planomateo
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http://www.thrillist.com/eat/nation/best-regional-bbq-bbq-picks-by-experts#slide=6
BIG BOB GIBSON'S (EDITED)
Alabama's main contribution to the barbecue lexicon is Big Bob Gibson's signature white chicken, but anyone from the state will tell you that they take their other meats just as seriously. Our Alabama expert, Bob Carlton, comes way of the Birmingham News and AL.com, where he reports on restaurants and culture.
"In Alabama, we’re blessed with so much great barbecue that the state tourism department, as part of its Year of Alabama Barbecue campaign, created a mobile app that alerts travelers when they’re near a joint they’ve been meaning to check out," says Carlton. "Picking a favorite spot for pork, chicken, or ribs is always a good way to start a friendly argument, but it is a debate in which there are no losers."
Best chicken: Big Bob Gibson Bar-B-Q
Decatur
"In Decatur, Big Bob Gibson Bar-B-Q serves smoked half-chickens dunked in its legendary white barbecue sauce (a concoction of mayonnaise, vinegar, and black pepper).
Runner up: Saw's BBQ (Homewood)
Best pulled pork: Bob Sykes Bar-B-Q
Bessemer
"For pulled pork barbecue, it’s hard to go wrong with the smoked meat at Bob Sykes Bar-B-Q in Bessemer.
Best ribs: Rusty's Bar-B-Q
Leeds
"If you’re going for ribs, by all means check out Rusty’s Bar-B-Q in Leeds, a relative newcomer that is making the old pros take notice."
Best turkey: Full Moon Bar-B-Q
Birmingham
"Birmingham’s Full Moon offers a smoked turkey sandwich with a thick, red sauce and a spicy-but-sweet chow-chow that is so good you may never want to eat pork barbecue again."
Best mixed plate: Archibald's BBQ
Northport
"If there were just one barbecue joint to go to before you die, for me, it would be Archibald’s BBQ, a modest, cinder-block shack off the beaten path in Northport. My final meal would be the small mixed plate, with sliced pork and spare ribs, grilled over hickory wood in an open pit and served with a tangy, vinegar-based sauce that will spank your taste buds. Wash it down with a cold Grapico, and you’re in barbecue heaven."
