Bill Addison went out in search of the best barbecue for our May 2013 issue, so we could report on the ten best joints in the area. Read his thoughts on Atlanta's 'cue scene, scan his findings below, and enjoy the full cover story with the digital edition.
Ten joints not enough? Check out our July 2010 cover story, featuring fifty-eight in the metro-area. Or browse the listings from our Restaurant Guide (at right). Or follow Bill Addison's advice, hit the road, and make pit stops in Texas and North Carolina.
Where It All Began
Strip mall outposts, stainless-steel smokers, and one mystical mac and cheese recipe: The story of a tiny Marietta upstart that sired four of our Top Ten barbecue joints
A collection of barbecue joints from our online Restaurant Guide
Dry-rubbed ribs stand out among the brisket, pulled pork, and homemade sausage, with a burnished bark that gives way to fragrant, coral meat.
The barbecue is delicious and the fixings rock, especially when accompanied by live music. Try the sweet South Carolina-style mustard sauce on a chopped pork sandwich.
Taut, clean-flavored, and smoked to a blushing pink, these ribs need no sauce.