Joe’s Kansas City Bar-B-Que

Review by: Michael Stern

Joe’s Kansas City Bar-B-Que | What to expect

If you like Roadfood, you’ve got to like a barbecue restaurant that is also a gas station and convenience store. That’s Joe’s, which correspondent Sheri Heath described to us as a necessary stop in Kansas City, Kansas. “The meat’s smoked so well you really don’t need the sauce,” she wrote, also describing “HUGE helpings of fries that are wonderfully seasoned and burn-your-fingers hot no matter what time of day you go.”

What to eat at Joe’s Kansas City Bar-B-Que

The Smokie Joe Sandwich

I really liked the Smokie Joe sandwich, which is a combination of beef and pork cosseted in excellent sauce that is slightly sweet with a pepper tingle that made my taste buds want to dance to the blues music that is always playing on the sound system. The pork itself is fantastic – the gal behind the counter insisted I try some NOT bound in sauce. It is sweet, tender, juicy, and radiant with smoke flavor.

More meats!

Other meat choices include turkey, ham, and sausage; and Joe’s offers a number of interesting specialty sandwiches such as the Z-Man, which is brisket and provolone cheese topped with onion rings, and hog heaven, which is pulled pork AND sliced sausage. The cole slaw is creamy and, as Sheri said, the French fries are world-class.

By the way, Joe’s Kansas city Bar-B-Que is the place that used to be called Oklahoma Joe’s Bar-B-Que. There were some legal issues regarding the old name; and, as the management explained in an advertisement in the Kansas City Star, “Joe’s Kansas City Bar-B-Que is a better name. It better reflects who we are and where we are.”

Also note that there are more locations.  Please check their website.

What To Eat

Rib Slab

French Fries

Smokie Joe (jumbo)

Z-Man Sandwich


Joe’s Kansas City Bar-B-Que Recipes


What do you think of Joe’s Kansas City Bar-B-Que?

One Response to “Joe’s Kansas City Bar-B-Que”

Greg Vaillancourt

September 16th, 2013

A fun place. We arrived at 11:30 and there was a small line. By noon the line was out the door. The ribs and brisket were very good. The ribs had been glazed with a sweet sauce but were not what I would call “wet”. Under the glaze the meat was well seasoned and smoked. The brisket was smokey, tender and juicy. The same brisket is used in the Z-man sandwich, which adds smoked provolone and onion rings.


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