YEARS AGO, A reader posed what appeared to be a straight-forward question to dining editor George Mahe: What exactly is St. Louis-style barbecue?
“Most often, it simply means ‘grilled, then sauced,' as opposed to dry-rubbed and slow-smoked. So we should not be surprised to learn that on a per capita basis, St. Louis consumes more BBQ sauce than any other city in the nation.” Mahe went on