Here comes summer, and could there be anything more classic to eat than barbecue? For centuries, Americans have loved tearing into smoky, crackling-good, slow-cooked meats on a hot day. Granted, the South may have pioneered barbecue techniques, sauces, and rubs, but the Hudson Valley has done a lot more than play catch-up. Our little patch of paradise boasts dozens of amazing eateries where pulled pork, baby back ribs, and other sweet, savory, and sticky treats await. Here are 12 hotspots.
Beast
Fishkill
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Sister restaurant to the Dutchess Biercafe, this Fishkill joint is all about feeding your inner beast. Beast prides itself on its smoked meats, lagers, wings, smashburgers, and whiskey, with fun sides to boot. The menu is an eclectic mic of Tex-Mex, Asian, and Southern-inspired flavors, with fusion dishes like the barbecue pulled pork banh mi taco and the bao bun kakuni.
Try this: Seoul ribs (St. Louis-style and gochujang-glazed ribs)
Star sides: Smoked queso mac and cheese, smoked maple baked beans, Peruvian fried rice
Billy Joe’s Ribworks
Newburgh
In 2011, “two old men —my grandfather Billy and his partner Joe—were looking for something to do and decided to open a barbecue spot,” says Jonathan Gatsik, the current operator of Billy Joe’s Ribworks. The dynamic duo traveled the country, sampled all kinds of variations on the barbecue theme, and returned home to concoct their own recipe. Seems like they had the knack, because Billy Joe’s Ribworks now employs over 100 people in the summer to serve the thousands of customers who queue up.
Try this: Make a beeline for the St. Louis beef ribs. “We call them brontosaurus ribs. They are massive,” says Gatsik. Porky mac and cheese (loaded with pulled pork and bacon), fried pickles, and smoked wings are other house specialties.
Star sides: Whipped sweet potatoes, creamy coleslaw, crispy onion straws, cheddar grits
Brothers BBQ
New Windsor & West Nyack
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The Farella brothers—Gavin, Jamie, and Chris—spent their childhood summers visiting family in North Carolina, which nurtured their love of barbecue. Wanting to bring a taste of the South to the North, they opened Brothers BBQ in 2008. While that first incarnation sadly burned down, they were back bigger and better than ever in 2012, dishing up delicacies to hungry hordes and nabbing “best wings” honors.
Try this: You can’t go wrong with the freshly smoked Brothers Ribs, brisket, chicken, pulled pork, and those famous wings.
Star sides: Southern-style green beans, cheese grits, smoked baked beans, fresh cut slaw
Fink’s BBQ & Cheesesteak Roadhouse
Suffern
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Pit-smoked meats meet a wide variety of cheesesteaks at Fink’s in Suffern. All sauces, sides, spice rubs, dressings, and more are made from scratch at this roadhouse, and an oak and applewood-fed barbecue pit give the perfect balance of smokiness to all the meats on the menu. Look out for drink deals on Mondays, Tuesdays, and Fridays to chase a delicious meal down with an ice-cold beer.
Try this: Crispy half duck or the carnivore platter, which comes with an array of smoked meats and a corn souffle
Star sides: Sweet corn soufflé, East Texas-style potato salad, quackie tatties, Empire slaw
Handsome Devil BBQ
Newburgh & Poughkeepsie
Travel to central Texas and taste its barbecue without leaving the county: That’s the concept behind Handsome Devil, co-owned by Ed Randolph, a Food Network Chopped champion and cookbook author, and his wife Noelle. Fresh and authentic guides everything they do. “All our beef is prime grade, the same quality as at your favorite steakhouse, and we make everything in house, down to the sweet tea and carrot cake.”
Try this: The brisket and St. Louis pork ribs are renowned, but, says Randolph, “our sausages are our menu sleepers, and the collards are my favorite. Then belly up to the bar for a local brew or a selection out of our bourbon collection.”
Star sides: Thai chili crispy cauliflower, honey butter cornbread, Carolina coleslaw, apple pie baked beans
John Fazio Farms BBQ & Pizza
Modena
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What began as a single takeout window has become something of an institution in Modena. John Fazio Farms has been operating for many years, delivering fresh meat daily to local kitchens, including its own. That’s why all the meat at this barbecue spot is fresh and sustainably raised. Stop by on Thursday nights for great music, brick oven pizza, fresh barbecue, and scenic views near the property’s pond.
Try this: Smokin’ Sample Platter (brisket or pastrami, ribs, chicken wings, pulled pork, and cornbread)
Star sides: Old Bay chips, macaroni and potato salads, corn bread, coleslaw, baked beans
My Father’s House Southern Cuisine
Nyack
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It was her father’s dream to open a restaurant reflecting his North Carolina roots, says Adrienne Cromartie-Wolf, chef and owner at My Father’s House Southern Cuisine. While he didn’t get to achieve that goal, she did, launching her soul-food eatery in the middle of the pandemic. Barbecue anchors the menu. “It’s an American staple, especially in summer. It’s what everyone gathers to enjoy together,” says Cromartie-Wolf.
Try this: The barbecue chicken and pork ribs have guests swooning. “We don’t smoke our meat. We use a wet rub and then bake it in our family’s secret sauce—North Carolina is known for molasses so that sweetens it up,” says Cromartie-Wolf. Also popular are the Carolina Wingettes: barbecue wings, deep-fried and slicked with that special, signature sauce.
Star sides: Southern fried okra, soulfully six-cheese mac and cheese, veggie pasta slaw
Outpost Barbecue & More
Kerhonkson
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Let’s make one thing clear: The “and More” in Outpost BBQ’s name really means something. Although barbecue sandwiches and combo plates are the star of the show at Outpost, exciting menu surprises like jackfruit pulled pork and eggplant caprese spice things up. Keep an eye out for live music on the website’s calendar.
Try this: Beef brisket sandwich or pulled pork plate with two sides and cornbread
Star sides: Cajun fries, collard greens, baked beans, coleslaw, mac and cheese
Rick’s Club American
Congers
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After 20 years of dining at Rick’s Club American, Nick Rosa and a few friends bought it, determined to keep their favorite hangout just the way they liked it. The historic building, which was a lakeside hotel over 100 years ago, is now a wainscoted dining room which is known throughout the area for its ribs—a recipe Rosa would never mess with.
Try this: Wings, barbecue chicken, and barbecue ribs are what packs the house. “We use Rick’s classic, unique barbecue sauce,” says Rosa. “Our Baby Back Ribs are special; they come from Denmark and are smaller than what you might be used to.”
Star sides: Baked potato, homemade coleslaw, baked beans, cornbread
Round Up Texas BBQ
Cold Spring
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If you’re in search of fall-off-the-bone ribs, come on down to Round Up Texas BBQ in Cold Spring. The roadside eatery serves up authentic smoke Texas barbecue right in the heart of the Hudson Valley. Not only are the ribs, chicken, and brisket out of this world, but Round Up smokes its own hot dogs, complete with chili or chopped brisket for the ultimate meat-lovers meal.
Try this: Brisket, ribs, and chicken meat combo platter with three sides
Star sides: Fried okra, cornbread, fried green beans, coleslaw, ranch style beans
Smoky Rock BBQ
Rhinebeck
Many years ago, Dimitri Psichas caught the barbecue bug and began experimenting with smoking meat as a hobby. He MacGyvered an old bread oven into a smoker, and soon enough, Smoky Rock BBQ was born. It’s now an always-packed family-run business. “Many sleepless nights were spent perfecting my brisket recipe,” says Dimitri. While his recipes are a closely guarded secret, he will reveal that “love and patience” are the key ingredients in his barbecue.
Try this: St. Louis and baby back ribs or brisket end cuts with barbecue sauce
Star sides: Collard greens, burnt ends baked beans, house seasoned fries, cornbread, blue cheese coleslaw
The Smoke Joint
Livingston Manor
The Joint adopts a melting-pot approach to barbecue perfection. Drawing from Southern, Carolina, Texas, St. Louis, Asia, and other global cuisine, the Smoke Joint’s eats are so good that they were even featured on Food Network’s Diners, Drive-Ins, and Dives. This is a can’t-miss stop in the Catskills.
Try this: You can’t go wrong with a combo plate—you’ll get a taste of their brisket, pork, and chicken, plus the sides.
Star sides: Mac and cheese, collard greens, cued beans, barbecue fries, corn on the cob, cornbread, coleslaw
Related: Where to Find Mouthwatering Tacos in the Hudson Valley
