Kansas City Vs. Memphis: 7 Solid BBQ Joints & 7 Can’t-Miss Icons
The battle for BBQ supremacy between Kansas City and Memphis has been simmering for decades, fueled by pitmasters and fans who treat their regional traditions like sacred family heirlooms.
Each city has carved out its own signature style: Kansas City is famous for its thick, sweet, tomato-based sauces slathered over smoky ribs and burnt ends, while Memphis prides itself on dry rubs, tangy vinegar-forward notes, and a purity of flavor that lets the meat shine.
I’ve spent years eating my way through both cities, and now I’m ready to reveal the can’t-miss spots that truly define these two barbecue capitals.
1. Joe’s Kansas City Bar-B-Que
Originally called Oklahoma Joe’s, this gas station-turned-BBQ-legend still has me dreaming about their Z-Man sandwich. The combination of brisket, provolone, and onion rings creates flavor magic that’s worth every minute of the inevitable line.
Their burnt ends—those caramelized, smoky cubes of brisket heaven—sell out almost immediately after opening. No wonder Anthony Bourdain named it one of “13 Places to Eat Before You Die.”
The humble gas station setting only adds to its charm. Something about pumping gas while smelling that hickory smoke feels quintessentially Kansas City.
2. Arthur Bryant’s
Presidents and movie stars have all made pilgrimages to this Kansas City institution, where the sauce recipe remains a closely guarded secret. The no-frills dining room with its cafeteria-style service hasn’t changed much since the 1920s, and thank goodness for that.
My first bite of their burnt ends sandwich with that signature spicy, vinegar-forward sauce nearly brought tears to my eyes. The meat comes piled high on plain white bread with absolutely zero pretension.
Bryant’s represents barbecue history in physical form—the walls practically sweat with decades of smoke and stories.
3. Gates Bar-B-Q
“Hi, may I help you?” rings out the moment you step through the door at Gates, catching first-timers off guard and delighting regulars. Their signature greeting is as famous as their sauce—tangy, sweet, and just spicy enough to make you take notice.
The ribs arrive with perfect bark, that beautiful dark exterior that signals proper smoking technique. Gates has been a Kansas City fixture since 1946, expanding from a single storefront to a mini-empire.
Their beef on bun remains my guilty pleasure, especially when topped with extra sauce from those squeeze bottles that somehow make everything taste better.
4. Q39
The new kid on Kansas City’s block, Q39 brilliantly bridges competition-style barbecue with upscale dining. Chef Rob Magee spent years dominating the competition circuit before opening this game-changing restaurant in 2014.
Their burnt end burger combines two worlds—a juicy patty topped with chopped burnt ends, spicy pickle slaw, and sauce. Pure genius! The modern industrial setting with wood and metal accents feels refreshingly contemporary.
Unlike old-school joints, reservations are not just accepted but recommended. Q39 proves that barbecue can evolve without losing its soul.
5. The Bar-B-Q Shop
Memphis barbecue royalty lives here at The Bar-B-Q Shop, home of the original BBQ spaghetti—a quirky, delicious Memphis specialty I was initially skeptical about. Pasta covered in barbecue sauce and pulled pork shouldn’t work, but somehow it becomes comfort food magic.
Their Dancing Pigs sauce bottles line the walls, available to take home after you’ve fallen in love. Family-owned since 1987, the restaurant occupies a building that’s housed barbecue joints since the 1950s.
Their half-and-half ribs offer both dry-rubbed and wet-sauced styles on a single rack—perfect for indecisive types like me.
6. Commissary (Germantown)
Tucked away in Germantown, Commissary’s unassuming strip mall location belies the smoked treasures within. Their ribs arrive with that perfect Memphis-style pink smoke ring that signals barbecue done right.
The smell hit me before I even opened the door—that intoxicating blend of hickory smoke and pork that’s practically the official perfume of Tennessee. Their pulled pork nachos make an irresistible starter, topped with their house-made sauce that balances sweet and tangy notes.
Family recipes handed down through generations ensure consistency that keeps locals coming back for decades.
7. One & Only BBQ
Memphis locals guard this gem jealously, directing tourists elsewhere while keeping One & Only’s stellar smoked turkey and impossibly tender ribs for themselves. The homey, casual atmosphere makes everyone feel like a regular by their second visit.
Their twice-baked potato salad converted me from a potato salad skeptic to an evangelist in one forkful. The blend of bacon, cheese, and perfectly seasoned potatoes complements their smoky meats perfectly.
Four locations across Memphis speak to their success, but each maintains that small neighborhood joint feel. Their house-made barbecue chips alone justify the visit.
8. Central BBQ’s “Smoke is our sauce”
Central BBQ’s philosophy—”smoke is our sauce”—captures their commitment to letting meat’s natural flavors shine. Their pork shoulders spend 14 hours in the smoker before being pulled into succulent, smoky strands that barely need sauce.
The blue and yellow building on Central Avenue has become a Memphis landmark since opening in 2002. Locals debate which of their four locations is best, but all feature that signature smoke flavor that penetrates deep into every bite.
Their BBQ nachos loaded with pulled pork, barbecue sauce, and cheese sauce create the perfect Memphis souvenir—in the form of extra pounds around my waist.
9. Dry-rub ribs at Rendezvous
Hidden in an alley basement, Charlie Vergos’ Rendezvous feels like a barbecue speakeasy where Memphis royalty comes for their signature dry-rub ribs. The paprika-based seasoning creates a beautiful rust-colored crust that’s become the unofficial symbol of Memphis barbecue.
Waiters in bow ties hustle between tightly packed tables in the cavernous space that hasn’t changed much since 1948. The walls overflow with memorabilia from seven decades of feeding celebrities, politicians, and regular folk alike.
These aren’t fall-off-the-bone ribs—they offer that perfect resistance that true barbecue aficionados prize.
10. Mustard-slaw pork sandwiches at Payne’s
Payne’s BBQ serves what might be the world’s most perfect sandwich—chopped pork shoulder topped with their electric-yellow mustard slaw. The combination of smoky meat and tangy, crunchy slaw creates flavor fireworks that explain why this humble spot has survived since 1972.
The converted gas station with its worn counters and no-nonsense service represents Memphis barbecue in its purest form. Ms. Flora, the owner, still chops meat with the same cleaver her mother used decades ago.
Cash only, limited hours, and occasionally running out of food are all part of Payne’s charm. True barbecue pilgrims understand that inconvenience is often the price of perfection.
11. Shoulder sandwiches at Tops
Tops Bar-B-Q proves that a chain restaurant can maintain quality across multiple locations—their 15 Memphis outposts all serve remarkably consistent shoulder sandwiches. The perfectly smoked pork comes chopped, not pulled, giving each sandwich a wonderful texture variety.
Their burgers—griddled on the same surface that’s touched decades of barbecue—might be Memphis’s best-kept secret. That hint of smoke flavor makes them uniquely delicious.
Since 1952, Tops has been the everyday barbecue joint where Memphians grab lunch between meetings or dinner after ball games. No frills, just reliable, delicious Memphis barbecue at reasonable prices.
12. LC’s Bar-B-Q burnt ends
LC’s smoke-filled interior in Kansas City greets visitors with a wall of heat and aroma from the massive smoker visible behind the counter. Their burnt ends—those caramelized, fatty cubes of brisket point—arrive swimming in sauce, a departure from newer places that serve them dry.
The tiny restaurant with limited seating means most diners take their treasure to go. Owner LC Richardson opened shop in 1986, and little has changed since then—including the cash register and wood paneling.
Sauce-soaked white bread beneath those burnt ends might be the best part—a flavor-soaked prize for those who make it to the bottom of the container.
13. Cozy Corner’s Cornish game hen
Memphis barbecue takes an unexpected turn at Cozy Corner with their smoked Cornish game hen—a whole bird that emerges mahogany-colored and impossibly juicy. The first time I cracked into that smoky skin, I wondered why more places don’t smoke these petite birds.
The Robinson family has run this North Memphis institution since 1977, surviving a devastating fire in 2015 that prompted the entire community to rally around them. Their tomato-based sauce leans spicier than most Memphis offerings.
Don’t miss their barbecue bologna sandwich—a thick-cut slab of smoked meat that transforms this lunch meat into something transcendent.
14. Sliced brisket at Jack Stack
Fiorella’s Jack Stack elevates Kansas City barbecue to fine-dining status without sacrificing authenticity. Their sliced brisket arrives with picture-perfect presentation—the black bark intact and rose-colored meat glistening with moisture.
Five locations across the metro area offer white tablecloth service alongside seriously good barbecue. Their cheesy corn bake—a bubbling side dish of corn kernels in creamy cheese sauce—has inspired countless home kitchen attempts to recreate it.
The crown prime beef ribs extend beyond the plate’s edge, a magnificent display of excess that somehow still leaves you wanting more. Jack Stack proves barbecue can be both upscale and authentic.