Q • My husband and kids think the beans at Super Smokers BBQ in Eureka are the best ever. I’ve come close at home but would love to surprise them with the real deal. — Amy Zimmerman, Dogtown
A • St. Louis barbecue pioneer Terry Black says Super Smokers’ beans are so popular, he could almost change the name of the restaurant and catering company to Super Smokers BBQ & Beans. Every order, he says, starts off with “ribs and beans,” “pulled pork and beans,” always a meat, always the beans.
Super Smokers smokes with apple wood to produce what Black calls “Memphis-style BBQ with St. Louis flair.” Ribs and pulled pork — and BBQ Baked Beans — are the top sellers. Super Smokers is a popular stop to-and-from Six Flags and extends its normal hours when the amusement park stays open late.
Black says he fussed over the recipe for BBQ Baked Beans “forever” until finally reaching the right blend of beans, sugar, molasses, barbecue sauce and other ingredients. The beans are sweet, he says, so kids will eat them. Plus they co-star with pulled pork in a destination order for Washington University students, BBQ Nachos. At home, Black says he likes to put a little smoke on the beans at the start and throw in some pulled pork or burnt ends.
Black expresses pride in the success achieved by alumni employees now running high-profile barbecue spots like Pappy’s and Bogart’s. Back when Super Smokers opened in 1996, nobody, he says, who was cooking barbecue competitively was selling barbecue to the public. Super Smokers was also the first to put several bottles of sauce on tables, Black says, after he read that St. Louis was No. 2 in barbecue sauce consumption.
Super Smokers BBQ
601 Stockell Drive, Eureka