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Mainstay serves dinners & combo plates of pit-cooked BBQ with hush puppies & other staple sides.
Hours
| Friday | 11 AM–7 PM |
| Saturday | 11 AM–7 PM |
| Sunday | 11 AM–3 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 11 AM–7 PM |
| Thursday | 11 AM–7 PM |
Address and Contact Information
Address: 4172 US-70, Goldsboro, NC 27534
Phone: (919) 778-5218
Website: http://wilbersbbq.com/
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Wilber’s Barbecue
Bring the taste of whole hog, Eastern North Carolina Barbecue to your home or event space! The possibilities are endless with Wilber’s catering.
Wilbers BBQ | Goldsboro NC – Facebook
✨ Cleaned, chopped, and cooked the right way—slow and full of flavor. Just another step in bringing real Eastern NC barbecue sides to your plate at Wilber’s.
Wilber’s Barbecue Review and Smokehouse Tour in Goldsboro, NC
Wow! We had the pleasure of visiting Wilber’s Barbecue in Goldsboro, NC. They fix barbecue the old fashioned way- low and slow.
Reviews
Jason Siegendorf
I came to Wilber’s Barbecue on Highway 70 because Matt Moore flagged it in his book The South’s Best Butts—but what I got was more than a meal: it was a walk through one of Eastern North Carolina’s most intact whole-hog traditions.
Willis Underwood, part of the local group that brought Wilber’s back after it closed in 2019, generously showed me how the process still runs pit-centric. Wilber’s has been here since 1962, founded by Wilber Shirley, and it remains known for cooking whole hogs over hardwood coals on open pits.
Out back, the story starts with wood: split oak delivered in bulk, stacked daily, and burned down into a bed of coals. Those coals are moved—literally shovel by shovel—into the smokehouse, where decades of cooking have darkened the brick into a glossy, smoke-sealed patina.
Inside, the pits run in a long line like a corridor. The hogs arrive pre-prepped and are hung briefly in refrigeration by a remaining leg—an efficient way to handle the animals and stage them for the pit. They’re cooked slow over the coals, then finished to tighten and crisp the skin.
Willis pointed out a detail I won’t forget: after he installed overhead lights, the longtime pitmaster asked to keep them off. He doesn’t “cook by the clock.” He gauges doneness by the look and sound of the drippings hitting the coals—a kind of sensory calibration that only comes from decades standing in the same heat, listening to the same fire.
I took my seat inside the restaurant and before the pork even arrived, Wilber’s set the tone with the sides. They brought a basket of hushpuppies and a bowl of gravy—something I’d never had together. The hushpuppies were crisp outside and soft inside with just a little chew, and the gravy was the perfect counterpoint: warm, savory, and just loose enough to moisten each bite without drowning it.
Then came the plate: chopped pork that was glazed with a tang-forward vinegar sauce, pepper flecks scattered throughout, and smoke that doesn’t need to announce itself—exactly what you want in Eastern North Carolina barbecue.
The sides weren’t afterthoughts; they were part of the balance. The coleslaw was classic ENC: green-only chopped cabbage, vinegar bright with just enough mayo to hold it together—fresh, clean, and built to reset your palate between bites of pork. The barbecue potatoes were soft and comforting, carrying a background note of mild smoke that echoed the pit without competing with it.
Some places serve barbecue like a product. Wilber’s serves it like a process: oak to coals, coals to pits, drippings to judgment, and finally a plate that tastes like the method.
… moreWillis Underwood, part of the local group that brought Wilber’s back after it closed in 2019, generously showed me how the process still runs pit-centric. Wilber’s has been here since 1962, founded by Wilber Shirley, and it remains known for cooking whole hogs over hardwood coals on open pits.
Out back, the story starts with wood: split oak delivered in bulk, stacked daily, and burned down into a bed of coals. Those coals are moved—literally shovel by shovel—into the smokehouse, where decades of cooking have darkened the brick into a glossy, smoke-sealed patina.
Inside, the pits run in a long line like a corridor. The hogs arrive pre-prepped and are hung briefly in refrigeration by a remaining leg—an efficient way to handle the animals and stage them for the pit. They’re cooked slow over the coals, then finished to tighten and crisp the skin.
Willis pointed out a detail I won’t forget: after he installed overhead lights, the longtime pitmaster asked to keep them off. He doesn’t “cook by the clock.” He gauges doneness by the look and sound of the drippings hitting the coals—a kind of sensory calibration that only comes from decades standing in the same heat, listening to the same fire.
I took my seat inside the restaurant and before the pork even arrived, Wilber’s set the tone with the sides. They brought a basket of hushpuppies and a bowl of gravy—something I’d never had together. The hushpuppies were crisp outside and soft inside with just a little chew, and the gravy was the perfect counterpoint: warm, savory, and just loose enough to moisten each bite without drowning it.
Then came the plate: chopped pork that was glazed with a tang-forward vinegar sauce, pepper flecks scattered throughout, and smoke that doesn’t need to announce itself—exactly what you want in Eastern North Carolina barbecue.
The sides weren’t afterthoughts; they were part of the balance. The coleslaw was classic ENC: green-only chopped cabbage, vinegar bright with just enough mayo to hold it together—fresh, clean, and built to reset your palate between bites of pork. The barbecue potatoes were soft and comforting, carrying a background note of mild smoke that echoed the pit without competing with it.
Some places serve barbecue like a product. Wilber’s serves it like a process: oak to coals, coals to pits, drippings to judgment, and finally a plate that tastes like the method.
Michael Torbit
Stopped in for lunch during a trip. Got some free hush puppies and gravy to munch on; pretty good. Ordered the bbq pork sandwich with collard greens. Food was delicious, service excellent.
… moreEmily
We loved the hometown BBQ feel with plenty of seating and incredibly friendly staff. Our server, Heather was terrific. She was patient, knowledgeable, and beyond polite.
The food was good. The hushpuppies that they started us with were delicious. We tried to start with a skin box, but they were out. She did bring us a plate of what was left and a bones box and those were delicious.
I ordered the 1/4 chicken plate. I’m glad we read what the BBQ options were. BBQ is baked chicken served with gravy as described on the menu. I asked for barbecue sauce instead which was just a personal preference. Mac and cheese wasn’t on our menu, but it was available. It was a baked mac and it was delicious. The fries were basic crinkle fries, the green beans tasted like they were warmed up straight from the can with nothing added. The ribs were pretty good, they were the Saturday special.
I was a little disappointed with my entrée as it tasted bland. I will be ordering something different next time. The service though, was next level. She didn’t let a cup even get to half full before asking if we wanted more, had an answer and recommendation for every single question, and was just sooooo nice.
Delicious sweet tea, fair pricing, and great customer service during one of what I’m sure is the busiest weekends in the area.
… moreThe food was good. The hushpuppies that they started us with were delicious. We tried to start with a skin box, but they were out. She did bring us a plate of what was left and a bones box and those were delicious.
I ordered the 1/4 chicken plate. I’m glad we read what the BBQ options were. BBQ is baked chicken served with gravy as described on the menu. I asked for barbecue sauce instead which was just a personal preference. Mac and cheese wasn’t on our menu, but it was available. It was a baked mac and it was delicious. The fries were basic crinkle fries, the green beans tasted like they were warmed up straight from the can with nothing added. The ribs were pretty good, they were the Saturday special.
I was a little disappointed with my entrée as it tasted bland. I will be ordering something different next time. The service though, was next level. She didn’t let a cup even get to half full before asking if we wanted more, had an answer and recommendation for every single question, and was just sooooo nice.
Delicious sweet tea, fair pricing, and great customer service during one of what I’m sure is the busiest weekends in the area.
sherwyn sanchez
As if this place needed another great review, here’s my experience. If you’re anywhere near Goldsboro, this place is worth considering. I drove nearly two hours here for business in town and was told to try this place. The area was clean, the air wasn’t greasy, and the staff was helpful, swift, knowledgeable, and organized. That’s enough to make almost anything taste decent already. While waiting to order I received some complimentary hush puppies with chicken gravy, which really hit the spot and made me want more. Today I experimented with the skin tray, which the menu warns is unseasoned and pulled right off the pig. That’s fair. Some pieces of skin were better than others but that’s the nature of skin – it paired well with the complimentary gravy and they should consider offering them together. My main course was the combo plate, and I chose a bbq pork with fried chicken, macaroni & cheese, and green beans. The bbq was very clearly the star of the show and I cannot recommend it highly enough. The chicken was obviously frying just a minute before it hit my table and not warming under a bulb. My tea was left me charged me up for the drive home, and the wait staff kindly offered to leave me with a to-go cup full of it for the road. NC is blessed with many wonderful food options but if you’re anywhere near Wilber’s you should consider going out of your way to try the food.
… moreSandy Foce
You must go here! My husband & I are touring North Carolina for the month of September and this was a top highlight for us Our first barbeque meal was our best! Friendly quick service by the efficient waitress (Heather). I had never tasted hush puppies before ..how delicious they are! We had a scrumptious half plate with a side each and tried skins which were crispy and yum!
The best part was a personal tour by the owner who explained how everything was made. Thank you Willis, you are a warm hearted, generous man who clearly is passionate about keeping this business a success. May it be blessed and prosper in the years ahead. Should we ever pass by again we most definitely will be visiting!
… moreThe best part was a personal tour by the owner who explained how everything was made. Thank you Willis, you are a warm hearted, generous man who clearly is passionate about keeping this business a success. May it be blessed and prosper in the years ahead. Should we ever pass by again we most definitely will be visiting!
Andrew Rose
The reviews are true, this is authentic eastern Carolina BBQ. The fixings are on point, the potato salad was delicious. We sampled the beef BBQ (which was as light and flavorful as the pork).
The pork BBQ was done in classic eastern Carolina style. It is chopped to a light perfection, all cuts of meat, and then seasoned appropriately.
Bonus, check out the signed pictures of the airplane pilots on the wall.
… moreThe pork BBQ was done in classic eastern Carolina style. It is chopped to a light perfection, all cuts of meat, and then seasoned appropriately.
Bonus, check out the signed pictures of the airplane pilots on the wall.
Phil Fuster
Literally one of the best BBQ place I have been to in the USA!!! The pulled pork was “Chef’s Kiss” Amazing!! Seeing how they made it was very cool – the smoke house was very interesting!
… moreair ran
Beware. They claim #1 but I think they forgot a few zeros. Very disappointing. What we ordered & what we got were 2 very different things. You can only order online. We received web confirmation & email confirmation. Even the receipts showed what we ordered. But we received way less. Showed slaw was included – it was not. Showed gravy was included – it was not. Showed 1 to 2 sides – we both ordered 2 but only got one and barely one (ordered fries & we got about 10 pieces, BBQ potatoes = about 3 pieces & one was hardly cooked). And the pork was not very good – very spicy, no slaw, no sauce. Soda was mostly ice & flat. $22 not including tip. Yikes. We won’t be back.
… moreJenny McCalop
I went through the Q-thru and got the frozen special. It used to be BOGO but now it’s buy 2 get 1. The BBQ is great and I love their BBQ sauce. It’s just a bit pricey. I wouldn’t do it every week.
… moreChris Adams
Everything about this place makes you want to keep coming back. The barbecue is extremely good here. The feel of eating here, service, atmosphere. They have always had a good thing in the several times I visited in the 30 yrs.
… more