hill country'ish area texas
within the state of colorado, i havent been to any restaurant that can smoke as well as what i make at home

the stuff about "no sauce on real bbq".... hogwash.

I doubt this will qualify for the best but it is pretty darn good. The food is MUCH better than their website.
www.smokeybones.com

I'd have to strongly disagree with codex57; California gave us Santa Maria barbecue.

i stopped reading after the 3rd sentence. who are they kiddin?

I agree it's not the barbecue capital (we all know that's in the Carolinas ) but Santa Maria barbecue can be very, very good.

My neighbor in Tennessee swore by a rib rub from Santa Maria that his brother would procure for him at the source. I had no reason to complain - the ribs were always tasty and free.

They need to hire a marketing firm or something. I drive by Santa Maria a lot. No clue they had bbq. Course, it doesn't help that they're in Santa Maria. That's like being the tree that fell in a deserted forest.

Do you think there is any connection to a Bad to the Bone BBQ in So Cal/AZ? I happened to find them via iDine recently and think they're the best we've had around here ^ All the stars lined up -- great BBQ, great prices, iDine miles, and restaurant.com promos

http://badtothebone-bbq.com/2009/

Agree with comments about the Salt Lick, pretty much amazing, simple and they do it well.

Seconded. I grew UP an hour north of Santa Maria and went there at least twice a month (it was the closest Costco until the one in SLO [IATA:SBP] was built). I ate at all kinds of restaurants there but never even knew to try their barbecue.

I did know (or at least had heard) that the tri-tip steak originated in that area.

Next time I go through, I'll be doing so with an appetite. Anyone have any specific suggestions for a particular restaurant that best showcases the best barbecue in the west?

If you have a chance to visit AUS, you should be sure and drive down to Lockhart. It is 30 minutes from the airport, and two of the best real BBQ places are located in the downtown area.

- Blacks
- Kreutz
- Smittys

This is the real thing, slow cooked in mesquite, no silly sauces. Briskets and porks are both excellent, and I have ordered large amounts and taken them away on the airplane with me for dining over the next few weeks at home.

Kreutz is not open on a Sunday.

http://chowhound.chow.com/topics/416185

I thought it was actually cooked over oak wood not mesquite. But whichever, I agree that it is the real deal. This is a long thread, the Lockhart group is mentioned numerous times.

You are correct - OAK, not mesquite.

PJ's Bar-B-Q in Saratoga Springs, NY. (Seasonal.)

http://www.pjsbarbq.com/

Yeah, it's north of the Mason Dixon line (by a far piece). But let me tell you, PJ knows his ribs. If you are ever in the area, stop on by. I guarantee you will be going out of your way in the future to be there when they are cooking.

My son and I drove up there (about 5 1/2 hours from here)a couple of years ago, for the sole purpose of buying ribs to serve at his H.S. graduation party. Kicked myself for not buying enough to have left-overs, because everyone at the party devoured them, and said they were best ribs they ever had.

Currently, have about 6 racks left down in the freezer. We thaw 'em out, and then reheat 'em on the grill. Close enough. (My son went about 2 1/2 hours out of his way on the way home after the end of the semester, to get us a fresh supply of a dozen racks.)

For anyone who likes good 'Cue, trust me -- you won't leave disappointed or hungry.

yes, although texas bbq is commonly associated with mesquite, most of the acclaimed independent country joints (ie in lockhart, llano, elgin) use oak. also, surprisingly, their briskets arent really "low and slow", but most cook them hot and fast (in relative bbq terms)