A guide to St. Cloud's Carolina-style BBQ spots: what sets this style apart, what to look for, and how the ranked list scores each option.
Carolina-style barbecue centers on slow-smoked pork, usually pulled or chopped, and finished with a thinner, sharper sauce than the thick, sweet sauces most people associate with barbecue. Depending on the pitmaster's background, that sauce might lean vinegar-and-pepper (Eastern Carolina) or vinegar-mustard blend (South Carolina style). St. Cloud has five spots working in this tradition, and the differences between them come down to smoke technique, sauce recipe, and how they handle the sides that round out a plate.
Good pulled pork should pull apart in strands, not shred into mush, and it should hold smoke flavor without being coated in sauce before it hits the table. Bark (the dark, seasoned crust) matters too: a place skipping it is probably rushing the smoke or using a shortcut method. Ask whether sauce is made in-house and whether you can get it on the side. Sides like slaw, hush puppies, and baked beans are part of the tradition, and their quality is a decent proxy for how much care the kitchen puts into everything else. Consistency across visits, order accuracy, and reasonable wait times for a smoked product (rushed pork is usually a bad sign) round out what separates a solid spot from an average one.
Our ranking weighs food quality, consistency, service, and value using the same criteria across every business in the category. The full breakdown of how we weigh and verify these factors is in our methodology. For the complete ranked list of all five St. Cloud options with scores and notes on each, see our best BBQ restaurants in St. Cloud guide.
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5 businesses, scored on recent reviews. The order weighs each business's overall score by how much of its reviewed work is carolina-style bbq, so a lower-scored specialist can rank above a higher-scored generalist.
Mutts On 13th earns consistent five-star praise for burgers that reviewers describe as juicy, loaded, and among the best in St Cloud. Staff attention and a nostalgic diner setting keep people coming back.
Jimmy Bear's BBQ draws crowds for catered events and comedy shows, though the dining experience has been volatile. Food quality swings wildly-reviewers praise sauces and sampler portions but report bland pulled pork, dry brisket with no smoke ring, and poorly maintained side dishes. One recent visit described filthy conditions, with sticky floors and unwashed tables. Service ranges from attentive (staff named Victoria and Vinny) to indifferent, and pricing consistently frustrates diners relative to what they receive.
Crabby's draws regulars and visitors alike with fresh seafood, attentive service, and weekend live music overlooking the water. Standout servers like Miguel and Nathan keep diners comfortable and informed, though recent dine-in and delivery experiences show inconsistency in portions and food temperature that undercuts the restaurant's longtime reputation. The kitchen delivers when conditions are right: flaky fish, tender scallops, and praised clam chowder appear frequently in praise. Long-time patrons note portion shrinkage and disappointing delivery orders, while newer guests remain enthusiastic about the overall package of food, staff care, and lakefront location.
Quality varies visit to visit, but when it lands, the ribs and brisket draw loyal return visits. One visitor from the UK came back twice in a week. Staff greet you warmly and help with ordering. Sides like mac and cheese and banana pudding earn as much praise as the meat itself. The kitchen struggles with consistency. Some days the brisket is tender and worth the drive; others it arrives dry or lacking smoke. Third-party delivery has brought food on passenger seats and missing sauces. Best visited in person and calling ahead to confirm hours.
Regulars praise the breakfast, sauce selection, and staff speed, with many finding the hickory smoke and fair pricing consistent over decades. Recent visits tell a different story: meat dries out, portions shrink, and the space shows age and neglect, leaving some questioning whether the food quality has shifted alongside the rising menu costs.
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Last updated 2026-08-19