Top 15 BBQ Spots in Kansas City

Scott’s Kitchen ensures that even travelers with the briefest layovers don’t miss out on Kansas City barbecue. Conveniently located in Northland, it's as close as you can get to Kansas City International Airport without breaching security. Remarkably, it's one of the few places in the city where you can enjoy barbecue as early as 7 a.m. Whether you’re there for breakfast or lunch, the brisket tacos are a must-try. This spice-rubbed, thick-cut brisket is just one of the many reasons locals make the trip to this spot.

In a city known for its diverse barbecue, specializing in one dish can be quite revolutionary. After years of serving up his smoked turkey legs from a trailer, KC Turkeyleggman (Matthew Montgomery) has opened a permanent location, where he focuses exclusively on these oversized, glossy turkey legs smoked with a mix of hickory, cherry, and pecan woods. The standout item is the Bussdown Legg, a turkey leg split and filled with Montgomery’s indulgent mac and cheese, echoing the famous Turkey Leg Hut in Houston. Despite its seemingly gimmicky nature, the quality of Montgomery’s barbecue is undeniable. The turkey legs are richly smoky, with tender meat and perfectly crisp skin. Be sure to try the sides as well: his mixed greens (a blend of kale and collard greens) are exceptional, flecked with smoky bits of — what else? — turkey. Opt for carry-out if possible, as dining space is limited to a single table and a few stools.

Chef J, a cutting-edge barbecue gem nestled in Kansas City’s historic Stockyards District, owes its success to its impressive 1,000-gallon offset smoker, known as “Big Mila,” which is stationed right outside. This smoker churns out thick, tender slices of beef brisket and fall-off-the-bone ribs with a robust, flavorful bark. The sandwiches here are equally remarkable. Don’t miss the Tennessee Dip, a pulled pork sandwich paired with a zesty, spicy red sauce. Easterwood’s approach embraces a blend of regional influences: his gold sauce, rich with mustard, nods to South Carolina, while his signature vinegar-based sauce is punctuated with pepper and celery seed. The local community has warmly embraced his innovation. A larger venue with four custom-built smokers is in the works for KC’s Pennway Point district, aiming for a grand opening in fall 2024.

As soon as you step into Gates, you’re welcomed with a cheerful, almost melodic, “Hi, may I help you?” If you need a moment to decide, feel free to ask for suggestions or just dive into a beef Nooner: delicate ribbons of thinly sliced brisket and a generous heap of chopped burnt ends, all nestled in a soft bun. A lavish drizzle of the house-made sauce—a harmonious blend of sweetness, vinegar, smoke, and a hint of heat—completes the experience. Since 1946, Gates has been a cornerstone of the local dining scene. While it now boasts six locations, the Brooklyn Avenue spot is particularly cherished for its classic vibe and lively bar.

On weekends, Arthur Bryant’s attracts a diverse crowd of locals, tourists, and even Beltway figures to its Jazz District location. This historic spot, declared by writer Calvin Trillin in 1972 as “the single best restaurant in the world,” retains its nostalgic charm with Formica surfaces, framed newspaper clippings, and well-worn tiles. While the decor remains a throwback, the food has evolved. Nowadays, Bryant’s often serves burnt ends cut from whole briskets to meet high demand. For authentic burnt ends, opt for the 3B sandwich, which ensures you get the flavorful brisket point. Enhance your meal with a hearty splash of Bryant’s signature brick-red sauce, a distinctively tangy concoction that sparks ongoing debates about its unique taste.

In the world of barbecue, high-end dining spots with cloth napkins and metal cutlery often face skepticism. Yet, Fiorella’s Jack Stack defies the norms with a standout side dish that has won acclaim: Kansas City-style cheesy corn. Introduced in the 1980s, this dish features a creamy, tangy cheese sauce with bits of smoky pit ham, cementing its place in the city’s barbecue lore. For the main course, indulge in their succulent ham or opt for the extravagant crown prime beef rib. Although Jack Stack boasts six locations around the metro, the Freight House restaurant—conveniently located near the streetcar line—is especially charming and tourist-friendly.

On most evenings, chef and butcher Vaughn Good leads the culinary team at Fox and Pearl, a chic venue specializing in wood-fired fare. However, every Thursday, he transforms the restaurant’s basement lounge into Night Goat, Kansas City’s premier craft barbecue pop-up. Delight in house-made hot dogs, delectable pastrami sandwiches, and smoked pork belly tacos served on soft, pork-fat Caramelo tortillas (crafted in nearby Lawrence, Kansas). While current hours are limited, Good plans to make Night Goat a full-time venture in the lounge this fall.

This no-frills sandwich joint is a local favorite for quick lunches rather than a tourist hotspot. The motto ‘Eat it an’ beat it’ reflects the speedy service aimed at getting customers back to their routines, but you’re welcome to linger in one of the red vinyl booths and enjoy an extra layer of the rich, smoky sauce on your sandwich. The standout choice here is the Big D: a hearty brisket sandwich on rye with Swiss cheese, topped with crispy onion rings.

Q39 offers a refined dining experience compared to some of its barbecue counterparts, where you might even spot someone delicately applying sauce to a crisp collar. This family-friendly spot has earned local acclaim for its remarkable consistency and high-volume barbecue. Founded by Rob Magee, who honed his skills on the competitive barbecue circuit, the combo plates here are a must-try. The original Midtown location is perpetually busy, so either make a reservation or brace for a wait. The Q39 South location in Overland Park, Kansas, is often easier to get into, and a new Lawrence, Kansas, location is expected to open this fall.

At first glance, Char Bar’s industrial-chic interior and expansive outdoor beer garden, featuring a fire pit and bocce courts, might seem like it's all about style. But that would be a mistake. Despite its trendy atmosphere, Char Bar excels at serving some of the finest burnt ends in the city, offering a perfect balance of seasoned bark and tender meat. The original Westport location, while one of two, is centrally located and highly recommended for its superb barbecue.

Once known as Oklahoma Joe’s, this Kansas City, Kansas staple is nestled inside a former gas station. The long lines at peak times are a testament to its popularity, partly fueled by Anthony Bourdain’s endorsement as one of his “13 Places to Eat Before You Die.” Joe’s continues to live up to its reputation with exceptional beef ribs, burnt ends, and tender brisket. Don’t miss the Z-Man sandwich, featuring succulent brisket topped with smoked provolone and crispy onion rings. For a local experience, call ahead for carryout to avoid the long lines; the seasoned fries and dirty rice are must-tries.

At LC’s Bar-B-Q, the action is right before your eyes as chefs maneuver whole briskets, racks of ribs, and hams around a gleaming black three-tiered pit. Despite the passing of founder LC Richardson in 2021, his granddaughter Tausha Hammett has preserved the cherished recipes and the iconic pit. For a true taste of tradition, opt for the burnt ends, brisket, and ribs. As with some classic Kansas City establishments, you can choose your ribs from the “short end” or “long end,” with the latter often being more tender and flavorful.

Despite its slightly off-the-beaten-path location and the fact that you’ll drive past LC’s Bar-B-Q to get there, Big T’s often flies under the radar compared to Kansas City’s more renowned barbecue spots. This is unfortunate, as Timothy Jones’s wood-fired brisket and ribs, cooked in a classic brick pit, are outstanding. Enjoy the retro charm of the dining area, which pays homage to Kansas City’s stockyard heritage.

Tyler Harp has made a significant mark on Kansas City barbecue since 2019. Not only has he pioneered a local barbecue festival and an educational podcast, but he’s also encouraged many barbecue enthusiasts to embrace offset smokers. Arrive early to try Harp’s rich sausages and succulent, thick-sliced brisket. While his brisket leans towards Texas-style, Harp blends techniques from across the country, honoring the pitmasters who shaped Kansas City’s barbecue legacy.

Note: Harp Barbecue will temporarily close for several weeks and reopen this fall at 12094 W. 135th Street, Overland Park, KS, 66221.

Since its debut in 2021, Buck Tui has been shaking up the KC barbecue scene with a Northern Thai twist. Chef Ted Liberda, who also co-owns Waldo Thai, has stayed true to his innovative approach, offering a fusion of inventive barbecue dishes and creative cocktails. Try the two-meat plate featuring Isaan Thai pork sausage infused with lemongrass and makrut lime, alongside coriander-spiced smoked pork. The vibrant sides, such as jasmine rice and tangy papaya slaw, complement even the richest barbecue flavors.