Andrew Zimmern

"Pork ribs, beef ribs, lamb ribs, brisket and steaks are all top notch at Kansas City’s famed Jack Stack. Started by Russ Fiorella back in 1957 and still run by the Fiorellas three generations later, Jack Stack has become a hickory wood smoked institution in the city."

Daniel Vaughn

"Sweet pork ribs and almost tender burnt ends were good, but the juicy, smoky beef short rib begged to be taken down to the bone with each tender fingerful of beef."

Dan Myers

"While you can go for a sampler, if you have to try just one go for the spare ribs: hickory-smoked, requiring a little tug to get off the bone, sweet and smoky."

Diana Lambdin Meyer

"Rather than chopping up the crunchy, crispy edges of the brisket, Jack Stack's chooses to serve larger chunks of the full brisket. It's appropriately smoked and delicious, but it breaks with tradition."

Jennifer Plum Auvil

"For something more exotic, try a slab of Denver-cut lamb ribs or prime rib that is slowly smoked over hickory for mouthwatering flavor."

Steve Garbarino

"This is the BBQ go-to when you want real-deal fare, but with some refinement and a waiter. We're talking hickory-grilled steaks, bone-in beef short ribs and inspired salads."

April Aceto

"There is no exaggeration here about either the size of this rib, or how flavorful the meat was that fell off the bone every time you touched your fork to it."

Charles Ferruzza

"The original Fiorella’s Jack Stack Barbecue in Martin City is blessed by angel’s ribs."

Jonathan Bender

"The tender hickory-smoked beef ribs here are the star. The size of a keyboard wrist rest, they come slathered with a sweet and tangy sauce."

Eileen Ogintz

"Best of Kansas City barbecue: Fiorella's Jack Stack Barbecue - By the mid 1970s, Jack Fiorella, the eldest son of the founder, began cooking gourmet meats and created the most extensive barbecue menu in the country."