Best BBQ in Kansas City (2025)

A living slice of KC history near 18th & Vine, famed for brisket, ribs, and that debated, brick-red sauce. Frequently cited by Eater and Condé Nast Traveler, and celebrated by local historians for preserving the city’s pit legacy.

Smoke-stained pits still turn out glistening ribs and beefy burnt ends at this counter-only stalwart, now run by founder LC Richardson’s granddaughter. Regularly praised by Eater and Condé Nast Traveler for old-school flavor and serious bark.

Barbecue and nightly blues share the stage here—rib tips, burnt ends, and Cajun sides in a room lined with music history. Endorsed by The Infatuation and The Pitch; a locals’ favorite for sauce-sopped plates and live sets.

Northland devotees swear by breakfast brisket tacos, smoked turkey, and a burnished brisket crust. Spotlighted by Eater and recognized by the Kansas City Star; open early, running on wood smoke, hospitality, and steady execution.

Hickory-smoked brisket, ribs, and banana pudding draw lines to the West Bottoms. Ranked No. 1 by Kansas City Magazine and praised by Condé Nast Traveler; open Thu–Sun until sellout. Follow the smoke—and get there early.

Chef Vaughn Good’s oak-and-hickory barbecue appears as a Saturday lunch pop-up that KC food editors rave about. Featured by Condé Nast Traveler and Kansas City Magazine; think smoky meats, vinegar-leaning sauces, and limited hours worth planning for.

Family-run and full of character—burnt ends, ribs, bacon-laced starters, and classic sides in a car-memorabilia-lined space. Lauded by loyal regulars and local writers for straight-shooting, Kansas City–style plates done with care.

Columbus Park’s newcomer emphasizes thick-cut brisket, scratch sides, and rotating specials. Highlighted by Axios and covered by the Kansas City Star; a neighborhood smokehouse with Texas techniques and KC soul.

Blue-collar charm and big flavors north of the river—burnt end chili, specialty sandwiches, and a solid beer list. Recognized by The Pitch and recently featured by Axios; single-location, family-run, and proudly local.

A singular pitmaster obsession: lacquered, smoked turkey legs, including the mac-and-cheese–stuffed Bussdown. Spotlighted by Condé Nast Traveler and Eater; small space, carryout vibe, big payoff. Check hours and go early.

Born from a century-old wood yard, this rustic spot still smokes on an outdoor brick pit. Featured on Food Network and local tourism guides; expect ribs, burnt ends, and patio hangs heavy with hickory aroma.

Family-run since 1934, this Boulevard fixture dishes chopped beef, burnt ends, and crinkle fries with a distinctive sauce. Profiled by KCUR and KMBC for its enduring traditions and neighborhood roots.