Barbeque: It is as ubiquitous as good manners, nostalgic southern summers or celebrating wins and losses on the gridiron. For the perfect complement to a day spent in the Swamp cheering on the boys in blue or soaking up the Florida sunshine while floating down the river, stop by one of our picks for the best barbeque in Gainesville and a complete meaty nirvana.

Terrell's BBQ to go

The Pile - $9 (Cash only) There may not be any frills to this roadside trailer, but what else could you need with barbeque this good? “The Pile” is thinly sliced ribs piled with sweet barbeque sauce and finished with a slice of white bread to soak up the drippings. The recipe for Terrell’s sauce has been in the family for generations, and pit master Michael Beard is tight-lipped about what goes into making their infamous BBQ. He will say that the best barbeque starts with an open flame and patience. We love the straightforward selections of chicken, pork and ribs.

Georgias' Florida style BBQ and catering

North Carolina Pulled Pork Sandwich - $6.50 Nestled on three slices of chewy yeast bread, the impossibly tender pulled pork in the North Carolina Pulled Pork Sandwich is drenched in George’s tangy North Carolina sauce and delivers a full-bodied smoky flavor, thanks to a variety of woods. Owner Ricardo George began barbecuing in his mother’s backyard and opened George’s in 1974. He has since upgraded to three mobile smokers and one permanent pit to keep up with catering requests. George’s motto of “don’t knock it till you try it” rings true when you try the barbequed goat or spicy rice.

Chix Smokehouse Barbeque

North Carolina Pulled Pork Sandwich - $6.50 Nestled on three slices of chewy yeast bread, the impossibly tender pulled pork in the North Carolina Pulled Pork Sandwich is drenched in George’s tangy North Carolina sauce and delivers a full-bodied smoky flavor, thanks to a variety of woods. Owner Ricardo George began barbecuing in his mother’s backyard and opened George’s in 1974. He has since upgraded to three mobile smokers and one permanent pit to keep up with catering requests. George’s motto of “don’t knock it till you try it” rings true when you try the barbequed goat or spicy rice.

Ward's Supermarket

Barbeque Pulled Chicken Sandwich - $4.50 If the giant smoker out front doesn’t clue you in, Ward’s pit master Darrin William is serious about barbeque. Ward’s does it all and they do it well, offering to fill any special request with uncommon favorites like smoked salmon and smoked barbeque meatloaf. Even regulars have a difficult time deciding between smoked sausage, Boston butt and barbeque chicken wings. The saucy barbeque-pulled chicken gets some oomph from a hint of jalapeño pepper, but the taste is worth the burn.

George's at Phil Nicks

Pork Ribs Meal Deal - $8.85 George’s at Phil Nicks has been open since the early 1970s just past the intersection of University Avenue and Main. It’s reminiscent of soda fountains and old-school flare, with a menu full of ambitious combinations of soul food, Italian and Cuban-style fare and a cafeteria-style line showcasing trays of chicken and yellow rice, collard greens and their famous ribs. Order a plate of thick, pleasingly fatty pork ribs from owner Charles George; smoked for hours over hickory wood, the flavor is full-bodied and mingled with just the right amount of smokiness.

Blue Gill Quality Foods

Brisket Plate - $13.50 Blue Gill is the newest contender to the Southern barbeque circuit. A bevy of local ingredients makes their lineup shine. The tender beef of the Brisket Plate is covered in a light gravy and served with delicate scalloped potatoes and seasonal vegetables on thrifted Southern dishware. Sous chef Jimmy McKeough says Blue Gill sources as much as it can from local markets, allowing the menu to be shaped by the season. With drinks served in Mason jars and classic Southern rock in the background, Blue Gill defines authentic Southern comfort.

Newberry's Backyard BBQ

Spare Rib Lunch - $9 Once you step into Rocky Voglio’s Backyard BBQ, it’s easy to see that their specialty is ribs. The meaty slabs are seen in every corner of the restaurant, glazed with the customer’s choice of sweet, hot or mustard sauce, with sides like perfectly crisp sweet potato fries. Open since 1998 in Newberry’s historic district, they serve down-home classics with a twist, like a foot-tall stack of onion rings. Save room; the homemade banana pudding’s fork-licking delicious.

Sonny's Barbeque; A Hogtown original

The next time you step into a Sonny’s Real Pit Bar-B-Q and dig into their famous ribs, you can thank a Gainesville native Floyd “Sonny” Tillman Jr. and his wife Lucille for that bit of sauce on your chin. Tillman first learned the basics of good barbeque while cooking in his cousin Jesse Keller’s restaurant, Fat Boy’s, in Cocoa Beach. After working with Keller for six years, Sonny opened the Waldo Road restaurant in 1968 as a Fat Boy’s. He later changed the name to Sonny’s Fat Boy’s and eventually Sonny’s Real Pit Bar-B-Q. He started franchising as the business grew and had 77 restaurants across six states when he sold the business to Bob and Jeff Yarmuth in 1991. Now with more than 125 restaurant locations in nine states, Sonny’s has risen to national recognition for some of the best barbeque in the nation. Sonny, now living near High Springs, has been known to make an appearance at his original restaurant at the annual Founder’s Day event each May.

Garlic & Ginger

Beef Bulgogi - $13 Garlic & Ginger’s Beef Bulgogi (marinated beef grilled with onions and peppers) is the perfect introduction to traditional Korean barbeque. Each entrée comes with a minimum of six sides, including spicy pickled cabbage and ginger salad. You can order your barbeque precooked (bulgogi-style) or cook it yourself over an open grill on the outside patio. Servers recommend the fresh Pork Belly or Sam-gyup-sal, the Pork Neck. Use the accompanying picture menu, and bring a friend.

Adam's Rib Co.

Three Rib Dinner - $8.50 Dig into this overflowing rib basket to discover how Adam’s is “puttin’ the ribs back in BBQ.” The meat falls off the bone after hours spent cooking low and slow over a combination of wood. The meats stays tender and juicy while the exterior forms a perfectly charred barrier. Seasoned with a peppery kick, Adam’s macaroni and cheese pairs well, but for a different addition, try out the Jalapeño Cheddar Poppers. Each table has a roll of paper towels, and for good reason. Once you glimpse the more than 20 bottles of homemade sauces, you’ll be tempted to drench your meat in Gator Juice (a mix of honey barbeque sauce, hot sauce and garlic powder), Inferno or the Carolina Mustard Vinegar.

Sonny's Real Pit Bar-B-Que

Big Deal Pulled Pork Sandwich Combo - $7 Served between two thick slices of garlic toast, Sonny’s Pulled Pork Sandwich embodies the chow down-worthy eats we know and love from this roadside landmark. The side order of crinkle fries doesn’t hurt either. A hometown success story (see box), Sonny’s began serving their smoked barbeque off Waldo Road in 1968. Known for their large portions and sweet cornbread, Sonny’s endless ribs and sliced pork may have helped to propel it from a Hogtown favorite to Southeast fame.

David's Real Pit BBQ

Workings Man’s Sliced Beef Plate - $7 David’s slow-roasted sliced beef is a delicious collision of peppery smoked protein and tangy house-made barbeque sauce. Paired with a generous portion of any side of your choice, the plate rounds out nicely with a hunk of David’s fresh cornbread. Be prepared to face a steady line of locals, but don’t worry. The staff will have your order before you can say “cracklin’s.” We also recommend the baked beans—a meaty bowl of barbeque-baked beans with bite-size pieces of onion and hunks of pulled pork for a bold flavor.