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At City Barbeque, we are 100% devoted to the craft of barbeque and have been since we started in 1999. We refuse to cut corners or take any shortcuts.

All of our meats are smoked on-site at each restaurant, hand rubbed with spices, and take upwards of 18 hours to become pure barbeque perfection. Our employees prepare our sides throughout the day from scratch in the restaurant and give it the same attention they would give to their own family. This is barbeque in its truest form, created by people who are dedicated to doing it right.

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It’s not burnt! Bark is the delicious, jerky like crust that forms on the outside of smoked meat from the combination of smoke, seasoning, and low and slow heat.

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Barbeque Meal

More than you could possibly eat in one sitting!

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Sweet Tea

The mother’s milk of Barbeque. Brewed tea sweetened with pure sugar.

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Most Texas barbeque is smoked with post oak, hickory, or mesquite wood. Most Carolina barbeque is smoked with hickory. Fruit woods add a tasty “sweet” flavor, especially to pork. Dry wood is best for smoking because the smoke is less dense and concentrated allowing the pit master more control.

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The opposite of grilling, where meat is not directly in contact with the flame, but is instead cooked with an indirect source of heat and wood smoke for flavor. This the most time-consuming method and produces true, authentic barbeque.

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Smoke Ring

A pinkish ribbon of color usually on the edges of the meat, but sometimes throughout (in thinner meat such as pork ribs.) A smoke ring is desirable and signifies well-smoked meat.


What is barbeque?

Barbeque, as we define it, is the act of smoking meat slowly at a low temperature. We have a firebox that burns the wood and cooks the meat through an indirect method. By doing this, we achieve the most tender flavorful meat possible.

Why is the meat so pink?

Our meat is fully cooked and well done. The pink color you see is called a smoke ring. This is an indication of true slow smoked barbecue and is what gives our meat its unique flavor.

Why the name City Barbeque?

The idea for City Barbeque was born as an invitation to all the people in the city to enjoy great barbeque, America’s food. We refer to the word city as the community of people we serve. It is a place where the community can gather together and enjoy barbeque.

What Region of the Country does your Barbeque Represent?

Our menu is inspired by the best barbecue we’ve found, and continue to discover as we “research” (think, barbeque-eating marathons) around the country. As artisans ourselves, we have also added our own creativity to the process. No doubt, folks get pretty riled up when you mention which region has the best bbq. We’d rather not get into that fight. You’ll certainly catch hints of Texas, Kansas City, North Carolina, and Memphis in our ‘que. However, if you ask us what region it represents – it represents the region in which you are eating it! Each pit boss at our local restaurants is responsible for the wholesome, delicious, and real barbecue you will enjoy at City Barbeque. We don’t think great barbecue should be limited by geography. Be proud – you are eating some of the best barbecue anywhere.

What is Brisket?

Brisket is beef and is arguably one of the toughest parts of the steer. It takes hours to transform this ornery cut into a succulent, tender piece of meat.

What kind of Ribs do you Have?

Our ribs are pork, and the cut is referred to as St. Louis-cut. We serve this type because, through our smoking techniques, we can give you a large, tender, meaty rib. Some places parboil or bake ribs to quickly make them “fall off the bone”. Our ribs are rubbed with our exclusive seasoning blend, then slowly smoked to meet the rigid competition standards for “bite off the bone” ribs.

Do you plan to Build More City Barbeque Locations?

Only if we can replicate the quality and service levels that we demand and you expect. We won’t do it at the expense of these two requirements. We currently do not franchise.