BBQ Restaurants in Trenton

Rib Dinner for Two or Barbecue During Lunch at SmoQ (Up to 40% Off)

SmoQ

SmoQ

$50 $35

Southern-style barbecue joint smokes its award-winning ribs, pulled pork, and sausage, served alongside cheddar grits and corn bread

$15 for a Meal for Two with Sandwiches, Sides, and Dessert at Dickey's Barbecue Pit ($30.35 value)

Dickey's Barbecue Pit

Amelia

$30.35 $15

(7)

Barbecue sandwiches filled with slow-smoked meat and paired with sides such as baked potato casserole; includes beverages and dessert

Regional Barbecue at McSwain's Smokehouse (Up to 47% Off). Three Options Available.

McSwain's Smokehouse

Bargersville

$30 $17

Chefs whip up classics including salmon, pork chops, pasta, chicken, and tenderloin

Award-Winning Ribs, Chops, and BBQ at Montgomery Inn

Montgomery Inn of Columbus Inc.

Montgomery Inn at The Shoppes at River Ridge/Columbus

$50 $39

(167)

Topped with the restaurant's tomato-based BBQ sauce, Montgomery Inn's award-winning ribs have delighted diners for more than five decades

$12 for $20 Worth of Barbecue at B3Q Barbecue

B3Q Barbecue

Georgetown

$20 $12

Pulled-pork platters, beef-brisket sandwiches, pulled chicken, hot dogs, and meat by the pound

Barbecue for Two or Four at 26 Smokehouse Grill (Up to 50% Off)

26 Smokehouse Grill

Fairmount

$20 $11

Spare ribs, pulled pork, and chicken pack a punch of flavor thanks to a house rub and sweet barbecue sauce

Barbecue for Lunch or Dinner at Jefferson Street BBQ (Half Off)

Jefferson Street BBQ

Converse

$10 $5

Chefs create classic barbecue platters such as brisket with jalapeño corn bread and slaw, or new versions such as the pulled pork nachos

Select Local Merchants

You can still spot founder Bill “Mr. Goodies” Dickerson strolling around the Goodies Barbecue kitchen, testing sauces and ensuring the pork, ribs, and chicken are slowly pit-smoked just right. His daughter Creola Robinson has now taken over his business, overseeing the chefs as they dry-rub meats, fry up fish, and bake peach cobbler and chess pie.

They season a tangy tomato base with dashes of brown sugar and vinegar, resulting in the hot and mild barbecue sauces that reporters from City Beat lauded as “legendary.” The barbecue artists have been perfecting these recipes since the restaurant's founding in 1986, and today, their sauce can be found on the shelves of local grocery stores and flowing out of the water fountains of select community parks.

5841 Hamilton Ave
Cincinnati,
OH
US

Montgomery Inn has seen a lot of famous faces over the years; Johnny Cash, Brittany Spears, Cameron Diaz, countless professional athletes, and every US president since Gerald Ford. The real stars, though, are the restaurant's award-winning ribs. Founders Ted and Matula Gregory started serving them in the late 1950s using Matula's homemade barbecue sauce. The ribs were an instant hit with diners and earned their first official accolades from the Cincinnati Post in 1968.

Years later, Montgomery Inn has expanded both its menu?specialties now include housemade Saratoga chips and barbecued spring chicken?and locations, but the ribs still steal the show. In recent years, they've been lauded by The Today Show, CNBC, and Fox News. The restaurant has even their own grocery line, so customers can enjoy their ribs and sauces at home.

9440 Montgomery Rd
Cincinnati,
OH
US

The wood-paneled walls at SmoQ are full of vintage photos of renowned southern barbecue chefs, but that’s only one way the restaurant pays homage to the southern barbecue tradition. The other way is the smell, created by the molasses-brined chicken, hand-rubbed ribs, and spiced sausage basking in the wood smoker for up to 14 hours. The process infuses both succulent slabs of meat and the dining room with a sweet, smoky aroma.

SmoQ’s slow-cooked ribs earned praise from Cincinnati.com and were called “Best In Show quality” by Cincinnati Magazine, which also deemed the chicken wings “quite possibly the best in the city.” In addition to the meats, the chefs also send southern staples such as corn succotash to the smoker. At the end of the meal, SmoQ finishes in southern style with bread pudding crafted from Maker’s Mark sauce and glazed donuts.

275 Pictoria Dr
Cincinnati,
OH
US

Good barbecue is all about the sauce. When Robert “Big Bob” Scott perfected his mom’s famous sauce, customers clamored for it so intensely that the family went from offering samples in grocery-store parking lots to creating the eatery now known as Scott’s BBQ. The menu centers around traditional barbecued meats perfected over four generations. Instead of soaking, smoking, or tenderizing them with a sterile cowboy boot, the kitchen seasons its pork ribs and chicken well before searing them over a charcoal grill. From-scratch side dishes such as creamy coleslaw and collard greens complement the Big Bob’s smoky sauce. Even the desserts are made from scratch, concluding meals with 7-Up pound cake and peach cobbler.

637 Northland Blvd
Cincinnati,
OH
US

The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.

On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.

4029 N Main St
Dayton,
OH
US

In the 40 years they?ve been manning the shop?s old hickory pits, the pitmasters of Rudy?s Smokehouse have discovered there are four things needed for quality barbecue: high-quality meat, low temperatures, flavorful wood smoking, and a lotta patience. The chefs have perfected this mix to create a menu of take-home dinners and boxed lunches that showcase their pulled pork, smoked turkey, and beef brisket. Most dishes come with a choice of two sides such as scalloped corn, green beans, and potato salad, all of which can be washed down with a slice of southern pie and a glass of sweet tea more refreshing than a morning jog through a field of orange-juice filled sprinklers.

1920 N Bechtle Ave
Springfield,
OH
US