St. Louis is well known for its barbecue ribs and is considered by many to have some of the best ribs in the country. The city has a long history and tradition of slow-smoking pork ribs until they are fall-off-the-bone tender. There are dozens of acclaimed barbecue restaurants scattered throughout the city that specialize in mouthwatering ribs. But what exactly makes St. Louis style ribs so good? And how do they stack up against other barbecue rib styles like Memphis or Kansas City?
The history of St. Louis ribs
St. Louis has a long history with pork ribs dating back to the early 19th century when German and Italian immigrants brought their meat smoking traditions to the city. The most iconic St. Louis rib joints got their start in the early and mid-1900s during the heyday of roadside barbecue stands. Restaurants like Pappy’s Smokehouse, Sugarfire Smoke House, and Salt + Smoke can trace their roots back over 70 years.
Back in the early days, St. Louis ribs were cooked over open wood pits and basted with a tomato-based barbecue sauce – a practice still used by many traditional joints today. The classic St. Louis cut of ribs is the spare rib, which comes from the belly side of the pig near the brisket. Spare ribs have more fat and connective tissue than loin baby back ribs, which makes them ideal for the low and slow smoking method perfected in St. Louis.
The St. Louis rib style
So what sets St. Louis ribs apart from other regional styles? There are a few key characteristics that define the classic St. Louis rib:
- Smoked low and slow over indirect heat, usually with local oak, hickory, or apple wood.
- Spare ribs instead of loin back ribs.
- Basted or glazed with a sticky, sweet, tomato-based barbecue sauce.
- Often trimmed of skirt meat and excess fat (aka “St. Louis cut”).
- Tender, juicy meat that falls off the bone when done right.
The low and slow smoking method breaks down the collagen in the fat and connective tissue over several hours, making the ribs incredibly tender. And the sweet, tangy barbecue sauce lacquered on at the end provides that essential St. Louis flavor. The ribs should be charred a bit on the outside with pink smoke rings penetrating the meat near the bone.
Famous St. Louis rib joints
There are certain legendary barbecue restaurants around St. Louis that any rib connoisseur needs to know. Here are some of the most famous spots to get classic St. Louis ribs:
- Pappy’s Smokehouse – Many consider them to make the best ribs in St. Louis with their rubbed and sauced spare ribs.
- Sugarfire Smoke House – Known for their huge portions of fall-off-the-bone ribs.
- Salt + Smoke – Classic smoked spare ribs along with unique rib dishes.
- Bogart’s Smokehouse – Texas-style smoked ribs basted in Bold Bogart sauce.
- Adam’s Smokehouse – Highly acclaimed competition-style ribs.
The long lines snaking out of these joints every weekend shows just how seriously St. Louis takes its ribs. Each restaurant has their own particular spice rubs and smoking methods to achieve the perfect taste and texture.
How St. Louis ribs stack up to other styles
St. Louis ribs have some distinct differences from famous rib styles in other barbecue meccas like Memphis and Kansas City:
Vs. Memphis Ribs
- Memphis – Mostly use loin back ribs.
- St. Louis – Strictly spare ribs.
- Memphis – Heavy rub seasoning.
- St. Louis – Tomato-based barbecue sauce.
- Memphis – Wet, juicy ribs.
- St. Louis – More caramelized dryness.
Vs. Kansas City Ribs
- KC – Thick, sweet, molasses sauces.
- St. Louis – Tangier, spiced tomato sauces.
- KC – More black bark from smoking.
- St. Louis – Emphasis on tenderness.
- KC – Often served with fries.
- St. Louis – Served without sides.
Some key differences come down to the cut and style of ribs and the types of sauce used. Memphis is known for wet, falling-off-the-bone ribs while St. Louis goes for tender but not quite as moist. The sauces also provide distinct regional flavors.
Best places for ribs in St. Louis
Here is a more extensive list of the top places to get mouthwatering ribs in St. Louis:
| Restaurant | Location | Key Features |
|---|---|---|
| Pappy’s Smokehouse | Midtown | Classic rubbed and sauced ribs |
| Sugarfire Smoke House | Downtown | Big portions, delicious sauces |
| Salt + Smoke | Delmar Loop | Inventive rib dishes |
| Adam’s Smokehouse | South City | Award-winning competition ribs |
| Bogart’s Smokehouse | Soulard | Texas-style, saucy ribs |
| Beast Craft BBQ | Belleville | Creative rib plates |
| Salt Lick BBQ | Clayton | Tasty spare ribs |
| Shaved Duck | Tower Grove | Loaded rib sandwiches |
| Blues City BBQ | Downtown | Memphis-style baby backs |
| BBQ Saloon | St. Charles | Unique sauces |
From historic Soulard joints to new hot spots in Clayton and Belleville, there are rib specialists all over the St. Louis region dishing out saucy smoked perfection.
What do the experts say?
St. Louis ribs have gained national recognition through the years from barbecue experts and media outlets:
- Food Network – Ranks St. Louis as one of the top 3 barbecue cities in the nation.
- Chef Steven Raichlen – “Some of the best ribs in the world are served in St. Louis.”
- Pop Sugar – Lists Pappy’s Smokehouse as the #1 ribs in America.
- Thrillist – Names Salt + Smoke’s ribs some of the country’s best.
- Travel + Leisure – Calls St. Louis ribs “the pinnacle of barbecue.”
The culinary media definitely seems to agree that St. Louis deserves its reputation for outstanding ribs. From renowned food writers to major publications, ribs are consistently highlighted as one of the city’s top food claims to fame.
Rib festivals and competitions
The barbecue rib obsession in St. Louis goes far beyond just restaurants. There is a whole subculture around rib competitions and festivals throughout the year. Some highlights include:
- Rib America Festival – A major rib event each June in St. Louis.
- Ribs at the Zoo BBQ Bash – Smoked slab competition at the St. Louis Zoo.
- Missouri Pork Association Rib Competition – Top smoked pork rib cook-off.
- Times Rib Rally – KCBS-sanctioned rib cook-off in Sullivan, MO.
- St. Louis Rib & BBQ Festival – Rib vendors, live music, and kids area.
The serious rib culture means competition circuit barbecue teams flock to St. Louis to show off their skills. These festivals also let local restaurants get in on the fun and sometimes experiment with wild rib creations to impress the crowds.
Unique rib dishes in St. Louis
While traditional smoked spare ribs are the standard, St. Louis chefs have gotten very creative when it comes to rib dishes. You can find crazy rib innovations like:
- The Squealer – Rack of ribs topped with pulled pork, bacon, and sausage from The Squealer.
- Korean BBQ Ribs – Salt + Smoke’s ribs with Korean BBQ sauce and sesame seeds.
- Elvis Rib Sandwich – Loaded sandwich with bacon, peanut butter, bananas, and ribs from Bogart’s.
- The Juggernaut – Enormous rib platter with 5 pounds of ribs from Heavy Smoke.
- Rib Nachos – Chips piled with rib meat, cheese, beans, and sauce.
Even traditional St. Louis spots are getting creative with dishes like ribs tacos, ribs pizza, piggy mac (ribs on mac and cheese), and more. The ingenuity keeps the city’s rib game exciting for locals and visitors alike.
Where to find the best ribs in St. Louis
So where can hungry rib lovers find the absolute best ribs in St. Louis? Here is a consensus of top picks from local experts:
Pappy’s Smokehouse
Pappy’s delicious, peppery dry-rubbed ribs are hard to beat. There’s a reason they frequently top national best ribs lists.
Sugarfire Smoke House
For big portions of juicy, fall-off-the-bone ribs, Sugarfire is a go-to. Their fun sauces like maple bourbon add flavor.
Bogart’s Smokehouse
Bogart’s Texas-style ribs slathered in that tangy Bold Bogart sauce have a well-deserved cult following.
Salt + Smoke
This trendy spot does gourmet versions of St. Louis ribs along with creative rib dishes you won’t find elsewhere.
Adam’s Smokehouse
With serious competition barbecue cred, Adam’s spare and back ribs are the stuff trophy-winning dreams are made of.
Any of those five restaurants will satisfy even the pickiest ribs lovers. St. Louis offers world-class ribs in many styles, but those places capture the city’s trademark rub, smoke, sauce, and pork perfection.
Conclusion
When all is said and done, St. Louis deserves to be in any conversation about the best ribs in America. The city’s rich barbecue history and culture, obsession over the perfect spare rib, and adherence to time-honored smoking methods results in some simply extraordinary pork ribs. Locals may take the abundance of great ribs for granted, but ask any out-of-towner who sampled their first sticky, saucy St. Louis rib, and they’ll confirm this city has ribs figured out. From the most traditional smokehouses to new-school rib innovators, you can find transcendent bites of saucy pork rib meat all over town. For ribs lovers, a visit to St. Louis promises barbecue nirvana.