Champlin’s Q-Fanatic is famous for its sauces. Order brisket, grilled slab bacon, or back ribs a la carte, and slather them with honey, espresso, pepper vodka, vinegar, or mustard sauce, the latter two odes to Kansas City-style barbecue. The calling card here is the brisket, though the ribs are equally popular.

StormKing Brew Pub is all about Texas-style barbecue. Carnivores should spring for “The Perfect Storm,” a combo plate of brisket, pulled pork, quarter chicken, a half rack of ribs, and sides — though the pulled squash sandwich is a great vegetarian option.

Brothers Jewuan Marshall and Charles Robinson draw on homestyle family traditions at Lake Street’s Midtown Global Market. All the classics, from pork rib tips to brisket, are great bets — but don’t overlook the soul food sides, like smoked mac and cheese, black-eyed peas, char-grilled corn, etc.

Founded in 1968 by Ted Cook himself, Ted Cook’s 19th Hole Barbeque (now under new ownership) wafts fragrant smoke over the Standish neighborhood from its spot near Hiawatha Avenue. This barbecue is smoked with hickory and cherry wood: Get a full slab of the baby back pork ribs or the beef hot links, and add a slice of sweet potato pie.

C&G's smokes a mean rib, but it's the brisket sandwich that calls the regulars back time and again. Be sure to grab an order of the Hot Water Bread, made from a secret family recipe. The cornmeal comes boiled, fried, and served as a hot, crispy patty.

Family-owned Firebox Deli’s North Minneapolis location has closed, but the St. Paul one is still kicking. Pair beef brisket, rib tips, wings or other cuts with sides like mac and cheese, potato salad, and slaw — or order by the pound or rack to feed a bigger crowd.

Baker’s Ribs is based in Dallas — it has five Texas locations, and, for mysterious reasons (though we’re not complaining) this suburban Minnesota outpost. This place has a no-frills vibe, with checkered tablecloths and paper towel rolls on every table. Try the brisket, the dirty rice, and the fried apple pie. Note that as of December 5, Baker’s Ribs is temporarily closed due to a fire in the pit, but call 952-942-5337 for the latest updates.

Tai Hoa is a small, cash-only spot on University Avenue serving some of St. Paul’s best barbecue. Order the whole roast duck or the roast pork, which has remarkably crispy skin. Tai Hoa sells out fast, so show up early to get a cut.

Smok’N Outdoors made the food truck-to-restaurant transformation in 2021. This family-owned spot smokes its brisket, ribs, and other cuts with local oak to evoke the flavors of the outdoors. Keep an eye out for updates on Smok’N Outdoors’ Facebook page — the restaurant posts whenever it has burnt ends available.

Mekong Barbecue specializes in whole roast pigs, crackly and golden and perfect for festive celebrations. If you’re stopping by for a meal, try the crispy pork belly or the roast duck larb with a side of papaya salad.

After gaining a devoted Minneapolis following, Boomin Barbecue relocated to Hudson following a smoker-related conflict with the city. It’s worth the eastward drive to this sweet 80’s neon-adorned mobile kitchen, which churns out brisket every weekend. There are all kinds of good things coming off the griddle, like tantalizing pork cheek sandwiches.