LC's Bar-B-Q

"Every time we visit LC’s, we end up covered in sauce, smelling like hickory, and feeling like we experienced how BBQ is meant to be. You’ll get a Styrofoam plate filled with their tender burnt ends and delightfully smoked ribs with a thick layer of BBQ sauce caramelized right on top. You can never have enough of LC’s sauce, so take that squeeze bottle, pile more on, and mop it all up with slices of Wonder Bread. Their homemade pork sausage couldn’t be more different from some of the processed franks elsewhere. These are hands-down the best sausages in town, and you can really taste the smoke and spices and see the finely ground chunks of meat in the casing. " - ryan bernsten

"Every time we visit LC’s, we end up covered in sauce, smelling like hickory, and feeling like we experienced how BBQ is meant to be. You’ll get a Styrofoam plate filled with their tender burnt ends and delightfully smoked ribs with a thick layer of BBQ sauce caramelized right on top. You can never have enough of LC’s sauce, so take that squeeze bottle, pile more on, and mop it all up with slices of Wonder Bread. Their homemade pork sausage couldn’t be more different from some of the processed franks elsewhere. These are hands-down the best sausages in town, and you can really taste the smoke and spices and see the finely ground chunks of meat in the casing. " - Ryan Bernsten

"LC’s is unmatched in smoke and seasoning. While there are bars on the window, we like to think they’re there to protect the best-seasoned ribs in Kansas City. The smell of meat hits you the moment you walk into this roadside joint—it’s all coming from the hickory smoker that’s right behind the counter, and there’s a sign reminding you not to lean on the counter while ogling the beautiful smoker.  You’ll get a styrofoam plate filled with their tender burnt ends and crispy fries, and you should pile on their famous sauce and mop it all up with slices of Wonder Bread. Their homemade pork sausage couldn’t be more different from the processed franks elsewhere—you can really taste the smoke and the spices and see the finely ground chunks of meat in the casing. These are hands-down the best sausages in town." - Ryan Bernsten

"Choose your outfit wisely when you head to this classic counter-service restaurant; don’t wear anything you don’t want to smell like smoke. All the action happens right behind the counter, where cooks shuffle whole briskets, racks of ribs, and hams around a jet-black, three-tiered pit lacquered with grease. Although founder LC Richardson died in 2021, his granddaughter runs the restaurant now and has kept the recipes (and that original three-tiered pit) in place. Stick with the classics: burnt ends, brisket, and thick-cut fries." - Liz Cook