Summer is almost here and that means diners will be on the search for San Diego's most delicious barbecue restaurants. From pulled pork and ribs to smoked brisket and chicken, we've listed off our favorite spots in San Diego for authentic American BBQ.
Before people start flipping their lids - being that San Diego's iconic Phil's BBQ grills their meat rather than smokes it, that technicality excludes them from being on our list, but we still love Phil's and will never turn down an El Toro sandwich or rack of baby back ribs (plus they have the coldest beer in town)! You don't have to be a pitmaster or BBQ judge to know that low and slow is the way to go! Here are San Diego's top barbecue restaurants that do it the traditional way, using meats smoked at low temperatures for long periods of time in a wood-fired smoker.
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| Guy Fieri, Andy Harris, & Ami Cisneros at Grand Ole Flinn Springs |
Cali Comfort BBQ - This Spring Valley gem is the product of Shawn Walchef, who makes "Cali-style St. Louis BBQ". Cali-comfort has an expansive menu centered around meats slow-cooked in the restaurant's Ole Hickory Smoker over various California woods. Get a BBQ combo plate and try a little bit of everything, and whatever you do, do not sleep on the Wedding BBQ Beans!
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| The Small Plate from Coop's West Texas BBQ |
Miss Kim's by That Boy Good - An Oceanside barbecue caterer turned counter-service eatery, Miss Kim's by That Boy Good is the product of Chef Mark Millwood and his wife Kim. The couple also operates another location called "That Boy Good". Both restaurants serves a menu of Southern-style smoked meats, as well as some interesting small plates and authentic comfort food sides.
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| Sampler plate from Bowlegged BBQ |
Valley Farm BBQ - This small shack is part of a longtime family-run grocery store way out in Spring Valley, but it's worth the drive for the tri-tip alone. While you're there, head into the market and pick up some moonshine and you'll really feel like you're in the South. We suggest a tri-tip sandwich plate and a side of brisket. Pitmaster Christopher Cabanilla knows what he's doing - just look at that brisket. The Valley Farm team will also be opening a 5,000 square-foot outpost in La Jolla this summer.
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| A BBQ platter from The Deck at Moonshine Flats |
Corbin's Q - In 2017, Corbin O’Reilly took his catering business from a stand at area farmers markets to this brick-and-mortar College Area spot. The restaurant uses a custom made, open flamed Santa Maria Style BBQ grill and smoker directly in front of the shop. Using dry-rubbed meats cooked over red oak, the menu offers a variety of smoked meats, as well as classic sides.
When Pigs Fly BBQ - After using a BBQ competition as a way to get into the first Stagecoach festival, Dale and Tammy Ginos realized that they had a passion for smoking meats. They opened their original eatery inside a Chevron gas station in a suburban part of Vista that was at one point pick-up only, but expanded earlier this year with a full-scale second outpost in downtown Vista. Stop in for some award-winning 'cue.
The Pig's Gig BBQ - From the team behind Mastiff Sausage, The Pig's Gig is a new stand serving Texas-style BBQ in Liberty Public Market. The restaurant serves a menu of smoked meats sliced to order and available in sandwich or taco form. Don't miss out on the beef brisket!
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| Tri-tip taco and bourbon baked beans from The Pig's Gig BBQ |
Buckboard's BBQ - Opened earlier this year in San Diego's East County neighborhood of El Cajon, Buckboard's is owned by Fadi Shihadeh, who calls his product "California smokehouse barbecue." Unlike most spots on this list, Buckboard's uses a Santa Maria-style grill to get that smokey, char flavor in the meat.
Ranchwood Catering & BBQ - Once an area farmers market staple, Ranchwood is now operating out of a brick-and-mortar location in San Diego;'s Spring Valley.You probably know them from owner Tony Coronado's signature BBQ Parfait, a layered BBQ platter served in a clear cup. Don't miss out on the St. Louis style ribs.
Ranchwood Catering & BBQ - Once an area farmers market staple, Ranchwood is now operating out of a brick-and-mortar location in San Diego;'s Spring Valley.You probably know them from owner Tony Coronado's signature BBQ Parfait, a layered BBQ platter served in a clear cup. Don't miss out on the St. Louis style ribs.
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| Pulled pork sandwich from Iron Pig Alehouse |
The Pioneer BBQ - This East County spot is a collaborative effort from Carnitas’ Snack Shack founder/executive chef Hanis Cavin (who is now running The Porchetta Shack in North Park), partner/chef Willie DePasquale, consulting pit master Ivan Muñoz and owner David Cohn of the Cohn Restaurant Group. Head in for authentic and untraditional takes on classic BBQ, including items like pulled pork flautas and smoked beef meatballs.
Del's Hideout - San Diego's prolific Cohn Restaurant Group (Blue Point, Coasterra, BO-beau) purchased Coaster Saloon in 2017 and gave Chef Tim Eyelens reigns over the kitchen. The result was some legitimate BBQ, including an array of different sandwiches, salads and sides. Earlier this year, Chef Eyelens opened Del's Hideout restaurant out East and replicated his BBQ menu. We love the prime rib dip sandwich and the ribs!
As usual, if we missed any great spots, please let us know by emailing [email protected]. And be sure to check out the map below for all our top barbecue recommendations.
