Oklahoma’s Best BBQ Joints 2025

If there is one debate Oklahoma has with a fiery passion burning hotter than the OU/OSU Bedlam discussion, it has to be barbecue.

Oklahoma is in a league of its own when it comes to smoked meats.

Sure, Texas makes some incredible brisket, if you like that bitter-pepper and oak flavor. Kansas City and the Delta make some tasty ribs that fall off the bone in the most disappointing way. They're so sugared up, they'll give you the diabetes too. And I don't know a single soul who would call the Carolinas' vinegar pork "barbecue" either.

Talk about an airball, they took the sweetest meat and pickled it over hot coals.

via GIPHY

Now I'm not going to sit behind this laptop and state that Oklahoma makes the best barbecue overall - even I'll admit the only good brisket I've ever had was at a roadside joint in Texas - it's just that the Sooner State smokes meats the right way.

Low, Slow, Burning Real Wood

What does Oklahoma do best? Ribs. Simply put, real Sooner State ribs aren't slathered in sugary sauce, they're dry-seasoned with spices. They also aren't supposed to "fall off the bone." That's code for "the cook doesn't know what they're doing." They can be tender as heck, but if there's no bite or chew, it's way overcooked.

Oklahoma also invented the smoked bologna - AKA Oklahoma Prime Rib. Back during the depression, much like today, bologna was a much more affordable for struggling families to include a protein in their daily diet. It also doesn't hurt that it smokes beautifully.

Oklahoma brisket and I have a weird relationship. I always think it's too dry, but that's only because it is. BBQ joints generally slice the lean side and shred the fatty side. I guess that's why I always prefer chopped brisket vs sliced.

Shoutout to Danny's BBQ Headquarters in Ponca City - hands down best chopped brisket period!

If you get the chance or are at least willing to drive a bit to try a new pit, here are the voted best BBQ joints in Oklahoma.