PHONE  314-353-4745

We get a LOT of questions about how we slow smoke our ribs to get that tendeess and smoky flavor in every bite, and pushed throughout the ribs.  While we can’t give away any of our recipes for our rubs (that’s a tightly guarded secret!) what we can give you is a snapshot of the process we use to make the best BBQ ribs in the city.  

IMG 0010 CopyOur pitmaster arrives on site at 6 in the evening to begin preperation for the next day’s meals.  As with the brisket and pulled pork, he uses the size and thickness of the meat to determine exactly how long the ribs need to be smoked – it’s generally three and a half to four hours in the smoker to get that exact flavor that we know you crave.  The ribs are prepared early, going into the smoker at 6 a.m. and seasoned with our rub so that they can be smoked at the exact right time to ensure maximum flavor.

Sharpshooters Pit and Grill’s barbeque restaurant located inside of the all-new, state of the art StL SharpShooter – the newest and largest world class indoor shooting range in St. Louis MO, is open for business and serving up delicious BBQ daily.  The main draw of Sharpshooters is the on-site smoked brisket and turkey, smoked daily.  Every day is a new batch.  Finding your favorite dish may take a few trips, so make sure to try everything.  Check in daily for the specials, there’s always something going on.   While You’re Shootin’, We’re Cookin’!