BEAST Craft BBQ Co.

This Texan can’t say enough great things about BEAST! We got there late on a Sunday, but we were still able to get the ribs, brisket, and some sides. The meat was tender and flavorful. The sauces were complex and unique. But hands down the best thing on the menu is the chili crisp grilled cabbage! I could eat this for every meal! I tried to pry the secret ingredient out of the chef, but he wouldn’t budge. Alas. Next time we’re in St. Louis, we’ll be back!

Moving reviews from Yelp. Originally published 1/20/18: In a lot of ways, this place feels like a Sugarfire clone. Is that a bad thing? Maybe, maybe not. This place offers a slight variation on the STL barbeque dining experience. You walk in and order at what looks like a hostess stand that's been bedazzled with their specials of the day. You get a number and your beverage cup then try to find a seat. At some point your food shows up but it's not clear from where as you don't watch it being assembled. You eat and then leave. I am not sure what I think of the notion of side dishes all being a-la-carte. I suppose I can see pluses and minuses. A huge plus is that they have a bbq pork taquito that comes with a little cup of cheese sauce. Had it not been for sides priced separately I doubt

Delicious - portion sizes are hearty and they have the patience to bbq slow and slow the right way. Tries to pork steak because my son said it was amazing and I would never order a pork steak - but you regret ordering it ! Will come back and try everything else but I had to see what the dig deal was with the pork steak and I was impressed - does not need any sauce although their sauces are also very good

Passing through and exactly what I needed to cure my bbq fix. Very good food. Brisket and turkey were juicy, sprouts and slaw just as good.

This is competition-level BBQ with a relaxed, downhome vibe and plenty of smiles all around. It speaks volumes that they can produce craft-quality ribs, brisket, and wings on a large scale while keeping the meat consistently perfect every time. I judged them on appearance, texture, bite-through, and smoke penetration—and their ribs scored top marks across the board. I cook using techniques from Tuffy Stone, Malcom Reed, Heath Riles, and Myron Mixon both at home and in competitions, and I’m telling you: this is straight-up Jack Daniel’s Invitational, MIM, or KCBS turn-in box worthy. Food this good? I’d happily come back every week.