Bud’s Smokehouse & Grill Serves Up Delicious Barbecue in Richmond Heights

Despite the owner’s eccentric reputation, Bud’s barbecue is respectable, and sometimes downright delightful, standing up to the town’s most famous names. The menu offers two types of pork ribs: regular and Missouri-raised. Both are generously treated with a mildly spicy rub that forms a nice crust on the moist and tender meat. Bud was working the room the night of our visit and began divulging secrets about injecting the ribs with wine — before Baker walked in and cut him off. “He’s like the dog in the Bush’s baked beans commercials,” Baker laughed. “You leave him alone for five minutes and he tells our secrets.”

Keep reading: Cheryl Baehr's review of Bud's Smokehouse & Grill.

Photos by Jennifer Silverberg for the Riverfront Times.

Scroll down to view images

Pulled pork sandwich, shown with housemade sweet-potato fries.

The "Smokehouse Chef Salad" comes with a choice of meat. Here, it's shown with brisket. It's prepared with an organic spring mix, white cheddar, tomato, carrot and radish.

Bud's baby-back ribs.

The dining room inside Bud's Smokehouse.

Natural brisket served with carrots and sauce, shown here with a side of mac & cheese.

Chef Treff Baker pulls brisket out of the smoker.

The baby-back ribs, here shown with sides of baked beans and creamy slaw.

Pulled pork sandwich, shown with housemade sweet-potato fries.

The entrance to Bud's Smokehouse.

The "Smokehouse Club Sandwich" is made with pulled pork, Neuski ham, Todd Geisert's bacon, Swiss cheese, creamy slaw, tomato and Dijon aioli. Shown with an order of the housemade fries.