10 old-school Detroit barbecue joints everyone should try

By on Fri, Aug 23, 2019 at 5:47 pm

Before there was Slows Bar BQ, decades ago, small neighborhood barbecue joints of a much different vibe — like Nunn’s, Vicki’s, Lee’s, and Park’s — helped turn Detroit into a barbecue town.

The old-schoolers are plexiglass-divided restaurants that are fragrant, small-ish, and often carryout only. Your meals arrive with slices of white bread used to sop up the excess tangy, sweet, or hot sauces, as is standard in the south. The shops are often owned and operated by people who come from a long line of barbecue masters with deep Southern roots, and each caters to the city’s love of ribs and chicken.

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Nunn's Bar-B-Que II 19196 Conant St., Detroit; 313-893-7210; nunnsbbq.com Nunn's is one of the pit-style Detroit classics, and the meat from the ribs and chicken slide off the bone without much encouragement. Down the menu, the potato salad is a zesty side that's among Nunn's best, and the vinegary greens are a fan favorite. For dessert, check out the kenta cake, a mildly sweet frosted pound cake that seems to be a Nunn's original. Photo by Jeff Fournier

Nunn's Bar-B-Que II

19196 Conant St., Detroit; 313-893-7210; nunnsbbq.com
Nunn's is one of the pit-style Detroit classics, and the meat from the ribs and chicken slide off the bone without much encouragement. Down the menu, the potato salad is a zesty side that's among Nunn's best, and the vinegary greens are a fan favorite. For dessert, check out the kenta cake, a mildly sweet frosted pound cake that seems to be a Nunn's original.

Photo by Jeff Fournier
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Nunn's Bar-B-Que II 19196 Conant St., Detroit; 313-893-7210; nunnsbbq.com Nunn's is one of the pit-style Detroit classics, and the meat from the ribs and chicken slide off the bone without much encouragement. Down the menu, the potato salad is a zesty side that's among Nunn's best, and the vinegary greens are a fan favorite. For dessert, check out the kenta cake, a mildly sweet frosted pound cake that seems to be a Nunn's original. Photo by Tom Perkins

Nunn's Bar-B-Que II

19196 Conant St., Detroit; 313-893-7210; nunnsbbq.com
Nunn's is one of the pit-style Detroit classics, and the meat from the ribs and chicken slide off the bone without much encouragement. Down the menu, the potato salad is a zesty side that's among Nunn's best, and the vinegary greens are a fan favorite. For dessert, check out the kenta cake, a mildly sweet frosted pound cake that seems to be a Nunn's original.

Photo by Tom Perkins
2 of 20
Lee's Texas Style Bar-B-Q 14001 Fenkell Ave., Detroit; 313-452-4940 When you think of Texas, you think of big steers and giant slabs of spice-rubbed brisket. But the ribs and chicken are the specialty at Lee's, along with seafood and all the made-from-scratch soul food sides like the rich five-cheese mac and cheese. Co-owner Felicia Poole tells us that the "Texas-style" is a reference to their process, which involves slow-cooking ribs and chicken over charcoal instead of roasting on a spit or via any other short cut. Poole says that's how her granddaddy did it, who opened five Lee's locations in the late 1970s. "He was from Texas, so he was the 'Texas Man,'" she says. The Lee's chain closed down, but Poole recently revived the Fenkell and Schafer location where she slathers Lee's ribs and chicken in the family's tangy sauce. And whatever you order for dinner, don't forget to cap off the meal with her homemade sweet potato pie. Photo by Tom Perkins

Lee's Texas Style Bar-B-Q

14001 Fenkell Ave., Detroit; 313-452-4940
When you think of Texas, you think of big steers and giant slabs of spice-rubbed brisket. But the ribs and chicken are the specialty at Lee's, along with seafood and all the made-from-scratch soul food sides like the rich five-cheese mac and cheese. Co-owner Felicia Poole tells us that the "Texas-style" is a reference to their process, which involves slow-cooking ribs and chicken over charcoal instead of roasting on a spit or via any other short cut. Poole says that's how her granddaddy did it, who opened five Lee's locations in the late 1970s. "He was from Texas, so he was the 'Texas Man,'" she says. The Lee's chain closed down, but Poole recently revived the Fenkell and Schafer location where she slathers Lee's ribs and chicken in the family's tangy sauce. And whatever you order for dinner, don't forget to cap off the meal with her homemade sweet potato pie.

Photo by Tom Perkins
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Lee's Texas Style Bar-B-Q 14001 Fenkell Ave., Detroit; 313-452-4940 When you think of Texas, you think of big steers and giant slabs of spice-rubbed brisket. But the ribs and chicken are the specialty at Lee's, along with seafood and all the made-from-scratch soul food sides like the rich five-cheese mac and cheese. Co-owner Felicia Poole tells us that the "Texas-style" is a reference to their process, which involves slow-cooking ribs and chicken over charcoal instead of roasting on a spit or via any other short cut. Poole says that's how her granddaddy did it, who opened five Lee's locations in the late 1970s. "He was from Texas, so he was the 'Texas Man,'" she says. The Lee's chain closed down, but Poole recently revived the Fenkell and Schafer location where she slathers Lee's ribs and chicken in the family's tangy sauce. And whatever you order for dinner, don't forget to cap off the meal with her homemade sweet potato pie. Photo by Tom Perkins

Lee's Texas Style Bar-B-Q

14001 Fenkell Ave., Detroit; 313-452-4940
When you think of Texas, you think of big steers and giant slabs of spice-rubbed brisket. But the ribs and chicken are the specialty at Lee's, along with seafood and all the made-from-scratch soul food sides like the rich five-cheese mac and cheese. Co-owner Felicia Poole tells us that the "Texas-style" is a reference to their process, which involves slow-cooking ribs and chicken over charcoal instead of roasting on a spit or via any other short cut. Poole says that's how her granddaddy did it, who opened five Lee's locations in the late 1970s. "He was from Texas, so he was the 'Texas Man,'" she says. The Lee's chain closed down, but Poole recently revived the Fenkell and Schafer location where she slathers Lee's ribs and chicken in the family's tangy sauce. And whatever you order for dinner, don't forget to cap off the meal with her homemade sweet potato pie.

Photo by Tom Perkins
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Uptown BBQ Detroit 15700 Livernois Ave., Detroit; 313-861-7590; uptownbbqdetroit.com Uptown, a barbecue and soul food legend, sits on Livernois between the Lodge and the University of Detroit. Even if you've never been there, you might have caught a whiff of its huge, black smoking cans parked out front of the shop. The puffs reach the Lodge when the wind blows south, offering hints of the meaty ribs left scarlet from the smoke treatment. Uptown's racks come coated in a thick glaze of deep red, slightly sweet sauce that's wrapped up neat in your carryout container. Mention Uptown in conversation and the sides will invariably come up. Don't miss the mac and cheese and black-eyed peas. Photo by Tom Perkins

Uptown BBQ Detroit

15700 Livernois Ave., Detroit; 313-861-7590; uptownbbqdetroit.com
Uptown, a barbecue and soul food legend, sits on Livernois between the Lodge and the University of Detroit. Even if you've never been there, you might have caught a whiff of its huge, black smoking cans parked out front of the shop. The puffs reach the Lodge when the wind blows south, offering hints of the meaty ribs left scarlet from the smoke treatment. Uptown's racks come coated in a thick glaze of deep red, slightly sweet sauce that's wrapped up neat in your carryout container. Mention Uptown in conversation and the sides will invariably come up. Don't miss the mac and cheese and black-eyed peas.

Photo by Tom Perkins
5 of 20
Uptown BBQ Detroit 15700 Livernois Ave., Detroit; 313-861-7590; uptownbbqdetroit.com Uptown, a barbecue and soul food legend, sits on Livernois between the Lodge and the University of Detroit. Even if you've never been there, you might have caught a whiff of its huge, black smoking cans parked out front of the shop. The puffs reach the Lodge when the wind blows south, offering hints of the meaty ribs left scarlet from the smoke treatment. Uptown's racks come coated in a thick glaze of deep red, slightly sweet sauce that's wrapped up neat in your carryout container. Mention Uptown in conversation and the sides will invariably come up. Don't miss the mac and cheese and black-eyed peas. Photo by Tom Perkins

Uptown BBQ Detroit

15700 Livernois Ave., Detroit; 313-861-7590; uptownbbqdetroit.com
Uptown, a barbecue and soul food legend, sits on Livernois between the Lodge and the University of Detroit. Even if you've never been there, you might have caught a whiff of its huge, black smoking cans parked out front of the shop. The puffs reach the Lodge when the wind blows south, offering hints of the meaty ribs left scarlet from the smoke treatment. Uptown's racks come coated in a thick glaze of deep red, slightly sweet sauce that's wrapped up neat in your carryout container. Mention Uptown in conversation and the sides will invariably come up. Don't miss the mac and cheese and black-eyed peas.

Photo by Tom Perkins
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Vicki’s BBQ 3845 W. Warren Ave., Detroit; 313-894-9906 Vicki's is one of Detroit's barbecue old-timers that's up at the top of the list in any conversation on our barbecue heavyweights. That partly owes to the St. Louis-style cut ribs that Vicki's cooks over an open pit (though you can also get them smoked). But the highlight in what's basically a highlight reel meal is the vinegar and tomato-based sauce. Though there's a heavy dose of acidic vinegar, this isn't Carolina-style, but perhaps a unique composition that mixes in the best of several barbecue worlds. Could you call it Detroit-style? Perhaps. Also worth noting is the packaging — the ribs come tightly wrapped in cellophane and sit in a nest of fries soaking up the pool of excess sauce that you won't want to leave behind. Photo via Google Maps

Vicki’s BBQ

3845 W. Warren Ave., Detroit; 313-894-9906
Vicki's is one of Detroit's barbecue old-timers that's up at the top of the list in any conversation on our barbecue heavyweights. That partly owes to the St. Louis-style cut ribs that Vicki's cooks over an open pit (though you can also get them smoked). But the highlight in what's basically a highlight reel meal is the vinegar and tomato-based sauce. Though there's a heavy dose of acidic vinegar, this isn't Carolina-style, but perhaps a unique composition that mixes in the best of several barbecue worlds. Could you call it Detroit-style? Perhaps. Also worth noting is the packaging — the ribs come tightly wrapped in cellophane and sit in a nest of fries soaking up the pool of excess sauce that you won't want to leave behind.

Photo via Google Maps
7 of 20
Vicki’s BBQ 3845 W. Warren Ave., Detroit; 313-894-9906 Vicki's is one of Detroit's barbecue old-timers that's up at the top of the list in any conversation on our barbecue heavyweights. That partly owes to the St. Louis-style cut ribs that Vicki's cooks over an open pit (though you can also get them smoked). But the highlight in what's basically a highlight reel meal is the vinegar and tomato-based sauce. Though there's a heavy dose of acidic vinegar, this isn't Carolina-style, but perhaps a unique composition that mixes in the best of several barbecue worlds. Could you call it Detroit-style? Perhaps. Also worth noting is the packaging — the ribs come tightly wrapped in cellophane and sit in a nest of fries soaking up the pool of excess sauce that you won't want to leave behind. Photo via Tom Perkins

Vicki’s BBQ

3845 W. Warren Ave., Detroit; 313-894-9906
Vicki's is one of Detroit's barbecue old-timers that's up at the top of the list in any conversation on our barbecue heavyweights. That partly owes to the St. Louis-style cut ribs that Vicki's cooks over an open pit (though you can also get them smoked). But the highlight in what's basically a highlight reel meal is the vinegar and tomato-based sauce. Though there's a heavy dose of acidic vinegar, this isn't Carolina-style, but perhaps a unique composition that mixes in the best of several barbecue worlds. Could you call it Detroit-style? Perhaps. Also worth noting is the packaging — the ribs come tightly wrapped in cellophane and sit in a nest of fries soaking up the pool of excess sauce that you won't want to leave behind.

Photo via Tom Perkins
8 of 20
Parks Old Style Bar-B-Q 7444 Beaubien St., Detroit; 313-873-7444; parksoldstylebar-b-q.com The sauce at Parks is a different animal than its other Detroit counterparts. It's done in a thinner-but-lively, acidic, vinegar-based sauce, not unlike what you'll find in the Carolinas, though it's clearly Detroit-born and bred. You can choose from three varieties: The sweet pairs well with the ribs. However, you don't want to miss the hot option, but be forewarned — this isn't "Livonia hot," this is "North End Detroit hot," and the cayenne powder-dusted chicken isn't for those who normally opt for the mild or medium spice levels. Edward Parks opened the restaurant in 1964, endured the neighborhood's ups and downs, and now cooks up between 2,500 and 3,000 pounds of ribs weekly. It's a destination, as is evidenced by the fact that 90 percent of Parks' clientele travel from outside the North End. Photo via Google Maps

Parks Old Style Bar-B-Q

7444 Beaubien St., Detroit; 313-873-7444; parksoldstylebar-b-q.com
The sauce at Parks is a different animal than its other Detroit counterparts. It's done in a thinner-but-lively, acidic, vinegar-based sauce, not unlike what you'll find in the Carolinas, though it's clearly Detroit-born and bred. You can choose from three varieties: The sweet pairs well with the ribs. However, you don't want to miss the hot option, but be forewarned — this isn't "Livonia hot," this is "North End Detroit hot," and the cayenne powder-dusted chicken isn't for those who normally opt for the mild or medium spice levels. Edward Parks opened the restaurant in 1964, endured the neighborhood's ups and downs, and now cooks up between 2,500 and 3,000 pounds of ribs weekly. It's a destination, as is evidenced by the fact that 90 percent of Parks' clientele travel from outside the North End.

Photo via Google Maps
9 of 20
Parks Old Style Bar-B-Q 7444 Beaubien St., Detroit; 313-873-7444; parksoldstylebar-b-q.com The sauce at Parks is a different animal than its other Detroit counterparts. It's done in a thinner-but-lively, acidic, vinegar-based sauce, not unlike what you'll find in the Carolinas, though it's clearly Detroit-born and bred. You can choose from three varieties: The sweet pairs well with the ribs. However, you don't want to miss the hot option, but be forewarned — this isn't "Livonia hot," this is "North End Detroit hot," and the cayenne powder-dusted chicken isn't for those who normally opt for the mild or medium spice levels. Edward Parks opened the restaurant in 1964, endured the neighborhood's ups and downs, and now cooks up between 2,500 and 3,000 pounds of ribs weekly. It's a destination, as is evidenced by the fact that 90 percent of Parks' clientele travel from outside the North End. Photo via Parks Old Style Bar-B-Q / Facebook

Parks Old Style Bar-B-Q

7444 Beaubien St., Detroit; 313-873-7444; parksoldstylebar-b-q.com
The sauce at Parks is a different animal than its other Detroit counterparts. It's done in a thinner-but-lively, acidic, vinegar-based sauce, not unlike what you'll find in the Carolinas, though it's clearly Detroit-born and bred. You can choose from three varieties: The sweet pairs well with the ribs. However, you don't want to miss the hot option, but be forewarned — this isn't "Livonia hot," this is "North End Detroit hot," and the cayenne powder-dusted chicken isn't for those who normally opt for the mild or medium spice levels. Edward Parks opened the restaurant in 1964, endured the neighborhood's ups and downs, and now cooks up between 2,500 and 3,000 pounds of ribs weekly. It's a destination, as is evidenced by the fact that 90 percent of Parks' clientele travel from outside the North End.

Photo via Parks Old Style Bar-B-Q / Facebook
10 of 20
Sterling's Old Style BBQ 18241 Plymouth Rd., Detroit; 313-493-9495 Sterling's is just about the only neighborhood barbecue joint in Detroit where you'll encounter a plate of brisket. Why is that? As co-owner Will Worthy explains, it's a cultural thing. He traveled to the nation's barbecue capital before opening Sterling's and found a direct correlation between how far out in the suburbs he traveled and how much brisket landed on a restaurant's plates. But Sterling's decided to buck that trend at its westside restaurant, and the brisket is certainly worth a look. Ditto for the large, sinewy ribs, which are some of the meatiest in town and stained red from hanging out for hours in one of Sterling's three puffing smokers. Each dish receives a generous application of the flavorful, garlicky barbecue sauce. The slightly charred black and yellow corn on the cob side is a nice touch, and all the other sides are solid. Worthy opened the restaurant with partner and chef Quentin Pearson. Photo via Frank Simonis / Google

Sterling's Old Style BBQ

18241 Plymouth Rd., Detroit; 313-493-9495
Sterling's is just about the only neighborhood barbecue joint in Detroit where you'll encounter a plate of brisket. Why is that? As co-owner Will Worthy explains, it's a cultural thing. He traveled to the nation's barbecue capital before opening Sterling's and found a direct correlation between how far out in the suburbs he traveled and how much brisket landed on a restaurant's plates. But Sterling's decided to buck that trend at its westside restaurant, and the brisket is certainly worth a look. Ditto for the large, sinewy ribs, which are some of the meatiest in town and stained red from hanging out for hours in one of Sterling's three puffing smokers. Each dish receives a generous application of the flavorful, garlicky barbecue sauce. The slightly charred black and yellow corn on the cob side is a nice touch, and all the other sides are solid. Worthy opened the restaurant with partner and chef Quentin Pearson.

Photo via Frank Simonis / Google
11 of 20
Sterling's Old Style BBQ 18241 Plymouth Rd., Detroit; 313-493-9495 Sterling's is just about the only neighborhood barbecue joint in Detroit where you'll encounter a plate of brisket. Why is that? As co-owner Will Worthy explains, it's a cultural thing. He traveled to the nation's barbecue capital before opening Sterling's and found a direct correlation between how far out in the suburbs he traveled and how much brisket landed on a restaurant's plates. But Sterling's decided to buck that trend at its westside restaurant, and the brisket is certainly worth a look. Ditto for the large, sinewy ribs, which are some of the meatiest in town and stained red from hanging out for hours in one of Sterling's three puffing smokers. Each dish receives a generous application of the flavorful, garlicky barbecue sauce. The slightly charred black and yellow corn on the cob side is a nice touch, and all the other sides are solid. Worthy opened the restaurant with partner and chef Quentin Pearson. Photo via Sterling’s Old Style BBQ / Facebook

Sterling's Old Style BBQ

18241 Plymouth Rd., Detroit; 313-493-9495
Sterling's is just about the only neighborhood barbecue joint in Detroit where you'll encounter a plate of brisket. Why is that? As co-owner Will Worthy explains, it's a cultural thing. He traveled to the nation's barbecue capital before opening Sterling's and found a direct correlation between how far out in the suburbs he traveled and how much brisket landed on a restaurant's plates. But Sterling's decided to buck that trend at its westside restaurant, and the brisket is certainly worth a look. Ditto for the large, sinewy ribs, which are some of the meatiest in town and stained red from hanging out for hours in one of Sterling's three puffing smokers. Each dish receives a generous application of the flavorful, garlicky barbecue sauce. The slightly charred black and yellow corn on the cob side is a nice touch, and all the other sides are solid. Worthy opened the restaurant with partner and chef Quentin Pearson.

Photo via Sterling’s Old Style BBQ / Facebook
12 of 20
Bert's Market Place 2727 Russell St., Detroit; 313-567-2030; bertsentertainmentcomplex.com If you haven't been to Bert's Saturday morning barbecue cookout, you're missing out. The slabs of ribs and smoked sausage are cooked on a massive outdoor charcoal grill, filling Eastern Market with mouthwatering smells. Plus, they have karaoke. Photo via Jen H. / Yelp

Bert's Market Place

2727 Russell St., Detroit; 313-567-2030; bertsentertainmentcomplex.com
If you haven't been to Bert's Saturday morning barbecue cookout, you're missing out. The slabs of ribs and smoked sausage are cooked on a massive outdoor charcoal grill, filling Eastern Market with mouthwatering smells. Plus, they have karaoke.

Photo via Jen H. / Yelp
13 of 20
Bert's Market Place 2727 Russell St., Detroit; 313-567-2030; bertsentertainmentcomplex.com If you haven't been to Bert's Saturday morning barbecue cookout, you're missing out. The slabs of ribs and smoked sausage are cooked on a massive outdoor charcoal grill, filling Eastern Market with mouthwatering smells. Plus, they have karaoke. Photo via Jennifer W. / Yelp

Bert's Market Place

2727 Russell St., Detroit; 313-567-2030; bertsentertainmentcomplex.com
If you haven't been to Bert's Saturday morning barbecue cookout, you're missing out. The slabs of ribs and smoked sausage are cooked on a massive outdoor charcoal grill, filling Eastern Market with mouthwatering smells. Plus, they have karaoke.

Photo via Jennifer W. / Yelp
14 of 20
The Bone Yard Bar-B-Que 7010 N. Telegraph Rd., Dearborn Heights; 313-561-0102; theboneyardbbq.com Opened since 1972, the Bone Yard serves up signature ribs, cooked on an open flame rotisserie. Photo via Shante M. / Yelp

The Bone Yard Bar-B-Que

7010 N. Telegraph Rd., Dearborn Heights; 313-561-0102; theboneyardbbq.com
Opened since 1972, the Bone Yard serves up signature ribs, cooked on an open flame rotisserie.

Photo via Shante M. / Yelp
15 of 20
The Bone Yard Bar-B-Que 7010 N. Telegraph Rd., Dearborn Heights; 313-561-0102; theboneyardbbq.com Opened since 1972, the Bone Yard serves up signature ribs, cooked on an open flame rotisserie. Photo via Kimberly S. / Yelp

The Bone Yard Bar-B-Que

7010 N. Telegraph Rd., Dearborn Heights; 313-561-0102; theboneyardbbq.com
Opened since 1972, the Bone Yard serves up signature ribs, cooked on an open flame rotisserie.

Photo via Kimberly S. / Yelp
16 of 20
Sweetwater Tavern 400 E. Congress St., Detroit; 313-962-2210; sweetwatertavern.net There's reason to be skeptical of old-school Detroit restaurants considered to be the best at certain dishes. Oftentimes, what passed for good for decades is now mediocre. But Sweetwater, a perennial favorite for wings, doesn't disappoint. These are what wings should be. Vinegary, spicy, and charred but still moist. Where mere mortals will pack wings with too much salt or rely heavily on cayenne and heat, the wing gods at Sweetwater know about balance and how to produce a piquant wing that lives up to the hype. Photo via Scott v. / Yelp

Sweetwater Tavern

400 E. Congress St., Detroit; 313-962-2210; sweetwatertavern.net
There's reason to be skeptical of old-school Detroit restaurants considered to be the best at certain dishes. Oftentimes, what passed for good for decades is now mediocre. But Sweetwater, a perennial favorite for wings, doesn't disappoint. These are what wings should be. Vinegary, spicy, and charred but still moist. Where mere mortals will pack wings with too much salt or rely heavily on cayenne and heat, the wing gods at Sweetwater know about balance and how to produce a piquant wing that lives up to the hype.

Photo via Scott v. / Yelp
17 of 20
Sweetwater Tavern 400 E. Congress St., Detroit; 313-962-2210; sweetwatertavern.net There's reason to be skeptical of old-school Detroit restaurants considered to be the best at certain dishes. Oftentimes, what passed for good for decades is now mediocre. But Sweetwater, a perennial favorite for wings, doesn't disappoint. These are what wings should be. Vinegary, spicy, and charred but still moist. Where mere mortals will pack wings with too much salt or rely heavily on cayenne and heat, the wing gods at Sweetwater know about balance and how to produce a piquant wing that lives up to the hype. Photo by Tom Perkins

Sweetwater Tavern

400 E. Congress St., Detroit; 313-962-2210; sweetwatertavern.net
There's reason to be skeptical of old-school Detroit restaurants considered to be the best at certain dishes. Oftentimes, what passed for good for decades is now mediocre. But Sweetwater, a perennial favorite for wings, doesn't disappoint. These are what wings should be. Vinegary, spicy, and charred but still moist. Where mere mortals will pack wings with too much salt or rely heavily on cayenne and heat, the wing gods at Sweetwater know about balance and how to produce a piquant wing that lives up to the hype.

Photo by Tom Perkins
18 of 20
Joe Ann's 3139 Jerome St, Detroit; 313-366-3775 Joe Ann's is one of the longest-running barbecue operations in Detroit (if not the longest-running), first serving up its delicious 'cue 65 years ago. If you go to Joe Ann's bright yellow building that's decorated with a picture of a grillin' pig and a proclamation that the restaurant is the castle of Detroit's "BBQ Queen." The best place to start here is the chicken. The BBQ Queen knows her bird, which is moist and falls off the bone in a manner that isn't common in Detroit's barbecue joints. Photo by Lee DeVito

Joe Ann's

3139 Jerome St, Detroit; 313-366-3775
Joe Ann's is one of the longest-running barbecue operations in Detroit (if not the longest-running), first serving up its delicious 'cue 65 years ago. If you go to Joe Ann's bright yellow building that's decorated with a picture of a grillin' pig and a proclamation that the restaurant is the castle of Detroit's "BBQ Queen." The best place to start here is the chicken. The BBQ Queen knows her bird, which is moist and falls off the bone in a manner that isn't common in Detroit's barbecue joints.

Photo by Lee DeVito
19 of 20
Joe Ann's 3139 Jerome St, Detroit; 313-366-3775 Joe Ann's is one of the longest-running barbecue operations in Detroit (if not the longest-running), first serving up its delicious 'cue 65 years ago. If you go to Joe Ann's bright yellow building that's decorated with a picture of a grillin' pig and a proclamation that the restaurant is the castle of Detroit's "BBQ Queen." The best place to start here is the chicken. The BBQ Queen knows her bird, which is moist and falls off the bone in a manner that isn't common in Detroit's barbecue joints. Photo via Ernie M. / Facebook

Joe Ann's

3139 Jerome St, Detroit; 313-366-3775
Joe Ann's is one of the longest-running barbecue operations in Detroit (if not the longest-running), first serving up its delicious 'cue 65 years ago. If you go to Joe Ann's bright yellow building that's decorated with a picture of a grillin' pig and a proclamation that the restaurant is the castle of Detroit's "BBQ Queen." The best place to start here is the chicken. The BBQ Queen knows her bird, which is moist and falls off the bone in a manner that isn't common in Detroit's barbecue joints.

Photo via Ernie M. / Facebook
20 of 20
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