Pitmaster, Bogart's Smokehouse
Skip Steele
Bogart's SmokehouseSt. Louis, Missouri
“The torch isn't a gimmick. It sets the glaze and wakes the whole rib up.”
Signature Dish:Apricot-glazed, torched St. Louis ribs
Skip Steele developed the original rib recipe at Pappy's before taking the pits at Bogart's Smokehouse in Soulard, where he made the apricot-glazed, blowtorch-finished rib a St. Louis signature. Steele's cooking bridges the city's old and new barbecue: deep respect for the rib, delivered with a showman's flourish at the counter.
Philosophy
A little fire and a little theater turn a good rib into a great one.
Technique
Smoked low and slow, then finished to order with an apricot glaze and a blowtorch.
Influences
Pappy's Smokehouse