Where to Taste St. Louis Barbecue, From Spareribs to Snoots

St. Louis’ barbecue is unique, and you won’t find it on any other American menu. St. Louis-style barbecue is not smoked but grilled. This technique can be used on different cuts of pork steaks and ribs.

Many people believe that Kansas City barbecue was the origin of St. Louis BBQ. Adrian Miller, The Soul Food Scholar, says that’s not true. St. Louis barbecue’s roots go further south, before they reach the Show Me State. St. Louis barbecue was started by black migrants from the Deep South, Alabama, and Mississippi. They also came from west Tennessee. Miller says that these migrants were essentially heading north up the Mississippi River in search of better lives.

My signature dishes are pork spareribs (snoots), pork steaks (snoots), and turkey ribs. ‘St. Louis-style ribs refer to the way spareribs have been butchered in order to create a rectangular rack with a uniform appearance. The tips, flaps, and side meats are then removed. Although not all restaurants serve their ribs this way. Miller says that in several Black-owned BBQ joints, ribs are not as badly butchered.

St. Louis BBQ is known for its pig preparation. Pork steaks come from grilled pork butt, which is then sliced into large pieces or chopped up like rib tips. The snout can then be smoked or fried if time is short. Miller claims that this is similar to pork rinds, but fattier. Louis-style BBQ is usually served with the sauce on the side rather than on top. St. Louis is the city that consumes the most barbecue sauce per capita. Miller notes that while sauces may vary, they are all drenched in a sweet tomato-based sauce.

Pappy’s is the first name that comes to mind when you think of St. Louis and barbecue. Pappy’s Smokehouse has won a number of awards and accolades for being one of St. Louis’ most popular barbecue restaurants. Slow-cooked meats simmer for up to 24 hrs on fruitwood, and the sauce is served as an afterthought. Bogart’s Smokehouse is another classic. This colorful corner shop serves up sides such as deviled egg potato salad, fire and icepickles, and more.

Sugarfire Smokehouse turns classic barbecue on its ear. Chef Mike Johnson, who has studied under Myron Mixon, Emeril Lagasse, and Charlie Trotter and worked with them, is known for his “meaty-mashups, which include barbecued artichokes and andouille sausage, as well as items such as barbecued cheese cuds.

Miller’s favorite restaurants include Gobble Stop Smokehouse, where the turkey dishes are outstanding. The turkey ribs were well-seasoned, and it was a nice break from beef and pork. He also recommends Roper’s Ribs. I loved the crisp, salty, and sweet contrast between the snoots covered in barbecue sauce. The counter person was friendly and welcoming. St. Louis Q is known as the “best Q in the Lou,” and the pork steaks are cut into smaller pieces and then drenched in sweet barbecue sauce. I loved the old-school, backyard barbecue feel of the meat.

There are many festivals dedicated to barbecue. You can add Pig & Whiskey at Schlafly Bottleworks and The Q in the Lou BBQ Festival in Kiener Plaza to your list. The St. Louis BBQ Society is a great option for Uber enthusiasts.

Don’t eat meat? Not a meat eater? Barbecue restaurants in St. Louis now cater to those who do not eat animal products. Smokee Mo’s in particular has a vegan barbecue menu.