Music City is home to some of the smokiest, tangiest, sauciest, juiciest BBQ. Folks travel from around the country to taste signature Nashville pulled pork, brisket, and, most importantly, ribs. Below are some rib shacks that are a must for barbeque fans.
Music City is home to some of the smokiest, tangiest, sauciest, juiciest BBQ. Folks travel from around the country to taste signature Nashville pulled pork, brisket, and, most importantly, ribs. Below are some rib shacks that are a must for barbeque fans.
This smokehouse is the favorite of many East Nashvillians. Butchertown Hall offers the best Texas-style bbq, and the ribs are no exception. The restaurant was voted the "15 Most Beautiful U.S. Restaurants" according to Eater U.S. The setting is contemporary, with white walls, black accents, and spruce tables. The patio is full of soft lights and tables with cream-colored umbrellas. There are no wrong choices on the menu. However, the ribs are what most patrons seek. They’re served in half or entire pounds, and the ribs are everything one expects from the Texas trinity. The pitmaster smokes them over oak and coats them with mop sauce. The ribs fall off the bone, full of Texas smoke.
Honeyfire is new to the Nashville smokehouse game but still serves up top-notch ribs. This restaurant opened its doors and smokehouse in 2018. It has been serving tangy, tender, and creatively flavored meats. HoneyFire started as a catering company but now resides in a polished space, complete with patio seating. They offer all the major sauce options, Texas heat, Memphis tang, Kansas City sweet, and Alabama white. The pitmaster prefers to slather the ribs in K.C. sweet sauce but will substitute other sauces on request.
This smokehouse is the favorite of many East Nashvillians. Butchertown Hall offers the best Texas-style bbq, and the ribs are no exception. The restaurant was voted the "15 Most Beautiful U.S. Restaurants" according to Eater U.S. The setting is contemporary, with white walls, black accents, and spruce tables. The patio is full of soft lights and tables with cream-colored umbrellas. There are no wrong choices on the menu. However, the ribs are what most patrons seek. They’re served in half or entire pounds, and the ribs are everything one expects from the Texas trinity. The pitmaster smokes them over oak and coats them with mop sauce. The ribs fall off the bone, full of Texas smoke.
Honeyfire is new to the Nashville smokehouse game but still serves up top-notch ribs. This restaurant opened its doors and smokehouse in 2018. It has been serving tangy, tender, and creatively flavored meats. HoneyFire started as a catering company but now resides in a polished space, complete with patio seating. They offer all the major sauce options, Texas heat, Memphis tang, Kansas City sweet, and Alabama white. The pitmaster prefers to slather the ribs in K.C. sweet sauce but will substitute other sauces on request.
While this grille is not primarily a smokehouse, they serve a mean rack of ribs. The restaurant is set inside a former hunting lodge. This setting, combined with the cut wood decor and wild game menu, makes for a nostalgic experience for many outdoors folk, hunters, campers, and river goers. The ribs are served in the classic Memphis fashion: slathered in sauce, hot, and so tender that the bone slides out when diners lift it. The ribs are accompanied by two sides, and there are no wrong choices. For the most novel tastes, ask for the "Campfire potatoes," quartered potatoes, deep fried and covered in sauteed onions. Another excellent side choice would be the "Fried Mac and Cheese Bites," which, as the name suggests, are golden nuggets full of housemade noodles and cheddar cheese.
Bringle is a pitmaster that runs two successful bbq joints in Nashville. His first operation, Peg Leg Porker, is all about classic Tennessee tastes. His latest, however, encaptures the flavor profiles of West Texas. Smoking Oasis is Bringle's passion project. The beef ribs are cooked over mesquite coals, giving them a distinct smoke not present in other bbq styles. Bringle also offers traditional smoked prime rib for the central Texas style while maintaining the West's flavors. The food is served in conventional baskets on a tray. Bringle offers no guarantee on what foods will be served that day, so best to call ahead.
This traditional southern stop has gained much notoriety since its opening in 2011. Now with 4 locations across the greater Nashville area, one bite of this BBQ makes it clear why the locals rave about it. Everything in the shop has been planned, tested, and experimented with until they captured the perfect flavors. The pickles are fried to perfection; the nachos have the ideal cheese-to-chip ratio, and the ribs have been smoked and slathered perfectly. They offer two different cuts of ribs. They smoke Saint Louis cut, which is big, meaty, and juicy ribs. Edley's also provides the more lean, tender baby back ribs. All can come with either dry rub or Edley's signature tangy sauce.
Jack's BBQ is the face of the Nashville bar-b-que scene. They have three locations and have been churning out delectable meats since 1976. Jack's keeps things casual with a laid-back eatery atmosphere, accompanied by soft music and a staff focused on ensuring patrons experience the best southern hospitality. The fall-off-the-bone ribs are the perfect example of the Jack's BBQ pit crew's handiwork. Their brisket, ribs, and sausage are also gluten-free, and all their sauces are also gluten-free, and the team changes gloves, cutting boards, and utensils when preparing a GF dinner.
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