Where to eat Crispy snoots in St. Louis
Crispy snoots are pig snouts smoked and fried until they crackle like cracklin, a St. Louis barbecue tradition rooted in the city's African-American smokehouses.
The story of Crispy snoots
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.
How to make Crispy snoots
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.
Editor tip. This is a specialist dish; if you cannot source snouts, it is far easier to seek it out at a St. Louis BBQ counter.
The editor picks for Crispy snoots in St. Louis are still in research. Meanwhile, see the St. Louis signature-dishes index or the St. Louis food guide.