Jacksonville’s barbecue culture is deeply rooted in both Southern tradition and coastal Florida innovation.
As the largest city in the continental United States by land area, Jacksonville encompasses diverse neighborhoods, each with their own barbecue personalities—from traditional smokehouses in historic districts to modern joints that blend international flavors with classic techniques.
Jenkins Quality Barbecue
A Jacksonville institution since 1957, Jenkins represents everything that’s authentic about Florida barbecue.
Located in a humble building on the Westside, Jenkins has been family-owned and operated for three generations, with recipes and techniques passed down like precious heirlooms.
Walking into Jenkins feels like visiting your grandmother’s house—if your grandmother happened to be a barbecue master.
Bono’s Pit Bar-B-Q
What started as a single location in 1949 has grown into a Jacksonville institution with multiple locations throughout Northeast Florida, but somehow Bono’s has managed to maintain the quality and character that made them famous.
The original location on Beach Boulevard still feels like the neighborhood joint it’s always been, with wood-paneled walls, checkered floors, and the kind of casual atmosphere that makes everyone feel welcome.
Bono’s approach to barbecue is distinctly Jacksonville—influenced by traditional Southern techniques but adapted for the coastal Florida palate.
Orsay
Located in the trendy Avondale neighborhood, Orsay might seem like an unlikely entry on a barbecue list—this is French cuisine in an upscale bistro setting.
But their approach to smoked meats represents the evolution of barbecue in a sophisticated food city like Jacksonville.
Chef/owner Jonathan Insetta trained in classical French techniques, but he’s applied those skills to create some of the most interesting barbecue in the city.
The short ribs are braised in red wine, then finished in a smoker to add complexity and depth that you won’t find in traditional barbecue joints.
4 Rivers Smokehouse
Originally from Orlando, 4 Rivers expanded to Jacksonville and has quickly become a favorite among barbecue enthusiasts who appreciate consistency and quality.
Their approach is modern and systematic—they’ve figured out how to maintain barbecue quality across multiple locations through careful attention to technique, timing, and ingredients.
The brisket here is prepared Texas-style with a simple rub, then smoked for up to 16 hours until it develops a perfect bark and smoke ring.
Wood Fire Food
Located in the hip Five Points neighborhood, Wood Fire Food represents the artisanal approach to barbecue that’s becoming increasingly popular in food-conscious cities.
Their commitment to local sourcing, sustainable practices, and traditional techniques has earned them a devoted following among Jacksonville foodies who appreciate both quality and ethics in their dining choices.
Sweet Pete’s
While primarily known as a candy shop and dessert destination, Sweet Pete’s barbecue program has quietly become one of Jacksonville’s best-kept secrets.
Located in a converted factory building downtown, Sweet Pete’s combines their confectionery skills with traditional barbecue techniques to create unique experiences you won’t find anywhere else.
Their approach to barbecue incorporates their expertise with sugar and spice—rubs that include brown sugar, molasses, and other sweeteners that caramelize during the smoking process to create incredibly complex flavors.
The ribs are glazed with a sauce that’s been influenced by their candy-making expertise, sweet enough to complement the smoke but balanced with acid and spice to prevent it from being cloying.
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