This is an interesting question and one that was address by some food writers/chefs at SXSW Bites, their "food" part of SXSW. Chef Edward Lee said that basically wines have a hard time standing up to the char of American BBQ. He summed it up this way, "It’s as simple as burnt toast. Have a nicely toasted toast with butter and then you have one drink of wine with it. Once you burn it and put butter on it, wine doesn’t go any more. And I think that’s what American food is embracing, this idea of char, smoke [and] burn."

Because of that, they said that the ideal pairing is Bourbon. It was a fascinating panel and I summarized it here: https://www.saflavor.com/bbq-bourbon-pair-well-sxsw-southbites-discussion/