Danky’s Bar-B-Q
4727 E. Bell Road, #31 If you only get one thing at Danky’s Bar-B-Q in north Phoenix, let it be the ribs. When cut into, an almost-candied bark crackles before tender meat gives way. But trust us, you won’t want to get just one dish. This little spot, wedged into a narrow strip mall space, serves major flavor. Local beer flows on tap, chunks of pork stud the barbecue beans and sandwiches rock names such as the pulled pork Danky Dank, the beef brisket Curly Wolf and the combo Hot Southern Mess.
Don't skip the elote and make sure to leave room for banana pudding at Eric's Family BBQ.
Tirion Boan
Eric’s Family BBQ
12345 W. Indian School Road, Avondale Eric's Family BBQ, a white-painted adobe-style building in Avondale, churns out some of the best barbecue in the Valley. This joint is known for its Texas-style brisket, which takes 16 hours to create, but don’t sleep on the turkey, infused with sweet tea to keep it juicy. Eric’s serves both pork and beef ribs, as well as pulled pork measured by weight at the counter. Find the daily menu scribbled on brown paper taped to the walls. The ’cue is excellent, and sides of cheesy elote, craveable beans and spirals of mac and cheese complete the meal. For dessert, the classic banana pudding brims with fresh fruit and whipped cream. Chow down at a picnic table inside, or sprawl out on the patio as music fills the space.
Honey Bear's BBQ
5012 E. Van Buren St. The Honey Bear's BBQ recognizable midtown A-frame restaurant closed due to the pandemic and was set to become another barbecue spot which ran into issues of its own. But thankfully, the original location of Honey Bear’s on Van Buren and 52nd streets remains open. This restaurant and catering company has been serving Tenessee-style barbecue since 1986. Standouts on the menu include Honey Bear's specialty pulled pork shoulder and ultra-creamy mac and cheese.
Little Miss BBQ
8901 N. Seventh St. 4301 E. University Drive No Phoenix barbecue list would be complete without the restaurant that reigns supreme in this Valley. Little Miss BBQ, with locations near Tempe and in Phoenix’s Sunnyslope neighborhood, stands at the top, and for good reason. Customers line up around the block, waiting for their turn to try the brisket that former New Times food critic Chris Malloy called “a portal to another dimension.” Add a dose of Arizona to your barbecue adventure with a green chile burrito smothered in bright enchilada sauce. For those visiting downtown Phoenix, the owners of Little Miss have recently opened a new concept called Full Speed Chicken and Ribs. Unique to this spot are the fried chicken and biscuits, but fans of Little Miss will be pleased to find familiar ribs on the menu.
NakedQ
Multiple Locations Lucky for Valley residents, NakedQ has restaurants in Phoenix, Scottsdale and Glendale, meaning this modern counter-service joint and its aroma of smoking meat are never too far away. The "naked" in the name refers to barbecue served without sauce and only minimal spices. The sauces can be added later, and they are nothing to miss. Order a butcher paper-lined tray of chopped or sliced brisket, moist and smoky pulled pork, or tender St. Louis-style ribs, and douse it all in the house, spicy or mustard-based sauces. Peppery mac and cheese and a block of cornbread round out the meal.
Stacy’s Off Da Hook BBQ and Soul Food
1804 W. Glendale Ave. The best description of Stacy’s Off Da Hook is found in the name. This uptown Phoenix joint packs in the flavor, all in a tiny five-booth spot on Glendale Avenue. Squeeze in or, better yet, order takeout for a dinner fit for a backyard bash. Sauced ribs are the perfect amount of messy and satisfying, while the Southern sides shine. Sweet candied yams and collard greens pair well with the pulled pork, rib tips and cornbread at this Southern-style staple. Wash it all down with Kool-Aid, served on tap. 
The four-meat plate comes with two sides and allows customers to try a little of everything at Sweet Magnolia Smokehouse.
Tirion Boan
Sweet Magnolia Smokehouse
4929 E. Chandler Blvd., #405There are many restaurants in the shopping center that Sweet Magnolia Smokehouse calls home. But the scent of barbecue fills the entire parking lot, beckoning customers to make their way in for some excellent smoked meats. Sweet Magnolia has been serving Mississippi-style barbecue in the Valley since 2011, starting with a food truck and catering business before opening its Ahwatukee counter service spot. In a Valley filled with Texas-style barbecue, the sweet sauce and pork specialties are a different and welcome treat. On the menu, we’re partial to the three and four-meat plates, which allow you to try a little of everything. The rib tips and brisket each have a deep layer of smoke that has seeped into the rich, tender meat. The smoked pork hot link has great snap and a hint of heat. And Southern sides, including outstanding macaroni and cheese, collard greens and sweet potatoes round out the experience. The menu also includes smoked wings, loaded mac bowls, flavored lemonade and sweet tea.
The Thumb is many things including a gift shop, gas station store, barista and barbecue restaurant.
Tirion Boan
