The good down-home Georgia Boys have perfected Southern-style barbecue in Longmont and have an outpost in Frederick. The Longmont location transports patrons directly to backcountry Georgia with rocking chairs out front and sunny Southern vibes. The pulled pork is arguably the best in the entire state, and the premium sides are not to be missed. Sweet potato casserole, hand-breaded fried okra, and collards ‘n' mustards pair perfectly with the high-quality, unbelievably tender smoked meat options.

Texas-style barbecue is what this beloved Superior smokehouse is all about. Tender brisket and ribs, smoked turkey, candied pork belly, and great sides get the crowds in early at this lunch-only spot. The shop is open from 11 a.m. until it runs out of meat. Wednesdays are all about the pork shoulder, which is not to be missed.

Owner Jason Ganahl's passion for barbecue brought him to many national competitions and also to this brick-and-mortar shop in Westminster. If there is 30-day aged, prime hickory-smoked brisket, get it, but don't shy away from chicken wings, turkey, or pork. GQue’s sandwiches are worth a look: The Carolina features pulled pork and slaw, while The Meltdown features brisket with onion rings and cheese. Sides — apple slaw, baked beans, mac and cheese, onion rings — are done right.

At this no-frills saloon in north Denver, the meat trays are generous, the drinks are strong, and there’s always a show or live music going on. Diners can choose from wood-fired barbecue dishes done in a variety of takes — smoked turkey or chopped brisket tacos, pulled pork sandwiches, loaded nachos, sampler plates, and meat by the pound. Tasty accompanying sides include a smoked cheddar mac and cheese, sweet citrus apple slaw, and a creamy herbed potato salad.

Northwest Denver's go-to Southern barbecue spot is undoubtedly Ragin' Hog BBQ. All of the meat is smoked fresh daily and served with a variety of sides and accoutrements. Sauces are on-point and include Carolina, Georgia, Memphis, sweet, and hot. The meat is impossibly tender, and the coleslaw is easily some of the best in town. Check Facebook for daily Cajun specials like crawfish étouffée.

After a four year journey of dishing out his smoked meats in temporary locations — as a food truck at Finn’s Manor and then as a pop-up — pitmaster Karl Fallenius has finally opened his permanent space in RiNo, dishing out what is consistently praised as some of “Denver’s best barbecue.” After stints at high-volume Texas joints like Franklin Barbecue and Blue Ox Barbecue, Fallenius brings his no-shortcuts approach to an 18-seat, counter-service restaurant on Larimer Street. Guests can dig into all the smokey, sustainable meat favorites — pulled pork, spare ribs, Texas-style brisket, and pastrami specials — and grab classic sides like mac and cheese, coleslaw, and pinto beans.

From food truck to brick-and-mortar counters at the Stanley Marketplace and in Centennial, this family-owned operation led by Terry Walsh draws on Southern roots and offers smoked meats with all the sides and fixings. Don’t miss out on the bacon candy.

Located in the heart of Denver, with a second location down in Greenwood Village, this Memphis-style barbecue shop has kept a steady stream of loyal customers that often buy out the daily supply of smoked meat. Owner Don Hines uses four types of spice rub — but no sauce — in his cooking process. He believes in letting the flavor of the smoked meat speak for itself before guests slather on their choice of sauce. Don’t miss the St. Louis-style pork ribs or the rooftop patio.

Brothers and owners Chris and Nick O’Sullivan founded their first Brothers BBQ joint more than two decades ago and have now grown the chain to five locations across the Denver metro area. The Capitol Hill location, like the others, may be simple in its furnishings but does not skimp out on its flavors. Influenced by Nick’s travels across the country, tasting every barbecue joint he came across, the establishment serves up a colorful array of flavor profiles with its hot links, brisket, back and spare ribs, pulled pork, and barbecue chicken — plus all the trimmings. Stop by on Thursdays for $1.50 pork ribs and beer specials.

A popular Idaho Springs establishment over the last 10 years, Smokin’ Yard’s also has become a go-to destination at its second location in the Baker neighborhood in Denver. Focused on Southern-style barbecue, this “meat and three” offers favorites like pulled pork, brisket, and burnt ends, plus all of the typical sides. Other notable offerings include the fried catfish, fried okra, and sloppy joes.

Formerly known as BBQ Supply Co., owners Jared and Amanda Leonard’s new smokehouse, which relaunched earlier this year, now resides under the name of AJ’s Pit Bar-B-Q. The south Denver locale focuses on Texas-style barbecue, using a cabinet smoker, burning Texas post oak, to cook the meats. The restaurant rebrand has also expanded the culinary offerings to include barbecue dishes like smoked wagyu pastrami, spicy beef sausage, and sides like truffle mac and cheese. Don’t miss Leonard’s Texas-style brisket. Guests can also find barrel-aged cocktails, craft beer on tap, whiskeys, and other rotating food specials. 

The parking lot of Pyramid Liquors on Littleton Boulevard is where TRU Colotexmex Barbecue is usually stationed. Pitmaster James Diaz works his magic on mesquite-smokes ribs, brisket (which he crafts into tacos), burnt ends, pork loin, and more. With a unique Tex-Mex style of smoky barbecue, his sides also include homemade flour tortillas and charro beans.

Hickory-smoked Louisiana barbecue is the order of the day at Jabo’s. Dwight “Jabo” Lawson has taken over his father’s business, bringing Denverites generous home-style meals in a cozy establishment. Ribs, brisket, chicken, and links are all on the menu along with the typical sides. Jabo’s offers 22 types of homemade barbecue sauces to play with as well as a Utah sconut that is not to be missed.