Iowa is wrong, IMHO. Jimmy Jack’s is good, but Hickory Park in Ames is better.
Pappy’s Smokehouse in STL near SLU is fantastic.
Never cared much for Blue Ribbon, myself. There’s a local chain called Tennessee’s that I like. There’s a barbecue festival in Lexington next weekend that I’m planning to go to, so maybe I’ll find something better. The last few years, I’ve only heard about it after it was too late to make plans.
Is Dixie’s in Bellevue not up to its old standard? I heard Mr. Porter passed away some time ago.
The fact that the author thinks the three best barbeque restaurants in Washington are all located in Seattle tells me he never even tried the Ranch House.
Nm
Whole Hog cafe in Little Rock. Arkansas. They have several locations.
People in the state that drive into LR for business make a point to eat there while visiting the city. It’s that good. 
Well I will have to try these mentioned in California:
I’m not convinced there is a good BBQ joint in New Hampshire. I’ve been to Goody Cole’s several times, and found the brisket tough and dry, probably smoked too hot, too quick. Rib were good, but not exceptional. Definitely an opportunity for someone to shine.
They at least got Maryland correct, with Andy Nelson’s. Magical, wonderful place. Except for the ribs, they suck.
Also, I haven’t eaten at many barbecue places in Texas, but I have been to the four big ones in Lockhart, all of which were fantastic. And then there’s Cooper’s in Llano, which is so magnificent that I don’t have the proper words to describe it.
I’ve heard recommendations for Blue Ribbon BBQ before. Is it good in a “good for MA” kind of way or actually objectively good barbecue?
Squealer’s is good in Indiana, but I think there are some better Mom and Pop joints. King’s comes to mind. Squealer’s actually comes in and caters at my work every other week. They are good but stingy on their sauce.
I can’t claim to be an expert on Tennessee, but the Commissary in Memphis is pretty damn good.
I’d sure like to be able to try Franklin’s but we’re not in Austin that many times during the year and I’m sure not going to spend 3 hours or whatever standing in any line. I have read his supposed recipe online and try to replicate that process as my standard for every smoke and yeah, it’s damn good but I would like to see what if anything he does to make it better.
Louie Mueller’s sauce is in the fridge now… it’s awfully overpowering if you ask me. The Prophets of Smoke had a nice piece on him, gotta get there some day. Agreed that there’s probably little that would beat the fellas in Lockhart, especially Smittys.
Oh, one more thing. If you find yourself in NW Indiana, I personally like this place in Munster better than either of them. (But, of course, barbecue is a very personal thing.)
Ding, ding, ding! We have a winner! Of the Lockhart 4, Smittys is my favorite. I almost said “by far” but then honesty compelled me to state that all of them are superlative BBQ and any variance between their rankings can be written off to humidity, atmospheric pressure and phase of the moon.
Let’s not forget the argument over whole-hog vs. shoulder, either. 
As samclem mentioned, no BBQ list is complete without a mention of Allen & Son - it’s pretty consistently considered the best in the state. Our local Hillsborough BBQ Company has been doing a mighty fine version of traditional Q as well, and the sides are the best I’ve had at any of these places, by quite a margin.
I like the fact that coming in from the parking lot I almost walked into their open firepit. Any place that eschews OSHA laws so flagrantly in the name of good que is alright by me.
If you want 5 pounds or more of meat and can get your order in a month or more in advance, you can pick it up without waiting in line.
I’m IN Austin and not too far from Franklins. Agreed. I will not stand in line for dinner with the heat and the mosquitoes and the kind of people who are willing to stand in line for three hours.
If you’re a fan of Lockhart bbq, Black’s has opened a place in Austin. Terry Black’s has been on Barton Springs for a few years, but this is the original Black’s. They bring up the meat from Lockhart each day. it’s at 31st and Guadalupe in the building that was Half Price Books for about 20 years.
I like Carolina style bbq, too. They’re nothing much alike, but each has their place. Pork and coleslaw on a bun is good stuff.
Eastern NC is of course the only barbecue worthy of the name (those other foods might be delicious, but they’re not barbecue.) And I won’t necessarily argue that my faves are the best. But the fact that the article misspelled Wilber’s in Goldsboro makes me all :dubious: about the list.
I’d like to think it’s objectively good BBQ but most of my experience has been Boston, Seattle, and NYC; Southerners would likely scoff. 
However, I have my own smoker and have smoked plenty of my own BBQ so I think I know more than the average city slicker.