As a big BBQ fan, I've been trying to figure this out definitively - especially because a lot of BBQ restaurants I eat at say they have Kansas City-style BBQ or St. Louis style-BBQ, and it turns out to be nothing like what I *think* both styles are:
I thought that Kansas City-style BBQ meant ribs that are slow smoked with a thick, sweet BBQ sauce applied fairly liberally during the smoking process (as opposed to ribs served only with a dry rub or think glaze and BBQ sauce on the side).
I thought that St. Louis-style BBQ ribs were similar to Kansas City-style in that they are heavily sauced during cooking but are distinct in that they are always spare ribs (as opposed to baby back) that are cut a certain way.
Am I right or am I missing something?
Updated 19 days ago | 15
Updated 1 year ago | 21
Updated 1 year ago | 5
Updated 5 months ago | 3
Updated 4 months ago | 28