Meat, eat, repeat

Hold onto your napkins, folks, because we’re about to go on a finger-lickin’, sauce-drippin’ adventure through the Lowcountry barbecue trail. This isn’t just any trail — it’s a smoky, savory, slow-cooked pilgrimage to the holy grail of South Carolina barbecue. Whether you’re a local with barbecue sauce in your veins or a visitor ready to trade in your diet for a plate full of smoked meat, you’re in for a treat. So loosen that belt, grab a bib and join us as we celebrate the most beloved local barbecue joints and uncover a few hidden gems along the way.

HILTON HEAD ISLAND

Big Jim’s BBQ, Burgers & Pizza 

This Palmetto Dunes restaurant opened in 2012 at the Robert Trent Jones Golf Course clubhouse. It is named after Jim Self, the visionary who acquired Palmetto Dunes in 1979 and also loved to cook. He swore by a recipe for Tennessee coleslaw he found while scouting a potential acquisition and perfected his own special barbecue sauce, both of which are featured on the menu. Barbecue highlights include slow-smoked ribs, pulled pork and pulled chicken, complemented by Southern sides and cornbread muffins.

Eat there: 7 Trent Jones Lane, Hilton Head Island

Chef Patrick’s Ribs – Big Jim’s BBQ, Burgers & Pizza

There’s nothing quite like the taste of ribs to bring the essence of outdoor cooking into your home. This recipe from Palmetto Dunes Oceanfront Resort Chef Patrick Blankenship combines the rich flavors of a well-seasoned rub with the tang of lime juice and the depth of dark beer, creating a dish that’s perfect for any gathering. 

Ingredients

• 2 racks of ribs
• 1 yellow onion (diced)
• 1 bunch of cilantro (chopped)
• 1/2 cup lime juice
• 1 can dark beer
• Ingredients (Seasoning blend) 
• 1/4 cup seasoned salt (Lawry’s)
• 1 tablespoon red pepper flakes (optional)
• 1/4 cup smoked paprika
• 1/4 cup granulated garlic
• BBQ sauce (your favorite brand)

Directions

[1] Mix dry ingredients together, and generously rub onto both sides of the ribs. Place the ribs in a shallow pan. Pour beer and lime juice over the ribs. Put onions and cilantro on the bottom and top of ribs. [2] Cover with parchment paper and aluminum foil, and bake at 350 degrees for 60-90 minutes. [3] Remove from pan carefully. Remove onions and cilantro. Let cool down in the refrigerator. [4] When ready to eat, place it on your grill and baste it with your favorite BBQ sauce as it finishes.

One Hot Mama’s 

One Hot Mama’s is a beloved local barbecue restaurant with locations on Hilton Head Island and in Bluffton. Opened in 2007 by Orchid Paulmeier and her husband, Mike, the menu features Southern favorites like collard greens, cornbread and slow-cooked barbecue, blended with Orchid’s unique recipes. Orchid, a contestant on season seven of The Next Food Network Star and a 2016 South Carolina Chef Ambassador, was also a featured chef at the James Beard House Dinner. Menu highlights include baby-back ribs, meat and three combo platters, BBQ platters, burgers, wraps, salads, char-grilled chicken and wings. Her barbecue is a highlight at many local events and the winner of many professional cooking competitions.

Eat there: 7B Greenwood Drive, Hilton Head Island; 104 Buckwalter Parkway, Bluffton

The Smokehouse 

This iconic restaurant has been serving award-winning barbecue since 1999. Originally located at Coligny Circle, it moved to a new location off Palmetto Bay Road. After an electrical fire in 2019 forced a two-year closure, owner Jerry Leonard reopened his beloved restaurant to much fanfare. The popular lunch and dinner menu features barbecue, ribs, wings and chili. The happy-hour specials are also fantastic. Patrons can enjoy handcrafted drinks at The Chimney Bar, the only part of the building that survived the fire.

Eat there: 34 Palmetto Bay Road, Hilton Head Island

Bullies BBQ

Bullies BBQ, an establishment that’s been around for over a decade, underwent a change in ownership in 2023 when Bob Sutton retired and sold the restaurant to its employees. This old-school, counter-service gem continues to offer a mouthwatering array of barbecue meats and sides for dine-in, delivery and takeout. The restaurant specializes in lean pork slow-smoked over hickory and mesquite woods. Bullies’ ribs are smoked for up to six hours, while pork butt and briskets are smoked for up to 14 hours in a large-capacity smoker, ensuring tender and flavorful meats.

Eat there: 3 Regency Parkway, Hilton Head Island

Rockfish Seafood & Steaks

Rockfish is best known for its top-notch seafood and steaks, but it also stands out as a go-to barbecue spot for Ohio transplants and visitors. The restaurant sources its pork, ribs and barbecue sauce from the legendary Montgomery Inn in Cincinnati, bringing a taste of Queen City greatness to the Lowcountry. For a great atmosphere, visit during a Cincinnati Bengals football game — you might even spot former Bengals quarterback Kenny Anderson enjoying the barbecue there. 

Eat there: 5 Lagoon Road, Hilton Head Island

Forrest Fire BBQ

Forrest Fire BBQ is a newer addition to the local barbecue scene, offering wood-smoked barbecue crafted in a time-honored tradition. Owned and operated by pitmaster Scott Forrest Bodkin, the restaurant’s offerings change daily and frequently sell out. Scott’s baby-back ribs are cooked 3-2-1 St. Louis style: smoked for three hours, wrapped in foil for two hours, then unwrapped and smoked for a final hour, with sauce brushed on during the last hour. The ribs are smoked over apple and pecan wood. His brisket is smoked over hickory and pecan, while his chicken is smoked over cherry and apple for a fall-off-the-bone texture. The pork butts are smoked for 16 hours over pecan and cherry wood.

Eat there: Coligny Plaza, Hilton Head Island 

Snack Bar

Located in a quaint red shack on Spanish Wells Road, this spot is open Tuesday through Saturday. Pitmaster Carl Campbell dazzles with his mastery of barbecue, skillfully slow-cooking over charcoal and assorted woods. His expertise shines through in dishes like Boston butt and spare ribs, where he blends the robust flavors of oak, pecan and hickory to create mouthwatering results. Whether you’re craving traditional barbecue or looking to explore new flavors, Snack Bar promises a satisfying and memorable meal.

Eat there: 575 Spanish Wells Road, Hilton Head Island

BLUFFTON 

Bluffton BBQ

This charming counter-serve restaurant in the Promenade is renowned for its slow-cooked barbecue and home-style sides served in a rustic setting. Owned by Ted and Donna Huffman, Bluffton BBQ has been delighting guests since 2005. Ted’s meticulous process involves a dry rub, no injections and smoking at the perfect temperature. Highlights include pulled pork, baby-back ribs, rotisserie chicken, Brunswick stew and the best sweet tea you’ll ever taste.

Eat there: 11 State Of Mind Way, Bluffton

Choo Choo BBQ Xpress

This Bluffton landmark offers slow-cooked barbecue and homestyle sides in a unique setting with railroad decor and a kitchen in an old train car. Specialties include oak wood-smoked pulled pork, chicken and baby-back ribs, topped with exclusive barbecue sauce. Enjoy savory home-cooked side dishes and a daily lunch special: any sandwich with two sides and a drink for $12.

Eat there: 129 Burnt Church Road, Bluffton 

Jim ‘N Nick’s Bar-B-Q 

A laid-back chain celebrated for slow-cooked barbecue and famous cheese biscuits, Jim ‘N Nick’s has developed a strong local following. Honoring generations-old recipes, the menu features barbecue favorites like pork sandwiches, baby-back ribs, beef brisket and smoked turkey breast. Its renowned cheese biscuits, a perfect blend of cheddar and sweetness, are a must-try. 

Eat there: 872 Fording Island Road, Bluffton

Farmers Market of Bluffton

One of the best spots for barbecue in Bluffton is the popular farmers market, held every Thursday from 10 a.m. to 2 p.m. Here renowned local pitmaster Brentt Toole of Calibogue Catering fires up his giant grill to serve cherry wood-smoked baby-back ribs glazed in bourbon barbecue sauce, Texas-style Angus beef brisket and the finest barbecue hash in the Lowcountry.

Eat there: 86 Boundary St., Bluffton (Thursdays) 

Young’s BBQ

Rodney Young is the man behind Young’s BBQ, a popular food truck located across from the Turn One Shop on Highway 46 in Bluffton. Known for its slogan, “We don’t do BBQ; we do Super BBQ!” it opens at 11:30 a.m. on Wednesdays and Saturdays, staying open until 5 p.m. or until it sells out. Young’s BBQ also caters, specializing in smoked chicken leg quarters, smoked pork and beef ribs, beef brisket, pulled pork and a variety of sides including collard greens, mac and cheese, baked beans, green beans and corn on the cob.

Eat there: 1193 May River Road, Bluffton

RIDGELAND

Pistol Jo’s Cherry Point BBQ

This gem, located at the corner of Highway 170 and Argent Boulevard in Ridgeland, is touted by many as having the best barbecue in all of the Lowcountry. The restaurant offers a variety of slow-cooked dishes, including weekly specials on baby-back ribs and beef brisket. Additionally, it is famous for its made-to-order crispy fried chicken.

Eat there: 2915 Okatie Highway, Ridgeland 

Duke’s BBQ

Good barbecue, good folks, and good times — Duke’s BBQ has been a local barbecue shrine since 1997. It serves up authentic, slow-cooked barbecue. Whether you’re craving ribs, pulled pork or a homemade Sunday lunch just like Grandma used to make, Duke’s BBQ has you covered.

Eat there: 10190 South Jacob Smart Boulevard, Ridgeland

PORT ROYAL 

The Smokehouse at Paris Avenue

The Smokehouse at Paris Avenue is a charming, family-run restaurant offering classic barbecue fare with a smoky twist. Its meats are expertly smoked to ensure they are both flavorful and juicy. This is the place for mouth-watering barbecue, featuring pulled pork, smoked chicken, brisket, chicken, shrimp wraps and a variety of local Southern dishes.

Eat there: 914 Paris Ave., Port Royal

Roadhouse 

Choose from barbecue pulled chicken, beef brisket, pulled pork, smoked sausage, spare ribs, herb and garlic smoked chicken or a combo of meats, all served with two delicious sides. Its meats are dry-rubbed with brown sugar and slow-smoked in a custom-designed smoker filled with oak and pecan wood, ensuring a rich and savory flavor in every bite.

Eat there: 7 Toppers Lane, Port Royal

BEAUFORT

Q on Bay

Q on Bay is a beloved local barbecue joint run by Jason Bailey and Chris Johnson. Their standout offering is the pulled pork, smoked for 12-14 hours over hickory wood in a Southern Pride smoker. The menu also features a variety of smoked delights, including shoulders, butts, brisket, ribs, chicken, smoked wings and more.

Eat there: 822 Bay St., Beaufort