From Ribs To Brisket: Washington’s Must Try BBQ Spots

Grab your wet wipes and loosen your belt, folks! Washington state might not be the first place that comes to mind for BBQ, but our smoky scene is absolutely on fire. I’ve spent years tracking down the tastiest, most tender meats across the Evergreen State, getting sauce on my shirt and smoke in my hair. These 9 pit masters have mastered the art of transforming humble cuts into mouthwatering masterpieces that’ll have you planning your next visit before you’ve finished your first plate.

1. Wood Shop BBQ: Seattle’s Smokehouse Sensation

If heaven had a scent, it would be the hickory-infused air surrounding Wood Shop BBQ. This Seattle gem started as a food truck before settling into its brick-and-mortar location, where they’re serving up some seriously life-changing Central Texas-style barbecue.

What makes Wood Shop special? Their commitment to the craft is borderline obsessive – meats spend up to 16 hours in the smoker, developing flavors that’ll make your taste buds stand up and sing the national anthem. The brisket jalapeno mac and cheese is essentially a religious experience in a bowl.

Whenever friends visit from out of state, I drag them here first. The look of pure joy on their faces when they taste the Woody – a magnificent sandwich stacked with brisket, pulled pork, AND jalapeño sausage – is worth every penny.

2. BBQ Pete’s: A Smoky Legacy Since 1972

How does a BBQ joint survive for over 50 years in Washington? By smoking meat so good it should be illegal, that’s how! BBQ Pete’s has been a family operation since bell bottoms were in fashion (the first time around), and their decades of experience shine through in every bite.

Unlike some spots that focus solely on brisket, Pete’s hickory-smoked ribs steal the spotlight here – tender enough to slide off the bone but with just enough chew to remind you that proper BBQ requires some participation. Their signature sauce strikes that perfect balance between tangy, sweet, and spicy that makes you want to bottle it and take it home.

Surprisingly, their smoked chicken – often an afterthought at many BBQ joints – deserves special recognition. Juicy and infused with smoky goodness all the way to the bone, it’s converted many “chicken is boring” skeptics in my friend group.

3. Briley’s BBQ & Grill: Northwest Meets Southern Smoke

Whoever said you can’t find authentic Southern BBQ in the Pacific Northwest clearly never set foot in Briley’s. Tucked away in Lake Forest Park, this unassuming spot serves up Memphis and Carolina-style barbecue that would make a Southern grandma nod in approval.

The pulled pork here deserves its own fan club – smoked for 12+ hours until it shreds with just a glance, then lightly tossed in their house-made vinegar sauce that cuts through the richness perfectly. I’ve literally dreamed about their hush puppies – golden-brown on the outside, fluffy on the inside, and served piping hot with honey butter.

Where Briley’s truly shines is in their sides game. The collard greens have converted even my most vegetable-averse friends, cooked low and slow with smoked turkey instead of the traditional ham hock – a small twist that makes a world of difference.

4. Hole in the Wall BBQ: The Hidden Gem of BBQ Bliss

True to its name, finding this joint requires some detective work, but the treasure at the end of this smoky rainbow is worth every wrong turn. Hole in the Wall BBQ embodies everything I love about authentic barbecue – no frills, no pretension, just meat treated with respect and cooked with patience.

Their St. Louis-style ribs showcase what happens when simple ingredients meet masterful technique – rubbed with a secret spice blend and smoked until they reach that magical point between tender and firm. Family-owned for generations, the recipes here haven’t changed because they simply don’t need to.

Perhaps the most underrated item on their menu is the smoked meatloaf – a revelation that’s converted countless skeptics in my social circle. Wrapped in bacon and kissed by applewood smoke, it’s comfort food elevated to an art form. Cash only and often sold out by early afternoon, planning ahead isn’t just recommended – it’s essential.

5. Neighbor’s BBQ: Community Spirit Meets Smoker Mastery

Though relatively new to Washington’s BBQ scene, Neighbor’s has quickly earned a reputation that has pitmasters with decades more experience looking over their shoulders. Housed in a converted gas station, this place embraces the communal spirit of barbecue with long picnic tables that encourage striking up conversations with fellow meat enthusiasts.

While everything on their menu deserves praise, their smoked turkey is the dark horse that nobody sees coming. Brined for days, then smoked low and slow, it demolishes every preconception about turkey being dry or boring. Even in the middle of summer, I find myself craving their turkey and cranberry sandwich like it’s Thanksgiving all over again.

However, their burnt ends – those magical, caramelized brisket nuggets – are what keep me awake at night. Crunchy, sticky, and tender all at once, they’re served only on Fridays and Saturdays, creating lines that form well before opening time.

6. Bob’s Bar-B-Q Pit: Yakima Valley’s Historic Smoke Shack

Since 1948, Bob’s has been a landmark in Central Washington, serving up barbecue that’s as much a part of local history as the apple orchards surrounding it. As the oldest continuously operating BBQ joint in the state, they’ve perfected their craft through decades of dedicated smoking.

Their signature hot links – made in-house with a recipe unchanged since opening day – deliver a snap that resonates through your soul when you bite into them. The blend of spices creates a slow-building heat that never overwhelms but lets you know it’s there, like a friendly tap on the shoulder.

Hence my ritual whenever passing through Yakima: a detour to Bob’s for their combo plate featuring those legendary hot links alongside tender brisket and their mustard-forward potato salad. The current owners, third-generation pitmasters, maintain the traditions while subtly refining techniques – proving that respecting history doesn’t mean being stuck in it.

7. Smokey’s Bar-B-Que: The Pitmaster’s Playground

Where other BBQ joints might play it safe, Smokey’s throws caution to the wind with experimental flavors that somehow never stray from barbecue’s soulful roots. The owner, a former fine dining chef who found his calling in smoke and fire, brings technical precision to traditional techniques.

Their smoked pork belly burnt ends – glazed with a bourbon-infused maple sauce and finished with a torch for caramelized perfection – should be classified as a controlled substance. I’ve watched grown adults close their eyes and momentarily forget where they are after the first bite.

However, don’t sleep on their sides! The smoked corn pudding, studded with roasted poblanos and topped with crispy shallots, has sparked more than one friendly dispute over who gets the last spoonful at my table. The restaurant’s rustic-industrial space, complete with visible smokers so you can watch the magic happen, completes an experience that engages all senses.

8. All About BBQ & More: A Global Barbecue Tour in Tacoma

Though the name might lack poetry, the food at All About BBQ & More is pure lyrical genius. This Tacoma treasure takes you on a worldwide barbecue journey, showcasing how different cultures transform meat with fire and smoke – from Korean-inspired beef short ribs to Caribbean jerk chicken.

Their fusion approach might make purists clutch their pearls, but one bite of their Korean-Mexican bulgogi tacos with gochujang BBQ sauce will convert even the most traditional BBQ enthusiast. The family behind this spot brings three generations of cooking knowledge, blending techniques from their Filipino heritage with barbecue traditions from across the globe.

My standing order? The “Pacific Rim Platter” featuring char siu pork belly, kalbi beef ribs, and adobo-spiced pulled chicken, served with pickled vegetables and steamed rice instead of the usual cornbread and slaw. It’s a BBQ experience that expands your definition of what smoked meat can be.

9. Lil Red Takeout & Catering: Soul Food Meets Jamaican Smoke

Hidden in Seattle’s Columbia City neighborhood, Lil Red combines Southern soul food with Jamaican jerk traditions to create something uniquely Pacific Northwestern yet deeply rooted in BBQ heritage. The husband-and-wife team behind this gem brings generations of family recipes to their compact kitchen.

Their jerk chicken – marinated for days in a house-made blend of Scotch bonnet peppers, allspice, and thyme – delivers a complex heat that builds rather than burns. Paired with their coconut rice and red beans, it’s a combination that’s had me driving across town in rainstorms just to satisfy a craving.

Though technically a takeout spot, I’ve been known to devour their oxtails – braised until falling-off-the-bone tender then finished on the grill with a smoky glaze – while sitting in my car because waiting until I got home proved impossible. Their house-made rum cake, dense yet moist and soaked in Caribbean rum, is the perfect sweet ending to a spice-forward meal.