BBQ of KC (Part 6)


This is the sixth part of my series. If you haven't read it yet, please check out Part 1: https://bbqofkc.blogspot.com/2025/09/bbq-of-kc.html

I've spent over a year in the Midwest now. Originally from Pennsylvania, where the grass is literally greener, I have to say the Midwestern hospitality and the barbecue make up for the difference. To put it in perspective, I've never been offered a tour of where all the food is made, yet the owner of 3Halves Brew Pub & BBQ in Liberty let me take a peek at his impressive ovens here. He uses oak wood, which burns hotter, for only a 3-hour process—and yet they are cooked to perfection with nothing left sticking to the bone. They have a tasty original sauce and delicious 12-ingredient rub, which I think is their specialty. 




Bates City BBQ
This one's been around forever. Ribs are only $21.99. The sauce is pleasantly tangy, with good quality meat that does not stick to the bone. I might have detected a little microwave magic in the process but I won't hold it against them. Good presentation and A+ rating from me.
 



Zarda's Bar-B-Q
It had silverskin, or membrane left underneath, but some people prefer that, as it traps the heat in. It definitely did, the ribs came out hot. The sauce certainly has some heat to it as well—even the original. The staff was friendly, and that's always a plus.




Gates Bar-B-Q
A lot of the main BBQ places have multiple locations, and this one is a classic worth revisiting.  I'll try to go to the different locations and also try the different food—last time at Gates' Independence location, I had the Nooner BBQ sandwich, this time I am back trying the ribs. Even the original sauce is a little spicy, which is great because I could still remember the taste a full week later—a sign that it's their specialty.





Hogwild Pit Bar-B-Q
Right outside of Omaha there is a town called Council Bluffs. I was here on a business trip, and I thought I'd check out how Iowa does barbecue. Since moving to the Midwest, I just had to see. I know I've made this point before, but this dish isn't very popular where I'm from. I noticed there is more grease on things here in Iowa, in a good way. Though with a quick look at the label, I could see the sauce was made in Hutchinson, Kansas, where the restaurant was originally founded, which given its style, that made sense.

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