Our Story

O'B Que's was born from a simple idea: take everything Texas knows about smoke and meat, and bring it home to St. Louis. Our pitmaster spent years traveling across Central Texas, from Lockhart to Austin to Taylor, learning the craft from the pitmasters who perfected it.

Back in Chesterfield, we built our pit, cut our oak, and got to work. Every brisket starts the night before. Every rack of ribs is hand-trimmed and rubbed in the morning. We're known for our burnt ends and brisket, smoked chicken and turkey, plus our famous O'B Clark's dirty wings.

We don't take shortcuts. We don't reheat yesterday's meat. When today's smoke is gone, we close the doors and start again tomorrow. That's the only way to do it right.

- The O'B Que's Crew