History
Snoots are part of the whole-hog, nose-to-tail tradition of St. Louis's African-American barbecue, particularly on the north side. The snout is smoked low and slow, then fried or smoked further until it crisps into a crunchy, chewy snack eaten with hot sauce or barbecue sauce. Few cities outside St. Louis keep the tradition, and the city's smokehouses are the best places to try it.
Make it at home
Ingredients
- Pork snouts, from a specialty butcher
- Dry rub of choice
- Hot sauce or barbecue sauce to serve
Method
- Source pork snouts from a specialty or whole-animal butcher; they are not a standard cut.
- Season the snouts with a dry rub.
- Smoke low at about 110C for 2 to 3 hours until rendered.
- Crisp them further over high heat or in hot oil until they crackle.
- Serve hot with hot sauce or barbecue sauce, the way north-side counters do.
Tip from the editors. This is a specialist dish; if you cannot source snouts, it is far easier to seek it out at a St. Louis BBQ counter.
Where to eat crispy snoots
Crispy snoots in St. Louis
Featured by TableJourney as a signature dish of St. Louis. See the St. Louis signature dishes guide for the canonical version.
More cities are in research. Want crispy snoots covered somewhere specific? Tell us where you want to eat.