Some barbecue arguments are too serious to settle over one plate.
In Roanoke, Due South BBQ has earned the kind of local loyalty that makes people talk. The claim?
Its smoked meats can hold their own against the legendary barbecue found across the Carolinas.
That is a daring thing to say when pulled pork, ribs, smoke, and sauce are practically matters of regional pride.
Yet one bite of slow-smoked meat, followed by a swipe through one of Due South’s homemade sauces, can make the debate even harder to settle.
Then come the sides, from creamy mac and cheese to sweet potato casserole, plus Southern desserts that give the meal one more reason to linger.
Come hungry, bring your barbecue opinions, and see why this Roanoke joint keeps its fans coming back for another plate.
A Virginia BBQ Joint With Carolina Roots
Back in 2007, Jared and Marie March packed up their lives in South Carolina and headed north to Virginia. They did not leave their barbecue know-how behind.
Instead, they brought years of smoking experience and a deep love for many regional sauces and cooking styles.
That story matters more than you might think. Barbecue in the South is often tied to one place and one tradition.
A cook from eastern North Carolina might only use vinegar, while someone from Kansas City sticks with thick, sweet sauce. The Marches took a different path by mixing the best ideas from many regions under one roof.
So when Roanoke locals say this place beats the Carolinas, they are not really saying the Carolinas are bad. They are saying Due South gives them a little bit of everything, cooked by people who grew up around real pit smoke.
Think of it as a road trip across the South without ever leaving the Star City. Pretty clever, right?
The Slow-Smoked Pulled Pork That Started It All
Twelve to fourteen hours. That is how long the owners originally smoked their pork butts over hickory wood.
Most people sleep fewer hours than that pork spends in the smoker!
Patience is the secret ingredient here. Low heat and steady smoke slowly break down the tough parts of the meat, turning it soft, juicy, and easy to pull apart with a fork.
The hickory adds a deep, woodsy flavor that you can taste in every bite. Along the outside, a dark crust called bark forms, and many barbecue fans say that is the best part.
If you are visiting for the first time, start right here. Pulled pork is a signature item and a fair way to judge any barbecue joint, especially one with Carolina roots.
Order it on a sandwich or as a plate, then try a few different sauces on it. You will quickly see why so many folks compare it to the pork they grew up eating farther south.
Brisket Brings Something Different to the Table
Carolina barbecue is mostly about pork, and that is exactly why the brisket here stands out. It gives beef lovers a reason to cheer, and it adds a whole new flavor to the menu.
Brisket is a big cut of beef that comes from the chest of the cow. It can be tough if cooked fast, so pitmasters smoke it low and slow until it becomes tender.
Good brisket has a pink ring just under the surface, called a smoke ring, plus a peppery outer crust. Each slice should bend without falling apart too quickly.
At Due South, you can grab brisket on a sandwich or pick it as part of a combination plate. The combo route is a smart move if you cannot decide, since you can pair it with pork or ribs and compare.
Plenty of customer reviews call the brisket their favorite thing on the menu. That is high praise in a restaurant with so many tasty choices fighting for attention.
Ribs With a Smoky, Glazed Finish
Grab some extra napkins, because these ribs are gloriously messy. The baby back ribs at Due South get smoked first, then brushed with the restaurant’s own rib glaze.
That shiny coating adds a sticky, sweet layer on top of all that smoky goodness.
Ribs feel totally different from pulled pork. Instead of soft shredded meat, you get to chew right off the bone, which is half the fun.
One recent diner said the ribs were meaty, tender, and smoky, which is basically the triple crown of rib compliments.
Here is a quick tip for judging ribs anywhere. When you bite in, the meat should come off cleanly where you bit, but the rest should still hold onto the bone.
If it falls apart completely, it may be overcooked. If you have to tug hard, it needed more time.
Try a few bites and see how these measure up. Odds are good you will be licking glaze off your fingers before you finish deciding.
Smoked Chicken Gets a Second Cooking
Smoked or fried? At Due South, you do not have to choose.
The chicken here is rubbed with seasoning, smoked, and then fried, which makes it one of the most unusual items on the menu.
Picture the best of both worlds. The smoking step soaks the meat with rich, woodsy flavor and keeps it juicy inside.
Then the frying step gives the outside a crisp, golden crunch. It is kind of like getting a barbecue dinner and a fried chicken dinner wrapped into one delicious piece.
Fun fact: cooking food twice is a trick chefs use around the world. French fries are often fried two times, and some Asian chicken recipes cook the meat once to set the flavor and again for crunch.
Due South simply gave that idea a Southern smokehouse twist. If your group includes someone who is not a big fan of pork or beef, this chicken is a great pick.
It might even win over the barbecue purists at your table.
The Sauce Selection Is Part of the Experience
Ever argued with a friend about which barbecue sauce is best? At Due South, everyone gets to win.
The restaurant makes several sauces in-house, so you can match your plate to your mood.
Each one has its own personality. Lexington sauce comes from western North Carolina and is tangy with a little tomato.
Alabama sauce is white and creamy, made with mayonnaise and a peppery kick, and it tastes amazing on chicken. Sweet Brown leans rich and sugary, while Hot Red is for folks who like their lips tingling.
This variety is a huge reason locals brag about the place. Many Carolina joints proudly serve just one style, and that is great if you love it.
But here, you can try a little of each and build your own perfect bite. A smart plan is to put small puddles of every sauce on your plate and test them with plain meat first.
You might discover a new favorite you never expected.
Hush Puppies Come With the Barbecue
Golden, crunchy, and warm, hush puppies are little balls of fried cornmeal batter that taste like pure Southern comfort. At Due South, they come with the barbecue sandwiches and plates, so you get them with almost every main order.
Legend says the name came from cooks who tossed fried batter to barking dogs while saying, hush, puppies! Nobody knows for sure if that story is true, but it sure is fun to tell at the dinner table.
What we do know is that hush puppies have been a partner to Carolina barbecue and fried fish for a very long time.
Getting them included makes the meal feel generous and homey, like eating at a relative’s cookout. They are also handy for soaking up extra sauce left on your plate.
Try dunking one into the Sweet Brown sauce for a sweet and savory combo. Kids especially tend to love them, so they are a good way to please younger eaters who might be picky about smoked meat.
The Sides Are More Than an Afterthought
Some restaurants treat side dishes like background singers. Due South lets them take center stage.
The list is long and packed with Southern favorites.
You can choose baked beans, coleslaw, mac and cheese, collard greens, sweet potato casserole, fried okra, smoked potatoes, baked apples, or potato salad. That is a lot of options, and each one brings something different.
Creamy coleslaw cools down spicy sauce, while collard greens add a savory, earthy bite. Fried okra gives you crunch, and baked apples taste almost like dessert.
Customers often rave about the sweet potato casserole and the smoked potatoes. The casserole is sweet and soft, while the smoked potatoes pick up that same hickory flavor as the meats.
If you visit with friends or family, try ordering different sides and sharing them around the table. That way everyone samples more of the menu.
Honestly, a few people say they would come back just for the sides, and after one taste you may understand why.
Save Room for Southern Desserts
Here is some friendly advice: do not eat every last hush puppy. You will want space for dessert, because the sweets at Due South are homemade and hard to resist.
The lineup reads like a church potluck dream. There is banana pudding, apple fritters, bourbon pecan pie, brownies, and white chocolate raspberry cheesecake.
Banana pudding is a classic Southern treat made with layers of creamy pudding, sliced bananas, and soft vanilla wafers. Bourbon pecan pie is rich and nutty, with a deep, caramel-like flavor that pairs well with a smoky meal.
Diners often point to the banana pudding and the bourbon pecan pie as standouts. If you are too full to finish dessert right away, ask for it to go.
Pudding tastes great cold from the fridge later that night, and pie makes a sweet surprise the next day. Sharing is another good plan.
Order two or three desserts for the table and let everyone take a spoonful of each.
Plan Your Visit
Ready to see if the hype is real? Due South BBQ sits at 4521 Melrose Avenue NW, Roanoke, VA 24017.
It is easy to reach from many parts of the city, making it a handy stop for lunch or dinner.
Hours run Monday through Saturday from 11 a.m. to 9 p.m., and Sunday from 11 a.m. to 8 p.m. If you are on a budget, look for the lunch specials offered Monday through Friday.
They are a great way to sample the barbecue without spending too much.
Not in the mood to sit down? You can order online and pick up takeout, or choose delivery and eat at home in your comfy clothes.
For questions, call +1 540-566-3394. Menus, hours, and prices can change, so check the official website before you head over.
Then bring your appetite, an open mind, and maybe a friend from the Carolinas. You can settle the great barbecue debate together over a plate of smoky goodness.
