Though not all restaurants in St. Louis serve their ribs that way. In several Black-owned barbecue joints, the ribs are less butchered,” says Miller. And that pig preparation is what really ...

It’s the pig’s nose (no nostrils), grilled up ... Abby Eats St. Louis episodes: St. Louis-style BBQ: Why we're as good as we think we are Brunch. So. Hard. How the meal is turning Sunday ...

The pit master at Smoki O's prepares a snoot. In traditional St. Louis barbecue, no part of the pig is wasted, which is how snoots — or pig’s nose — came to be a specialty. The process is ...

Ron Buechele wanted to open his own barbecue restaurant, but he put a new spin on it – he opened it in an old an old St. Louis police station and named it the Capitalist Pig. Guests can dine ...

Because, honestly, as much as we all might want to brag about our backyard barbecues, St. Louis is not a barbecue destination. Except, that is, for the fourth cut: the pig snoot. The pig snoot ...

Capitalist Pig is a cleverly named barbecue pop-up inside the Mad Art ... with a huge variety of brews on menus across St. Louis and at their flagship Tap Room. The Six Row Brewing Company ...

So, he went back to St. Louis and asked for lessons ... The crew from Notorious PIG recently celebrated being named best barbecue in Missoula, Mont., with a ... More marathon kickball game.