The best barbecue in Kansas City? Food & Wine magazine picks these eight places

·2 min read

Food & Wine magazine’s new feature, “Where to Find the Best Barbecue in Kansas City,” names eight places and recommended menu items including “strip steak, pulled pork, or slow-smoked beef brisket.”

“It should be noted that the locals here take their meats, especially burnt ends and ribs, with all the fixings and dressed in a sweet, spicy, and tangy sauce as gospel,” the magazine said.

It picks some of the most beloved places and orders, but it’s a little iffy on some details.

Q39: The magazine puts it in Westport (it has locations in midtown and Overland Park) and talks about the wall of trophies in the airy space. It says, “Wood-fired grilled plates like the juicy Kansas City strip steak pair well with an icy cold pint.”

Joe’s Z-Man sandwich.
Joe’s Z-Man sandwich.

Joe’s Kansas City Bar-B-Que: “No one should leave Joe’s Kansas City without a helping of either burnt ends or the epic and well-documented sandwich called the Z-Man. … Pair it with a cold Boulevard Pale Ale.”

Arthur Bryant’s Barbeque: “Sandwiches like the short-end ribs served on white Wonder bread or pulled pork, with a full order of french fries, a heaping side of pickles, and fountain soda are the only way to go.”

Meat from Arthur Bryant’s Barbecue, 1727 Brooklyn Ave., includes smoked turkey, pickles, burnt ends, ribs and sausage.
Meat from Arthur Bryant’s Barbecue, 1727 Brooklyn Ave., includes smoked turkey, pickles, burnt ends, ribs and sausage.

Gates Bar-B-Q: “Order a combination of beef, ham, turkey, beans, coleslaw, and potato salad. If by some miracle you’re still hungry, the yammer pie, a triangle of sweet potato goodness, does the trick every time.”

Slap’s BBQ: “This cool, no-frills road stop is perfect for brisket and sausage — arrive early, as these items sell out quickly — doused with spicy sauce. For sides, pick a baked potato casserole and delicious cheesy corn with pickled jalapenos and two slices of white bread.”

Fiorella’s Jack Stack Barbecue: “For dinner, split a full slab of pork baby back ribs with classic sides like hickory pit beans, cheesy corn bake, and creamy coleslaw.”

RJ’s Bob-Be-Que Shack: “The burnt ends or deep-fried catfish platter, served with Texas toast, a pickle, and a side; or dig into a pulled pork po’boy, Reuben, or jumbo sandwich.”

LC’s Bar-B-Q: “On Sundays, before the beloved Kansas City Royals or Chiefs take the field, many tailgaters and meat lovers drop by this old-school, bare-bones, midtown joint (est. 1989) which doles out turkey, pork, and beef barbecue sandwiches, wings, half chicken, and ribs galore. Save room for sides, like baked beans and potato salad, and tasty desserts like peach cobbler and apple pie.”

But LC’s is on Kansas City’s East Side near Raytown and was founded in 1986.