Guy Fieri has eaten his way across the country, and barbecue joints keep showing up on his route. Some are old Texas institutions, and others started as food carts or backyard gatherings.
This list rounds up 13 smokehouses from Texas to Washington that have earned a spot in the Triple D spotlight. You will find giant beef ribs, honey-glazed pork, loaded sweet potatoes, and a sandwich stacked with four kinds of meat.
Whether you are planning a road trip or just hunting for your next big meal, these stops show how many styles of smoke the country has to offer. Grab a napkin and start picking favorites.
Louie Mueller Barbecue, Taylor, Texas
Few barbecue restaurants carry as much history as this one. The Taylor institution traces its roots to 1949 and still cooks at its well-known spot on West Second Street.
Third-generation owner and pitmaster Wayne Mueller carries on the family tradition of Central Texas barbecue.
Brisket and enormous beef ribs are the big draws. Food Network highlighted those ribs when it featured the restaurant among its standout Diners, Drive-Ins and Dives barbecue destinations, describing a peppery outside and tender meat inside.
The smoke comes with some serious credentials, too. Louie Mueller Barbecue received the James Beard Foundation’s America’s Classics recognition, an award given to long-standing local restaurants with lasting appeal.
The old-school look of the place suits the straightforward barbecue coming off the pits.
For Triple D fans traveling through Central Texas, this is less a quick lunch stop and more a barbecue pilgrimage worth planning around.
Southern Soul Barbeque, St. Simons Island, Georgia
An old gas station on St. Simons Island turned into one of Georgia’s most recognizable barbecue restaurants. Southern Soul Barbeque serves smoked meats from its spot on Demere Road, and it is currently open daily.
The story has had a rough chapter. A fire destroyed the restaurant, but the local community rallied around the business while it rebuilt.
Southern Soul later appeared on Diners, Drive-Ins and Dives, which added national attention to a place that already had a loyal local following.
Food Network pointed to the ribs in particular. They use brown sugar and Tupelo honey for sweetness before the smoke finishes the job.
Pulled pork is another staple on the menu.
I like this stop for its casual, personality-filled style. It is the kind of barbecue joint that seems almost designed for a Triple D visit, and it makes a handy meal on a beach trip.
Firehole Bar-B-Que Company, West Yellowstone, Montana
Smoked brisket sounds better than another granola bar when you are heading toward Yellowstone National Park. Firehole Bar-B-Que Company sits at 120 Firehole Avenue in West Yellowstone, and current listings show it still serving customers there.
Guy Fieri found the restaurant remarkably early. Food Network says he visited just four days after it opened.
The brisket earned praise for its bark and smoky flavor, while ribs and pulled pork have also become favorites.
Even the side dishes get attention, especially the corn salad. It gives a little variety to a plate full of smoked meat.
A real barbecue stop near one of America’s most famous national parks makes this a fun Triple D find. Popular smoked meats can sell out, so showing up earlier in the day is the safer plan.
The Shed Barbecue & Blues Joint, Ocean Springs, Mississippi
Polish is not the goal here, and that is a big part of the appeal. The Shed sits along Highway 57 in Ocean Springs, a sprawling Mississippi barbecue destination that mixes smoked meat with live blues.
The restaurant stays open seven days a week and continues to host live music. Food Network singled out the baby back ribs in its roundup of memorable Triple D barbecue stops, and Guy Fieri praised their tenderness.
Brisket and smoked chicken help fill out the menu.
The setting matters almost as much as the meal. Picnic tables, music, and huge portions create the eccentric roadside experience that Diners, Drive-Ins and Dives fans tend to love.
Come hungry, and do not expect a delicate dinner. This is a place built for big plates and a relaxed pace.
Wood Shop BBQ, Seattle, Washington
Seattle may not be the first city people link with serious barbecue, but Wood Shop BBQ makes a strong case for changing that. The restaurant operates on South Jackson Street and currently serves customers seven days a week.
Its inspiration blends Kansas roots with Texas barbecue traditions. The meats cook over hickory, and Food Network highlighted a large menu that includes brisket, pork spare ribs, smoked wings, sandwiches, and barbecue-loaded mac and cheese dishes.
That range is a plus for anyone who wants classic barbecue without flying to Texas, Kansas City, or Memphis. You can build a plate around ribs or go for a sandwich.
The Pacific Northwest location also makes it an interesting addition to a Triple D road trip. It shows that excellent smoked meat is no longer limited to the traditional barbecue belt.
Pecan Lodge, Dallas, Texas
Dallas has plenty of barbecue options, yet Pecan Lodge became one of the city’s best-known after starting at the Dallas Farmers Market. The business later moved into Deep Ellum, where it remains open and serves barbecue throughout the week.
Owners Justin and Diane Fourton built the restaurant around family recipes and traditional pit-smoking techniques. When Guy Fieri visited, the slow-smoked pork sandwich made a particularly strong impression.
Food Network also points to the brisket, ribs, pulled pork, and the famous Aunt Polly’s banana pudding. Another favorite is the Hot Mess, a loaded sweet potato that has become a signature creation.
For anyone exploring Dallas food, this Triple D destination deserves extra room in the day’s eating schedule. Skip the big breakfast and save your appetite.
Fox Bros. Bar-B-Q, Atlanta, Georgia
Texas barbecue took an unexpected turn east when twin brothers Jonathan and Justin Fox brought the flavors they grew up with to Atlanta. After starting with backyard gatherings and catering, they opened their first restaurant in 2007.
Fox Bros. has since grown to multiple Atlanta-area locations, and barbecue is still served seven days a week. Food Network highlighted several over-the-top creations, including a brisket sandwich topped with pimento cheese and bacon.
The Texacutioner combines brisket with jalapeno-cheddar sausage, mustard, onion, and pickles. Traditionalists can stick with smoked brisket, pulled pork, ribs, or wings.
Fox Bros. shows why Diners, Drive-Ins and Dives works so well. Familiar comfort food gets pushed just far enough to become memorable, and the menu has options for both bold eaters and classic fans.
John Mull’s Meats & Road Kill Grill, Las Vegas, Nevada
Vegas visitors do not have to spend every meal inside a casino. John Mull’s Meats & Road Kill Grill offers a very different dining experience from the Strip.
Found on Thom Boulevard, the business combines a meat market with a barbecue counter and is open Monday through Saturday. It also proudly acknowledges its appearance on Diners, Drive-Ins and Dives.
Guy Fieri was especially impressed by the hot links. Food Network says they go through a lengthy curing process before being smoked.
Ribs, pulled pork, and occasional tri-tip are among the other attractions.
The place feels removed from polished Vegas dining. No celebrity-chef tasting menus are required here.
Customers get meat, smoke, sides, and an unapologetically casual setup, which is exactly the point for Triple D fans.
Smoque BBQ, Chicago, Illinois
Chicago is famous for deep-dish pizza and hot dogs, but Smoque BBQ deserves a place on the city’s comfort-food map too. The restaurant continues operating on North Pulaski Road and serves barbecue Tuesday through Sunday.
The current menu includes ribs, brisket, smoked chicken, pulled pork, barbecue beans, brisket chili, macaroni and cheese, and other smokehouse staples.
Brisket stood out when Guy Fieri visited. Food Network also highlighted the ribs, which combine a Memphis-style dry rub with a sweet and tangy sauce.
Smoque takes barbecue traditions seriously without pretending great barbecue can only come from the South. For Triple D fans in Chicago, it offers a good reason to leave room after all those Italian beef sandwiches and pizza slices.
Matt’s BBQ, Portland, Oregon
Some of America’s most talked-about barbecue comes from a food cart, and Matt’s BBQ proves it. Matt Vicedomini opened the business in 2015, and it currently operates from North Mississippi Avenue in Portland.
The restaurant says its meats are cooked for the day on an offset smoker using oak wood, and popular items can sell out. Food Network highlighted the Texas-style spare ribs during its Triple D appearance.
Guy also tried the enormous Whole Shabamwich, a sandwich stacked with pulled pork, sausage, brisket, and a rib. Matt’s has since grown beyond the original barbecue operation, with related taco locations around Portland.
Still, the smoked-meat menu remains the reason barbecue fans seek it out. It is Texas inspiration filtered through Portland’s food-cart culture.
Bludso’s BBQ, Los Angeles, California
Kevin Bludso helped put serious Texas-style barbecue on the Los Angeles food map. His family’s barbecue tradition connects California with Texas, and Bludso’s now operates multiple Southern California locations.
The La Brea restaurant is open daily, while locations in Santa Monica and Van Nuys extend the brand’s reach. Food Network included Bludso’s among its notable Diners, Drive-Ins and Dives barbecue restaurants, highlighting Kevin Bludso’s background and the Texas techniques behind the food.
The menu invites ordering far too much food. Brisket, ribs, pulled pork, sausage, and classic sides all fit naturally into the meal.
Los Angeles has endless celebrity restaurants and trendy dining rooms. Triple D fans who want smoke and substance instead of spectacle should have Bludso’s high on the list.
Smokey D’s BBQ, Des Moines, Iowa
Competition barbecue experience goes straight to the dinner table at Smokey D’s. The Des Moines restaurant describes its roots in competitive barbecue, with years of awards behind its brisket, ribs, pulled pork, and other smoked meats.
The main NW 2nd Street location is open daily, and another location operates in downtown Des Moines. The restaurant also proudly displays its connection to Diners, Drive-Ins and Dives.
Food Network singled out the smoked chicken wings, along with an apple dumpling that gives customers a good excuse to save room for dessert.
This is a good stop for barbecue travelers who enjoy the competition side of the craft. Award-winning barbecue can sometimes feel overly serious, but Smokey D’s keeps the focus on big portions, plenty of smoke, and food people actually want to eat.
Marlowe’s Ribs & Restaurant, Memphis, Tennessee
No barbecue list inspired by Diners, Drive-Ins and Dives would feel complete without Memphis. Marlowe’s has been serving barbecue since 1974 and remains an active Memphis restaurant today.
Ribs are central to its identity, and the restaurant continues to promote its award-winning barbecue along with dine-in, pickup, and delivery options. Food Network notes that its Triple D appearance focused on ribs covered in the restaurant’s tangy barbecue sauce.
One of its most entertaining traditions is a distinctive pink limousine service for customers in its service area. That detail alone gives the place a personality beyond the plate.
Memphis has generations of barbecue history and plenty of famous smokehouses, so standing out is not easy. Marlowe’s mix of ribs, history, and roadside-Americana spirit makes it a fitting final stop for any Triple D fan.
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