Best Barbecue Restaurants in St. Louis, Missouri
Phil’s Bar B Que 9205 Gravois, St. Louis. (314) 631-7725 One of St. Louis’ original barbecue “joints.” This place is over sixty years old and I don’t think that the interior of the place has changed ( or been cleaned for that matter) over that period of time. The sign out front of a large neon pig face with a chef’s hat is on the Historic Register. I don’t think that the neon has lighted up for awhile though. All the above is irrelevant if you’re looking for the best St. Louis style pork steak . The steak is cooked in the huge brick pit that sits in the back of the restaurant and then simmered in Phil’s famous sauce for the rest of the day. ( The secret of the sauce, by the way, is a touch of pumpkin pie spice. Don’t tell anybody.) The best side to get with the pork steak is the spaghetti. Phil’s is now owned by the Polizzi family and they really know their way around some pasta. The ribs at Phil’s are ok, but not nearly as good as the steaks. Their deep fried fish is some of the best in town too. You probably won’t find any other beer products at Phil’s except Busch and Budweiser, as this is one of the favorite hangouts of the workers from the nearby brewery.
Mama’s Coal Pot 6655 Delmar, St. Louis. (314) 727-8034 If you like a little soul in your barbecue then this is the place to be. Mama’s is a little hut that is tucked in the corner of an open air market down on the Loop. It sits right next to Bob’s seafood, which makes for an interesting combination of smells in the summertime. Mama’s has good hickory-smoked pork steaks and ribs sauced up with soul. You can even get pig snouts if you are so inclined. Make sure you try the buttermilk pie for desert. Think of it as pound cake soaked in milk. Eggs, butter, flour, sugar, a pinch of vanilla, nutmeg, and of course buttermilk. Soul food, Southern-style right here in the Lou.
Super Smokers Bar-B-Que 610 Stockell Drive, Eureka, Mo. (636) 938-9742 Ok, these guys won the Memphis cook off a few times and its Memphis style, but its just to good not to mention. When they first opened, they left the walls of the restaurant plain and white and let everyone of the first few hundred customers decorate them with graffiti. I was one of them. I’ve been a fan ever since and now they have several locations around town in addition to the original one about 30 minutes west of St. Louis. The ribs are apple-wood smoked, sweet and mellow, and oh so tender. The ribs are dry rubbed and usually so moist that you can just skip the sauce. But if you prefer, you can choose from five different varieties of the liquid, including a new, yellow Carolina-style.