6 All You Can Eat BBQ in Tennessee That Will Leave You Speechless

Tennessee barbecue stands as a cornerstone of Southern cuisine, with smoke-filled pits and secret recipes passed down through generations. From Memphis to Nashville, the Volunteer State offers some of the most mouth-watering, fall-off-the-bone barbecue you’ll ever taste.

These six all-you-can-eat BBQ joints showcase the best of Tennessee’s smoking traditions, each bringing their own special touch to this beloved culinary art form.

1. Central BBQ in Memphis: Ribs That Define the City’s Flavor

Smoke billows from the pits at Central BBQ, a Memphis institution where locals have been lining up since 2002. Their slow-smoked ribs, coated in a dry rub of 14 secret spices before hitting the hickory and pecan wood smokers, have become the benchmark for Memphis-style barbecue.

The all-you-can-eat special here happens every Tuesday, when hungry patrons can indulge in unlimited ribs, pulled pork, and chicken until their hearts (and stomachs) are content. What makes Central truly special is their no-sauce philosophy; they believe properly smoked meat should stand on its own merits.

Founded by Craig Blondis and Roger Sapp after years on the competition circuit, Central has expanded to four locations across Memphis while maintaining their commitment to quality. Their nachos topped with pulled pork and homemade potato chips have developed a cult following of their own, providing the perfect complement to their award-winning ribs.

2. Peg Leg Porker in Nashville: Dry Rub Perfection With Local Roots

Pitmaster Carey Bringle lost his leg to cancer as a teenager, but that didn’t stop him from pursuing barbecue greatness. His restaurant, Peg Leg Porker, now stands as a Nashville barbecue landmark where the all-you-can-eat Thursday specials draw crowds from across the state.

The West Tennessee-style dry ribs steal the show here, seasoned with Bringle’s signature Peg Leg Porker Memphis Dry Rub. Unlike many Nashville spots that focus on sauce, Peg Leg honors the Memphis tradition where perfectly smoked meat needs minimal adornment. The restaurant’s walls, decorated with vintage barbecue memorabilia and competition trophies, tell the story of Bringle’s lifelong dedication to his craft.

Don’t miss their famous yardbird; smoked chicken with crispy skin that’s become just as popular as their pork offerings. Pair everything with their house-made bourbon, aged in the same barrels used to make their sauce, for the complete Peg Leg experience that keeps fans returning week after week.

3. Martin’s Bar-B-Que Joint in Nolensville: Whole Hog Tradition Done Right

Walking into Martin’s feels like stepping into a Tennessee time machine. Pitmaster Pat Martin revived the dying art of West Tennessee whole hog barbecue, smoking entire pigs over hickory coals in open pits you can actually watch through a viewing window. The Monday night all-you-can-eat special has become legendary, drawing barbecue pilgrims from across the country.

Unlike restaurants that focus on specific cuts, Martin’s whole hog approach means every part of the pig contributes to a complex flavor profile that can’t be replicated. The meat, pulled fresh throughout the day, carries subtle hints of smoke, salt, and the natural porkiness that only comes from this labor-intensive method. Pat learned his craft from old-timers in Henderson, Tennessee, preserving techniques that date back generations.

Beyond the pulled pork, their scratch-made sides like broccoli salad and cornbread hoecakes complete the authentic Southern experience. What started as a small Nolensville joint has expanded to multiple locations, yet each maintains the same dedication to traditional pit cooking that made the original famous.

4. Rendezvous in Memphis: Iconic Charcoal-Roasted Ribs Since 1948

Hidden in a downtown Memphis alley, Charlie Vergos’ Rendezvous began as a basement ham sandwich shop before becoming a world-famous barbecue destination. Their signature charcoal-broiled dry ribs, cooked in the distinctive “rendezvous style,” offer a different experience from traditional slow-smoked barbecue. The Tuesday all-you-can-eat rib night has satiated hungry patrons for decades.

Famous faces line the memorabilia-covered walls, testament to the restaurant’s status as a mandatory stop for celebrities and politicians visiting Memphis. The distinctive cooking method involves grilling ribs directly over charcoal rather than slow-smoking, resulting in a charred exterior and uniquely spiced flavor profile dominated by Greek and Cajun influences that reflect the Vergos family’s heritage.

The wait staff, some serving for over 40 years, wear bow ties and deliver plates with the efficiency of a well-oiled machine. While purists might debate whether the cooking style qualifies as traditional barbecue, the restaurant’s longevity and consistent two-hour wait times on weekends prove that taste trumps technical classifications for most diners seeking authentic Memphis flavor.

5. Edley’s Bar-B-Que in Nashville: Southern Sides With Every Plate

Edley’s revolutionized Nashville’s barbecue scene by combining traditional smoking techniques with a meat-and-three approach. Every Wednesday, their all-you-can-eat special allows diners to pair endless smoked meats with their choice of Southern sides, creating a customized feast that showcases both barbecue expertise and Nashville culinary heritage.

Owner Will Newman named the restaurant after his grandfather, whose dedication to Southern hospitality inspires the restaurant’s approach to service. The brisket, smoked for 18 hours over local white oak, develops a pepper-crusted bark that seals in juices while the meat reaches the perfect tenderness. Their signature Tuck Special sandwich layers this brisket with spicy pimento cheese, over-easy egg, and red and white sauce on cornbread for an indulgent flavor bomb.

Live music often fills the rustic space, completing the Nashville experience as diners work their way through multiple plates. With three locations throughout the city, Edley’s has quickly become a cornerstone of Nashville’s food scene by honoring barbecue traditions while embracing the city’s evolving culinary identity through creative specials and collaborations with local breweries.

6. Corky’s BBQ in Memphis: A Local Staple With National Recognition

The neon pig sign outside Corky’s has welcomed barbecue enthusiasts since 1984, but the recipes inside date back much further. Founder Don Pelts spent years perfecting his Memphis-style barbecue before opening this East Memphis institution, now offering all-you-can-eat ribs every Monday night to the delight of locals and tourists alike.

What sets Corky’s apart is their commitment to old-school methods in a modern world. Meats still spend hours in hickory and charcoal pits, tended by pitmasters who judge doneness by feel rather than timers. Their pulled pork, hand-pulled rather than chopped, maintains the perfect texture while absorbing just enough of their tangy-sweet sauce to enhance without overwhelming the natural flavors.

The retro 50s diner atmosphere, complete with wood-paneled walls and checkered floors, creates a nostalgic backdrop for serious eating. Their success led to retail products sold in supermarkets nationwide, but locals know nothing compares to eating on-site where the ribs arrive at your table still sizzling from the pit, ready for as many refills as your appetite demands.