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Soul to Soul Smokehouse at Midtown Global Market.
Soul to Soul Smokehouse

14 Great Barbecue Restaurants in the Twin Cities

Nashville hot smoked drummies, saucy half-racks, and tender oak-smoked burnt ends

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Soul to Soul Smokehouse at Midtown Global Market.
| Soul to Soul Smokehouse

From Texas-style hot links to pepper-crusted half racks, juicy brisket to cherry-smoked rib tips straight out of a classic pit, Minneapolis and St. Paul have more than a few smoky, succulent barbecue menus to offer. Though some great spots have closed up shop for the season, here’s a trail of places serving great barbecue around the Twin Cities.

Note that these restaurants are listed geographically.

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Q Fanatic BBQ & Grill

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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 Brewpub + Barbecue

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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.

Soul To Soul Smokehouse

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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.

A gloved hand slicing a rack of ribs on a wooden butcher board.
Slicing ribs at Soul to Soul.
Soul to Soul Smokehouse

Smoke In The Pit

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It's hard to know what to tear into first: Smoke In the Pit’s well-seasoned rib tip buckets, smoked turkey legs, or tender beef brisket sandwich. (If the catfish tempts, it’s also a great option.) Just plan for dashboard dining or carry these over to nearby Powderhorn Park for a picnic, as this circa 1998 spot is takeout only.

Smoked ribs on a wooden slab.
Smoke in the Pit is near Powderhorn Park.
Smoke In The Pit

Ted Cook's 19th Hole Barbeque

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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.

The exterior of a restaurant with large windows and a red sign that says “Keep Calm and Carry Out.’
Ted Cook’s on 38th Street.
Ted Cook’s

C&G's Smoking Barbecue

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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.

Old Southern BBQ - 44th & France

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Listen, the influence of Famous Dave’s on the Midwest’s barbecue scene is undeniable, and “Famous” Dave Anderson’s legacy lives on at Old Southern Barbecue, run by his son James and daughter-in-law Colleen. This is a great budget-friendly option — and if you get one thing here, make it the hefty, fall-off-the-bone ribs. All the sides here are on-point, especially the mac-and-cheese and herby potato salad.

FireBox

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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.

An assortment of ribs, chicken wings, mac and cheese, toast, and other sides on a tray.
FireBox on Marshall Avenue.
Firebox Deli

Baker's Ribs

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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 B.B.Q.

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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.

Black Market StP

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Black Market StP smokes its meat with locally-harvested black cherry wood — the dry-rubbed barbecue comes straight out of the pit, no sauce necessary. Plan ahead and and reserve your order well in advance: This truck opens just once weekly on Plato Boulevard in Saint Paul, on Saturdays from 5 p.m. to 7 p.m. The brisket is a must.

Slices of brisket on a wooden block against a dark background.
Find Black Market near the river.
Black Market StP

Smok’n Outdoors

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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 BBQ

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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.

Boomin Barbecue

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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.

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Q Fanatic BBQ & Grill

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 Brewpub + Barbecue

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.

Soul To Soul Smokehouse

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.

A gloved hand slicing a rack of ribs on a wooden butcher board.
Slicing ribs at Soul to Soul.
Soul to Soul Smokehouse

Smoke In The Pit

It's hard to know what to tear into first: Smoke In the Pit’s well-seasoned rib tip buckets, smoked turkey legs, or tender beef brisket sandwich. (If the catfish tempts, it’s also a great option.) Just plan for dashboard dining or carry these over to nearby Powderhorn Park for a picnic, as this circa 1998 spot is takeout only.

Smoked ribs on a wooden slab.
Smoke in the Pit is near Powderhorn Park.
Smoke In The Pit

Ted Cook's 19th Hole Barbeque

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.

The exterior of a restaurant with large windows and a red sign that says “Keep Calm and Carry Out.’
Ted Cook’s on 38th Street.
Ted Cook’s

C&G's Smoking Barbecue

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.

Old Southern BBQ - 44th & France

Listen, the influence of Famous Dave’s on the Midwest’s barbecue scene is undeniable, and “Famous” Dave Anderson’s legacy lives on at Old Southern Barbecue, run by his son James and daughter-in-law Colleen. This is a great budget-friendly option — and if you get one thing here, make it the hefty, fall-off-the-bone ribs. All the sides here are on-point, especially the mac-and-cheese and herby potato salad.

FireBox

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.

An assortment of ribs, chicken wings, mac and cheese, toast, and other sides on a tray.
FireBox on Marshall Avenue.
Firebox Deli

Baker's Ribs

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 B.B.Q.

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.

Black Market StP

Black Market StP smokes its meat with locally-harvested black cherry wood — the dry-rubbed barbecue comes straight out of the pit, no sauce necessary. Plan ahead and and reserve your order well in advance: This truck opens just once weekly on Plato Boulevard in Saint Paul, on Saturdays from 5 p.m. to 7 p.m. The brisket is a must.

Slices of brisket on a wooden block against a dark background.
Find Black Market near the river.
Black Market StP

Smok’n Outdoors

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 BBQ

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.

Boomin Barbecue

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.

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