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

[O.city]

I've gotten stuff at sams, it's actually pretty good.

Harter house is the shit though

[DJ's left nut]

Originally Posted by O.city

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.

Logically that doesn't make sense to me.

Think about it; if the honey coating is enough to 'hold heat in', then it's essentially creating an impermeable layer, no? And if that were the case, how would smoke get to the meat?

Anything you put on there that would serve to keep heat from escaping would also serve to keep heat/smoke from entering, would it not? Seems like fairly straightforward thermodynamics would prevent that from working.

It's akin to people who believe that searing meat holds in the juices; nosir. In fact, there are some indications that the opposite is correct. Searing serves to do nothing more than accelerate the maillard effect and make it tastier; doesn't hold juices in.

[DJ's left nut]

Originally Posted by O.city

I've gotten stuff at sams, it's actually pretty good.

Harter house is the shit though

Never heard of it. I've just been getting ribs and briskets from Sams since I was 16 and I've not been disappointed by one yet. I suspect it's not the greatest available, but their quality control seems strong enough that they're all quite good.

Which is a far cry from some of the stuff I've gotten from grocery stores like Price Chopper and even Hy Vee.

[O.city]

Originally Posted by DJ's left nut

Logically that doesn't make sense to me.

Think about it; if the honey coating is enough to 'hold heat in', then it's essentially creating an impermeable layer, no? And if that were the case, how would smoke get to the meat?

Anything you put on there that would serve to keep heat from escaping would also serve to keep heat/smoke from entering, would it not? Seems like fairly straightforward thermodynamics would prevent that from working.

It's akin to people who believe that searing meat holds in the juices; nosir. In fact, there are some indications that the opposite is correct. Searing serves to do nothing more than accelerate the maillard effect and make it tastier; doesn't hold juices in.

I would imagine you'd have to cook it low temp and forever for it to work out. Don't really see how it would help, but I figure it can't hurt as a marinade.

I normally go with the late foil wrap in pork and such, seems to not work as well with beef in my hands atleast.

I dunno, I may just do the brisket in the oven and not **** with it

[O.city]

Originally Posted by DJ's left nut

Never heard of it. I've just been getting ribs and briskets from Sams since I was 16 and I've not been disappointed by one yet. I suspect it's not the greatest available, but their quality control seems strong enough that they're all quite good.

Which is a far cry from some of the stuff I've gotten from grocery stores like Price Chopper and even Hy Vee.

Harter house is a store line here in springfield, specializing in meats. They do a great job with it, have a certified butcher or some shit.

They've got their own dip for marinade that's nice. I usually have them dip my tri tips in it for fajitas. It's good.

But yeah, I have been pleasantly surprised with sams meat. My only issue is I have to buy so much of it at a time but now that the family has grown, it's not an issue

[lcarus]

Originally Posted by tooge

Danny Edwards is pure shit. No BBs? No LC's? this list is shit.

Completely agree. LC's is always underrated. Yeah, it can be kinda shitty sometimes, but when it's good, it's my favorite. **** this list.

[luv]

Is Sam's meat different than what you'd get at Walmart? I hate Walmart meat (beef anyway), so I figured it was the same at Sam's.

[Dartgod]

Originally Posted by kcfanXIII

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

Blowfish is about Gates.

[O.city]

Originally Posted by luv

Is Sam's meat different than what you'd get at Walmart? I hate Walmart meat (beef anyway), so I figured it was the same at Sam's.

No, it's alot different. Much better quality.

[Rasputin]

[Dartgod]

If I had one, I'd post a picture of the nasty, fatty, disgusting brisket sandwich I got from Gates years ago. I'll never eat there again.

[Rasputin]

Originally Posted by Dartgod

If I had one, I'd post a picture of the nasty, fatty, disgusting brisket sandwich I got from Gates years ago. I'll never eat there again.

That sux to hear that. I liked it when we went last October day before we beat the Steelers. I don't get to Kansas City that often to get to experience all the best BBQ it has to offer.

[gblowfish]

Originally Posted by Dartgod

If I had one, I'd post a picture of the nasty, fatty, disgusting brisket sandwich I got from Gates years ago. I'll never eat there again.

I'll be the first to admit, Gates is inconsistent.

I've gotten cold food there on occasion. You just have to watch them.

If you order your brisket sandwich "lean as" they'll cut the fat out for you.

You can inspect the food before you pay for it. If you don't like the way it looks, send it back. People do that with the ribs all the time.

[SAUTO]

Originally Posted by O.city

I would imagine you'd have to cook it low temp and forever for it to work out. Don't really see how it would help, but I figure it can't hurt as a marinade.

I normally go with the late foil wrap in pork and such, seems to not work as well with beef in my hands atleast.

I dunno, I may just do the brisket in the oven and not **** with it

I've done brisket in the oven before, but wrap the shit out of it with plastic wrap and then foil. Tender and juicy as Hell

[sedated]

Originally Posted by Dartgod

If I had one, I'd post a picture of the nasty, fatty, disgusting brisket sandwich I got from Gates years ago. I'll never eat there again.

I got a burnt end sandwich once from Gates and that was the most disgusting thing I've ever tried. It was like they scooped up the gunk, ash, and fat from the bottom of the smoker and slapped it on a bun. It was so overwhelmingly fatty and smoke-flavored that I had to take a bite, put it down for a while, and try another bite after some fries and soda.