St. Louis, MO

South-city favorite. Burnt-end mac, big plates, and a brunch BBQ scene that fills before 11.

Soulard. Torch-finished apricot ribs are the signature trick.

St. Louis north-county fixture. Snoots and pork steaks on a foam tray; sauce on everything if you want.

Skip Steele's pre-Bogart's project, still cooking — pork steaks, pulled pork, and a sleeper rib game.

Midtown line out the door. Memphis-style dry rub by way of STL.

Pappy's western-county sister — same Memphis-style ribs, more parking, shorter line.

North-side STL ribs since '75. Smoked snoots, pork steaks, sweet-tangy sauce — backyard cook-out energy in restaurant form.

Delmar Loop favorite. White cheddar mac with crackers is a religion.

Earl 'Father Time' Strong's downtown stop. Snoots, rib tips, and a sauce with a real bite.

Strip-mall STL chain that punches above its weight. Brisket sandwich + jalapeño pickle = move.