Calgary

Big Sky BBQ

Smoking and selling around 400 briskets each week, Big Sky BBQ is hands down the biggest Texas BBQ operation in the country. A pit master is judged by their ribs and brisket, which is exactly what Rob Bolton and the Big Sky team are focused on. Holed up on Highway 2A between Calgary and Okotoks, Big Sky serves the highest quality local meats and made-from-scratch sides, like their legendary and multi-generational smoked beans—which are, of course, studded with pulled pork and brisket.

306016 15th St. E, Okotoks, Alta., bigskybbq.ca

Palomino Smokehouse

With the largest smoker in Western Canada, Palomino Smokehouse pumps out pounds of first-rate barbecue daily. Specializing in the classics but bringing their own Albertan flair, the Palomino cooks up a range of BBQ doused in their homemade rubs and sauces. The Carolina mustard sauce is a must try, especially when slathered all over a hefty piece of smoked chicken. It’s a great live music venue, too!

109 7 Ave. SW, Calgary, thepalomino.ca

Paddy’s Barbecue & Brewery

Need some “brewbecue”? Well, Paddy Sorrenti wants to introduce you to the perfect pairing that has made his restaurant a staple in Calgary. Paddy’s is mixing the essentials—home-smoked pork and beef—with thirst-quenching beers, all made under one roof. Slow roasting some of the finest Alberta AAA beef, Paddy’s 12-hour brisket is where it’s at, and don’t even get me started on the brisket poutine.

3610 Burnsland Rd. SE, Calgary, paddysbrewbecue.com

Vancouver

Memphis Blues on Robson

After a layover in Memphis that included a life-changing pulled pork sandwich, George Sui and Park Heffelfinger decided they needed to bring Vancouverites a taste of authentic Southern barbecue. After studying the pit masters at the World Barbecue Championships in Memphis. the pair opened up Memphis Blues, which now has four locations. The award-winning barbecue here is tough to beat.

430 Robson St., Vancouver, memphisbluesbbq.com

Hog Shack Cook House

Sitting along the Steveson Harbour, Hog Shack Cookhouse is serving up real Kansas City-style BBQ. The barbecue here is highly praised across B.C. and true to KC form, the sauces are no exception. Sticky, deep and rich, with tomato and molasses, the Hog Shack’s dishes will leave your fingers coated and your taste buds electrified.

160-3900 Bayview St., Richmond, hogshack.ca

Slim’s Barbecue

Formerly Dixie’s BBQ, this Vancouver spot is a re-energized and rejuvenated version of what it once was. Taken over by The Narrow Group, a project to help re-launch businesses forced out by gentrification, Slim’s is being embraced by the community and for good reason. The barbecue Dixie’s was known for is still the star of the show. With brisket, pork butt, and pork and brisket hot links, Slim’s is serving up the smoked smorgasbord of our dreams.

2301 Main St., Vancouver, narrowgroup.ca/project/slims-bbq

Toronto

Greenwood Smokehouse BBQ

At Greenwood Smokehouse, good barbecue starts with the wood. Locally sourced oak and sugar maple infuse Greenwood’s heritage-bred pork, Angus beef and hormone-free chicken with perfect earthy flavours. Using sustainably sourced products, this Greektown staple is a hidden gem of Toronto’s barbecue scene.

673 Danforth Ave., Toronto, greenwoodsmokehouse.com

Cherry Street Bar-B-Que

Tucked away in Toronto’s Port Lands sits a counter-service barbecue house known for its ridiculously tender and flavourful brisket. Cooked low and slow over white oak and inspired by a mix of different regional Southern methods, Cherry Street’s pit supplies guests with what they’re calling “Toronto” barbecue. Hot tip: grab your household and splurge on the Treat ‘Yo Self Sampler to get a taste of all the goods fresh out Cherry Street’s smoker.

275 Cherry St., Toronto, cherrystbbq.com

Memphis BBQ & Wicked Wings

For over 20 years, the team at Memphis BBQ in Woodbridge has been perfecting their Tennessee barbecue. Inspired by their namesake’s regional recipes, Memphis BBQ’s dry rub ribs have won over 50 Ribfest competitions across Ontario. Family-run, the team is also known for their wicked wings, which are marinated for two days before being slow cooked in the smoker and glazed with their signature BBQ sauce.

8074 Islington Ave., Woodbridge, bigbonebbq.ca

Make It at Home

Memphis Blues BBQ All-Purpose Dry Rub

This all-purpose rub from Memphis Blues BBQ in Vancouver is amazing on pretty much anything. Throw it on some ribs, chicken or shrimp—hell, throw it on a portobello mushroom or French fries and you’ve got a tasty vegetarian meal. You really can’t go wrong with this rub. Plus, it keeps well in a sealed jar so you can use it again and again.

Makes: 2 cups

Ingredients:
½ cup sugar
½ cup dried parsley
½ cup seasoning salt (Memphis uses
Lawry’s but any kind will do)
1½ tbsp ground black pepper
1½ tbsp of garlic powder
1½ tbsp onion powder
1½ tbsp dried oregano
1½ tbsp sweet paprika
½ tbsp mild mustard powder
½ tbsp celery salt
A pinch of cayenne

Make the Rub:

Combine all ingredients in a mixing bowl and make sure there are no clumps. Store leftover rub in an airtight container in a dark cupboard for up to six months.