Kansas City is the melting pot of BBQ — every meat is welcome and everything gets sauced. The signature KC sauce is thick, sweet, and tomato-based with molasses, brown sugar, and a touch of heat. Burnt ends — the caramelized, crispy cubes cut from the point of a smoked brisket — were born here and remain the crown jewel. KC joints serve ribs, brisket, pulled pork, sausage, and even smoked turkey.
Kansas City's BBQ legacy began in the early 1900s in the 18th & Vine district, a hub of African American culture and jazz. Henry Perry, known as the "father of Kansas City BBQ," started selling slow-smoked meats wrapped in newspaper from a stand in an old trolley barn. His protege Charlie Bryant, and later Arthur Bryant, turned the tradition into a national phenomenon. Arthur Bryant's became so famous that President Truman called it the best restaurant in the world.
The KC invention — caramelized brisket point cubes
Spare ribs glazed in sweet KC sauce
Brisket, provolone, and onion rings — a Joe's KC classic
Smoky, sweet, and loaded with burnt end pieces
The most iconic BBQ sauce in America — thick, sweet, tomato-and-molasses-based with a balance of vinegar and spice. KC sauce is what most people picture when they think "BBQ sauce."
Explore our full collection of Kansas City-style joints across America.
exploreExplore Kansas City Joints