Fort Lauderdale’s barbecue scene is as diverse as its population—a melting pot of Southern traditions, Caribbean influences, and Florida innovation.
Here, traditional low-and-slow smoking techniques meet tropical flavors and year-round grilling weather, creating a unique BBQ culture that’s distinctly South Florida.
Tom Jenkins’ Bar-B-Q
A Fort Lauderdale institution since 1976, Tom Jenkins’ represents the gold standard of Florida barbecue—a style that blends traditional Southern techniques with the laid-back atmosphere of coastal living.
Walking into Tom Jenkins’ feels like stepping back in time: wood-paneled walls covered with vintage signs, checkered floors, and the pervasive aroma of hickory smoke that’s been building up for nearly five decades.
Georgia Pig Bar-B-Q
Despite the name suggesting Georgia roots, Georgia Pig has been a Fort Lauderdale staple since 1978, developing its own unique style that combines traditional Southern barbecue with South Florida sensibilities.
The restaurant occupies a converted house in a residential neighborhood, giving it an intimate, almost secretive feel that makes discovering it feel like joining a club.
Their approach to barbecue is methodical and traditional—meats are rubbed with a blend of spices the morning before cooking, then smoked over oak and hickory for 12-16 hours depending on the cut.
The result is consistently excellent barbecue that showcases proper technique and quality ingredients.
Shooters Waterfront
While primarily known as a waterfront bar and grill, Shooters has developed a serious barbecue program that takes advantage of their location on the Intracoastal Waterway to create a unique dining experience.
Their barbecue combines traditional smoking techniques with Florida seafood influences, creating dishes you won’t find anywhere else.
The smoked fish dip is a revelation—locally caught mahi-mahi that’s been smoked over hardwood, then mixed with cream cheese and spices to create an appetizer that’s become legendary among locals.
Lester’s Diner
Another entry that might seem out of place on a barbecue list, but Lester’s has been serving Fort Lauderdale since 1967, and their barbecue baby back ribs have developed a devoted following among locals who appreciate comfort food done right.
This is diner barbecue—less about competition-level perfection and more about consistent, satisfying food that hits the spot every time.
The ribs are prepared in-house, rubbed with a simple but effective blend of spices, then slowly cooked until they’re tender enough to eat with a fork.
Holy Hog BBQ
A newer addition to the Fort Lauderdale barbecue scene, Holy Hog represents the evolution of Florida barbecue—taking traditional techniques and combining them with modern sensibilities and global influences.
Located in a converted warehouse space, Holy Hog has an industrial-chic aesthetic that appeals to younger diners while maintaining the fundamental commitment to quality barbecue that attracts serious ‘cue heads.
Their approach is eclectic—they smoke traditional meats using hardwood, but they’re not afraid to experiment with rubs, sauces, and preparation techniques.
Tap 42 Bar & Kitchen
While Tap 42 is primarily known as a craft beer destination with multiple South Florida locations, their barbecue program has quietly become one of the most consistent in the region.
Their approach is modern and refined—taking traditional barbecue techniques and presenting them in a way that appeals to contemporary diners who want quality food in a stylish environment.
The short ribs are braised and finished on the smoker, creating incredibly tender meat with a complex flavor profile that combines the richness of braising with the character of smoke.
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