Barbecue joints across the state are serving up all the meats. 

A child eating ribs

The origin of barbecue in America has been oft debated, with the South claiming dominion over the tasty style of cooking meat and even how it’s seasoned, but one thing is for sure: Barbecue is as close to being our national food as apple pie. Every state, heck, every restaurant puts its own spin on grilling, smoking, and slow cooking tasty cuts of meat, and Nevada’s barbecue restaurants are no different. You’d be hard pressed to travel to any city and not find barbecue on the menu, but we’ve got a sample of the delicious delights that await your visit. 

The exterior of Smokin' J's Barbecue in Beatty.

Smokin J’s

A platter of ribs, coleslaw, macaroni and cheese, bread, and pickles
©Jenny Qi


One of Beatty’s newest restaurants, Smokin J’s slow-smoked barbecue staples include tender pulled pork, brisket smoked to perfection, flavor-loaded rib tips, and juicy jalapeño cheddar sausage. You’ll also find a selection of sandwiches (The Brisket Bomb is a can’t-miss) and burgers, but don’t neglect such sides as potato salad, coleslaw, and jalapeño mac ‘n cheese, which are all made fresh daily.    

The ordering counter with hand-written menu on chalkboard.
©Kristen Kabrin

Vendors serving up ribs at the Best in the West Nugget Rib Cookoff in SparksThere’s plenty of room to sit in the dining room, plus lots of outdoor seating when the weather is fine. Take a break from the road or grab your food to go. Either way, you’ll be glad you did. 

A waitress taking an order inside Tonopah Brewing Company.

Tonopah Brewing Company

A table with bacon mac-n-cheese, brisket, pulled pork, okra, baked beans, bread, and beer.
©Jenny Qi


Before you think, “A brewery in Tonopah?” consider this: The first permanent stone building in the town was the Wieland Brewery, built in 1901. Part of that structure still stands—and is listed on the National Register of Historic Places—as a monument to the role beer played to the area’s mining population. Where there is great beer, there is often (or should be!) great barbecue, and Tonopah Brewing Co. doesn’t disappoint. Vegetarians beware; you’re stuck with a house green salad or fried pickle chips for options. But for the carnivores out there, hold on to your hats, because the choices of ribs, pulled pork, beef brisket, and other morsels will blow your mind. 

A bartender and two patrons chat at the bar inside The Pig.
©Chrissy Ingle

The Pig

A piece of barbecued short rib at the end of a forkWinnemucca

The main event at The Pig is the long list of BBQ specialties, each served “Winnemucca Style” with Buckaroo Beans, Texas toast, and your choice of famous Pigtail Fries, coleslaw, potato salad, Cajun rice, or potato chips. There are so many items to choose from, including hickory-smoked BBQ pork ribs, ribs n’ shrimp, and grilled Cajun hot link sausages. If you can’t decide, try The Smokehouse, which includes 1/4 rack of ribs and your choice of shredded chicken, Louisiana hot link sausage, tri-tip, or pulled pork. For anyone not craving saucy goodness, The Pig offers specialty sandwiches, burgers, and salads. Whatever your choice, this large, fun, family friendly restaurant is sure to be a hit.  

A plate of ribs, with bbq sauce, toasted bread, baked beans, and coleslaw
©Chrissy Ingle
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