In the heart of Wolverine country, Ann Arbor balances Midwestern hospitality with a cosmopolitan food scene—making it the perfect haven for craft barbecue innovation.
Here, you’ll find Texas-sized brisket, Southern pork, and pitmaster creativity, not to mention plenty of vegetarian sides, funky sauces, and locally crafted brews.
Ann Arbor’s barbecue is serious, but never stuffy—a gathering place for students, families, and anyone chasing the sweet scent of wood smoke.
Satchel’s BBQ
A laid-back spot with a passionate following, Satchel’s does brisket and pulled pork the old-fashioned way: slow-smoked over hickory until melt-in-your-mouth tender.
Don’t skip the ribs, which come nicely caramelized, or unique sides like fried okra and “spicy potatoes.”
The homemade sauce is tomato-based, with just enough tang.
Blue Tractor BBQ & Brewery
Downtown, this industrial-chic barbecue and beer spot gets lively with students and locals alike.
Blue Tractor’s Texas-style brisket, sticky St. Louis ribs, and smoked turkey sandwiches are popular, as are their innovative sides—think chipotle mac and cheese, jalapeño cheddar cornbread, and a pint of their own craft beer to pair.
Ricewood BBQ
A quirky food truck and now brick-and-mortar, Ricewood blends American barbecue with Asian influences.
Their char siu pork, Korean-style sticky ribs, and classic brisket sandwiches are destination-worthy.
The creative sides (like kimchi slaw and rice) make this one of Ann Arbor’s most unique barbecue stops.
Zingerman’s Roadhouse
A name synonymous with Ann Arbor food, Zingerman’s delivers on barbecue too.
Known for their pulled pork, applewood-smoked ribs, and “pit-smoked” chicken, they also go all-in on sides: classic collard greens, pimento cheese, and mashed sweet potatoes.
Don’t forget to check the desserts—they’re bakery-fresh and enormous.
Red Rock Downtown Barbecue
With a laid-back, exposed-brick setting, Red Rock draws crowds for its barbecue nachos, piled-high sandwiches, and impressive craft beer list.
Brisket is the favorite (served sliced or chopped), and the platter sides—sweet potato tots, housemade pickles—deserve as much attention as the meat.
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