Everything You Need to Know About North Carolina BBQ

Just like most Southern states, North Carolina makes a big deal about its barbecue. Most people traveling to North Carolina are unaware that Carolina BBQ is unique and different from other states, both in how it’s cooked, and the ingredients used.

Barbecue has often been considered a quintessential part of American culture, and here in the South, it’s an important part of the state’s heritage. Enjoying a plate of barbecue in Raleigh is one of those “welcome to the South” moments that all meat eaters should experience!

The barbecue is so good here in North Carolina you can spell it four ways – Barbecue, Barbeque, Bar-b-que, and BBQ. This is why we’ve prepared this guide for those out-of-state travelers who want to learn a bit more about North Carolina’s food scene and most beloved, traditional dish.

The History of North Carolina BBQ

No one knows who the first person to fire up the barbecue was, but traces of North Carolina BBQ traditions can be found in Native American cooking techniques, who used to slow-cook meat over open flames and used vinegar-based seasonings for preservation and flavor. 

When European settlers arrived in the U.S. back in the 17th century, particularly the English, they adopted these cooking methods using domesticated pigs, which became the foundation of Carolina BBQ. By the 19th century, pork became the primary meat of Southern barbecue due to its affordability and availability. 

It wasn’t long before BBQ chefs in North Carolina perfected the art of whole-hog cooking, which involves slow-roasting an entire pig over hardwood coals for hours, which is still the preferred method of cooking Eastern-style Carolina BBQ today. The first barbecue restaurants were reported to open in the early 20th century. The first barbecue pioneer in North Carolina, Bob Melton, opened the state’s first sit-down barbecue restaurant in 1924, and had been selling BBQ from tent stands prior to that.

Two Styles: Eastern vs. Western (Lexington) BBQ

NC BBQ is about keeping it simple: whole hog, slow-cooked and basted with a vinegar-and-pepper sauce. However, there are still two variations of BBQ, depending on where in the state you visit.

Eastern-style NC BBQ is often cooked with a vinegar-based sauce and has a peppery seasoning. In Eastern-style NC barbecue, the whole hog is still used, and every part of the pig is edible. Other than the sauce, minimal other flavorings are used.

In Western North Carolina barbecue (also known as Lexington style) a sweeter, ketchup-based sauce is used, and rather than use the whole hog, cooks often just use pork shoulders. The key difference is that Eastern has a zingier, spicier flavor, whereas Western is sweeter and tangy. Tell us in the comments what is your preferred style? Mine is eastern, all the way!

Essential Ingredients & Sauces

In Eastern-style NC BBQ, the vinegar-based sauce can vary depending on the cook – some prefer to add mustard to the vinegar, and others prefer to spice it up with cayenne pepper or hot pepper sauce such as Tabasco.

In Western style, the tomato-based sauce may also include mustard and hot pepper sauce but will also get a tangy kick from Worcestershire sauce, ketchup, Apple cider vinegar, and some sweetness from brown sugar.

Many pitmasters use a dry rub or seasoning before smoking the meat, as this helps to develop a crust and gives the sauce a shine. In Eastern style, traditionally the seasoning is kept minimal, with salt and pepper being the base. They may also choose to add some chili or red pepper flakes to add a bit of a kick.

In Western style, since only the shoulder is used, pit masters may use a more complex rub to enhance the flavor and balance the vinegar/tomato taste. These rubs are often made with cayenne pepper, smoked paprika, salt and pepper, and possibly even some brown sugar.

Cooking Techniques & Equipment

Both Eastern and Western NC barbecues are cooked slow and low. Traditionally, the BBQ would be cooked pit-style, meaning over a wood-fired barbecue constructed in a hole in the ground. This method has been used for thousands of years and is still used in the “barbecue belt.”

Pit barbecue can also be above the ground, in what is called a “burn barrel” where the wood is stacked on a rack above the charcoal, which falls to the ground and is then shoveled out of the burn barrel and underneath the meat in the pit. Regardless of the cooking method, it must be cooked over a fire made of various hardwoods to flavor the meat. 

It’s believed that hardwood makes the meat more tender. Hickory is the most popular choice of wood because it has a savory flavor, but sometimes peach, oak, and applewood are used. NC BBQ is not traditionally grilled, but because of the convenience of gas barbecues, many restaurants have replaced wood-fired smokers with gas grills, but you can still find places that do it the old-fashioned way – more on this below.

Classic North Carolina BBQ Side Dishes

Hushpuppies / Southern Style Collard Greens with Salt Pork

Now you know what to expect from the meat, let’s talk about sides. There is no hard and fast rule when it comes to sides, though traditionally, North Carolina BBQ is paired with potato salad or a coleslaw (slaw). However, times have moved on, and you may want to pair your NC BBQ with:

• Sweet potatoes – mashed or cut into fries, sweet potatoes are the best side dish to pair with your BBQ because North Carolina happens to be the largest producer of sweet potatoes in the country, meaning you won’t find fresher spuds anywhere else in the country.
• Hush Puppies – these are very popular in North Carolina. They are small, deep-fried balls of cornmeal-based batter. They have a crispy exterior and are soft in the middle. (personally not my favorite!)
• Cornbread – another battered bread staple of the South. Cornbread is a common side dish for most meals in North Carolina and is paired well with NC BBQ.

• Slaw – coleslaw is a popular side as it cools down your taste buds after they have been tantalized by the tangy meat. There are two choices of slaw, red and white. Red slaw is more commonly paired with Western-style BBQ and is different from white in that it doesn’t use mayonnaise. (I prefer the mayonnaise style!)
• Collard Greens – Collard greens are a versatile vegetable that is popular in the South, particularly in North Carolina. In Eastern NC, collard greens are usually chopped after they are tender and then fried in a cast iron skillet, adding a lovely char-grilled flavor that compliments the barbecued meat. In some collard greens you may find chunks of pork or bacon – yum!

Famous BBQ Joints in North Carolina

Because many bbq restaurants have traded wood-fired pits for gas grills, it’s not as easy to find places that serve NC BBQ the authentic way. However, here are some places where you can get it done right:

Lexington Barbecue Festival

First and foremost, you won’t find a better place to try NC BBQ than at The Lexington Barbecue Festival, which is held over one day in October. Every year, more than 160,000 people travel to Lexington in North Carolina, where several streets are blocked out to pit smokers.

It’s a festival that celebrates everything North Carolina BBQ and is celebrated with a barbecue competition, carnival rides, live music, and more than 100 barbecue vendors from all over the region.

The Barbecue Center, Lexington

Also in Lexington, The Barbecue Center is the oldest barbecue restaurant in downtown Lexington and still cooks its BBQ on pits, using Western Lexington-style cooking methods. The meat is prepared using a blend of secret spices before being slow cooked over hickory wood for hours. LexingtonBBQ has placed the town on the map as a It’s easy to see why Raleigh is gaining notoriety as a top food destination in North Carolina. .

Little Richard’s Bar-B-Que, Winston-Salem

Little Richard’s BBQ is a family-owned restaurant by the Karagiorgis family, who have a restaurant in Winston-Salem that serves BBQ the traditional way. They slow-cook their pork for over 16 hours, using hickory wood in a pit smoker. They use a Lexington-style method and pair their meat with a signature vinegar-based dip. They also have locations in Clemmons, Yadkinville, Mt. Airy, and Walkertown.

The Pit Authentic BBQ, Raleigh

Here in Raleigh, The Pit still smokes their meat the old-fashioned way. They cook their NC BBQ Eastern style, using the whole hog and pit-cooked. The Pit are particularly famous for their ribs and are known to have won the rib challenge on Food Network’s “Throwdown with Bobby Flay.” 

We’ve got you covered with other places to enjoy BBQ in Raleigh. We love the iconic Clyde Coopers, Sam Jones BBQ, and Midtown Smokehouse. We haven’t tried it yet, but many rave about Prime BBQ in Knightdale.

Peak City Pig Fest (April 11 & 12, 2025)

Another pig-focused BBQ event not to miss is the annual Bone Suckin’ Sauce Peak City Pig Fest in Downtown Apex every April. Hang out at the beer garden for a drink, listen to live music and enjoy championship BBQ; learn BBQ and smoking techniques from the masters; hear some great bands at the beer garden and spend time with family.

The NC family-owned Bone Suckin Sauce is the title sponsor of the event so you can be sure you’ll be enjoying their rubs and sauces on your mouth-watering BBQ. Typically, each year they also have a BBQ cooking competition, but due to a temporary location for 2025, they can’t host it this year. See our guide to Downtown Apex.

The Skylight Inn, Ayden

Since 1947, The Skylight Inn in Ayden has been cooking whole hog, Eastern-style NC BBQ. Pit smoker Pete Jones began his smoking journey at the age of 17, opening the Skylight Inn. Although Pete passed away in 2006, his legacy lives on as his son and grandson now run the business.

Since its beginnings, this quaint restaurant has been known for offering NC barbecue the old-fashioned way without wavering from its roots – i.e. smoking with wood. It’s known as one of the best barbecue joints in the country, not just in North Carolina. Even President Reagan and Vice President Bush have dined here.

FUN FACT: Pete Jones’s grandson is Sam Jones – owner of the legendary Sam Jones BBQ originally out of Winterville, North Carolina, and their location here in Raleigh is a favorite of ours!

Backyard BBQ Pit, Durham

Another place for humble Eastern-style NC BBQ is Backyard BBQ Pit in Durham. Since 2007, Backyard BBQ Pit has offered award-winning, certified wood-cooked barbecue using the whole pig. Many people flock here to try the pulled pork barbecue, turkey barbecue, and the most tender ribs in the Triangle. Backayrd BBQ Pit is a black-owned barbecue business!

Wilber’s BBQ, Goldsboro

Opened in 1962 by Wilber Shirley, Wilber’s is one of the most famous barbecue joints in eastern North Carolina and one of the only to still cook its whole hogs cooked all-night over oak embers in open air pits.

Wilber’s is also a BBQ caterer that offers NC BBQ cooked with passion and care. And they have pop ups in Charlotte, and previously in Raleigh. Since they cook the whole hog, this is something you would want to order for an event such as a wedding or family gathering, and have it shipped to your home.

In summary

There you have it. Everything you need to know about North Carolina BBQ. Or is it? I obviously didn’t grow up in the South, well, you can’t get more “south” than Australia, so if I’ve left anything out, please share your local knowledge. And I’m interested to know, what’s your favorite style of BBQ, and favorite side?