Chasing BBQ - BBQ Headquarters
Kansas City Recipes
Kansas City Spices

For the last leg of Chasing BBQ, we head to Kansas City where the sauce is sweet and sticky and burnt ends and pulled pork are done right. That tomato and molasses-based sauce is a big part of what defines KC-style barbecue, and they slather it all kinds of proteins. KC is also great at dishing up creative sides, from potato casserole to apple slaw, the BBQ pros here aren't afraid to experiment.

Barbecue Tips

'Cue Tip #14: Lean Meat in the Middle

"When putting any cut of meat into the smoker, place the lean side of the meat towards the middle (or center) of the smoker and the fattier side toward the outside walls. The heat is higher on the sides so if you position it the opposite way the lean side will overcook long before the fatty side is done."

Rickey & Laura Cox – Pitmasters and Co-Owners of Adam’s Rib Pit BBQ, Longview, TX

Mike's Road Journal

Pappy's Smokehouse: St. Louis, MO

The second stop in St. Louis today was at the one and only Pappy's Smokehouse. When we arrived there was a line of at least 30 or so people in front of us. The vibe was cool and the spot had a high energy to it, so it didn't feel like we were in line for much more then 5-10 minutes. Could be that was the case because this joint was a well-oiled barbecue machine. By the time we had made it half way down the line two employees had checked in on us to see if we needed any suggestions or ...
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Pappy's Smokehouse: St. Louis, MO

BBQ Joint Finder

Pody's BBQ

"Israel "Pody" Campos - Owner & Pitmaster"

1330 S Cedar St. Pecos, TX 79772

Leonard's Pit Barbecue

"Owner: Dan Brown"

5465 Fox Plaza Dr Memphis, TN 38115

Barbecue Slang

Rib Tips The very end of a rack of spare ribs. When a rack is trimmed horizontally to make St. Louis style ribs, there is a thin strip of rib ends (or tips) left behind.

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