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General Discussion

BBQ Regional Foods

What defines Kansas City and St. Louis styles of BBQ ribs?

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What defines Kansas City and St. Louis styles of BBQ ribs?

tom82 | Oct 27, 2011 02:56 PM

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?

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