If you’ve ever typed “BBQ St. Louis” into Google at 6pm on a Friday with an empty stomach (same), welcome. You’re about to get very hungry, and no, we’re not being biased here.
St. Louis has quietly become one of the best BBQ cities in the country, and no, it’s not by copying Texas or Kansas City, but by doing its own thing. Here’s what you actually need to know about St. Louis BBQ: what makes it different, what to order, and how to eat like you’ve lived here your whole life (even if you haven’t).
What Makes St. Louis BBQ Different
Every BBQ region has its thing. Texas is all about beef and post oak smoke. Memphis is dry-rub pork and vinegar sauce. Kansas City piles on the sweet, thick sauce. St. Louis? We borrow the best parts of all of it and make it our own.
A few things you’ll notice that are distinctly St. Louis:
- St. Louis-cut ribs: Pork spare ribs with the tips and cartilage trimmed off, so every bite is meaty and easy to eat. This cut was actually invented here, and it’s become one of the most requested rib cuts in the country.
- Sauce on the side: The best St. Louis BBQ lets the smoke ring speak for itself, so sauce is always on the side that you can then drown your meat in, if that’s your thing!
- A real mix of styles: Because St. Louis sits at a geographic and cultural crossroads, you’ll find Texas-style brisket, Memphis-style ribs, and local specialties like snoots and pork steaks all within a few miles of each other.
- A genuinely booming scene: What started with a handful of legendary joints has turned into one of the most competitive BBQ cities in the Midwest, with new smokehouses opening every year.
The Cuts Worth Ordering
If you’re new to St. Louis BBQ, here’s what to put on your plate:
Brisket. The cut that separates the joints that know what they’re doing from the ones that don’t. Look for a dark, peppery bark, a visible smoke ring, and meat that pulls apart with barely any resistance. At Salt + Smoke, we smoke ours over post oak for 16 hours. Be sure to ask for the fatty cut if you want to understand what all the fuss is about.
St. Louis-style ribs. The hometown classic. Smoky, tender, and meant to be eaten with your hands. Cherry wood is our signature choice for a slightly sweeter smoke flavor.
Pulled pork. The most forgiving cut to get right and the easiest to get wrong. Good pulled pork should be moist without needing to be drowned in sauce.
Burnt ends. Originally a Kansas City thing, but St. Louis joints have made them their own with the crispy, caramelized edge pieces of a smoked brisket, often served unsauced because they don’t need help.
Smoked chicken and wings. Don’t skip these! A properly smoked wing with a good char and real smoke penetration can rival the ribs at a lot of places.
Sides That Make It a Meal
You think St. Louis is just about the meats when it comes to their BBQ? Think again! We also have sides that you won’t stop thinking about.
- Mac and cheese
- Baked or pit beans, usually with smoked bacon
- Creamed corn
- Coleslaw with a tangy, not-too-sweet dressing
- Toasted ravioli
How to Eat BBQ Like a St. Louis Local
- Go hungry, but not starving. Portions at most local joints are generous, so pace yourself so you can actually try more than one protein.
- Order the sauce on the side. Real St. Louis BBQ is confident enough to serve the meat unsauced first.
- Don’t skip the sides. A great BBQ joint puts almost as much care into its mac and cheese as its brisket.
- Check hours before you go. A lot of the most legendary spots in this city sell out early and close when the meat’s gone, and that’s usually a good sign, not a bad one!
Where Salt + Smoke Fits In
We opened our first location on the Delmar Loop back in 2014 after a very quick, very unusual week of flipping a failing restaurant into a BBQ joint. Ten-plus years and six locations later, we’re still doing exactly what we set out to do: treating your meat right.
Our take leans into Texas technique with post oak-smoked brisket, St. Louis-cut ribs, and cherry-smoked wings, and is built by a team that’s been part of the St. Louis BBQ boom since the beginning. Check out our menu or find the Salt + Smoke closest to you across the St. Louis area.
We’re proud that people keep calling us one of the best BBQ spots in St. Louis, but honestly, the best way to settle it is to come taste it yourself.
Frequently Asked Questions
What barbecue is St. Louis famous for? St. Louis is best known for St. Louis-cut ribs, pork spare ribs trimmed of the tips and cartilage for a rectangular, meatier rack that’s become one of the most requested rib cuts nationwide. The city is also known for local specialties like pork steaks, snoots, and its “sauce on the side” approach that lets the smoke flavor take center stage rather than getting buried.
What is St. Louis-style BBQ? St. Louis-style BBQ blends influences from Texas, Memphis, and Kansas City into its own identity, known especially for St. Louis-cut ribs (spare ribs with the tips trimmed for a cleaner, meatier cut) and a “sauce on the side” approach that lets the smoke flavor lead.
How is St. Louis BBQ different? Where Texas BBQ centers on beef and post oak smoke, and Memphis leans into dry-rubbed pork with vinegar sauce, St. Louis BBQ borrows techniques from all over and makes them its own, favoring the St. Louis rib cut, lighter sauce application, and a genuine mix of styles thanks to the city’s crossroads location and diverse wave of pitmasters.
What is the difference between St. Louis BBQ and Kansas City BBQ? Kansas City BBQ is known for its thick, sweet, tomato-and-molasses-based sauce applied generously to the meat, plus its wide variety of meats (including burnt ends, which originated there). St. Louis BBQ tends to go lighter on sauce, serving it on the side rather than smothering the meat, and is more closely associated with its own rib cut and a broader mix of regional influences rather than one signature sauce style.
What’s the difference between St. Louis ribs and baby back ribs? St. Louis-cut ribs come from pork spare ribs, trimmed of the tips and cartilage for a rectangular, meatier rack. Baby back ribs are smaller, leaner, and come from higher up on the rib cage, closer to the spine.
What is the best BBQ in St. Louis? That’s genuinely up for debate (in the best way!). St. Louis has a deep bench of great smokehouses. What we can tell you is what our guests keep telling us: Salt + Smoke’s brisket, ribs, and fried bologna sandwich have earned us a spot in the conversation for over a decade, across six locations in the St. Louis area.
What wood is used for St. Louis BBQ? It varies by joint; however, cherry and apple wood are popular for a milder, slightly sweet smoke, while post oak (a Texas staple) is favored for brisket because it burns hot and clean over long smokes.
Where can I get good BBQ in St. Louis? Salt + Smoke has locations in the Delmar Loop, St. Charles, Ballpark Village, South County, Kirkwood, and Edwardsville, IL. Find your nearest location here.
Ready to taste it for yourself? Order online or find your nearest Salt + Smoke.
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