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Best BBQ Cities

Few topics inspire as much fiery passion as barbecue. The style may vary across the country, but two ingredients remain the same througho...
One dish served fresh every day.
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St. Louis, Missouri

The opposite side of Missouri favors grilled meats, lavished with a tomato-based, sticky-sweet barbecue sauce. The city’s namesake dish, St. Louis–style ribs, are pork spareribs trimmed into neat, easy-to-eat rectangles. Another local specialty is the barbecued pork steak, a thick slice of shoulder meat that’s seared and then slow-cooked in a tomato-vinegar sauce. Perhaps the oddest St. Louis BBQ dish is the crispy snoot, a deeply smoked pig snout that’s either served as a starter or piled onto a sandwich. Family-run Roper’s Ribs has been doling out slow-hickory-wood-smoked ribs, rib tips and crispy snoots since 1976; C&K, a perpetually crowded takeout joint, started serving pig ears and ribs doused in a thin, spicy sauce back in 1963.

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