Burnt Ends
17 / half lb
Kansas City invented them; we take them personally. Brisket points smoked twice, cubed, glazed, and sent back to the pit until every corner goes black-sticky. Saturdays and Sundays, and never enough.
Order it ahead →
Kansas City Bar·B·Que — West Bottoms
Fourteen hours over Missouri oak.
Brisket, burnt ends, and spare ribs off a thousand-gallon offset named Big Alma. When the day's cook sells out, we close the window and light tomorrow's fire.
- Wed–Sun · 11 a.m. till sell-out
- 1401 Mulberry St, West Bottoms
- (816) 555-0147
Off the pit
The reason you drove down here
Spare Ribs
34 / rack
St. Louis trim with a black-pepper bark, pulled at the bend. Not falling off the bone — letting go of it, which is a different and better thing.
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The Slow Pull
13
Duroc shoulder pulled coarse, cider-vinegar slaw doing the loud part, dill pickles keeping order, all of it on a toasted seeded roll.
Order it ahead →
How we cook
- The wood
- Missouri white oak, split and stacked ten months before it ever sees the firebox.
- The rub
- Salt, coarse black pepper, a little paprika. That is the entire secret.
- The sauce
- Three of them, made Tuesday mornings, served warm and on the side.
Hours + location
Follow the smoke
1401 Mulberry St, West Bottoms
Kansas City, MO 64101
Brick warehouse under the 12th Street viaduct, black smoker out front, gravel lot next door. If you can smell it, you're close.
(816) 555-0147| Mon + Tue | Closed — pit rest |
|---|---|
| Wed – Fri | 11 a.m. – 9 p.m. |
| Saturday | 11 a.m. – 9 p.m. |
| Sunday | 11 a.m. – 3 p.m. |
Or until the cut boards are empty, whichever comes first. Sundays it's usually the boards.
Feeding a crew?
Weddings, shop floors, tailgates, funerals with good appetites. We pack the pit and come to you.