SGBrisketKitchen is the brainchild of Jayce Ho who taught herself how to create American-style barbecue meat all on her own. Juggling a full-time job and other business endeavours, Jayce smokes her meat on the weekends and offers brisket, pulled pork and USDA Prime short ribs.

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Decker Barbecue prides itself on being an ambassador of Texan food so much so that they barbecue with a custom-built smoker made in Dallas, Texas. The result of their Southern hospitality shines through options such as Dinosaur Beef Rib, spare ribs, wagyu brisket and pork belly.

60 Robertson Quay, #01-17 The Quayside, Singapore 238252

Tucked within the Joo Chiat neighbourhood is Smokey’s BBQ, which uses five smokers imported from the USA to slow roast their specially seasoned meats for up to 20 hours. Choose between baby back pork ribs, St. Louis pork spare ribs, US Angus beef short rib and US Prime beef brisket and enjoy the flavour that the smoke has imparted.

73 Joo Chiat Pl, Singapore 427790

Red Eye Smokehouse opened its doors in 2015 and specialises in low and slow American barbecue and smoking techniques. The star meats to try here are the USDA brisket, Australian beef short ribs and Iberico duroc pork ribs.

1 Cavan Rd, Singapore 209842

Jerry’s BBQ & Grill was founded in 1994 by an American named Jerry who later sold it to another native, Al. Al later expanded the menu and introduced American barbecue after a trip to Memphis in 2007. Now, Jerry’s offers baby back pork ribs, beef brisket, pulled pork and roasted half chicken from its smokers.

277 Jln Kayu, Singapore 799505

Pork ribs are the key focus at Meat N’ Chill, which aims to offer great food in a laid-back setting. The pork ribs come with at least 10 sauce choices ranging from original and Golden Carolina BBQ to the fiery The Spicy #YOLO Challenge.

805 Bukit Timah Rd, #01-04 Sixth Avenue Centre, Singapore 279883

SmokeHse is helmed by Singapore pitmaster Jimmy Cheang who actually trained in America and later became a certified Kansas City Barbecue Judge. Here, beef ribs, Iberico ribs and brisket are slowly cooked for up to 16 hours.

452 Race Course Rd, Singapore 218696

Morganfield’s is another restaurant that aims to celebrate Southern hospitality through its food and ambience. The Sticky Bones spare ribs is a must-try as it is smoked over hickory wood then slathered with a sweet, tangy barbecue sauce.

Morganfield’s has multiple locations in Singapore

Meatsmith serves up traditional American barbecue specifically at its Telok Ayer location. Headed by chef-owner Dave Pynt, Meatsmith is the sister restaurant of Michelin-starred Burnt Ends and serves up options such as pork ribs, beef brisket, beef short rib and dry-aged porterhouse steak.

167/169 Telok Ayer Street, Singapore 068620

Part of the Les Amis Group, S’Mao Barbecue is the brainchild of chef Mao after his stint in Austin, Texas and North Carolina where he fell for the smoky goodness of American barbecue. Protein options include pork belly, pork ribs, short ribs and pulled pork.

1J Cluny Rd, Singapore 259607

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