Looking for an easy summer feast? These local barbecue joints are here for you, with mouthwatering ribs, pulled pork, chicken, brisket and sausages, as well as flavorful alternatives such as wood-smoked salmon or jackfruit. And don’t forget the sides! Many eateries offer family meals for takeout with proteins by the pound and all the fixings.
Ruthie’s All-Day
Chef Matt Hill’s ever-popular neighborhood gathering place serves up some mean wood-smoked meats, made daily in limited quantities. Choose goodies such as pulled pork shoulder, brisket, sticky spare ribs, citrus-marinated chicken, New York strip, duck, branzino and even cauliflower. Then gild the lily with sides such as house-made biscuits, shrimp hush puppies or charred kimchi dirty rice. Or enjoy your meat between bread. The Big Bad Brisket Sammy has sausage, crispy onions and American cheese. July 4th picnic packages are currently available for preorder. 3411 5th St., S., Arlington (Arlington Heights)
Rocklands Barbeque and Grilling Co.
A D.C.-area staple since 1990, John Snedden’s ‘cue emporium is a local favorite for baby-back pork ribs and barbecued chicken, pork and beef, plus tantalizing monthly specials such as June’s limited-time Smoke Shake Mac & Cheese. Round out your feast with sides like watermelon feta salad, grilled corn on the cob with chipotle butter and street corn salad, all of which will be available starting June 20. 3471 Washington Blvd., Arlington (Virginia Square)
Sloppy Mama’s Barbeque
This popular eatery on Langston Boulevard is celebrating 11 years of serving smoked meats (and jackfruit) by the pound, or tucked into sandwiches with slaw and a pickle. Owners Joe and Mandy Neuman also serve up classic barbecue accompaniments like potato salad, baked beans, collard greens and banana pudding. For an easy summer dinner, order a family meal kit and mix and match the proteins and sides of your choosing. 5731 Langston Blvd., Arlington
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Hal & Al’s BBQ
For Texas-style ‘cue made with halal meats and a taste of the Chesapeake—the secret spice is Old Bay—swing by this Ballston Quarter carryout and satisfy your craving with a brisket sandwich, “dino” beef ribs, smoked chicken or cajun turkey sausage. You can also top a mac bowl or Belgian waffle with your preferred protein. Round it all out with smoked apple pie a la mode with a drizzle of dulce de leche. 4238 Wilson Blvd., Arlington (Ballston)
Smokecraft Modern Barbecue
Pitmaster Drew Darneille opened this Clarendon establishment five years ago with the idea that barbecue can be creative—hence, the craft part of its name. Almost everything on the menu takes a turn in his smoker—even crab cakes, salmon and spaghetti squash—although the options also include classic pulled pork, brisket, ribs and chicken. An avid competitor in barbecue battles, Darneille and his team took first place for America’s best barbecue sauce and best pork, second place for brisket, and fifth place overall at the 2024 Giant National Capital Barbecue Battle. The 2025 battle takes place June 21 and 22 in downtown D.C. 1051 N. Highland St., Arlington (Clarendon)Â
The Falls
The restaurant formerly known as Liberty Barbecue is now The Falls, but fan favorites from its previous iteration live on in the “Slow Smoked” section of the menu, which touts choices like brisket, pulled pork and honey-ginger glazed baby back ribs, all with with house BBQ sauce and a choice of sides. Consider pairing your protein with collard greens, creamy grits or mac and cheese for a proper Southern meal. Feeding a crowd? Family feasts can be ordered for takeout with meats by the pound and sides by the quart. 370 W. Broad St., Falls Church
Texas Jack’s Barbecue
All barbecue, sauces, dressings and desserts are made from scratch at this Lyon Park mainstay. Find bone-in beef short ribs, pork spare ribs, pulled chicken, Texas-style sausage by the link and combos of all of the above. Prefer a pescatarian option? Ask for the grilled salmon. Barbecue also makes its way into apps like the ’87 Cutlass Supreme Nachos (topped with your choice of pulled pork, chicken or brisket) and The Big Papa, a loaded baked potato with cheddar, sour cream, pico, crispy onions and a choice of brisket, brisket chili or pulled pork. 2761 Washington Blvd., Arlington (Lyon Park)
Hi/Fi Tex-Mex BBQ
The concept by butcher Nathan Anda that originated in Del Ray now has an outpost in the Mosaic District (it’s in the space previously occupied by Anda’s Red Apron Butcher), serving heaping platters of hickory-smoked meats with sides like cilantro rice, black beans with cotija and fried plantains. Standard accompaniments include corn tortillas, pickled peppers and onions, smoked crema and pico. Pair your order with a large marg and grab one of the sidewalk cafe tables for a breezy good time. 8298 Glass Alley, Fairfax (Mosaic)
Pikoteo
Restaurateur Manuel Iguina inherited the Southern Pride rotisserie and smoker when he took over the former Boss Hog’s space in McLean in 2023. Caribbean-inspired dishes are the standouts here, according to our dining critic, but the menu also includes a barbecue section featuring smoked pork, ribs, chicken, brisket and wings, which you can pair with Latin offerings like house-made salsas, fried plantains and black beans and rice. 6811 Elm St., McLean