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Hudson Valley Barbecue Joints Worth a Local Pit Stop


Hotter temperatures and barbecue go hand in hand, but sometimes it’s just too hot to grill. So, let’s take a trip!

From fall-off-the-bone baby back ribs to tender smoked brisket, cornbread to collard greens, these local joints offer some of the best finger-licking tastes of authentic regional American barbecue the Hudson Valley has to offer.

Billy Bob’s BBQ


Owner Chef Bobby, a CIA graduate, brings his gourmet sensibility and culinary training to his barbecue place in Poughkeepsie. From classic pulled pork and smoked beef brisket to fried pickles and crispy quesadillas, flavor is everywhere. A local favorite is the piggy mac, a decadent macaroni and cheese piled high with melt-in-your-mouth pulled pork.

Billy Joe’s Ribworks


Start off your meal at Billy Joe’s Ribworks with the Smokehouse Pretzels paired with the house-made creamy cheese sauce. Then enjoy the Pulled Porktato (a large potato filled with pulled pork, baked beans, coleslaw, and melted cheddar cheese) or the Smoked-Out Wings. Billy Joe’s Ribworks also boasts a variety of mac and cheese options, such as Buffalo Mac and Cheese and the Porky Mac, which includes bacon and pulled pork. 

Brothers Barbecue

New Windsor

With its home-style, cooked-from-scratch dishes, Brothers Barbecue offers something for every kind of barbecue lover. Start out with the specialty pig roast that the restaurant team smokes onsite, or try the Beaufort Shrimp with the famous barbecue sauce. Pair your meal with the Brothers Southern Sweet Tea for the full Brothers experience. 

The Cuckoo’s Nest


With a mission to bring Southern cuisine to New York, The Cuckoo’s Nest offers a variety of Southern-inspired dishes. Dig into the chicken and waffle tower, which includes honey hot sauce and mac and cheese, or try the Hot Chick Soul Bowl with hot sauce, chicken, and mac and cheese. The menu also offers dishes such as Grit tots, crab cake BLT, and all-day chicken waffles. 

Cue 2 Go


This small countryside restaurant located in Clermont dishes out simple, delicious barbecue. Along with the usual suspects, tasty twists like jerk turkey and vegetarian barbecue eggplant give diners something different to try.

Handsome Devil


The Handsome Devil blends tradition and innovation with its barbecue.  The eatery prides itself on using high-quality, locally-sourced ingredients in its unique barbecue dishes. Try the flavors for yourself with the brisket or pastrami beef ribs. Finish your meal off with Thai chili crispy cauliflower, honey butter cornbread, or strawberry lemonade cake.


Hickory BBQ & Smokehouse


With experience dating back to the 1970s, this family-owned joint knows a thing or two about barbecue. In addition to traditional smoked meats like St. Louis-style ribs and beef brisket, the smokehouse offers a taste of the sea with hot smoked Atlantic salmon.


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John Fazio Market Barbecue & Brick Oven Pizza


Farm-fresh barbecue is what’s on the menu at this roadside joint. Ducks and rabbits raised on the farm can be found in dishes like the tacos with smoked rabbit as well as brick oven baked pizzas with smoked duck breast. Other barbecue staples like smoked ribs and pulled pork are on offer as well.


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Pik Nik


Slinging barbecue classics like St. Louis ribs, smoked chicken, smoked sausage, beef brisket, and fried chicken, this Tarrytown joint satisfies any carnivorous cravings. Mac and cheese, homemade gumbo, and other tasty stick-to-your-ribs Southern staples can also be found on the menu.

RoundUp Texas BBQ

Cold Spring  

This no-frills barbecue joint offers flavorful hickory-smoked brisket, sausage, and fall-off-the-bone ribs, bringing a big, bold taste of Texas to Cold Spring. And it doesn’t stop with the meats; sides include mac and cheese with a kick of jalapeño, crispy fried okra, and smoky ranch beans.

Smoky Rock Barbecue 


With a secret recipe for its Prime Black Angus beef, Smoky Rock Barbecue is meticulous with the art of barbecue. Full of rich flavor, much of its New York-style barbecue is hand-carved, and the smoked St. Louis ribs are so flavorful that the restaurant recommends consuming it without sauce. Taste the flavor for yourself with the smoked pork belly or smoked baby back ribs.

Hudson Valley Restaurant Week is back this April 8-21!