Kansas City Barbecue

Kansas City barbecue is the great generalist of American barbecue: beef, pork, ribs, chicken, sausage and burnt ends, smoked over hickory and served with the thick, sweet, tangy sauce that defines the style.

A crossroads style

Kansas City sits where the South meets the Plains. Historically a major hub for railroads, cattle and meatpacking, it had easy access to both beef and pork, and its barbecue reflects that. Where Texas focuses on beef and the Carolinas on pork, Kansas City smokes almost everything and treats variety as a point of pride. A Kansas City barbecue menu commonly offers brisket, burnt ends, pork ribs, pulled pork, ham, turkey, chicken and sausage.

The signatures

Hickory smoke

Hickory is the classic Kansas City wood. It gives a strong, bacon-like smoke that stands up to rich meats and sweet sauce. Many pitmasters blend it with oak or fruitwoods. See wood and fuel.

The sauce

Kansas City is synonymous with thick, tomato-based barbecue sauce sweetened with molasses or brown sugar and balanced with vinegar and spice. It is served on the side, brushed on near the end of cooking, or tossed with burnt ends. See Kansas City sauce.

Burnt ends

Burnt ends are Kansas City's most famous contribution to barbecue. Originally the crusty, fatty edges and trimmings of the brisket point, once handed out or sold cheaply, they are now a featured dish: cubes of smoked point, sauced and returned to the smoker until caramelized. Learn to make them in our brisket guide.

Ribs

Pork spare ribs and baby back ribs are central to the style, usually with a sweet, paprika-based rub and a glaze of sauce at the end.

Sides

Barbecue beans, often cooked with smoked meat, are a staple, along with coleslaw, potato salad, and fries. Sandwiches are piled high on white bread or buns.

Competition barbecue

Kansas City is also closely associated with competitive barbecue. The Kansas City Barbeque Society sanctions barbecue contests in many states, and competition cooking has influenced how a lot of backyard cooks approach ribs, brisket and sauce.

Cooking Kansas City style at home

Brisket and burnt ends

  1. Trim a whole packer brisket, keeping the point and flat attached.
  2. Season with a rub of salt, pepper, paprika, garlic and a little brown sugar.
  3. Smoke over hickory at a steady temperature. The USDA Food Safety and Inspection Service recommends 225 to 300 °F for smoker air.
  4. When the brisket is tender, separate the point from the flat. Slice the flat.
  5. Cube the point, toss with sauce and a little more rub, and return to the smoker in a pan until the sauce sets.

Ribs

  1. Remove the membrane from the bone side and trim excess fat.
  2. Apply a sweet rub and smoke until the meat is tender and pulls back from the bones.
  3. Brush with a thin coat of Kansas City sauce during the last 15 to 30 minutes, as FSIS advises for sauces, so it sets without burning.

Safety

FSIS lists 145 °F with a three-minute rest as the safe minimum internal temperature for whole cuts of beef and pork, 160 °F for ground meats such as fresh sausage, and 165 °F for poultry. Barbecue cuts such as brisket and ribs are cooked well beyond the minimum for tenderness. See temperatures and doneness.

The Kansas City plate

  • Sliced brisket or a pile of burnt ends
  • A few ribs
  • Barbecue beans
  • Coleslaw or fries
  • White bread and pickles
  • Plenty of sauce

Order it

For a ready-to-reheat taste of Kansas City, see our Kansas City style brisket. To cook your own, start with a whole Angus brisket.

Compare with Texas, Carolina and Memphis, or see all regional styles.

Frequently asked

Is Kansas City barbecue always sweet?

The sauce usually is, but the meat itself can be seasoned simply. Many people enjoy the brisket with just a little sauce, or none.

What are "poor man's burnt ends"?

Burnt ends made from chuck roast or pork belly instead of brisket point, cut into cubes, sauced and smoked until sticky.

What wood should I use?

Hickory is classic; oak and fruitwoods are good blending partners.

Kansas City at home: a weekend plan

Start a brisket early on Saturday and add a rack or two of ribs once the brisket is well under way. When the brisket is tender, slice the flat for dinner and cube the point for burnt ends. Serve with barbecue beans, coleslaw, white bread and a jar of homemade Kansas City sauce. Refrigerate leftovers within two hours, as FSIS advises, and enjoy brisket sandwiches on Sunday.

Sources

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