Springfield—the “Queen City of the Ozarks”—combines field-to-table Midwest freshness with down-home Southern technique in its fast-growing barbecue scene.
Local pitmasters here embrace everything from pork steaks to big beef ribs, and nearly every shop makes its own signature sauce.
Whether you want a no-nonsense counter or a sit-down pit stop, Springfield’s BBQ is as warm and hearty as the city itself.
City Butcher and Barbecue
This award-winning joint has become a Springfield must-visit and is known for Texas-style ‘cue served cafeteria-style: tender, peppered brisket, pork belly burnt ends (true melt-in-your-mouth magic), and snappy homemade sausage links…