Sam Jones BBQ

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We're honored to see our Sauces & Spices Gift Set featured in Forbes' Holiday Gift Guide, celebrating the best food and beverage gifts made in North Carolina. It's always special when our products get recognized alongside other great North Carolina makers. This gift set represents everything we do in the pit—our four signature dry rubs and both of our sauces, all in one package. It's the same seasonings we use every day on whole hogs at our Winterville and Raleigh locations, now rea… (truncated)

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Sam Jones BBQ in Winterville closed its doors to the public and opened them to the community for a different kind of day on Sunday, November 16: the first-ever Smokehouse Crew Showdown, a parking-lot festival celebrating ten years of Sam Jones BBQ and raising money for Make-A-Wish Eastern North Carolina. More than 300 guests showed up, cast their votes, and ate their way through a full lineup of ribs, wings, and sides prepared by four in-house teams. By the end of the day, the event… (truncated)

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“A Michelin Bib Gourmand recognizes restaurants serving memorable food at a fair price, which is a strangely modern way to describe what barbecue was always supposed to be. “Depending on who you ask, some people bellyache about the cost but we don’t cut any corners,” Jones says. Barbecue started as the most economical way to feed a crowd; now, if it is done right, it is anything but. “Well, you don't throw caution into the wind and charge $20 for a sandwich because that's not fair,”… (truncated)

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We always say a good barbecue plate is more than just meat and sides—it’s balance, intention, and a whole lot of tradition. Tasting Table breaks it down in a recent article, and we were proud to see Sam Jones included among the voices sharing tips on what makes a great platter. From picking the right proteins to the importance of not overloading the tray, Sam shares why less is more when it comes to letting the food speak for itself. As always, it’s about honoring the craft and maki… (truncated)

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We were excited to see North Carolina barbecue getting some well-deserved love in a recent New York Times article. It dives into the two styles that define our state: Eastern and Lexington. As a restaurant rooted in the Eastern tradition, we take pride in the whole-hog method and that sharp, peppery vinegar sauce that’s been passed down through generations. The article does a great job capturing what we’ve always known—barbecue here isn’t just food. It’s tradition, community, and a… (truncated)

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Rocky Mount Telegram’s recent article, “An Ever-Changing Eastern North Carolina Gem” explores the evolving landscape of our region. The piece delves into the rich history and ongoing revitalization efforts in areas like Rocky Mount, highlighting the unique blend of tradition and innovation that defines Eastern North Carolina. At Sam Jones BBQ, we take pride in being part of this dynamic community. Our commitment to authentic whole hog barbecue reflects the culinary heritage of the r… (truncated)

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Sam Jones and our crew is honored to join the talented lineup of fine folks providing bites, sips, and entertainment at this year’s Gettin’ Piggy With It fundraiser supporting The Frankie Lemmon School. Gettin’ Piggy With It brings together the hottest of pitmasters, chefs, and brews for a day of music, family, and fun. Get ready for a belly full of delectable bites as you enjoy this hog heaven! WRAL News (May 12, 2025) - “Any time I can do anything to help Frankie Lemmon, I just pi… (truncated)

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We’re honored to be highlighted in The News & Observer’s latest Raleigh City Guide, which offers a curated look at the best things to do—and eat—around the Triangle. The guide is designed to help both locals and visitors make the most of their time in Raleigh, and we’re proud to be included as a recommended stop. Our Raleigh location continues the tradition of whole hog barbecue that our family has practiced for generations. We’re grateful to be recognized as part of what makes Rale… (truncated)

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We were excited to see Sam Jones BBQ included in Thrillist’s recent feature, The Ultimate Weekend in Raleigh, North Carolina for a Sports Fan. The article rounds up some favorite local spots for eating, drinking, and hanging out between games — and we’re proud to be part of the list. Our downtown Raleigh location has been serving whole hog barbecue and other staples for a few years now, and it’s always nice to see the work we put into the pits, the food, and the space recognized. Wh… (truncated)

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This is my mother’s recipe. It’s so good you’ll want to rub it in your face. When I was a teenager, at the homecoming lunch at church she’d always bring a big pan of it, because all the guys my age would target it. They’d go get a scoop of banana pudding before they’d get the rest of their food. It’s famous in Pitt County, North Caolina. Recipe  Serves 10 to 12 Ingredients:  14 large eggs, separated 3 1/2 cups whole milk 1 1/4 cups all-purpose flour 2 3/4 cups sugar 1 1/2 teaspoons… (truncated)

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Indy Week asked, Sam Jones answered! Read the Q&A below to learn more about Sam’s favorite Thanksgiving traditions and how his puts his leftovers to good use! Happy Turkey Day, y’all! Indy Week (November 26, 2024) - Favorite Thanksgiving tradition?  Growing up, we always ate on Thanksgiving Day at my grandma and granddaddy Jones’. Then it was customary, matter of fact, to have an afternoon squirrel hunt. Whether we killed anything or not, we walked around with .22 rifles because my… (truncated)

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In eastern North Carolina, there are two different fish stews - a white and a red. The difference is tomato in some form or fashion. Growing up, I preferred the red. This recipe is a hybrid that originated from Wanda Smith. She made cornbread at Skylight Inn for twelve years before she passed on. She'd make a fish stew about once a month for herself at Skylight and carry it home. One day, I offered to buy the fish if she'd show everyone at the store how to prepare the stew. The reci… (truncated)

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SJ chopping blocks in Ed's workshop.  Each region of the country has their take on how barbeque ought to be. As for us, we believe whole hog bbq over a wood-burning pit is how it ought to be. As Sam Jones’ grandad used to say, “If it’s not cooked with wood, it’s not BBQ.” Part of those traditions is the tools and materials we use, including our chopping blocks.  Chopped pork BBQ with the crispy skin is our specialty which makes the chopping block an integral part of the process. Bot… (truncated)

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Collards are a true staple in any Southerner’s recipe collection. Nearly a requirement when there’s BBQ or fried chicken on the table. But if you’ve lived in North Carolina, especially around Ayden, then you might prefer the lesser known variety of the vegetable known as Cabbage Collards (or yellow cabbage collards). This milder tasting collard is rarely found outside of our state but it makes for one heck of a side. In fact, no other place in the country commercially produces this… (truncated)

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If you ask Raleigh locals where to get the best barbecue, you might just hear our name come up! According to a recent ranking from Cardinal Pine, we’re one of the top spots for whole-hog barbecue, thanks to our smoky, wood-fired approach and dedication to doing things the right way. We love serving this community and appreciate every guest who walks through our doors for a plate of chopped pork and a little bit of tradition. Cardinal Pine (August 22, 2024) - “Sam Jones BBQ is often… (truncated)

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This most recent addition to the Skylight menu came – against Bruce’s wishes – in about 2010. It’s hard to understand, but sometimes folks don’t want whole hog barbeque. I hate to say it to the barbeque purists, but this chicken is more about the sauce than the chicken. We cook it over wood coals on the pit unadulterated, then it gets a bath in our chicken sauce, which is a sweet vinegar and mustard sauce. We have a similar item on the menu at Sam Jones BBQ, but we do it a bit diffe… (truncated)

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Hey Y’all! Every day, a hardworking team operates the wood-fired pits at our location so we can serve up that delicious whole-hog BBQ. One of those amazing team members is Lindsay, who comes to us from up North but has been with Sam Jones for over three years. She’s usually busy keeping the pit fires going and cookin’ for all you good folks but we managed to pull her away for a minute to get to know her a bit better.   Where abouts are you from? My family’s from Long Island, NY. How… (truncated)

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Hey Y’all! Every day, a hardworking team operates the wood-fired pits at our location so we can serve up that delicious whole-hog BBQ. One of those amazing team members is Malik, who’s been with Sam Jones for over three years. We managed to pull him away from the fire for a minute to talk all things whole-hog BBQ.   Where abouts are you from? I'm from Plymouth, NC. How long have you been at Sam Jones? I’ve been at Sam Jones for 3 years. What’s your favorite part of cooking whole hog… (truncated)

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We had the incredible honor of serving up our Eastern North Carolina barbecue to none other than Japan’s Prime Minister, Fumio Kishida! During his historic visit to North Carolina, he got a true taste of whole-hog barbecue, and we were thrilled to showcase what makes our style so special. It’s not every day that world leaders stop by for a plate of chopped pork and cornbread, but we’ll fire up the pits for anyone who loves good barbecue! The Daily Reflector (April 11, 2024) - “Gov.… (truncated)

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Hey there, BBQ enthusiasts! If you've ever wondered who the masterminds are behind the mouthwatering goodness at our joint, look no further than Mason – the man who’s cooking up all your favorites at our Winterville store! We managed to pull him away from the fire for a minute to talk all things whole hog BBQ.   Where abouts are you from? My hometown is Richmond, TX. And I’ve been in Greenville, NC for 6 years. How long have you been at Sam Jones? I’ve been at Sam Jones for 6 years.… (truncated)

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Pimento cheese was something that was always in the fridge at my Grandad and Grandmother Jones's house, but we never had a secret family recipe. It's a good snack, and simple to make. You can also change it to your liking based on your favorite brand of mayo or hot sauce.  At Sam Jones BBQ, we serve pimento cheese with pork cracklins. Since we use all the skin in the barbeque, we have to order in dried pieces of pork skins. We call them "skin chips." They're thrown into a hot fryer… (truncated)

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We’re grateful to see our very own Sam Jones honored with a Visit NC Award for his contributions to North Carolina’s culinary scene! This recognition means a lot, as it highlights not just our food but the culture and traditions that go into every plate we serve. Keeping the tradition of Eastern NC barbecue alive is what we love to do, and we’re proud to share it with y’all every day. WNCT (March 19, 2024) - GREENVILLE, N.C. — Sam Jones of Sam Jones BBQ and Skylight Inn BBQ was hono… (truncated)

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Burlington, N.C. (March 4, 2024) - Sam Jones BBQ, Skylight Inn BBQ and the Jones family who started these legendary eastern North Carolina barbecue restaurants have been inducted into the inaugural class of the N.C. Bar-B-Q Hall of Fame. More than 300 people attended the Hall of Fame event on Friday, March 1, 2024 in Burlington, N.C. where Sam Jones, his father, Bruce Jones, and uncle Jeff Jones were honored alongside other North Carolina barbecue legends. The other inductees includ… (truncated)

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It’s no secret that North Carolina is home to some of the best barbecue in the country, and we’re honored to be named one of the 10 Essential Barbecue Joints in the state by Wide Open Country. We’ve spent years perfecting our craft, staying true to our roots with traditional pit-cooked pork and scratch-made sides. Whether you visit us in Winterville or Raleigh, you’ll get a plate full of time-honored barbecue done the right way. Wide Open Country (January 4, 2024) - “Sam Jones Whole… (truncated)

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We are honored to be featured for the 2nd year in a row in Southern Living: “The South’s Top 50 Barbecue Joints of 2023”. Sam Jones BBQ has moved up to #27, and Skylight Inn is at #6! “Sam Jones grew up working in the world-famous Skylight Inn in Ayden, North Carolina, which his grandfather Pete Jones founded in 1947. Though still affiliated with that Eastern North Carolina institution, Sam branched out in 2015 and opened a large format restaurant in nearby Winterville under his own… (truncated)

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Our very own Sam Jones got to share the history & importance of Sam Jones BBQ on PBS North Carolina. “A LEGACY IS NOT AN IMPACT IF IT’S UNREALIZED. I CAN’T DESCRIBE HOW SPECIAL IT IS TO BE STANDING HERE WHERE SO MANY PEOPLE IN MY FAMILY, ONE, BUILT THIS BUILDING, AND DID SOMETHING THAT WAS JUST A NORMAL WAY OF LIFE TO THEM.” click here to WATCH

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Our very own Sam Jones got to share his favorite wing recipe on WRAL News, just in time for you to make them for your Super Bowl parties! “EVERY DAY THIS WEEK WE’RE HELPING YOU GET READY FOR A WINNING SUPER BOWL PARTY. OF COURSE, WINGS ARE AMONG THE TOP FIVE SUPER BOWL PARTY FOODS, THAT’S WHY WE’RE SO HAPPY THIS MORNING TO HAVE CHEF SAM JONES HERE WITH US.” click here to learn sam jones’ bbq wing recipe

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There are very few things here at Sam Jones BBQ that we would describe as "polarizing." Generally, if you like North Carolina-style BBQ, you're gonna like what we are doing at Sam Jones BBQ… with one minor exception: our cornbread. We've read the Yelp reviews, and it's not lost on us that this ain't your ordinary cornbread. Some folks love our cornbread and think it's the perfect accompaniment; it soaks up sauce just right, and it can be the ideal tool to help load up a mouth-full o… (truncated)

Jesse Goldstein

We’ll cook it and deliver it, you just toss in a couple extra bucks with your meal.     As a volunteer firefighter, Sam Jones knows how important front line healthcare workers are—especially these days. For a while now, we’ve been helping out our local hospital by providing hundreds of dollars worth of free meals during the current COVID-19 crisis, but a lot of our guests have asked how they can help as well. So we’re happy to introduce Second Helpin’: a month-long initiative to hel… (truncated)

Jesse Goldstein · News

Now that our new cookbook has hit the shelves, we’re hitting the streets and traveling across the country with a series of events. Check out the dates below and come by and see us! We’ll be updating the list as the summer progresses, so check back often or sign up for our email updates. Windy City Smokeout - Chicago July 12-14 United Center Parking Lot C. 1901 West Madison St. Chicago, IL 60612 Signed books available for purchase at festival store! Fire It Up - Hawaii July 19-21 385… (truncated)

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We’ve done whole hog all our lives. It doesn’t take much more seasoning than salt and a little sauce at the end. Barbecue rubs were never something we had lying around the kitchen. When we opened Sam Jones BBQ, we were cooking things besides the whole hogs we’d done at Skylight. We added spare ribs, turkey breast, and chicken, and we needed a barbecue rub to season them. I’ll let Michael Letchworth explain how he developed the one we use today. He calls it Rub Potion Number Swine: I… (truncated)

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The best thing my grandmother gave to my mom, including my dad, is the recipe for her biscuit pudding. The best thing mom ever made, besides me, is this biscuit pudding with chocolate gravy. I haven’t found the verse yet, but I think somewhere the Bible says that biscuit pudding was really the reason that Lazarus was raised from the dead. My mom also made a chocolate gravy that she poured over the top. That also may have been what Jesus rubbed on the blind man’s eyes. Grandma Jones… (truncated)

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We bought a wood-fired cabinet smoker just for ribs because we couldn’t keep up with demand when we first opened. The smoker is a big metal box fueled by wood chunks, but it’s not really appropriate for home cooks due to its size and hefty price tag. It was the first barbecue-cooking implement we’d ever used that wasn’t fueled solely by hardwood coals. After a few months of tweaking temperature settings and which racks the ribs should sit on, we gave up the fight. The results just w… (truncated)

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There were two other barbecue restaurants run by our family members in Ayden when Pete and Robert opened Skylight in 1947. Pete cooked up a great burger. In fact, he served a lot of things that weren’t barbecue, as my dad explains: They felt like they were competing against two seasoned veterans in the barbecue business in a small town. And so, daddy sold everything. There were hotdogs, hamburgers, grilled cheese sandwiches, ice cream, milkshakes, orangeades—I mean, you name it, he… (truncated)

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Either people are adamant about their love for our cornbread or they absolutely hate it. There is no middle ground. Younger people expect something fluffy and sweet, and our cornbread is exactly opposite of that. After it cools, it could go in your saddlebag and ride for days. There’s nothing fluffy or sweet about it. After we opened Sam Jones BBQ, we had lots of complaints about the cornbread  from folks who had never had it at Skylight. I’d rather make a living than be right, so M… (truncated)

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My mom, Judy, started at the telephone company right out of high school as an operator. She retired as a fiber optics engineer with forty-three years of service to the company. While I was growing up, my dad was gone a lot for church-related stuff. My mom didn’t get off work ‘til five o’clock, but she’d have a full spread every night for me and my two sisters. Even homemade biscuits were on the table. If I were sentenced to the electric chair tomorrow, I’d want my mom’s country-styl… (truncated)