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The key part of this restaurant's unwieldy name is "BBQ," not "Sports Bar & Grill." Owner Bill Green, using hickory wood and a secret dry-rub recipe passed down from his father, is smoking some of the best barbecue in town at his Forest Park Southeast restaurant. Both spare and loin-back (a.k.a. baby-back) ribs are available, and both are terrific. The brisket is shaved paper-thin and aggressively spiced. A surprise standout: smoked chicken wings - plump, peppery and flat-out delicious.