By Alexi Zentner
Summertime, and the living is easy. Even easier if you don’t cook. Stop in and eat some barbecue, or volunteer to do the “cooking” and bring some home with you. People can get militant when talking about what they think barbecue means, and the list of establishments below is not intended to be a statement on the particulars of wet vs. dry or tangy vs. savory. Suffice it to say, whether you are looking for a giant slab of sopping wet ribs, brats on buns, pulled-pork or pulled-chicken sandwiches, or even beef brisket (some patrons of Great Grizzly Bear buy an entire brisket at a time), you’ll find what you are looking for. Don’t forget the extra napkins.
Bandana’s Bar-B-Q
Multiple locations, www.bandanasbbq.com
Dry-rub seasoned and cooked without sauce (though you get to choose your own sauce once your ribs are out of the smoker).
C & K Barbecue Restaurant
4390 Jennings Station, 314-385-8100
Rib tips with bread and potato salad and your choice of regular or hot sauce.
Charlotte’s Rib
15467 Clayton, 636-394-3332
The pulled-pork plate comes open-faced with your choice of a side.
Flying Pig BBQ
4301 Manchester, 314-531-5317
According to the staff, pork steaks are the way to go.
Great Grizzly Bear
1027 Geyer, 314-231-0444
The brisket is a hot commodity.
KT’s Smokehouse
4574 Telegraph, 314-892-7788
Pour the slightly sweet, homemade sauce over ribs.
Marion’s St. Louis Rib Co.
5894 Delmar, 314-361-2727
Try the rib tips with the self-described “home remedy” sauce.
Ms. Piggies Smokehouse
10612 Page, 314-428-7776
The pulled pork and pulled beef are served with your choice of spicy or mild sauce.
Pennie’s BBQ House
4265 Reavis Barracks, 314-544-1661
The smoked pork steak comes with a sweet, homemade barbecue sauce.
Roper’s Ribs
6929 W. Florissant, 314-381-6200
“The best thing on the menu is the baby back ribs,” says owner Paul Roper. “The sauce is a spicy sauce, but not hot. And the pulled pork is the best in the known universe.”
Smoki O’s
1545 N. Broadway, 314-621-8180
Thick and sweet Kansas City-style sauce over beef brisket.
Super Smoker’s BBQ
Multiple locations, www.supersmokers.com
In 2000, Super Smoker’s won a world championship title at the Memphis in May International World BBQ Championship. That is one prize pig.
