Should ribs fall off the bone or have a little tug?
Thatās one of the biggest debates in BBQā and honestly, thereās no wrong answer.
At Slapās, we look at it as a tenderness game. In competition, you want control and structure. In a restaurant, you want consistency, bite, and that perfect pull when it hits your mouth.
At the end of the day, it comes down to one thing, great BBQ is great BBQ. However you like your ribs, thatās the right way.
š If youāre craving ribs now, click the link in our bio.
ā° Open in less than an hour at 11am. Happy Motherās Day to all the amazing moms out there!
Today weāre offering our popular Motherās Day Platter loaded with Brisket, Ribs, Burnt Ends, Turkey, Pork, Sausage + 2 large sides for just $29.99.
*Available in store only with a limit of 2 per customer.
š Mom doesn't want flowers. Mom wants burnt ends.
Our Mother's Day Platter has her covered. It includes brisket, ribs, burnt ends, turkey, pulled pork, sausage, and two large sides for $29.99.
š In-store only tomorrow, Sunday May 10
š« Limit 2 per customer
šŗ Our Motherās Day Platter is back!
Stop by Slapās this Sunday and pick up one of our most popular specials of the year. Each platter includes brisket, ribs, burnt ends, turkey, pulled pork, sausage, and two sides for just $29.99.
š Available in-store only on Sunday, May 10
š« Limit 2 per customer
š You just got in line at Slapās BBQ right when we open.
From your first step in line to the moment you place your order, everything moves fast. Itās a packed house, smoke rolling, orders flying everywhere š„
This is what opening time at Slapās feels likeāyou're walking the full line experience right up to the counter with me.
No shortcuts. Just speed, smoke, and a lot of hungry people.
ā”ļø Click the link in bio to order your BBQ fix online.
š„ Everyone asks for the baked potato casserole recipe at Slapāsā¦
So here it is š
Step one: potatoes.
Step two: more potatoes.
Step three: mix someā¦ stuff.
Next thing you knowāyouāve got the creamiest, most loaded side in KC.
Yeahā¦ weāre not giving it up that easy š
But you can always come get the real thing.
š Link in bio
š Iām the kind of guy whoāll try anything onceā¦
Weirdest thing Iāve ever eaten? Wombat stew at a BBQ contest with some friends from Australia. Yepā¦ wombat. It wasnāt bad ā just not for me. š
Weirdest thing at a restaurant? Shark steak. It was goodā¦ a little gristlyā¦ definitely not like steak.
Safe to say, Iāve tried some interesting things and lived to tell the story.
ā”ļø Link in bio.
š¤ Putting our pitmaster Sam on the spotā¦ whatās his go-to order at Slapās?
Tried to get one answerā¦ got a full lineup instead. š
Samās Picks
1ļøā£ Burnt ends
2ļøā£ Chicken Leg Quarter
3ļøā£ Ribs
4ļøā£ Warm Potato Casserole
5ļøā£ Cheesy Corn
6ļøā£ The Mike Johnson
Thatās when you know ā the people behind the pit actually love what theyāre serving.
That kind of pride shows up in every tray we put out. š„
ā”ļø Link in bio
š Sauce or no sauce?
I get asked this all the time. Hereās my honest answer: Do what you want. Iām not the judge. š
I grew up loving tangy BBQ sauce with a little heat. In competition, we leaned into thicker, sweeter, molasses-style sauces. I love them both.
That said, I donāt think a restaurant should serve meat already sauced. Let the smoke and the meat speak first. But you should always have a variety of sauces on the table so you can make it your own.
Your plate. Your rules.
Me? Iām probably adding some sauce. š„
Come try it your way.
ā”ļø Link in bio.
Which taco would you choose? š®
Iām tasting both of our Taco Tuesday favorites ā the burnt ends deep-fried taco for that crispy, smoky bite, and the pulled pork taco for something tender, juicy, and full of flavor.
Crispy or tender, thereās no wrong answer here. Come by Slapās, grab a taco (or two), and tell me which oneās your favorite.
ā”ļø Order your BBQ fix online: Link in bio.
