Ah, summer: the scent of sizzling charcoal wafting through the evening air, and the promise of juicy, perfectly cooked meat ready to be devoured. For those who aren’t blessed with their own backyard grill master, fear not! We’ve rounded up six of the best barbecue joints in the region, serving everything from ribs and pulled pork to brisket, chicken, and more. Just look for the coveted smoke ring (that’s your sign it’s the real deal), pass the mac and cheese, and get ready for a truly delicious summer!

Loomis Basin Brewing Company’s LBB Gastropub & Smokehouse specializes in (you guessed it) smokehouse barbecue, like St. Louis-style ribs, pulled pork, brisket, tri-tip, and chicken. They even have house-made BBQ sauce! Along with glorious meats, expect a full gourmet menu of salads and such, too, or switch things up with a Dirty Grilled Cheese featuring smoky pulled pork, or Smokin Nachos with pulled pork or chicken, tri-tip, or brisket: all washed down with a signature Loomis Basin brew—on tap, of course. 3640 Taylor Road, Suite C, Loomis, 916-824-1527, loomisbasinbrewing.com

“The stars at night, are big and bright (clap-clap-clap)/Deep in the heart of Texas!” Placerville’s Hog Wild Bar-B-Que serves Texas-style barbecue to legions of local fans: from brisket to sausage and pulled pork to ribs. And they’re kind enough to let you take your pick of ribs: lean and tender baby-back or juicy and flavorful St. Louis-style spareribs. We’ll take both, and don’t skimp on the sides, either; load us up with ranchero pinto beans, sweet and tart coleslaw, and cornbread with honey butter, and we’ll be happier than a pig in…Placerville! 38 Main Street, Placerville, 530-622-3883, hogwildbarbque.com

Geartooth Alewerks is proof that the family that brews together, and barbecues together, stays together. They’ve poured their German heritage into an award-winning brewery, and their Southern heritage is the heart of their BBQ: cooked low and slow the way the good lord intended. Almost Famous Trisket is a fan fave: slow-smoked tri-tip with the flavor and bite of a brisket; or try the Carolina pulled pork for a tangy vinegar kick; of course, you can never go wrong with slow-smoked ribs, either. Oh, you want creative and flavorful sides? How about borracho (drunken) beans cooked in Geartooth porter, mac and cheese made with their creamy beer cheese, or refreshing apple-cabbage slaw? All of that, plus their own excellent beer on tap? Honey, I am HOME. Pass the sauce. 7553 Green Valley Road, Placerville, 530-303-3469, geartoothalewerks.com

From 16-hour hickory smoked brisket and pulled pork to St. Louis ribs and hot links, Poppy’s Bar & Que has all your smoked meats covered, plus plenty of sauces, including Alabama white sauce (if you know, you know), and tasty sides like classic collard greens, jalapeño bacon mac and cheese, Hawaiian mac salad, and even brisket chili (with a cornbread muffin). Pair any of that with a freshly poured pint of ice-cold Shiner Bock and 16 large-screen TVs, and you got yourself a home away from home. 97 Natoma Street, Folsom, 916-790-8809, poppysbarbq.com

Belly Barbecue serves beef ribs and lord knows I love beef ribs more than, well, almost everything. Beloved for their “Texas-inspired, Georgia soul” Southern barbecue (their words), they also do brisket, pork ribs, turkey, and bourbon pork belly. For sides, take your pick from baked beans, cheesy grits, and Brunswick stew (for those who really know). If you have room for dessert, don’t pass up the buttermilk chess cake—a true down-home Southern classic. All that’s missing is sweet tea! 1760 Prairie City Road, Suite 120, Folsom, 916-673-9917, bellybarbecue.com

Hops and Hogs Country Smokehouse in Lincoln opened last year and has developed a dedicated following of, well? Are they hopheads? Or hogheads? (Sound off in the comments.) Whatever they are, they love Memphis-style ribs and pulled pork, and Texas-with-a-California-twist smoked brisket. Expect house-made rubs and everything from burgers and BBQ combo plates to shrimp and grits and even clams (with diced andouille sausage in a spicy beer cream sauce). Drop by for breakfast—it’s never too early for BBQ—and try the “Pit Master Hash” with pork, brisket, and pastrami; or the “Texas Benny” with smoked brisket. Hophead-hoghead hive for life! 537 Lincoln Boulevard, Lincoln, 916-645-2727 hopsandhogscountrysmokehouse

by Sharon Penny
LBB Gastropub & Smokehouse photo by Lexi Ainsworth. Hog Wild Bar-B-Que photo courtesy of Hog Wild Bar-B-Que. Photos courtesy of their respective companies or organizations.