Almost Heaven Smokehouse is a BBQ trailer that was located in Mill Creek when I visited, but it also travels elsewhere around the state and beyond. They offer up standard BBQ fare like ribs, brisket, pulled pork, wings, burgers, brats, mac & Cheese, cole slaw, baked beans, baked potatoes and more. I enjoyed BBQ pork with mac & cheese and potato salad. They had several BBQ sauces from which to choose. The BBQ pork was tender and lightly smoky. The mac & cheese was creamy and mild, and the potato salad added a cool, tangy contrast to the plate. A straightforward, comforting plate that delivered as expected without any frills. Grade: B

Mo Betta BBQ is barbecue spot located inside The Market in Huntington that has shuttered since from my last visit.

Prior to this location, they had a spot in Winfield, which has also closed.

The menu was fairly unchanged from one location to the other: beef brisket sandwiches, brisket Philly sandwiches and pulled pork BBQ sandwiches, plus sides like mac & cheese.

It was a generous portion of pulled pork sandwich that I received, as well as the macaroni and cheese. The barbecue sauce is flavorful - thick and tangy. Though the pork was a bit fattyand began to lean toward the greasy side.

While the food was average, the service left more to be desired. I had placed an online order, which wasn't even started by the time I arrived and it was supposed to have been finished then. The cook had been in the back playing on their phone while wearing gloves and then didn't change the gloves before preparing my food. Something that was hard for me to swallow. Grade: C

B.C. MaC in Morgantown is a casual barbecue spot located on Pleasant Street that specializes in smoked meats, sandwiches & bowls. B.C. MaC actually began as Big Cock’s BBQ, a boldly named jerk and barbecue spot with a playful rooster logo. The original concept leaned heavily on Jamaican jerk flavors with some barbecue influence. Over time, the restaurant rebranded as B.C. MaC to create a more approachable, family-friendly identity while still nodding to its roots. Decor is minimal, as was the foot traffic. My order for a mac & cheese bowl topped with BBQ pork and crispy onions came out quick. The cheese sauce was creamy but a little one-note, and the pork, while tender, didn’t bring much depth of flavor. The crispy onions helped with texture. Grade: B

The 25th Annual Ribfest in Marmet featured a handful of BBQ vendors. Held at the Ben Morris football stadium, the event also featured live music, food vendors, amusement rides in the Kids Zone, petting zoo & more. It costs $6 (cash) to get in, so I took a loop to see what is all available. There were a few standard, general vendors you see at events like this - the fried foods, the old timey drinks, the old fashioned ice cream. Johnson's BBQ & Cowboys BBQ are two BBQ vendors I've had in past years, so I checked out the other two. Swine BBQ is based out of Medina, Ohio, and features Texas-style smoked meats. I got four rib bones here, which don't come sauced. I made samples of their sweet and golden BBQ sauces to try with the ribs. Overall, these were a bit on the dry side, but I appreciated the lack of fat and still fairly tender. Old Town BBQ is a traveling BBQ team with award-winning ribs. I did a half rack here with baked beans (!) and potato salad. Again, the ribs here were dry. I think I've become spoiled with competition-style BBQ, and these ones are made and put in a warming pan. The potato salad was bangin. The beans reminded me why I don't love baked beans. Or, at least, not these kind. Pop's Snow Palace & Treats Peach lemonade is just one of my favorites. Shrimp Lips The crab mac & cheese wasn't bad, but the mac itself was just too thick and dense.

City Barbeque in Dayton is known for its competition-quality smoked meats served in a fast-casual setting that’s both approachable and consistent. The restaurant has a classic, laid-back BBQ joint feel—clean and welcoming, with counter service and plenty of seating. The pulled pork is tender and flavorful, while the smoked sausage has a satisfying snap and deep, smoky flavor. The soft, buttery bread is a great complement to the meats, and the green beans are seasoned well with a hint of bacon. The corn pudding is sweet, custardy, and a standout side, while the potato salad is cool and tangy with just the right amount of tang. The hushpuppies are crispy on the outside, soft on the inside, and make a great savory snack to round out the meal. Portions are generous, making it easy to share or take leftovers home. The variety of sauces lets you customize each bite, from sweet and tangy to bold and spicy. Have you been? Grade: B

Smokin' with Perfection is a pop-up BBQ vendor who sets up in the Marmet area. They offer ribs, brisket, pulled pork, chicken and hot dogs. I ordered the last little bit of ribs, because they were the top seller. These have a delicious, sticky-sweet sauce. My only complaint is that they were pretty fatty. I know some people enjoy that, but the texture is not for me. Both the mac & cheese, and the cowboy chili were delicious. The cowboy chili has baked beans, onion, smoked meat, jalapenos and BBQ sauce. It was sweet but had a bit of a kick - so it helped round out the whole meal. Grade: B

Poppy's Smokin Grill is an Alum Creek BBQ joint that I was able to catch open recently - though they have since closed. I walked up to the window to place my carryout order. They had smoked meats, burgers, chili dogs, and more. I ordered wings and pulled pork fries. I was disappointed with the lack of bold flavor. I was looking for sweet and spicy and tangy. Rather, it was a bit bland. And maybe it was to let the meat flavor shine - but my personal preference is all the seasoning. Grade: C

Pappy's Smokehouse has been "NAMED BEST RIBS IN AMERICA BY THE FOOD NETWORK & BEST BBQ IN MISSOURI BY SOUTHERN LIVING."

Known for their dry-rub ribs, this St. Louis restaurant's house specialty involves slow smoking over apple and cherry wood.

St. Louis ribs, cut from the belly of the pig, are flatter, meatier, and have a higher bone-to-meat ratio compared to baby back ribs, which are more tender and come from the pig's loin. I ordered a half-slab ribs with fried corn on the cob and potato salad. these were excellent. I have learned that you don't necessarily want ribs to completely fall off the bone. The ideal is a small tug that easily pulls away, but if they are too soft, they're overdone and lose some flavor. These had great tangy, sweet flavor. and, the texture was on point the potato salad and corn were nice accompaniments to round out the meal.

Grade: A

Smokin' J's Rib and Brewhouse opened a new location in Morgantown recently at the Holiday Inn on Pineview Road. It is a large and modern space with a central bar and plenty of seating. But, I think because it is in the hotel, the restaurant fades to the background sometimes. When I visited recently with a friend, it wasn't very busy inside. The menu features ribs and other barbecue dinners, as well as beer-battered dinners.

"Smokin' J's uses a unique slow-smoking and cooking process. Our process tends to leave our Meats - Ribs, Chicken, Pork and Beef pinkish or reddish in color even though they are completely and thoroughly cooked. When you see this coloring it is the flavor of our Meats and why they taste so good," reads the website.

I ordered a half rack of ribs plus macaroni and cheese and broccoli salad.

"Our ribs, imported from Denmark, are the highest grade available. Our Ribs are selected by weight, age and meat content. Ribs, like all animals, vary in size and shape. We try very hard to make each portion correct in weight even though they may visually vary in size and shape. Mother Nature created these differences and we work with them the best we can."

The mac & cheese was drowning in a sauce that tasted overly processed. The broccoli salad could've marinated a bit more. But the ribs were tasty. I liked the tangy sauce, and the ribs pulled away from the bone fairly easily. Grade: B