Best BBQ in Myrtle Beach, South Carolina
South Carolina takes BBQ seriously, and Myrtle Beach carries that tradition. The coast here has split styles: mustard-based sauce dominates in the Midlands, vinegar-pepper sauce shows up from the Pee Dee region. The real signature is whole hog smoking—pork shoulder, ribs, pulled pork done with regional respect. No shortcuts.
Best Overall
Little Pigs Barbecue — Myrtle Beach area, $. Small operation, real pit work. Whole hog pulled pork is the main event, but ribs and brisket are solid. Sauce is house-made, vinegar-based, not overly sweet. Lines form early, which tells you what locals know. Service is quick, portions are real.
Carolina Roadhouse — Myrtle Beach/North Myrtle, $. Classic Carolina joint. Pulled pork is seasoned right and smoked low. Ribs have good texture and don’t fall off the bone—that means meat has form. Sides are traditional. This is the place tourists and locals both show up for.
Sticky Fingers — Myrtle Beach, $$. Higher-end execution but still genuine BBQ. Brisket is tender and juicy, ribs are meaty, pulled pork has depth. Their sauce lineup respects regional traditions—mustard, vinegar, and house blends. Better plating than typical BBQ joints but meat quality matches the presentation.
Prosser’s BBQ — Murrell’s Inlet area (nearby), $. Drive a few miles and you hit real Pee Dee-style barbecue. Whole hog pulled pork, vinegar-pepper sauce, traditional approach. Meat is smoked with skill, sauce is thin and cuts through fat. This is how South Carolina does it outside the city.
Bummz Beach Cafe — Myrtle Beach, $. Casual spot with serious smoking. Pulled pork sandwiches are the move. Fries are crispy, coleslaw is tangy. Not fancy, but the meat work is real. Good spot for a quick lunch that doesn’t compromise.
Best Brisket
Sticky Fingers — Brisket here is buttery. Smoke flavor is clear, meat is tender without falling apart. It’s the most refined brisket in Myrtle Beach. Worth the upcharge.
Carolina Roadhouse — Consistent brisket that respects the smoke. Not as fancy as Sticky Fingers but equally satisfying. Good value.
Best Ribs
Little Pigs Barbecue — These ribs have meat on the bone and smoke in the taste. They don’t oversauce or baby them. Good bark, good pull. This is Carolina ribs done right.
Carolina Roadhouse — Solid ribs with regional seasoning. Meat stays on the bone but pulls clean. Sauce isn’t the focus—the smoking is.
Best Pulled Pork
Little Pigs Barbecue — Whole hog pulled pork is why locals line up. Seasoned with restraint, smoked for hours, tender without being mushy. Vinegar-based sauce cuts the richness. This is the signature.
Prosser’s BBQ — Pee Dee-style whole hog. Leaner than some, more seasoned with spice. Paired with their vinegar-pepper sauce, it’s traditional Carolina at its best. Worth the drive.
Tips
South Carolina takes whole hog seriously. If you want the regional specialty, go for the pulled pork. Brisket is good here but it’s not the tradition.
Sauce matters in the Lowcountry. Mustard sauce (Midlands) and vinegar-pepper sauce (Pee Dee) are different and both worth trying. Don’t assume one is right—they’re regional choices. Ask what the spot makes in-house.
Arrive by 11:30 AM on weekends. Little Pigs and Carolina Roadhouse both sell out popular items by early afternoon. Weekday lunch is less crowded if you prefer a slower pace.
Coleslaw is standard and it should be tangy. Cornbread, beans, and fries round out meals. Most joints here do sides well—they’re not afterthoughts.
The whole hog tradition means you taste organ and skin smoke along with muscle. This isn’t necessarily for everyone, but it’s authentic to the region. If you want just the loin, ask—they can do it.