Barbecue. We’re not talking about gathering ‘round the grill for hot dogs and burgers, but traditional barbecue cooked low and slow with smoky richness. Ask for Phoenix’s best and you’ll hear plenty of passionate opinions, especially from those fervently aligned with the regional style of their hometowns. There’s Texas barbecue with its love of brisket, Kansas City where ketchup-based sauces sweetened with molasses reign, Memphis-style with hickory-smoked ribs, and the Carolinas where it’s all about the pig.
Valley pit masters pay homage to all these influences in their own Arizona BBQ, and we’ve compiled a range of favorites. Whether you like your ‘cue rubbed, mopped, sauced or naked, here are some of our city’s finest.
Liberty Station American Tavern and Smokehouse (Scottsdale)
The Keeler family’s original location in Terravita Marketplace was so busy that a second soon followed in DC Ranch. Led by chef Anthony Apolinar, both locations are just as popular for their regional specialties (Boston cod fish and chips, Lake Superior walleye, buttermilk fried chicken) as they are for the mouth-watering BBQ smoked in their Camelback offsets. In addition to Texas brisket, Carolina pork shoulder, and St. Louis ribs, fan favorites include smoked chicken wings, prime rib specials, and the Tavern Burger topped with pulled pork. Don’t pass on the smoked pork bucatini (featured on the Food Network), and sides like beans studded with brisket, pork, and bacon, or the coleslaw with cilantro and house pickled chiles. Be sure to start with one of their acclaimed craft cocktails, and finish with a pour of their exclusive Garrison Brothers Keeler Family Pick bourbon.
Bryan’s Black Mountain Barbecue (Cave Creek)
When Bryan Dooley opened his doors in 2009, he introduced a distinctive BBQ menu. A degree from the Culinary Institute of America and 13 years at the Fairmont Scottsdale Princess inform his chef-driven approach. Alongside fantastic brisket, chicken, pork, and ribs (recognized by The Food Network as Best in the State), there’s lamb shanks with ginger-beer BBQ sauce or cornbread baked with brisket fat. Crispy artichokes hearts are stuffed into hoagies with smoked tomato remoulade, and corn on the cob is brushed with agave caramel. Dooley has also garnered recognition for his vegetarian dishes, with his famous Summer Tomato Sandwich’s in PHOENIX magazine’s Best of the Valley issue. “I think I cook vegetarian food like a meat eater,” says Dooley. “It has to be really satisfying with lots of flavors and textures.”
Eric’s Family Barbecue (Avondale)
Meat. Mesquite. Repeat is the motto emblazoned on the dining room wall at this West Valley restaurant, where prime brisket spends over 16 hours being trimmed, seasoned, smoked, spritzed, wrapped, and rested. Eric’s opened in January of 2020, mere weeks before the pandemic shut-down. Thankfully for us, they survived and continue to thrive thanks to their excellent Texas-style BBQ. Beef and pork ribs, rib tips, jalapeño cheddar sausage, and turkey smoked over mesquite round out the menu. Items like prime brisket burgers seasoned with herb-garlic Worcestershire or the Shot Caller sandwich layered with sausage, pulled pork, brisket, coleslaw, and pickles are just as delicious. Look for specials like Carolina BBQ chicken, vinegar pepper-dipped pork chops, Summer Shandy Sunday, and Taco Tuesday. Make sure to save room for the banana pudding.
Frasher’s Smokehouse (Phoenix)
What’s it like to visit a spot whose owner has served as a judge at the prestigious Jack Daniel’s World Championship, American Royal, Houston Rodeo, and Memphis in May? You’ll find out at Frasher’s. A native of St. Louis, George Frasher started smoking meat 22 years ago at Frasher’s Steakhouse, and still uses his original Ole Hickory smoker. Now he’s divided his original concept into three spots – Frasher’s Tavern, Frasher’s Smokehouse, and Mrs. Chicken (Nashville-style hot). Feast on baby back ribs, brisket, chicken, turkey, pulled pork, tri-tip, and burnt ends. Sauces span from Alabama white, to South Carolina mustard, and even seasonal huckleberry. Don’t miss the St. Louis pizza and smoked turkey gumbo. Plus, check out specials such as competition-style spareribs on Sundays which are rubbed, spritzed with “love juice” every hour, then finished with brown sugar.
Jalapeño Buck’s (Mesa)
Duaine and Dianne Burden started off making hot sauce for friends and family, which were soon followed by salsas and burritos. When Duaine found himself making thirty dozen burritos at home every weekend, Jalapeño Buck’s was born. Now it’s one of Arizona’s most unique spots, a rustic BBQ joint built from fire-salvaged wood and an old shipping container on the Burden family’s 32-acre citrus grove. Billed as “Arizona-style BuzzSaw Brand BBQ and New Wave Mexican Soul Food,” the Burdens serve brisket, pulled pork, burnt ends, and ribs on Saturdays, along with burritos, quesadillas, homemade salsas, and sides ranging from mac salad to Mexican rice. Try a green chili burrito or, my personal favorite, the brisket sandwich with peanut butter and jelly, an addictive combination of nutty, sweet, savory, and smoky.
Joe’s Real BBQ (Gilbert)
Joe Johnston opened Joe’s in 1998 and is still making BBQ lovers rejoice. Meats are smoked with pecan wood in three J&R 700 Oyler Pits, and rubs are mixed to complement each one, such as a savory rub for brisket, and a sweeter rub for ribs. Original (mild), I Dare You (hot), and Gilbert Gold sauces are made in-house daily using uniquely Arizonan ingredients. Twelve homemade sides are offered, with BBQ pit beans and mac ‘n cheese being perennial top sellers. Want to spoil the family? Order Joe’s Big BBQ Feast loaded with four meats, two homemade sides, cornbread, and a one-pound baked potato. Wash it all down with homemade root beer or Joe’s signature BBQ Beer, a pilsner made by local 12 West Brewing. Indulge in desserts like seasonal cobblers with fruit from Joe’s farm at Agritopia.
Little Miss BBQ (Phoenix)
Named after Scott and Bekke Holmes’ dog’s nickname, Little Miss got its start in BBQ competition. Now with two locations (University Drive and Sunnyslope) it’s even easier to enjoy Scott’s award-winning BBQ and popular sides such as Ranch Style Beans and Jalapeno Cheddar Grits. Superlative brisket is a top-seller, though jalapeño sausage (a blend of brisket, pork, and house bacon), pastrami brisket, beef ribs, smoked burritos, and Bekke’s pecan pie are just as popular with those in the know. To smoke, Scott uses white oak and pecan inside a combination of J&R Oyler Pits, R&O smoker, and Camelback offsets at both locations. In fact, Scott is co-owner and designer of the prized Camelback smokers – “we make them across the street from our University location and have sent them all over the world.”
Naked Q (Glendale, Phoenix and Scottsdale)
Owner Oren Hartman keeps his award-winning BBQ “naked” to allow guests to sauce at will with sweet, spicy, tangy North Carolina, and South Carolina sauces. Using oak and pecan inside Southern Pride Smokers, and the knowledge gleaned in his nation-wide BBQ travels, Hartman employs a North Carolina method for pork, Texas style for brisket, and St Louis/Memphis technique for ribs. Naked Q also serves up terrific smoked chicken, turkey, and jalapeño hot links. If that isn’t enough, you’ll also find some of the city’s most delicious specials – $5 pulled pork sandwiches on Mondays, an amazing coffee-rubbed tri-tip on Tuesdays, and Pork on Pork on Fridays (house-smoked pork belly stacked on a pulled pork sandwich). If they announce a special of brisket grilled cheese or melt-in-your mouth pork belly burnt ends, run, don’t walk.
Trapp Haus BBQ (Downtown Phoenix)
It’s my own New York flavor,” says “Phil the Grill” Johnson, a veteran of the competition circuit with multiple appearances on the Food Network. “It’s my freestyle BBQ, savory and sweet with a little bit of heat.” Using cherry, maple, hickory, and a Cookshack FEC300, Johnson draws guests to his Roosevelt Row restaurant. Alongside brisket, rib tips, pork belly, and more are the must-order Philly Crack Wings which come as BBQ, Jerk, Nashville Hot, or Dry Rub. Johnson’s Sweet Heat Rub even placed 19th in American Royal’s “2020 Best Rub on the Planet.” Signature sides include Smoked Mac & Cheese, award-winning BBQ Baked Beans, and Fried Corn on the Cob. Special events match the fun, relaxed vibe – on National Cheese Day, Trapp Haus served $5 Brisket Mac Egg Rolls and on National Bourbon Day, $10 Money-Making Manhattans.
Written by Christina Barrueta
Photography by Luke Irvin