Indianapolis, INBBQ

Hank's makes brisket the main event, offering it chopped, sliced, or piled onto a baked potato. The room carries the easygoing feel of a neighborhood barbecue counter, while the smoke-softened beef gives regulars several ways to build a meal around the same house specialty.

Bar-B-Q Heaven draws on nearly seven decades of family cooking, with Ronald Jones carrying forward recipes from his grandmother. Pork ribs take on layers of hickory, apple, and cherry smoke, creating a fragrant, deeply seasoned plate that reflects the restaurant's long westside history.

317 BBQ brings a polished-concrete smokehouse to Broad Ripple, but the cooking stays rooted in patient fire and straightforward seasoning. Its smoked half-chicken arrives with burnished skin and juicy meat, giving the menu a compelling alternative to the usual brisket-and-ribs barbecue order.

King Ribs has worked its charcoal pits since 1990, turning out pork ribs and whole chickens with the dark edges and direct-fire aroma that define the restaurant. Family recipes guide the preparation, and the counter-service format keeps the experience focused squarely on meat coming off the pit.

Half Liter combines barbecue and brewing in a roomy beer hall beside the Monon Trail. Salt-and-peppered brisket and ribs anchor the food menu, while the relaxed, kid-friendly setup makes it practical for groups arriving by bike, on foot, or from the surrounding Broad Ripple neighborhood.