Yelp ranks the top 25 BBQ joints in MO

[jjchieffan]

This looks like a whole lot of fail to me. Kansas City doesn't even crack the list until number 6?? Really?? Granted I have never had most of these places outside of KC. But knowing that KC has some of the best BBQ anywhere, I just feel that they are not being adequately represented.





1) Bogart’s Smokehouse – St. Louis

If you’re from St. Louis and you haven’t eaten Bogart’s we won’t tell anyone as long as you go try it … right now. No. 1 in STL and No. 18 in the US for 2016, this crowd favorite isn’t a surprise to BBQ fanatics. We’d tell you what to order, but it doesn’t matter—they prepare everything with passion (but we’re partial to the ribs.)

2) Gobble STOP Smokehouse – Creve Coeur

You’ve heard of the big players in town, but chances are you’ve skipped skipped over No. 2, Gobble STOP. Small but mighty, they boast the best BBQ turkey in the area. Order some BBQ turkey tips or turkey wings, and forget all your worries.

3) Adam’s Smokehouse – St. Louis

Adam’s Smokehouse was born from the brilliance of a former Pappy’s Smokehouse alum. They do it all, but make sure to try their garlic smoked salami while you’re there. Get saucy with the Carolina Vinegar, Cranberry Cayenne and Sweet Jane sauces.

4) City Butcher and Barbecue – Springfield

This Austin, Texas-inspired BBQ shop does much more than just Texas-style BBQ — City Butcher doubles as an artisan butcher shop. Get your beef brisket to go with some hand-made sausages to grill up on the weekend.

5) Pappy’s Smokehouse – St. Louis

If you know St. Louis, then you know Pappy’s. This top-dog serves some of the best Memphis-style BBQ in STL. Go hungry and order The Big Ben – A full slab of ribs, a beef brisket and pork sandwich, 1/4 Chicken, and four sides.

6) Q39 – Kansas City

Q39 is newer to the KC BBQ scene, and it quickly climbed the ranks as the #1 BBQ spot in KCMO. Boasting excellent smoked meats, house-made sauces, and a cool atmosphere to boot, there’s no question to why Q39 is a destination.

7) Jack Stack Barbecue – Martin City/Kansas City

With several locations around KC, Jack Stack in Martin City is where it all began. This classic, wood-lined restaurant is a perfect window into the culinary vastness of the Kansas City BBQ scene.

8) Danna’s Bar-B-Que and Burger Shop – Branson

Danna’s is a family-run joint that proudly and perfectly smokes their meats. Try their ol’ fashioned smoked pork plate or splurge on their BBQ nachos.

9) Andre’s Ribs – St. Louis

If it has “ribs” in the name then you can probably guess what you should order. Andre’s slow cooks and dry rubs all their ribs to tender perfection. If you aren’t in the mood for ribs and want to taste a St. Louis classic, then snag a pork steak.

10) The Shaved Duck – St. Louis

The Shaved Duck is the perfect BBQ restaurant if you’re looking for top-notch table service with some world-class food. Order the smothered fries topped with pulled rib, pork meat, and cheese sauce. You’ll never go hungry again.

11) Vernon’s BBQ & Catering – St. Louis

Vernon’s prides itself in quality BBQ, whether you’re eating it at their brick-and-mortar or at a catered event. Everyone knows that having unforgettable sides separates the boys from the men, and the tequilla lime green beans and Aunt Jan’s burnt end beans pair well with a full order of pulled pork.

12) Sugarfire Smoke House – St. Louis

Sugarfire is a major player in Missouri BBQ with six locations in Missouri. They do BBQ well, and they do it big. Order the Meat Daddy and you’ll have enough food for your next three meals.

13) Back Rack BBQ & Catering – North Kansas City

Isn’t it funny how it only takes a few seconds to devour meat that’s smoked for over 12 hours? Back Rack BBQ serves its delectable smoked meats straight from their truck.

14) Roper’s Ribs – St. Louis

Roper’s has some of the best BBQ around, and if your taste buds are a fan, you can purchase their dry rub for your home cooking. Try the “Traveler’s Special” and you’ll get to sample a bit of everything.

15) A Little BBQ Joint – Independence

Don’t let the name fool you — Little BBQ Joint packs a big taste. Pro tip: you can add three ribs to any order … the perfect add-on.

16) Shotgun Pete’s BBQ Shack – Columbia

Columbia locals know Shotgun Pete’s as their resident BBQ experts. After you decide between the pulled pork BBQ sandwiches and the hickory-smoked spare ribs, you’ll have to choose from one of their six homemade sauces. Good luck with that.

17) Spare No Rib -St. Louis

Spare No Rib is not your typical BBQ spot and deviates from the traditional status quo — it’s the perfect marriage of Mexican and BBQ. This is your new go-to when you’re craving a half rack of ribs with a quality margarita.

18) Char Bar – Kansas City

The only thing that rivals the smoked meats and extensive menu at Char Bar is their spacious patio; bocce, bags and beers make this spot feel like an ongoing tailgate party, and you’re invited.

19) Danny’s Edward’s Boulevard BBQ – Kansas City

The history is strong at Danny Edwards, where this family-run spot dates back to the 1930′s. Some things never change, as locals love grabbing lunch at this KC classic.

20) Smoking Barrels BBQ – St. Louis

If you haven’t figured it out by now, locals love their BBQ smoked. Follow the smells to Smoking Barrels and try their smoked-to-perfection pulled pork.

21) Dalie’s Smokehouse – Valley Park

Dalie’s is the lovechild of Bogart’s and Pappy’s you read about earlier on the list. You no longer have to drive to the city to try highly rated BBQ! Dine in and you can get a local beer or glass of wine with your half rack of ribs.

22) Salt+Smoke, BBQ Bourbon and Beer – University City

Salt+Smoke is known for their craft cocktails and bourbon list as much as their tasty BBQ. Try their smoked wings for something different, and pair it with one of their barrel-aged cocktails.

23) Dempsey’s BBQ – Concordia

When it comes to off the beaten path, Dempsey’s is a top dog. This family run BBQ destination proudly serves up some of the best dry rubbed ribs and brisket in the area.

24) Back Porch B-B-Q – Kansas City

Making it in the KC BBQ scene is a tough business and Back Porch is earning their seat. Yelpers love the hospitality as much as the food. When you’re at Back Porch, you’re at home.

25) Elbow Inn & BBQ Pit – Saint Robert

Elbow Inn & BBQ Pit is a Route 66 gem that offers a taste of America off the beaten path — only in Missouri can you get a rib dinner on the road. Bookmark this one for your next road trip.

Honorary Mention: Joe’s Kansas City BBQ - Kansas City, Kansas


The recently rebranded Joe’s KC earns an honorable mention. Located one mile from the Missouri/Kansas border, it’s worth the extra mile. This BBQ powerhouse is No. 4 highest rated restaurant on Yelp in 2016—and home of the legendary Z-Man sandwich. Even though it’s a mile outside of Missouri, Joe’s has to be included in the best BBQ conversation!

- See more at: http://www.alivemag.com/blog/index.p....BdfuZOsa.dpuf

[gblowfish]

Danny Edwards has some good stuff. My biggest gripe on them is they're not open for dinner. Lunch only.

[DJ's left nut]

Hmm....

Shotgun Pete's is the 3rd best Barbecue joint in Columbia (CoMo Smoke and Fire and Lutz's are both better).

And I've never been impressed by Pappy's in St. Louis at all.

Seems an odd list.

[KCUnited]

I usually scan the menu of a place I'm considering, pick a couple things I'd be interested in, then do a word search for them on their Yelp page just to see if anyone has commented specifically on those dishes. I'll look at the photos too. Outside of that, Yelp is pretty useless.

[gblowfish]

Originally Posted by kcfanXIII

Little BBQ Joint in Independence is ****ing amazing. Do yourself a favor and try it out. Some of the best burnt ends I've ever had, and they have 3 distinct, and delicious, sauces. The brisket is tender enough it falls apart in your fingers while you try to pick it up. They also serve "bacon chips" which are little squares of smoked bacon, smothered in a sweet BBQ sauce. I think I'd put them ahead of Joe's, and that is saying something coming from me...

This place is only about a mile from my house. I've been in there a few times. It's not on my top ten list, but I must admit that their business seems to be growing quite well. It opened up in what used to be an old mechanics garage. The decor is old car stuff, which is kind of cool. They have lots of motorhead stuff on the walls. I've thought the food was average to less than average, but some people really like it. They have definitely increased their traffic over the last year as the place always looks reasonably attended most nights. However, if I'm going to pay $15 or $20 for BBQ, I'll just go to Bryant's or Jack Stack.

[SAUTO]

Originally Posted by sedated

Respectfully disagree. Have you had their brisket?

Yeah I have no idea where that came from.

I like several items there

[philfree]

Originally Posted by O.city

It's on south campbell across from reliable Chevy.

It's good but it's rather expensive imo and not great. I like Buckinghams and rib shack better

Had lot's of Buckingham's but I've never tried the Rib Shack and I drive by there multiple times a week. We go to Famous Dave's some and it's good but the bread pudding there is awesome. Never really cared to much for Whole Hog. I don't like their potato salad. Some of the best Q in town comes from my back yard and the wife's potato salad is great. It's about time to fire that smoker up!

When I was young there was a place at the corner of Sunshine and Scenic called Fletcher's Hickory Pit. That place was cool. It was in a big old barn and it had these post from floor to ceiling that were finished tree trunks. They were beautiful.

You never did invite me to play golf. I thought you were taking me to Highlandia Springs.

[kcfanXIII]

Originally Posted by gblowfish

This place is only about a mile from my house. I've been in there a few times. It's not on my top ten list, but I must admit that their business seems to be growing quite well. It opened up in what used to be an old mechanics garage. The decor is old car stuff, which is kind of cool. They have lots of motorhead stuff on the walls. I've thought the food was average to less than average, but some people really like it. They have definitely increased their traffic over the last year as the place always looks reasonably attended most nights. However, if I'm going to pay $15 or $20 for BBQ, I'll just go to Bryant's or Jack Stack.

Wonderful thing about BBQ, we can disagree all we want, but neither of us are wrong.

[O.city]

Originally Posted by philfree

Had lot's of Buckingham's but I've never tried the Rib Shack and I drive by there multiple times a week. We go to Famous Dave's some and it's good but the bread pudding there is awesome. Never really cared to much for Whole Hog. I don't like their potato salad. Some of the best Q in town comes from my back yard and the wife's potato salad is great. It's about time to fire that smoker up!

When I was young there was a place at the corner of Sunshine and Scenic called Fletcher's Hickory Pit. That place was cool. It was in a big old barn and it had these post from floor to ceiling that were finished tree trunks. They were beautiful.

You never did invite me to play golf. I thought you were taking me to Highlandia Springs.

Let me know when you wanna play and we'll get out there.

Whole hog is pretty good, nothing crazy, but ok. I like rib shack alot. They've got a sandwich with pulled pork or brisket stacked on hot links and a o ring.

It's good.

[DJ's left nut]

Originally Posted by philfree

Had lot's of Buckingham's but I've never tried the Rib Shack and I drive by there multiple times a week. We go to Famous Dave's some and it's good but the bread pudding there is awesome. Never really cared to much for Whole Hog. I don't like their potato salad. Some of the best Q in town comes from my back yard and the wife's potato salad is great. It's about time to fire that smoker up!

When I was young there was a place at the corner of Sunshine and Scenic called Fletcher's Hickory Pit. That place was cool. It was in a big old barn and it had these post from floor to ceiling that were finished tree trunks. They were beautiful.

You never did invite me to play golf. I thought you were taking me to Highlandia Springs.

Broke mine out last weekend; 4 slabs for mothers day.

Figured out last year how to freeze them before finishing and re-heat them later. They're about 90% as good as the original article that way. So I sliced up a slab, halved the other 3 and that should cover me for a bit on ribs.

I really should go grab a big ol' brisket from Sams. I always end up with small briskets from my side of beef and those things just dry out too fast; not enough mass to get tender before they lose all their moisture. The only way to cook a brisket less than about 6 lbs is to cheat and sous vide it.

But those big 10+ lbers from Sams make for some damn fine eatin'.

[O.city]

We just had one butchered and split 3 ways with some friends a few weeks back. I got a few brisket I'm gonna try to smoke.

They cut my steaks a little to small but I had fattened her up so they marbled well.

Any tips on the brisket in the smoker dj? They're like, 7 pounds and I've got a cheating electric smoker. Last year they kept getting dry

[DJ's left nut]

Originally Posted by O.city

We just had one butchered and split 3 ways with some friends a few weeks back. I got a few brisket I'm gonna try to smoke.

They cut my steaks a little to small but I had fattened her up so they marbled well.

Any tips on the brisket in the smoker dj? They're like, 7 pounds and I've got a cheating electric smoker. Last year they kept getting dry

Not a ton; sometimes the meat just doesn't cooperate. Brisket is such a fatty piece of meat and has so much connective tissue that you really do need to take it to at least 180 and preferably 190.

What you could try to do is something similar to a texas crutch for ribs; maybe pull it around 160-170, foil wrap it and drop it into a cooler for an hour or so. Most fats and collagens start to render in that general range so if you have it wrapped, the liquids will stay in the foil and you'll lose less moisture that way as the heat trapped in the meat will continue to raise your internal temperature to the target mark. To be on the safe side, you could put it in an oven at 250 or so, that way you know that it won't lose its heat before it hits the 190 you're shooting for.

The problem is that your bark will suck pretty badly. Maybe try to put it under a broiler for 10 minutes after you unwrap it to re-fire the sugars in the rub? You could also foil wrap and put it back in the smoker and then when you unwrap it, ramp up your temperature and accomplish the same thing.

I'm generally pretty opposed to wrapping a brisket but with the smaller ones, it seems like your best bet. Brisket is a product of the meat and little else, IMO. There's no tricks you can pull to make a bad brisket good; either it's a good cut when you started or you're boned.

[luv]

Originally Posted by O.city

It's on south campbell across from reliable Chevy.

It's good but it's rather expensive imo and not great. I like Buckinghams and rib shack better

Must be a sauce guy? Although, Buckingham's is damn good. I still like City Butcher better. Definitely agree on the expensive part, though.

[O.city]

Originally Posted by luv

Must be a sauce guy? Although, Buckingham's is damn good. I still like City Butcher better. Definitely agree on the expensive part, though.

I liked it for sure. I've only been a few times, may have to try again but honestly, after living in kc for 4 years I'm hard to please

[O.city]

Originally Posted by DJ's left nut

Not a ton; sometimes the meat just doesn't cooperate. Brisket is such a fatty piece of meat and has so much connective tissue that you really do need to take it to at least 180 and preferably 190.

What you could try to do is something similar to a texas crutch for ribs; maybe pull it around 160-170, foil wrap it and drop it into a cooler for an hour or so. Most fats and collagens start to render in that general range so if you have it wrapped, the liquids will stay in the foil and you'll lose less moisture that way as the heat trapped in the meat will continue to raise your internal temperature to the target mark. To be on the safe side, you could put it in an oven at 250 or so, that way you know that it won't lose its heat before it hits the 190 you're shooting for.

The problem is that your bark will suck pretty badly. Maybe try to put it under a broiler for 10 minutes after you unwrap it to re-fire the sugars in the rub? You could also foil wrap and put it back in the smoker and then when you unwrap it, ramp up your temperature and accomplish the same thing.

I'm generally pretty opposed to wrapping a brisket but with the smaller ones, it seems like your best bet. Brisket is a product of the meat and little else, IMO. There's no tricks you can pull to make a bad brisket good; either it's a good cut when you started or you're boned.

I've done the cooler trick, it worked out ok. Normally just let it keep going to get to temp.

Someone told me to do a complete rub with honey before putting my rub on to hold heat it. I may give it a shot.

[philfree]

I feel inspired. I'm not sure if I've ever bought meat at Sam's we usually go to Harder House. Should have the pool opened this weekend so that will be followed up by a backyard party and some smoked food. Ohh speaking of smoking have any of yous guys every had a Smoked Manhattan? That's a great cocktail.