MomSkoop
South Carolina’s barbecue scene is as rich and flavorful as the sauces that define it. From whole hog traditions to mustard-based delights, the Palmetto State offers some of the country’s most distinctive BBQ experiences. The following eight spots represent the heart and soul of South Carolina barbecue culture, where locals line up for that perfect plate of smoky goodness that tells the story of their region.
1. Scott’s Bar-B-Que: Hemingway’s Whole Hog Heaven
Family recipes and woodsmoke fill the air at this legendary Hemingway institution. Pitmaster Rodney Scott started cooking whole hogs here at age 11, perfecting techniques passed down through generations. The pork, slow-cooked over oak and hickory for 12 hours, develops a crackling exterior while staying impossibly tender inside. Their vinegar-pepper sauce cuts through the richness with perfect balance. Locals don’t mind the journey to this unassuming cinder block building – they know greatness doesn’t need fancy trappings. When Southern Living named it the South’s #1 BBQ joint, regulars just nodded knowingly.
2. Rodney Scott’s Whole Hog BBQ: Charleston’s Smoky Sensation
“Cook every hog like it’s for the family reunion” – that’s the philosophy behind James Beard Award-winner Rodney Scott’s Charleston outpost. His journey from Hemingway to culinary stardom hasn’t changed his commitment to authenticity. The signature whole hog gets mopped with a peppery vinegar sauce that locals crave. Each bite delivers that perfect combination of smoke, meat, and spice that defines Pee Dee-style barbecue. Beyond the pulled pork, don’t miss the crispy skin – a textural delight that transforms into flavor bombs. The relaxed atmosphere welcomes everyone from tourists to longtime residents seeking their weekly fix.
3. Bessinger’s Bar-B-Que: Mustard Gold Standard
Since 1960, the Bessinger family has been serving Charleston’s quintessential mustard-based barbecue. Their golden sauce – tangy, sweet, with just enough peppery kick – has become the benchmark against which all Midlands-style barbecue is measured. The pulled pork sandwich arrives piled high on a soft bun, practically begging for an extra drizzle of their famous sauce. Regulars swear by the onion rings – massive, crispy halos that provide the perfect counterpoint to the tender meat. Three generations of customers have made this West Ashley institution their celebration spot. The wood-paneled dining room, often filled with multi-generational families, tells the story of this beloved establishment.
4. Midway BBQ: Buffalo’s Hash Heaven
“Hash and chicken stew capital of the world” isn’t just a slogan at Midway BBQ – it’s a promise kept since 1941. This Buffalo institution serves a unique South Carolina specialty that outsiders might miss: hash over rice, a silky, stew-like concoction that locals consider essential. Owner Jay Allen continues the traditions established by his father-in-law, the late Jack O’Dell. The recipes remain unchanged, including the secret blend of meats that make their hash so distinctive. Saturday mornings bring families from across Union County for fresh-cooked cracklins still popping from the fryer. The simple, cafeteria-style service keeps the focus where it belongs – on exceptional food that tells the story of Upstate barbecue traditions.
5. Hite’s Bar-B-Que: West Columbia’s Weekend Ritual
Thursday through Saturday only – that’s all the time locals get to enjoy Hite’s perfectly smoked pork. This West Columbia landmark operates on its own schedule, and devoted fans plan accordingly. Since the 1950s, the Hite family has maintained an unwavering dedication to quality over quantity. The mustard-based sauce complements rather than overwhelms the natural flavors of meat that’s been tended with patience and expertise. Don’t expect fancy fixings or elaborate menus here. Hite’s focuses on what matters: exceptional barbecue sold by the pound, hash that sells out regularly, and a handful of sides that haven’t changed in decades. The line of cars that forms on opening days speaks volumes about this Midlands treasure.
6. Lewis Barbecue: Texas Tradition Meets Carolina Craft
The massive custom-built smokers at Lewis Barbecue hint at something different in Charleston’s barbecue landscape. Pitmaster John Lewis brought his Texas brisket expertise to South Carolina in 2016, creating a cross-cultural barbecue experience that locals have enthusiastically embraced. His beef brisket develops a pepper-crusted bark that gives way to meltingly tender meat beneath. The massive beef ribs – often weighing over a pound each – have developed a cult following among Charleston’s barbecue aficionados. The bright, airy space in the NoMo neighborhood breaks from traditional BBQ joint aesthetics. Outdoor picnic tables fill with diverse crowds sharing trays of sliced-to-order meats, house-made sausages, and creative sides that respect tradition while introducing new flavors.
7. Home Team BBQ: Comfort Food with Creative Flair
What began as a small West Ashley spot has grown into a Charleston institution with multiple locations. Home Team BBQ balances traditional techniques with chef-driven creativity, winning over both barbecue purists and culinary adventurers. Their smoked wings with Alabama white sauce represent their approach perfectly – respectful of tradition yet unafraid to introduce new flavors. The pulled pork maintains its Carolina credentials while the brisket tips its hat to Texas influences. The frozen Game Changer cocktail has achieved legendary status among locals seeking relief from summer heat. Live music, sports on TV, and a convivial atmosphere make this a true gathering place where barbecue brings together people from all walks of Charleston life.
8. Swig & Swine: Mount Pleasant’s Modern Classic
Pitmaster Anthony DiBernardo brings decades of culinary experience to Swig & Swine, creating a menu that honors South Carolina traditions while embracing modern barbecue influences. The massive smokers run continuously, perfuming the air around this Mount Pleasant favorite. The pork belly ranks among the area’s best – rendered to perfection with a candy-like exterior giving way to succulent meat. Their unique approach offers four regional sauces representing the distinct barbecue territories of South Carolina, allowing diners to customize their experience. The restaurant’s name hints at its excellent bar program featuring craft beers and thoughtful bourbon selections. Families appreciate the welcoming atmosphere while serious barbecue enthusiasts respect the technical excellence behind each smoked offering.