Some say that the best barbecue is found in the deep south. While that may be true, the greater Seattle area is home to a surprisingly large number of authentic barbecue spots. Most have competed in BBQ events across the country and use old family recipes for a tried-and-true taste. Last year, we highlighted five of Seattle Best Barbecue places, including Chuck’s Hole in the Wall, Pinky’s Kitchen, Uncle Mike’s Barbecue, Pig Iron Barbecue and The Boar’s Nest; but with so many other choices, we had to give you more.
Jones Original Barbecue
4417 Fauntleroy Way S.W.
Seattle WA 98126
(206) 257-4946
www.jonesbarbeque.com

Voted the Best Barbecue four years in a row by Seattle Weekly readers and featured on Food Network’s BBQ with Bobby Flay, Jones Original Barbecue is the real deal with real good value for lunch as well. Good lunch deals include the Rib Tip Basket (served with fries and coleslaw), Chopped Pork on a Bun (with choice of coleslaw, potato or macaroni salad) and the Quarter Chicken (with choice of salad). Jones is ready and willing to tackle small groups and large crowds alike and offer a wide selection of sides not always available elsewhere, such as candied yams, collard greens, onion rings, fried okra and desserts like sweet potato pie, pecan pie and peach cobbler.

3 Pigs Barbecue
1048 116th Ave. N.E.
Bellevue, WA 98004
(425) 453-0888
www.3pigsbarbq.com

With a name that every Big Bad Wolf would love, 3 Pigs Barbecue’s offerings are smoked with mesquite wood, rubbed with special seasonings and drenched in homemade barbecue sauce which is available in mild, medium or hot. The sauce is so good, it is bottled and available at local grocery stores. Brothers John and Todd Harrell have won over 60 awards from BBQ cook-offs from all over the country. Lucky for us, we have them in our own backyard. In addition, 3 Pigs offers their own Brickhouse Beans, Wolfsbreath Chili (which sounds worse than it is) and Brunswick Stew.

Ranch House Barbecue And Steakhouse
10841 Kennedy Creek Road S.W.
Olympia, WA 98512
(360) 866-8704
www.ranchhousebbq.com

At the Ranch House, owner Amy Anderson is known as the “Pitmaster.” Each award-winning creation is made with fresh meat only, coated with the Anderson’s own special rub seasoning and smoked over apple and cherry wood. In addition to barbecue, Ranch House also offers hand-cut steaks including rib eye and New York Strip although they will not take responsibility for any steak that is ordered “well done.” Every item on the menu is a special event from the garlic fries to the beer-battered onion rings to the old fashioned ice cream shakes.

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Gabriel’s Fire
5803 244th St. SW.
Mountlake Terrace, WA 98043
425-697-4119
www.gabrielsfire.com

Located in fairly small unassuming building in Mountlake Terrace, Garbriel’s Fire makes everything from scratch including their rubs and sauces. Each sauce is all-natural with no fillers, thickeners or preservatives. All meats and vegetables contain no antibiotics, hormones and organic when possible. They feature a dozen different sauces to choose from to top on your made-to-order meal. Each is complimented with a variety of local brews on tap or wine for wine lovers.

Warthog Barbecue Pit
4921 20th St. E.
Fife, WA 98424
(253) 896-5091
www.warthogbbq.com

For Gary “Mr. Warthog” Kurashima, his barbecue pit has been a labor of love for many years. The HUGE menu features traditional favorites and combo meals like the Moo, Oink and Cluck plate. Other menu choices include steaks, burgers, sandwiches, stews, soups, salads, lots of sides and desserts, even Buffalo and Onion and Pulled Pork Pizzas. Warthog also offers banquet services complete with red and white checkered tablecloths and a homey setting.

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Jeffrey Totey is a freelance writer living in Seattle. He has a love for the arts and is a student of pop culture. He covers stories about the performing arts, theater, museums, cultural events, movies and more in the greater Seattle area. His work can be found at Examiner.com.