We Found The Best BBQ In Missouri And These 10 Restaurants Are The Winners
Can you really crown the best BBQ in Missouri without starting a friendly food feud? Probably not, but we were willing to take the risk.
After all, this is the state where smoky aromas are practically part of the weather forecast and choosing between Kansas City burnt ends and St. Louis-style ribs can feel like picking a favorite child. So, who deserves a spot at the top?
The answer isn’t as simple as following the longest line or the loudest hype. Some legends have been serving mouthwatering barbecue for decades, while others are quietly smoking their way into local hearts.
Think Chef’s Table craftsmanship with backyard cookout soul.
Grab a stack of napkins, wear your stretchy pants, and get ready. These Missouri BBQ restaurants have earned every delicious bite of their reputation.
1. Q39 Midtown
Some BBQ joints are good. Q39 is the kind of place that makes you rethink everything you thought you knew about smoked meat.
Opened in 2014 by a classically trained chef with a serious passion for competition-style barbecue, this spot brought something genuinely new to Kansas City’s already legendary BBQ landscape.
Located at 1000 W 39th St, Kansas City, MO 64111, Q39 combines fine-dining precision with the raw, smoky soul of great barbecue.
The Certified Angus Beef Brisket and Burnt Ends Plate is the crown jewel of the menu. Slow-smoked with care and plated with intention, it hits every note perfectly.
The famous “Best Wings on the Planet” live up to the bold claim, and the Q Nachos loaded with pulled pork and pepperjack queso are dangerously addictive.
The atmosphere is rustic-urban, energetic, and full of the kind of buzz that only happens when a room full of people are eating something truly exceptional.
Wood-fired options like Canadian Salmon and Angus Beef Ribeye round out a menu that refuses to be boxed in. Q39 is proof that chef-driven BBQ is not a gimmick but a genuine upgrade.
2. Arthur Bryant’s Barbeque
Walking into Arthur Bryant’s feels like stepping into a BBQ time capsule, and that is absolutely meant as the highest compliment.
This place has roots stretching back to Henry Perry himself, the man widely credited with starting Kansas City BBQ in the early 1900s. Arthur Bryant took over in 1946 and built a legacy so powerful that U.S.
Presidents have made special trips here. The address is 1727 Brooklyn Ave, Kansas City, MO 64127, and it is worth every mile of the drive.
Arthur Bryant’s is famously credited with turning burnt ends from discarded brisket scraps into a beloved Kansas City delicacy. That alone earns a permanent spot in culinary history.
The menu stays true to its roots, featuring slow-smoked ribs, brisket, pulled pork, turkey, ham, and sausage, all kissed by hickory and oak smoke.
The signature sauce started as a vinegar base and got a sweeter personality when Arthur added molasses, creating a flavor that is tangy, bold, and completely unforgettable.
The cafeteria-style setup is no-frills by design, because when the food is this iconic, the decor is beside the point. Arthur Bryant was inducted into the Barbecue Hall of Fame, and one visit tells you exactly why.
3. Gates Bar-B-Q
The moment you walk through the doors at Gates Bar-B-Q, someone shouts “Hi, may I help you?” and honestly, it is the best greeting in the food industry. That tradition, started by Ollie Gates, has become as iconic as the BBQ itself.
Founded in 1946 by George and Arzelia Gates, this Kansas City institution traces its roots directly back to BBQ pioneer Henry Perry. You can find them at 3205 Main St, Kansas City, MO 64111, right in the heart of the city.
The “Struttin’ Man” logo, a dapper tuxedo-clad figure inspired by a Louis Armstrong song, is instantly recognizable. Gates has built a brand that feels as timeless as the food it serves.
Their signature tomato-based BBQ sauce became so beloved that it hit grocery store shelves in 1975 and eventually expanded nationwide.
The menu delivers everything Kansas City BBQ is celebrated for, including rich, flavorful burnt ends that could convert even the most skeptical eater.
Gates Bar-B-Q also carries a powerful historical legacy, having been listed in The Negro Motorist Green Book as a welcoming establishment during the Jim Crow era. That history adds a layer of meaning to every single bite you take here.
4. Fiorella’s Jack Stack Barbecue
Not every BBQ restaurant has lamb ribs on the menu. Fiorella’s Jack Stack Barbecue does, and that tells you everything about the level of ambition happening here.
The Fiorella family’s BBQ story began in 1957 when Russ Fiorella opened Smoke Stack Barbecue. His son Jack and wife Delores branched off in 1974, eventually creating their own identity at 101 W 22nd St, Kansas City, MO 64108, with a menu unlike anything else in town.
Everything is smoked over aromatic hickory wood, and the results speak loudly. Certified Angus Beef Steaks, fresh seafood, and those celebrated Lamb Ribs sit alongside the BBQ classics, making the menu feel genuinely expansive.
The Hickory Pit Beans and Cheesy Corn Bake are legendary sides that regulars fight over.
Zagat named Fiorella’s Jack Stack the “#1 Barbecue House in the Country,” which is the kind of recognition that stops people mid-scroll. They offer burnt ends in four varieties: beef, pork, ham, and sausage, because why pick one when you can explore them all?
Nationwide shipping means you can experience this elevated Kansas City BBQ from anywhere, but nothing beats sitting in the restaurant itself and letting hickory smoke do its thing.
5. LC’s Bar-B-Q
There are BBQ restaurants, and then there is LC’s Bar-B-Q, a place where the smoker sits right behind the counter and the aroma hits you before you even open the door.
Founded in 1986 by L.C. Richardson, this spot has never needed a flashy interior or a trendy concept to earn its reputation.
Located at 5800 Dr. Martin Luther King Jr. Blvd, Kansas City, MO 64129, LC’s is the definition of old-school Kansas City BBQ done exactly right.
The burnt ends here are cut to order from the crusty, flavorful exterior of the brisket. They arrive in chunks so generous that a sandwich becomes structurally impossible, which is honestly a badge of honor.
Ribs come as long end, short end, or rib tips, and the smoked chicken, turkey, and sausage round out a menu that covers every BBQ base.
Anthony Bourdain once featured LC’s on “No Reservations” and praised the burnt ends with the kind of enthusiasm that cannot be faked.
LC’s is not just a restaurant but a living piece of Kansas City BBQ heritage that keeps getting passed forward.
6. Pappy’s Smokehouse
Pappy’s Smokehouse opened in Midtown St. Louis in 2008 and wasted absolutely no time making a national statement. The Food Network named their ribs “Best Ribs in America,” and Southern Living crowned them “Best BBQ in Missouri.”
Those are not small claims, and Pappy’s backs them up every single service. Find them at 3106 Olive St, St. Louis, MO 63103, and plan to arrive early because popular items disappear fast.
The signature dry-rubbed ribs are slow-smoked for up to 24 hours over a fragrant blend of apple and cherry wood. That combination creates a distinctly sweet and smoky flavor profile that defines Memphis-style BBQ at its finest.
Pulled pork, beef brisket, burnt ends, and hot links fill out a menu that hits every note with confidence.
Four house-made sauces, Sweet Baby Jane, Original, Carolina Vinegar, and HooDoo Sauce, are served on the side for those who want an extra layer of flavor. The ribs are perfectly seasoned enough to stand alone, but the sauces add a fun dimension of choice.
Pappy’s has that rare quality of feeling like a neighborhood gem while simultaneously being a destination restaurant that people travel across the country to experience. That combination is genuinely hard to pull off.
7. Bogart’s Smokehouse
A blowtorch at a BBQ restaurant sounds like a cooking show stunt, but at Bogart’s Smokehouse it is just Tuesday.
Opened in 2011 in the historic Soulard neighborhood of St. Louis, Bogart’s is part of the Pappy’s family of restaurants and carries that same commitment to quality while carving out a personality that is entirely its own.
The address is 1627 S 9th St, St. Louis, MO 63104, tucked into one of the city’s most characterful corners.
Those apricot bruleed ribs are the showstopper. A blowtorch caramelizes the glaze into a sticky, slightly crisp finish that turns already-great ribs into something genuinely theatrical.
Beyond the ribs, smoked prime rib, melt-in-your-mouth pastrami, and tri-tip sirloin reveal a menu that bridges traditional BBQ and serious culinary craft.
The pit baked beans deserve their own paragraph. Cooked directly under the brisket, they absorb every drop of dripping fat and rub, creating a side dish that tastes like it was made by someone who truly cares.
Deviled egg potato salad and BBQ pork skins add quirky personality to the sides lineup.
Four house sauces, including sweet Sweet Maegan Ann and tangy Mad Maddie’s Vinegar, complete the experience. Bogart’s treats smoke, heat, and time like instruments in a symphony.
8. Salt + Smoke
Salt + Smoke launched in June 2014 with a simple but powerful mission: treat meat right. Founded by Tom Schmidt and Pitmaster Haley Riley, this St. Louis spot has grown into an award-winning destination that balances tradition with genuine creativity.
Located at 6525 Delmar Blvd, St. Louis, MO 63130, it sits in the lively Delmar Loop neighborhood, which already has great energy before you factor in the smell of smoke drifting out the door.
The brisket is smoked over post oak for 16 hours, developing a crust and tenderness that feels almost architectural. St. Louis-style ribs get a “Fist Bump” rub and cherry wood smoke, while pulled pork is brined and oak-smoked to juicy perfection.
Cherry smoked salmon and Burnt End Toasted Ravs show just how creatively this kitchen thinks.
Scratch-made sides like White Cheddar Cracker Mac, pit beans with smoked bacon, and sweet pepper potato salad are the kind of supporting cast that could headline their own restaurant.
Four housemade sauces, My Sweet Bestie, Hotangy, Mustarolina, and I Can’t Even, give every table a fun decision to make.
Salt + Smoke is also a proud member of the Green Dining Alliance, proving that caring about great food and caring about the planet are not mutually exclusive goals.
9. City Butcher And Barbecue
City Butcher and Barbecue started as a farmer’s market stand in Springfield, Missouri, which is one of the best origin stories in the state’s food scene.
From those humble beginnings grew a full restaurant with a razor-sharp focus on Central Texas-style BBQ, a style that prioritizes quality meat, precise technique, and zero unnecessary fuss.
The restaurant now operates at 3650 S Campbell Ave, Springfield, MO 65807, bringing Lone Star-level seriousness to the heart of the Ozarks.
The brisket is the undisputed star, arriving with a dark, peppery crust and interior tenderness that borders on emotional. Pork belly, nicknamed “Meat Candy” by fans, lives up to its billing completely.
Housemade sausages including Austin Andouille, Texas Hot Link, and Jalapeno Cheddar show a level of craft that most restaurants simply do not bother with.
Sides like creamy potato salad, smokehouse beans loaded with barbecue scraps, and jalapeno cheese corn keep the momentum going well past the main event. Then there are the Smookies, smoked chocolate chip cookies that somehow make perfect sense as a BBQ dessert.
The industrial atmosphere is relaxed and unpretentious, matching a kitchen philosophy that lets the food do all the talking. Popular items sell out regularly, so showing up early is always the right move.
10. Gettin’ Basted
Gettin’ Basted started as a competition BBQ team in 2012 and quickly earned world championship recognition for a cooking method that most pitmasters would not dare attempt.
Their “hot and fast” Ozarks-style approach uses live coals in 55-gallon drums to smoke meat quickly while locking in jaw-dropping juiciness.
Now a full restaurant at 2845 W 76 Country Blvd, Branson, MO 65616, it brings that championship energy directly to your table in the middle of Branson’s entertainment district.
Championship Wagyu brisket and tender St. Louis cut ribs are the headliners, and they arrive with the kind of confidence that only comes from years of winning.
Burnt ends, smoked bologna, championship chicken wings, pit ham, and center-cut pork steak fill out a menu that rewards adventurous eaters. American Wagyu beef burgers deserve a special mention for being remarkably good even by this restaurant’s high standards.
Basted Nachos, Basted Mac with crispy pork belly, fried okra, pimento cheese with wonton chips, and sweet potato casserole make the sides section feel like its own destination.
The retro dining room has a fun, open atmosphere that fits perfectly with Branson’s lively personality. Gettin’ Basted proves that world-class competition BBQ and a genuinely good time are not mutually exclusive, so which Missouri pit stop are you planning first?