Food Network

"A smokehouse may seem like an unlikely choice for a fine-dining chef, but owner Mike Johnson’s passion for barbecue shines through in dishes like the Big Muddy. The smoky-sweet sandwich comes piled with smoked brisket, jalapeño cheddar sausage and housemade sauces that make for great layers of flavor."

Laura James

"50 States of BBQ: Head to one Sugarfire Smoke House's six locations in Missouri to taste their famous ribs."

Lucas Peterson

"I had some killer baby back ribs at Sugarfire Smoke House — four meaty bones with a side of “rack ‘n’ cheese."

Ian Froeb

"Ribs. You've returned to Sugarfire Smoke House with a hankering for those ribs: meaty baby- backs gnarled with a spicy dry rub and imbued with woodsmoke and, more than anything else, deeply, sweetly porcine."

Kelli Acciardo

"45 Top Barbecue Spots from Coast to Coast: Sugarfire Smoke House - This place is about quality as well as quantity. Sugarfire consistently tops the lists of best barbecue in St. Louis, thanks to its succulent ribs."

Laura James

"50 States of BBQ: Head to one Sugarfire Smoke House's six locations in Missouri to taste their famous succulent pulled pork."

Kelli Acciardo

"45 Top Barbecue Spots from Coast to Coast: Sugarfire Smoke House - This place is about quality as well as quantity. Sugarfire consistently tops the lists of best barbecue in St. Louis, thanks to its succulent pulled pork."

Evan S. Benn

"Shreds of pulled pork were juicy, salty and just right."

George Mahe

"Yes, we have other phenomenal BBQ joints. No, none match Sugarfire’s for quality, inventive dishes, and the most exquisite brisket outside Texas. Portions and quality are astounding."

Michael Renner

"The baby-back pork ribs had a beautiful mahogany hue on the outside, a vivid pink tint inside and that toothsome chew that makes gnawing ribs such a primal delight. It’s enough to eat them as is, dry-rubbed with a sweet, salty, pepper mixture."