Ambler-born barbecue spot the Lucky Well specializes in Memphis-style barbecued meats and sides like cornbread, sweet potato mash, and dry-rub fries. To satisfy suburban and urban appetites, the local chain currently boasts locations in Spring Garden and Warrington. Dine in, or order online for curbside pickup or delivery.

It's all there: the pit, the pink ring, the hickory smoke, and every style of barbecue in one place. Head here for Memphis ribs, Texas brisket, or Carolina pulled pork, all smoked low and slow for hours. This Northeast favorite hosts a weeknight happy hour with discounted drinks, and most importantly, $1.50 ribs. Order online for curbside pickup or get delivery through DoorDash.

Deke’s began as a barbecue passion project based out of a Manayunk garage and ten years later there are two locations, one Ridge Avenue and another in Germantown. Both serve slow-cooked St. Louis ribs, Carolina pulled pork, and Texas brisket. Also on offer: sandwiches (including a brisket cheesesteak), cornbread, collard greens, hush puppies, and for dessert, chocolate bourbon pecan pie. The Germantown location, which has a full bar, turned part of its parking lot into a beer garden shared with neighbor Attic Brewing.

In North Philly, Charlie’s Country Ribs is open three days a week with the ribs (pork and beef) promised in its name, along with pork short ends, barbecued chicken, and mini-sweet potato pies. Order online for pickup Thursday, Friday, and Saturday.

Coming up on one year in the Philadelphia barbecue game, Zig Zag is running a brisk takeout business where spare ribs, brisket, turkey, and pulled pork are paired with innovative sides such as a tahini slaw with sumac and Aleppo pepper, and queso mac topped with Hot Cheetos.

Philadelphia’s buzziest new ‘cue pops up every Sunday night at Cadence restaurant. This project from Texas Hill Country ex-pats keeps the menu simple with sustainably sourced smoked brisket, chicken, carnitas or mushrooms, served as part of a platter or taco style with housemade tortillas. Preorders are available through Cadence’s website.

Joe Carroll's Brooklyn-born barbecue came to Fishtown via a partnership with Stephen Starr back in 2012. So what's kept this barbecue spot popular over the years? It's all in the rub. The brisket's dark crust, teeming with a sweet and smoky pungency, is worth a trip all on its own. Fette Sau is open seven days a week for pickup or delivery via Caviar or DoorDash, and has outdoor seating available.

Ribs are the go-to at this takeout spot on Spring Garden serving juicy beef and pork ribs and sides like mac and cheese, candied yams, and collard greens. Pulled pork sandwiches, brisket sandwiches, and smoked wings are also on the menu. Call to order for pickup or use Uber Eats or DoorDash for delivery.

In keeping with the longstanding barbecue tradition of abbreviated hours, this takeout and delivery only Grays Ferry Avenue newcomer is offering its slow smoked menu Wednesday to Saturday from 11 a.m. until 4 p.m. Barbecue brisket, chicken thighs, ribs and pulled pork are offered by the pound, platter or in sandwich form. Standout sides include a generations-old sweet potato casserole made with a brown sugar crust.

This small barbecue spot just off Passyunk is one of the most popular. Get there early or reserve your ’cue online because the ribs, brisket, and wings are known to sell out quickly. Don’t skip the brisket cheesesteak with Cooper Sharp whiz. Order online for pickup or get delivery through Caviar. Ordering opens at 8 a.m., Thursday to Sunday.

Go to Nick's for the filet mignon sandwich (charbroiled, stuffed between a Sarcone's roll with spinach and cheese), and stay for the barbecue. The ribs are fall-off-the-bone good, and the wings are charred hard and crispy. Order pickup or delivery through GrubHub.

Delco’s go-to barbecue keeps limited hours, Wednesday to Saturday, 11 a.m. to sell out, but that doesn’t scare away a steady stream of regulars lining up to take out cherry and oak smoked ribs and cajun spiced brisket. Sandwiches here are over the top — think pulled brisket and kielbasa finished with cajun mayo, caramelized onions, and jack cheese.