Discover more about barbecue joints in St. Louis on the Arch Eats podcast.
5210 Highway N, Cottleville
- IN A NUTSHELL: After finding success with Plank Road Pizza, Cottleville native Andrew Brewer turned to barbecue for his sophomore effort, dazzling the St. Charles County dining scene with his delectable pulled pork, ribs, brisket, and chicken.
- EAT THIS: The St. Louis–style ribs are a standout, thanks to their fall-off-the-bone texture and lively glaze, which caramelizes as it cooks.
- BEST SIDE DISH: The cornbread corn is Brewer’s grandmother’s recipe. Part corn pudding, part corn casserole, this subtly sweet, creamy concoction should be on every plate.
- Insider Tip: Brewer’s mom’s handiwork also makes it on the menu. Make sure to save room for her famous banana pudding.
14195 Clayton
- IN A NUTSHELL: Looking for a dining location where you can find elegance, sophistication, and a place to buy gas? Look no further than this West County jewel, where service-station bays have been converted into a massively good barbecue joint.
- EAT THIS: Sticky baby back ribs, but don’t sleep on the extensive bakery menu, which includes several varieties of gooey butter cake, Hawaiian Pineapple Pecan Cake, and “brookies” (half chocolate chip cookie, half brownie).
- BEST SIDE DISH: Opt for the 3 Bay Mac & Cheese topped with optional pulled pork.
- INSIDER TIP: The owners closed their auto repair shop to get into the barbecue business. (The existing service station and market remain open.)
2819 Watson
- IN A NUTSHELL: The walls of the 35-seater are lined with primarily sports-themed artwork, including a shrine to the great Stan the Man. And like their sibling Pappy’s Family restaurants, when something runs out at Adam’s, it runs out for that day, so get there early or preorder online.
- EAT THIS: Here, the ribs are blow-torched with an apple-jelly glaze. Adam’s BBQ Salad with smoked turkey and Provel is also a winner. Standard and family-size orders can be preordered for the summer holidays.
- BEST SIDE DISH: Adam’s tangy Sweet Vinegar Coleslaw is the perfect foil for any fatty richness.
- INSIDER TIP: Adam’s is a tribute to Adam Gaffney, a Pappy’s employee who died in 2012 at the age of 25.
Multiple Locations
- IN A NUTSHELL: Founded in Arnold in 1996, the largest barbecue restaurant company in St. Louis now has 27 locations across five states (with 13 in the St. Louis metro area). Bandana’s two dry rubs and five sauces (including the mustard-based Southern Style Original) are available at several area retailers.
- EAT THIS: The dry rub on the ribs is slightly sweet and caramelized; the texture is not quite fall off the bone, just the way it should be.
- BEST SIDE DISH: The house baked beans, made with Southern Style Original sauce, also include chunks of pork and beef.
- INSIDER TIP: The best deal in the house—aptly called the Budget Busters Menu—includes 3 ounces of any meat, two sides, and costs between $8 and $10.
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Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
4900 Laclede
- IN A NUTSHELL: Over the years, the restaurant has cut back its barbecue items and increased its comfort food offerings. The 400-plus bottle whiskey selection remains robust.
- EAT THIS: The smoked items that remain on the menu—single-bone St. Louis-style spareribs, brisket sliders, bourbon baked beans, and the 20-ounce pork steak—are all worthy options.
- BEST SIDE DISH: Candied bacon, cheese curds, mac ‘n’ cheese… Order one or all three.
- INSIDER TIP: Chipotle and Parmesan cream macaroni comes with smoked chicken or pork.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
20 S. Belt W., Belleville
- IN A NUTSHELL: David and Meggan Sandusky’s smokehouse set the standard for uncompromising barbecue excellence and serves as an ongoing testing ground for pushing the limits of what you can do with ’cue.
- EAT THIS: BEAST’s pork steak put the brand on the map, something you understand the moment you dig into this behemoth, which pulls apart at the mere suggestion of a fork tug. Pair a fountain Ski soda with the Red Cream, which tastes just like a Dreamsicle.
- BEST SIDE DISH: The Brussels sprouts with pork belly gets a lot of attention, but the candied bacon is an unexpected, all-around crowd-pleaser.
- INSIDER TIP: At CITYPARK, BEAST offers fans sandwiches made with either pulled pork or pork steaks. The Sanduskys also opened two locations of Smoke & Kettle, a sister concept serving fried-fish and -chicken forward dishes, as well as barbecue and daily specials
1821 Zumbehl, St. Charles
- IN A NUTSHELL: This no-frills St. Charles smokehouse may look unassuming, but it’s turning out some of the best barbecue in the region, including brisket that SLM dining critic Dave Lowry calls “the brisket of a Jewish deli dream.”
- EAT THIS: The brisket at Big Woody’s is an absolute masterpiece: rough chopped hunks of peppery bark that yield to fork-tender, fat-kissed meat.
- BEST SIDE DISH: The hog balls might compete with the brisket as Big Woody’s most delicious dish. These buttermilk hushpuppies are studded with pork, cheddar, bacon, and onions that are perfection of the fried cornmeal form.
- INSIDER TIP: Most barbecue restaurants sell out on a daily basis. This one sells out particularly early. Make sure to get there by lunchtime if you want the greatest hits.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
1627 S. Ninth
- IN A NUTSHELL: Located in Soulard, the second restaurant to open in the so-called “Pappy’s family of restaurants” may have the funkiest, most genuine barbecue joint vibe of any family member.
- EAT THIS: The Pappy’s recipe ribs are finished with an apricot glaze that’s blow-torched until lightly caramelized.
- BEST SIDE DISH: The crowd-pleasing baked beans are cooked in the smoker beneath the brisket.
- INSIDER TIP: Over the years, Bogart’s has received numerous national accolades, including Zagat’s “The Ultimate Guide to American Regional Barbecue.” Travioso named it one of its “50 Best Barbecue Joints In America,” and Yelp named Bogart’s No. 13 on its list of Top 100 BBQ Spots in 2024 (ahead of Pappy’s, at No. 28).
4501 Chouteau
- IN A NUTSHELL: Brenton Brown has turned his passion of Kansas City–style barbecue into a delightful Grove neighborhood smokehouse.
- EAT THIS: As a smokehouse that pays homage to KC ‘cue, Bootleggin’ has to nail burnt ends—it’s wonderfully beefy, tender hunks of beef do so and then some.
- BEST SIDE DISH: A little bit of barbecue rub (a special request offering) makes the crispy fries positively addictive.
- Insider Tip: Don’t sleep on the cocktail menu; Bootleggin’ offers a dangerously tasty sangria made with apple brandy from local distillery Switchgrass Spirits. It’s the perfect pairing with the restaurant’s Thursday night bingo.
4390 Jennings Station
- IN A NUTSHELL: A no-frills, takeout staple in Pine Lawn since 1963, C&K offers a menu with the basics, plus rib tips, beef ribs, snouts, tripe, and turkey ribs. Of note is that there’s no website or online menu, and phone-in service can be spotty at busy times.
- EAT THIS: Fall-off-the-bone spareribs are topped with signature sauce and a slice of white bread, a throwback to old-school, St. Louis–style barbecue.
- BEST SIDE DISH: The popular “smashed” potato salad is sweeter than most.
- INSIDER TIP: C&K was the Missouri entry on The Best Thing To Eat in Every State on oprah.com. The article described owner Daryle Brantley’s signature spicy-sweet sauce, served on C&K’s juicy ribs and pork, as “peppery, tomato-heavy barbecue bliss.”
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
2951 Dougherty Ferry
- IN A NUTSHELL: The address reads Valley Park, but in reality, Dalie’s is located in a corner of an engaging strip center just minutes from Kirkwood. The patio is especially pleasant.
- EAT THIS: The usual suspects are solid, but consider Dalie’s burnt ends, ultimate reuben, and blackened chicken salad
- BEST SIDE DISH: Fried fire-and-ice pickles are a must. The beans are cooked under the pork shoulder, giving them a different flavor profile.
- INSIDER TIP: During the holidays, Dalie’s does a brisk business, selling bone-in smoked hams and smoked turkey breasts.
6108 Shoger Drive D, Edwardsville, Illinois
- IN A NUTSHELL: For five consecutive years, Barbecue News Magazine declared Doc Richardson’s smokehouse among the “Best of the Best Barbecue Restaurants in America.” Located in the Trace on the Parkway development, Doc’s is known for its St. Louis–style spareribs, burnt ends, and gargantuan 32-ounce pork steaks.
- EAT THIS: The menu specifies “while they last” for a reason; the 32-ounce behemoth pork steaks at Doc’s are wildly popular, thanks to their fork-tender texture and delicious, natural jus enhanced glaze.
- BEST SIDE DISH: The corn casserole is like a cross between cornbread stuffing and that sweet corn cake you often get at Tex-Mex restaurants.
- INSIDER TIP: Call in advance to see if the restaurant is running the Doc Rib special: This deboned rib served with white onions and pickles on a hoagie roll is the Rolls Royce to a certain fast-food restaurant’s Ford Pinto.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
100 Ash, Wentzville.
- IN A NUTSHELL: Duke’s is called a “shack” for all the right, affectionate reasons There’s patio seating and a countrified interior where small tables are topped with that essential barbecue accessory: rolls of paper towels. The fare is what it’s all about, though, and at this vintage-style barbecue joint, everything is house-made. Located in downtown Wentzville, it’s worth the drive from anywhere.
- EAT THIS: The menu features a well-executed line up of basics, plus a lot of off-the-wall riffs, such as The Smoke Shack Wedge salad, Burnt End Rangoons, and Smoky Gouda Potato Casserole, all of which are recommended.
- BEST SIDE DISH: The Cowboy Coleslaw—with crispy cabbage, shredded rainbow carrots, pickled red onions, jalapeños, and bits of sweet corn—is made using an antique, razor-sharp mandolin.
- INSIDER TIP: The Doobler, made with American Kobe beef, arrives on a branded bun that’s flagged with a toothpick displaying a burger with angel wings, suggesting diners have gone to burger heaven.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
8505 Veterans Memorial
- IN A NUTSHELL: Gas station memorabilia hangs from the ceiling and covers the walls and operable garage doors extend the theme to the sandbar/sand volleyball area outside. On an average night, the place is packed with softball teams, birthday parties, and probably a wedding reception or two.
- EAT THIS: The smoked wings or the Carolina Smoked Pork sandwich.
- BEST SIDE DISH: We don’t claim to have sampled all 20 side dishes, but the cole slaw is solid.
- INSIDER TIP: On what may be the biggest barbecue menu in town, we suggest asking the server for recommendations, as they tend to know what’s hot off the smoker.
724 N. 1st
- IN A NUTSHELL: Located on Laclede’s Landing, the restaurant is the descendant of the former Five Aces Bar-B-Que & Southern Cooking in the Shaw neighborhood, which closed during the pandemic. The Five Aces name is derived from the first initial of co-owner Antonio Ellis and his four sons. Five Aces also operates a food truck.
- EAT THIS: Check out the baby back ribs (a barometer of good ‘cue), but don’t miss the smoked brisket Philly sandwich.
- BEST SIDE DISH: Sides are limited here, but potato salad is always available.
- INSIDER TIP: Five Aces’ signature dry rub contains 15 herbs and spices but no salt.
2635 Cherokee (Inside the Fortune Teller Bar)
- IN A NUTSHELL: Erica McKinley and Greg Mueller’s food counter inside the Fortune Teller Bar is the area’s only all-wood smokehouse—and one of the best barbecue experiences you’ll find in town.
- EAT THIS: Mueller’s brisket is among the best in the area, but when he’s offering dino ribs (massive, beautifully smoked beef ribs), you order them.
- BEST SIDE DISH: McKinley and Mueller started making their bacon fried rice as a refrigerator clean-out dish in their home kitchen, but it’s grown into one of the most beloved side dishes. This wonderful concoction hits all of the flavor notes—smoky, salty, umami, sweet, piquant—for a deeply satisfying dish.
- INSIDER TIP: The pair serve breakfast sandwich versions of their ‘cue at the Tower Grove Farmers’ Market every Saturday. The brisket, egg, and hot honey on brioche is particularly delicious.
15622 Manchester, Ellisville
- IN A NUTSHELL: This West County restaurant serves excellent smokehouse favorites, such as ribs and wings, but it also has a creative taco and sandwich menu.
- Eat This: The brisket taco, filled with succulent meat, caramelized onion, Provel cheese, and fiery jalapeños, is the perfect blend of barbecue and Tex-Mex cuisine.
- BEST SIDE DISH: Smoked mushrooms, while technically on the appetizer menu, are a wonderful umami-laden accompaniment.
- INSIDER TIP: Save room for the apple pie empanadas, which are a wonderful Latin American riff on a hand pie.
1227 Castillion Arcade Plaza, Creve Coeur
- IN A NUTSHELL: While most smokehouses focus on all things pork, at Gobblestop, pitmaster DeMarco Howard shows that turkey can be king. Here, you’ll find a menu focused solely on poultry—and you won’t miss the other stuff one bit.
- EAT THIS: The turkey wings are Gobblestop’s calling card. Although not wings at all, these plump white meat beauties are deliciously smoky and kissed with a tangy glaze.
- BEST SIDE DISH: Frying the corn on the cob decadently elevates this humble vegetable.
- INSIDER TIP: On Fridays, the restaurant serves a glorious turkey leg.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
4270 N. Service, St. Peters
- IN A NUTSHELL: Owners Chris Schafer and Chad Brewer cooked together in a restaurant years ago before teaming back up to start Heavy Smoke. Launched from a barbecue trailer/food truck, this popular spot in St. Peters has won dozens of competitions. You really can’t go wrong with anything on the menu.
- EAT THIS: Burnt ends. You’ll wish this KC-style classic were seen more regularly around St. Louis. The fruited sauces—spicy pineapple, spicy blueberry, and smoky apple—are practically drink-worthy.
- BEST SIDE DISH: The brisket egg rolls are a triumphant mashup of a Philly cheesesteak and St. Louis gooey Provel glory.
- INSIDER TIP: Heavy Smoke occasionally teaches tell-all classes; visit its website for details.
6301 Clayton
- IN A NUTSHELL: After meeting at Southtown Pub, co-owners Rico Lange and Chris Muich serve up delectable barbecue out of their Dogtown smokehouse.
- EAT THIS: The ribs are the restaurant’s calling card: perfectly smoked and fall-off-the-bone succulent that they don’t need any sauce. Their natural juices provide all the gilding you’ll desire.
- BEST SIDE DISH: Although technically an appetizer, the Frito pie is a standout. Smothered in pulled pork, cheese, barbecue sauce, beans, peppers, onions, and spicy ranch, you can count it as a side dish if you split it with someone in your party.
- INSIDER TIP: Why get simple mac and cheese when you can have yours stuffed with meat? Hogtown offers their creamy noodle concoction with brisket, pulled pork, chicken, or turkey.
1267 N. Truman Boulevard, Crystal City
- IN A NUTSHELL: Now in its ninth year, this family-run, scratch-kitchen operation covers the barbecue basics Memphis-style, including blues music.
- EAT THIS: KettleHut’s version of the St. Louis classic pork steak is perfection of the form: thick, fork-tender, and served with a mouthwatering dry rub. Ask for it slathered in sauce for that backyard cookout experience.
- BEST SIDE DISH: Why settle for regular fries when you can load yours with queso, chives, and bacon? The loaded fries also make a lovely canvass for all of the little pieces of meat that fall to the bottom of the plate.
- INSIDER TIP: It can be easy to fill up on all of the good ‘cue, but save room for the homemade bread pudding, pies and cobblers. They change regularly, but if you show up on the day they are offering coconut cream pie, you’re especially lucky.
300 St. Ferdinand, Florissant
- IN A NUTSHELL: When the Mannecke family took over the little storefront in Florissant that would become Mann Meats, they had just $3 in their pockets. Their fortunes changed overnight, thanks to the outstanding smoked meats that made it a North County legend.
- EAT THIS: They don’t call it a “Fork Steak Sandwich” for nothing; this fall-apart pork steak, served on a soft, warm bun, is the stuff of backyard barbecue dreams.
- BEST SIDE DISH: The whopping 1-pound baked potato is smothered in melted butter and cheese, though it’s even better if you ask to have it topped with brisket or pulled pork.
- INSIDER TIP: In addition to the Florissant brick-and-mortar, you’ll see Mann Meats at food truck events, serving out of a converted school bus.
Mi Hungry BBQ & Jamaican Cuisine
8660 St. Charles Rock Road
- In a Nutshell: The multiple smokers that ring Mi Hungry fill the air with smoke and intoxicating aromas of barbecue, soul food, and Jamaican cuisine courtesy of pitmaster Rueben Goulbourn. His ribs and rib tips, crispy snoots, barbecued Polish sausage, chicken, and pork (with his proprietary sweet barbecue sauce) are served to the tunes of reggae masters Bob Marley, Dennis Brown, and Gregory Isaacs.
- Eat This: Goulbourn got his start by bringing in jerk chicken to his colleagues at the Fenton Chrysler plant, who were so dazzled, it gave him the idea to start Mi Hungry. When you taste this delicious dish, you’ll understand why he was able to base an entire business off of it.
- Best Side Dish: The callaloo, a traditional Jamaican dish of leafy greens, coconut milk, and spices is a transportive trip to Kingston.
- Insider Tip: If you’re closer to the city, then the restaurant operates a food truck near Page and Union.
158 Long, Chesterfield
- IN A NUTSHELL: Jim and John O’Brien of O.B. Clark’s fame enlisted Austin pitmaster John Maness to convert a small takeout counter inside a Chesterfield gas station into one of the area’s most thrilling barbecue restaurants.
- EAT THIS: Burnt ends are the restaurant’s biggest draw (and for good reason), but the star of the menu is a Wednesday-only pork loin that’s kissed with gentle smoke and so tender, you can piece off bites with just the slightest tug of a fork.
- BEST SIDE DISH: O’B Que’s offers two kinds of coleslaw. The creamy version gets the job done quite well, but the vinegary version is the real scene-stealer. Its crisp texture and mouth-puckering flavor are the perfect counter to the restaurant’s decadent barbecue.
- INSIDER TIP: You can grab package beer, wine, or cocktails from the gas station’s cooler and enjoy them at your table for a picnic-like vibe.
2 E. Main, Wentzville
- IN A NUTSHELL: A massive, polished, tree-trunk slab bar. “Chain-link” table legs. Original brick walls. A pressed-tin ceiling in an elegant, shotgun-style building. All lend a vintage feel to Old Town, where the barbecue arrives on sheet pans. Live music and backyard games add to the festive atmosphere.
- EAT THIS: You’ll be happy with the restaurant’s traditional barbecue offerings, but you’ll be absolutely dazzled if you veer from the standard playbook and order the smoked shrimp. Gilded with garlic butter, it’s like a beautiful marriage of a smokehouse specialty and Italian restaurant shrimp scampi.
- BEST SIDE DISH: Baked beans, a house specialty, hit that perfect blend of subtly smoky, rich, and amped-up with just a little sweet heat.
- INSIDER TIP: Ask to have your mac and cheese smothered in Old Town’s delicious chili for the ultimate chili mac experience.
Multiple Locations
- IN A NUTSHELL: It’s safe to say that under the tutelage of co-founder Mike Emerson, Pappy’s kicked off the modern boom of St. Louis barbecue. The Midtown flagship’s penchant for selling out long before closing time caught the attention of the city and beyond.
- EAT THIS: The Memphis-style dry-rubbed ribs are arguably the best in town, the gold standard by which all other baby backs are judged. The $70 “Adam” Bomb (named in honor of Adam Richman from Travel Channel’s Man vs. Food) is worth a whimsical look.
- BEST SIDE DISH: No, not the cole slaw, potato salad, or baked beans. Go with the sweet potato fries.
- INSIDER TIP: Avoid the heartbreak of sold-out items by securing your order online.
32 Clarkson, Ellisville
- IN A NUTSHELL: You can easily miss this unassuming West County spot, located off Clarkson Road in a strip mall, but hiding in plain sight is some seriously delicious barbecue and one of the best sandwich menus in town.
- EAT THIS: Low-and-slow-smoked baby back ribs have a wonderful dry rub that melds with the exterior bark, yielding to succulent, fall-off-the-bone meat.
- BEST SIDE DISH: The southwest potato salad is a creamy, well-seasoned riff on the typical picnic staple.
- INSIDER TIP: The deli has an entire section of the menu dedicated to club sandwiches. Try the cowboy club for the perfect marriage of smokehouse and classic delicatessen.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
304 S. Florissant, Ferguson
- IN A NUTSHELL: Red’s is a Ferguson institution. Its charcoal-smoked rib tips, turkey legs, and chicken endure, along with a heavy hand of sauce and classic sides.
- EAT THIS: The tender, saucy rib tips are a decadent, tangy delight.
- BEST SIDE DISH: The mustardy, creamy potato salad gives any smoked entrée the feel of a backyard picnic.
- Insider Tip: Red’s has been known to offer beef ribs, so be on the lookout for these tender smoked delights.
6929 W. Florissant
- IN A NUTSHELL: Open since 1976, this long-time North Side staple may be the city’s best-known spot for saucy ribs, rib tips, and snoots.
- EAT THIS: Go with the namesake item, which comes two ways: St. Louis-style spareribs and baby backs. The pulled pork sandwich and burnt ends are popular choices as well.
- BEST SIDE DISH: Forego the side dishes and opt for the homemade peach cobbler.
- INSIDER TIP: Consider ordering the barbecue sauce on the side—some items (such as the spareribs) may not need it.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
Multiple Locations
- IN A NUTSHELL: Owner Tom Schmidt had a fine-dining background when he launched a barbecue empire that has spread from St. Charles to Ballpark Village and beyond. Enthusiasts are drawn to the whiskey, which takes up pages of the drink menu.
- EAT THIS: Salt + Smoke ditches the paper plates and serves its signature Texas-style beef brisket on ceramic. The fried jalapeño and homemade cheddar bologna sandwich is also a fan favorite.
- BEST SIDE DISH: The sweetness of the creamed corn almost qualifies it as a side and dessert, but universal raves are bestowed upon the White Cheddar Cracker Mac, the mac and cheese by which others are judged.
- INSIDER TIP: Want to share the brag-worthy ’cue with out-of-towners? Salt + Smoke offers national shipping, including a specialty meat of the month.
4060 Mississippi, Cahokia; 1090 Old Des Peres, Des Peres
- IN A NUTSHELL: Sawmill’s atmosphere is a bit reminiscent of the set of Hee-Haw, with corrugated walls, weathered wood, and barn-like appointments. Tin plates round out the folksy ambience. It’s no surprise that the service at this highly rated barbecue joint is also excellent.
- EAT THIS: Split the pulled pork nachos, and follow with the beef brisket.
- BEST SIDE DISH: The fried pickles here are spears, not chips, which translates to more pickle and less batter.
- INSIDER TIP: A second location opened in early 2023 in the former Circa STL space in Des Peres, offering both barbecue and Circa faves.
8135 Gravois
- IN A NUTSHELL: Sure, it’s a weird combination: shooting range-meets-barbecue joint. But this roomy space turns out some high-caliber ’cue. (Get it?) Wall-spanning windows create a bright, minimalist touch, and the tag line is a natural: Bang Good BBQ.
- EAT THIS: Even the small pulled pork sandwich is generously portioned. Pair it with smoked wings, which come with a choice of five sauces, including Sweet Heat.
- BEST SIDE DISH: The baked beans are the color of mahogany, always a good sign.
- INSIDER TIP: It’s often crowded at lunch and more relaxed later in the day.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
2900 Virginia
- IN A NUTSHELL: More cool neighborhood restaurant than barbecue joint, Ally Nisbet’s South City standby sets itself apart from the pack by creatively fusing traditional barbecue with modern comfort fare—thus earning its place as one of Guy Fieri’s favorites in the process.
- EAT THIS: It’s no surprise that the restaurant nails its namesake smoked duck breast dish by smoking the succulent meat over cherry wood, pan-searing it for a caramelized exterior, and then gilding it with juniper cherry glaze.
- BEST SIDE DISH: The textured, creamy riff on classic mac ’n cheese is topped with toasted breadcrumbs and reason alone for a visit.
- INSIDER TIP: The restaurant’s regular live music makes the experience even more exquisite.
Shay’s Creole Smokehouse Hosted by the Old Millstream Inn
912 S. Main, St. Charles
- IN A NUTSHELL: Industry veteran Shay Landry grew up learning to cook in his Grandmother Hazel’s Lake Charles, Louisiana kitchen. His wonderful Main Street St. Charles smokehouse fuses his talents and experience in smoking meat with that Cajun and Creole heritage.
- EAT THIS: You’ll be thrilled with the burnt ends, pulled pork, ribs, and other trappings of a classic smokehouse, but Shay’s standout dish is the Crazy Patty Reuben, a magnificent riff on the deli classic made with peppery, smoke-laden pastrami that’s so luscious, its juices soak into the griddled rye and mingle with the pungent Swiss, sauerkraut, and 1000 Island dressing to pack one of the most powerful flavor punches in the bi-state area.
- BEST SIDE DISH: Shay’s gumbo, perfected over the years from his grandma’s recipe, is so thick, it’s like a beautiful marriage of Creole stew and crawdaddy risotto.
- INSIDER TIP: Although you enter Shay’s from Main Street, head downstairs after you order your food, and enjoy it on the Old Millstream Inn’s stunning creekside patio. It’s one of the area’s most lovely outdoor dining experiences.
121 S. Main, Waterloo, Illinois
- IN A NUTSHELL: Friends and former aviation industry colleagues Brandon Bauza and Anthony Hassler turned their shared passion for barbecue into one of the Bi-State area’s most exciting smokehouses.
- EAT THIS: The pulled pork is positively breathtaking, glistening with rendered fat and dusted in mouthwatering dry rub.
- BEST SIDE DISH: You won’t find standard mac and cheese at Shorty’s; here, the dish is elevated thanks to subtly smoky gouda that’s been folded into a rich cheese sauce.
- INSIDER TIP: While the core menu shines, Bauza and Hassler offer daily specials that are equally delicious. Be on the lookout for the pork belly burnt ends, which are usually available on Frida’s and Saturdays.
6417 Hampton
- IN A NUTSHELL: Pitmaster Aaron Machado grew up watching his father serve up delicious ‘cue at area barbecue restaurants. Now, this industry veteran is following in his footsteps with his own South St. Louis smokehouse.
- EAT THIS: The Sloppy Sandwich, served with either pulled chicken, or a combination of sauced pulled pork and shredded beef, is a wonderful, saucy, smokehouse version of the Sloppy Joe. Make sure to get extra napkins.
- BEST SIDE DISH: Broccoli might not be the first thing you think of for a barbecue side dish, but Smoke N Bones’ version, sauteed in butter and garlic, will make you reconsider.
- INSIDER TIP: The restaurant offers a cash discount, so stop at the ATM before you visit.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
110D Meramec Station; Manchester; 606 Jeffco, Arnold
- IN A NUTSHELL: Smokee Mo’s offers smokehouse barbecue at both locations and vegetarian and vegan barbecue exclusively the Manchester location, which alone is worth a visit just to see the massive barn-like building, made from a forest’s worth of knotty pine.
- EAT THIS: The signature sandwich, the Mangia Bene, is nearly a half-pound of smoked, sliced brisket served on garlic cheese bread with horseradish-spiked white barbecue sauce.
- BEST SIDE DISH: Is it wrong to skip a side dish in favor of a dessert from Kimmswick’s legendary Blue Owl Bakery?
- INSIDER TIP: The owners are Frank and Eva Imo (of Imo’s Pizza fame), hence the name. The tag line, “& so on & so forth” is a longstanding family saying. When Frank was putting up the Smokee Mo’s sign, he says that he added it, “because it fit, since you never know what’s coming out of our kitchen on any given day.”
5641 S. Kingshighway
- IN A NUTSHELL: This quintessential St. Louis smokehouse evokes the convivial feel of a weekend cookout.
- EAT THIS: The smoked sausage, made with both beef and pork, has a pleasantly snappy casing, rich meaty flavor and just the right amount of smoke to beautifully accent the meat.
- BEST SIDE DISH: Forget potato salad; the potato casserole is a deliciously cheesy riff on party potatoes.
- INSIDER TIP: The patio is dog-friendly, though it might be hard to keep Fido away from all of the delicious meat.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
Multiple Locations
- IN A NUTSHELL: Alex Cupp’s reputation as the best Texas-style brisket whisperer in town draws crowds to both of The Stellar Hog’s locations, in Holly Hills and Chesterfield.
- EAT THIS: Tackle the top-selling Whitewall Sandwich: brisket, melty smoked Gouda, pickled red onion, and horseradish cream on a toasted hoagie bun, washed down with a Civil Life American Brown Ale, “a fantastic beer that pairs well with any kind of beef in any season,” according to Cupp.
- BEST SIDE DISH: The creamy cabbage—humble brassica served in a white sauce with bits of brisket. It might just make you forget about those terrific fries.
- INSIDER TIP: Check out the Friday-night music lineup, and settle in for a good time.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
Multiple Locations
- IN A NUTSHELL: After learning from the likes of Emeril Lagasse and Charlie Trotter, Mike Johnson opened his own casual concept. “Barbecue is more challenging than any other type of cooking—and it’s not even close,” he told us over a decade ago, after launching Sugarfire Smoke House. Today, Sugarfire has more a dozen locations, in St. Louis and as far away as Colorado.
- EAT THIS: The Combo Plate with ribs, pulled pork, baked beans, and coleslaw. Top it with one of several Sugarfire BBQ sauces (Texas Hot FTW), mix together, and you have a memorable mess. To go full Sugarfire, double down with a pie shake (a milkshake made with Sugarfire’s house-made pies).
- BEST SIDE DISH: If there’s a special side of the day, then it’s likely worth ordering. If not, the mayo-based coleslaw never disappoints.
- INSIDER TIP: Always check the daily special, so you don’t miss out on such glorious, one-of-a-kind creations as the smoked pastrami melt, the chicken-fried steak sammy, and the brisket quesadilla.
Photography by Kevin A. Roberts
Photography by Kevin A. Roberts
1567 W. Fifth, Eureka
- IN A NUTSHELL: Since buying Super Smokers from founder Terry Black in 2017, Jeff Fitter has continued to expand both the restaurant’s regional presence and its offerings, moving into a larger space last year. He’s also added more Cajun-inspired dishes to the menu.
- EAT THIS: The St. Louis classic pork steak, a 20-ounce Kenrick’s fresh-cut pork steak that’s smoked, grilled, and slathered in barbecue sauce. It’s served with Texas toast, pickles, and two sides.
- BEST SIDE DISH: The sweet jalapeño cornbread is the perfect Southern-style complement, with just a hint of heat.
- INSIDER TIP: Don’t miss the house-made Boudin Balls (pork marinated in spices, poblano, jalapeño, and sweet peppers, mixed with rice into a ball, then breaded and deep fried).
