WHERE TO EAT The best Kansas City-Style Barbecue in the world (according to food experts)

"This beauty is stuffed with the flavorful tips of beef briskets that are seasoned and then smoked for 17 hours, resulting in a gorgeous char."

"Burnt Ends are a sure bet."

"Brisket is the backbone of Texas barbecue, and while quite good here, this is so common in Dallas that by itself it’s not the main reason to visit (especially alongside the rarer and stunning burnt ends)."

"Smoked meats are their claim to fame, along with the burnt end chili filled with smoked ground beef and beans, and topped with those perfect charred bits of beef brisket."

"On the city’s east side (near Kauffman Stadium none-the-less), L.C.’s doesn’t offer much in the way of atmosphere, but this hole-in-the-wall sure knows their way around burnt ends."

"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."

"Just go, try the pit ham, burnt ends and fresh cut fries, and soak in the history. It’s a must."

"The tomato and vinegar-based sauces are so popular that they’re sold nationwide, but these ribs are so good that you should consider eating them sauceless."

"Opt for big, meaty ribs, tender and juicy turkey or the beef brisket. Better yet, try all three."

"Opt for gigantic slabs of saucy ribs served with pit beans and white bread. The sauce is tart and sweet, and the ribs are arguably the best in the city. And in this city, that’s saying a lot."