Adam's Smokehouse
$$A Pappy's-lineage South City pit famed for smoked salami.
“David Sandusky's region-topping brisket and pork steaks, across the river.”
The Belleville flagship is a destination pit with a butcher's eye for meat and a serious wood program. Sandusky's pork steaks are a benchmark for the St. Louis cut.
Pitmaster David Sandusky brings a fine-dining background to some of the metro's best brisket and pork steaks. It sits on the Illinois side of the river, but no honest St. Louis list leaves it off.
Regulars point to Brisket, Pork Steaks, Ribs, and Burnt Ends.
BEAST Craft BBQ Co. is mid-range ($$).
BEAST Craft BBQ Co. serves St. Louis barbecue — St. Louis barbecue is its own animal, built on the pork steak, the crispy pork snoot, and the St. Louis-cut spare rib, finished with a sweet, sticky, tomato-based sauce. The tradition leans closer to grilling and long backyard smokes than to the all-day pit cooking of Texas, and it carries a deep soul-food lineage on the city's North Side.
A Pappy's-lineage South City pit famed for smoked salami.

Named for the KCBS turn-in box, built for the same standard
Skip Steele's blowtorched, apricot-glazed ribs in Soulard.