“The BBQ beef ribs at Lucille’s Smokehouse Bar-B-Que in Rocklin are big, meaty, gnaw-it-off-the-bone caveman-style ribs—in other words, mouthwatering. Each order comes with homemade biscuits and two sides; try the honey peanut coleslaw and creamy cheese grits, and thank me later.” 

 “Back Forty Texas BBQ serves up a tantalizing variety of meats that most typical BBQ joints don't carry, including Cajun catfish, yet my favorite is the slow-smoked, lean brisket—a healthy-sized heap of tender, flavorful beef that I dip into their homemade hot BBQ sauce for a little kick. Their meals come with cornbread and honey butter, plus your choice of traditional fixin’s, but you must save room for the banana pudding.” 

 “Sierra Smokehouse BBQ in Cameron Park has a menu full of perfectly tender—not overly greasy—smoked meats, and their Sierra Gold mustard-based barbecue sauce is just one of the many ‘California twists’ on traditional fare. The mashed potatoes with gravy and creamy coleslaw are worth saving room for, too.” 

 “The secret is in the sauce at El Dorado Saloon and Grill. The recently revamped restaurant makes a memorable Santa Maria-style BBQ tri-tip (served with house-made chimichurri sauce) and offers a Saturday night baby back ribs special that’ll leave your inner carnivore utterly content.” 

 “Hog Wild Bar-B-Que in Placerville has bomb brisket and a great choice of simple but tasty sides. Co-owner Aaron is Texan born, so brings a taste of his home state—think smoked meats and scratch-made sides and yeast rolls—into every plate, with a side of Southern hospitality to boot. Plus, the restaurant has a great, relaxed vibe and plenty of outdoor seating.” 

 “Boucanes Smokehouse in El Dorado Hills is the real deal Southern BBQ. My favorite is their just-saucy-enough pulled pork sandwich, candied yams and collard greens. I always end my meal with one of their homemade desserts, too—pecan pie for the win!” 

 Compiled by Style Staffers  //  Photos by Dante Fontana