Jon Olson has been racking up barbecue awards — pun intended — since 1980, when he took home first place for ribs at the Wisconsin Association of Professional Meat Processors. He’s since won countless other distinctions at local and national competitions for his authentic wood-smoked ’cue, available at Smoky Jon's. Olson uses only meat from locally raised butcher-quality hogs for his St. Louis spare ribs. Slabs are coated in his special spice rub, then cooked with low heat, high humidity and plenty of smoke for hours on end. When each order comes through, the slabs are finished on the grill and slathered with Olson’s sweet and smoky, full-bodied tomato-based sauce.
Special Dishes: St. Louis Spare Ribs
Seen an error? Report This Listing