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The key part of this restaurant's unwieldy name is "BBQ," not "Sports Bar & Grill." Owner Bill Green, using hickory wood and a secret dry-rub recipe passed down from his father, is smoking some of the best barbecue in town at his Forest Park Southeast restaurant. Both spare and loin-back (a.k.a. baby-back) ribs are available, and both are terrific. The brisket is shaved paper-thin and aggressively spiced. A surprise standout: smoked chicken wings - plump, peppery and flat-out delicious.
For a long time, St. Louis barbecue has been synonymous with St. Louis-style ribs. The problem is that St. Louis-style ribs don't involve a meat-cookin' genre; they're a butcher's cut. If you're in search of a style of barbecue distinct to our city -- in the way that dry rub belongs to Memphis or beef brisket is the specialty of Texas -- you aren't going to find one. We're a barbecue mutt. In our variation, however, lies our strength: Where there is no hard-and-fast tradition, the... More »
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