Robert Moss

Contributing Barbecue Editor Robert Moss names the best new barbecue joints of 2026, from Austin to Orlando—and each is worth the trip.

Southern Studies 350 at the University of South Carolina explores barbecue as a cultural phenomenon in the South, and based on enrollment numbers, the class has become a bit of phenomenon itself. Our Barbecue Editor, Robert F. Moss, dropped in to learn more about the popular course.

Five of the best pitmasters in the South now.

These locally-owned restaurants represent some of Southerners' favorite places to eat across the region. These are the South's Best Classic Restaurants, as voted on by Southern Living readers.

Barbecue inspires a special kind of loyalty in the South. When we asked readers to name the best joint in their state, they chose plenty of old standbys, but a few impressive upstarts are also on the hot list.

If you think barbecue sauce only comes from a bottle, think again. Take ribs, wings, pork, and more to the next level with these easy and delicious homemade barbecue sauce recipes like tangy North Carolina vinegar sauce, or creamy Alabama white sauce.

Named the South’s Best Classic Restaurant, Charleston’s FIG has grown from brash newcomer to enduring favorite, guided by the freshest ingredients and simple preparation.

Our Barbecue Editor Robert Moss argues that sometimes simple is actually best, especially when comes to classic sides, like mac and cheese.

The current South Florida barbecue scene is defined not by ribs or fish but by a singular South-meets-South American fusion: smoked brisket empanadas.

Contributing barbecue editor Robert Moss selects his top 50 Barbecue Joints for 2025. The list, which includes old standbys and brand new winners, represents the best barbecue across the South.