You’re driving down Highway 17 Business in Murrells Inlet, and the smell hits you before you even see the sign. It’s that heavy, sweet, oak-fired aroma that lets you know someone is actually doing the work. That’s Wilma’s Famous BBQ and Tavern. Honestly, it’s a bit of a local legend for anyone who prefers their ribs without a side of corporate pretense.
Most people think "BBQ" in South Carolina and immediately start an argument about vinegar versus mustard. But Wilma’s doesn't really play those games. They just cook. It’s a spot where the beer is cold, the wood-fired pit is always working, and the atmosphere feels like a backyard party that got out of hand in the best way possible.
The Reality of Lowcountry Smoke
Let’s get one thing straight: smoke isn't a flavor you can fake with a bottle. At Wilma’s, the process is visible. You see the wood. You smell the hickory and oak. This isn't one of those spots that pulls pre-cooked pork out of a plastic bag to reheat it for a tourist crowd. They take the "tavern" part of their name just as seriously as the "BBQ" part, creating a hybrid space that serves the Inlet’s fishing community and families alike.
The pork is pulled by hand. That matters. When you machine-shred meat, you lose the texture, and it turns into mush. Here, you get those "bark" pieces—those crunchy, highly seasoned exterior bits that hold all the concentrated flavor. If you aren't looking for the bark, you're doing it wrong.
Why the Sides Aren't Just Fillers
In most joints, the sides are an afterthought. Usually some bland coleslaw or fries that came out of a freezer bag. But the kitchen at Wilma’s treats the mac and cheese like a main event. It’s heavy. It’s gooey. It’s exactly what you need to soak up a few local brews.
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Then there’s the cornbread. It’s not that dry, crumbly stuff that requires a gallon of water to swallow. It’s moist, slightly sweet, and served in portions that feel borderline aggressive. Most regulars will tell you to try the collard greens too, which have that deep, smoky pot liquor that proves they’ve been simmering for hours, not minutes.
The Tavern Vibe vs. The Tourist Trap
Murrells Inlet is known as the "Seafood Capital of South Carolina," so opening a BBQ-heavy tavern is a bold move. But Wilma’s Famous BBQ and Tavern works because it offers an alternative to the MarshWalk frenzy.
Sometimes you don't want a $40 plate of blackened grouper. Sometimes you want to sit on a barstool, watch a game, and get sauce on your chin. The tavern side of the business thrives on a massive selection of craft beers and a spirits list that leans heavily into bourbon—the natural partner for smoked meats.
The layout is intentional. It’s open, airy, but still has those dark-wood tavern bones. It feels lived-in. It’s the kind of place where the bartender knows your name if you show up twice in one week. That’s a rare commodity in a town that sees millions of visitors a year.
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The Secret to the Wings
If you go there and only eat the pork, you’re missing the boat. The wings are smoked first, then finished to get the skin crispy. This is a game-changer. Most places just toss raw wings in a deep fryer. By smoking them first, Wilma’s ensures the bone-in flavor is deep-seated. You get that pinkish "smoke ring" color inside the meat, which—contrary to what some novices think—doesn't mean it's undercooked. It means it's perfect.
What Most People Get Wrong About BBQ Joints
A lot of diners expect a massive, 50-page menu. That’s usually a red flag. If a restaurant claims to be an expert in sushi, tacos, burgers, and BBQ, they’re probably failing at all four.
Wilma’s keeps the focus tight. They know their lane. By specializing in the core tenets of Lowcountry and traditional Southern BBQ, they maintain a quality control that larger "everything" restaurants can't touch. They aren't trying to be a five-star white-tablecloth establishment. They’re trying to be the best damn tavern in the Inlet.
Practical Tips for Your Visit
If you're planning a trip to Wilma’s Famous BBQ and Tavern, don't just wing it. The place gets packed, especially during the summer months and on weekends when live music is involved.
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- Check the daily specials: They often run features that aren't on the standard printed menu, especially regarding seasonal appetizers.
- The Sauce Hierarchy: Don't drown the meat immediately. Taste it dry first to appreciate the rub. Then, experiment with their house sauces. The vinegar-based sauce is the traditional Carolina play, but their thicker, sweet-and-savory blends are crowd-pleasers for a reason.
- Parking: Highway 17 can be a nightmare. Arrive a little before the prime dinner rush (around 5:00 PM) to snag a spot without the headache.
- The Outdoor Space: If the weather is decent, sit outside. There's something about eating smoked ribs in the salt air that just makes sense.
Actionable Next Steps
To get the most out of your experience at Wilma's, start by following their social media pages. They are notoriously active with posting their "Meat of the Day" and live music schedules.
Next, grab a group. BBQ is meant to be shared. Ordering a platter for the table allows you to sample the brisket, the pulled pork, and the ribs without having to commit to just one. Finally, make sure to ask about their local beer rotation; they frequently tap kegs from South Carolina breweries that you won't find in the grocery store.
Go for the food, stay for the tavern atmosphere, and don't be afraid to ask for extra napkins. You're going to need them.