While there's no one way to enjoy Kansas City barbecue, it doesn't hurt to keep in mind a few tried and true customs when placing your order.


Dining

Old-school joints will have you ordering at the counter while others have long since swapped the line out the door with white tablecloth and upscale service. Either way, the barbecue itself remains part of Kansas City’s classic cuisine.

How It’s Served

KC restaurants have made it easier than ever to order barbecue served to your specifications:

  • By the pound: Perfect for to-go orders and large groups looking to share.
  • Specialty sandwiches: For those who have ever wondered what an onion ring in a brisket sandwich tastes like (hint: it’s delicious).
  • Platters: Just pile it on there, sides and all.
  • Combos: When you can’t decide between pulled pork and burnt ends, just get both.

Sides

To some, the sides may very well be the star of their barbecue meal. More often than not, these dishes provide the perfect complement to an already near-perfect meal.

Favorites include:

  • Baked beans
  • Coleslaw
  • French fries
  • Sweet potato fries
  • Cheesy corn
  • Potato salad
  • Mac and cheese
  • Onion rings
  • Cheesy grits
  • Jambalaya 

Learn the Lingo

What may seem obvious to locals could be totally foreign to visitors. Below, you’ll find a compilation of oft-heard but potentially baffling terms and orders:

  • Rib Tips: The short section of meat that is removed from ribs to produce a more even cut.
  • Kansas Caviar: A side dish consisting of corn, carrots, lima beans and more.
  • Beef on Bun: Short-hand speech is preferred when ordering at Gates Bar-B-Q.
  • Pig Snoot Sandwich: Yeah, it’s definitely what you think it is.
  • Bark: Crunchy, chewy crust that forms on the outside of smoked meat.
  • Smoke Ring: The pink ring found just under the bark produced from a chemical reaction between the meat’s pigment and smoking gases.

Traditions

While no single restaurant can be determined “best in Kansas City,” there are a few tried and true traditions that everyone agrees on:

  • Burnt Ends: The smoky, crispy-yet-juicy dish cut from the brisket tip has been a KC staple since Arthur Bryant’s started passing pieces out for free while customers waited in line.
  • Red Soda: Strawberry-flavored or red cream soda, the most old-school spots feature this accompaniment to barbecue delicacy.
  • Pickles and White Bread: You don’t even have to ask; most places just give these away. Perfect for sopping sauce and adding acidic bite to sandwiches.
  • Sauce: A molasses or tomato-centric sauce is a Kansas City mainstay. Each joint serves it differently, either on the side or right on top.

Festivals and Competitions

Whether determining the smokiest sauce, most mouthwatering ribs or any number of cuisine-specific categories, part of the spirit of ‘cuing in KC is friendly competition. The result is that Kansas City’s calendar is full of barbecue festivals, tournaments and other events.

Recognized as the biggest barbecue contest and celebration in the world, The American Royal World Series of Barbecue welcomes more than 500 local, national and international teams for two weeks of spirited smoking each fall.

Other popular contests include:

The Icons

Kansas City’s legendary cuisine has produced a handful of legends in their own right. Get to know some of the most notable names in the Barbecue Capital of America:

  • Henry Perry: Regarded as the godfather of KC barbecue, who operated a stall right outside 18th & Vine.
  • Arthur Bryant: Legendary restauranteur Arthur Bryant took over his brother’s business in 1946—after it’d been passed down from Henry Perry himself—and established Arthur Bryant’s as one of the preeminent names in the KC barbecue canon.
  • George Gates: Mr. Gates founded Gates Bar-B-Q in 1946—then known as Gates Ol’ Kentucky—the first in a series of beloved local barbecue restaurants.
  • Ardie Davis: Well-known barbecue contest judge and founder of the American Royal International BBQ Sauce, Rub, & Baste Contest.
  • Jack Fiorella: Founder of Fiorella’s Jack Stack Barbecue, one of the most popular local barbecue brands in the city.
  • Rich Davis: Founder of the now-ubiquitous KC Masterpiece barbecue sauce brand, which was founded in 1977. Davis sold the name in 1986.
  • L.C. Richardson: Founder of L.C.’s Bar-B-Q, a well-regarded joint located near Arrowhead Stadium and Kauffman Stadium.  
  • Bill McGonigle: Original proprietor of McGonigle’s Market, a staple in the Kansas City butcher business since 1951.
  • Jeff and Joy Stehney: Owners and co-founders of Joe’s Kansas City Bar-B-Que, best-known for its original gas station location and Z-Man sandwich.
  • Gary and Carolyn Wells: Cofounders of the Kansas City Barbeque Society (1986), which now totals more than 19,000 members worldwide.