9 Kansas Barbecue Buffets That Satisfy Every Craving

Kansas barbecue stands tall in America’s smoked meat tradition. From slow-cooked ribs to tender brisket, this region’s pitmasters have perfected the art of barbecue over generations.

These buffets showcase the best of Kansas barbecue, offering unlimited portions of smoky, saucy goodness that will leave you planning your next visit before you’ve finished your first plate.

1. B&C Barbeque – The Hidden Wichita Gem

Family-owned since 1952, B&C Barbeque serves up some of the most authentic Kansas-style barbecue in Wichita. Their buffet features hickory-smoked meats that spend up to 12 hours in the pit.

The burnt ends disappear quickly, so grab them early! Locals rave about their tangy-sweet sauce recipe that hasn’t changed in three generations.

2. Willy’s BBQ – Manhattan’s Smoke Paradise

Cowboys, college students, and barbecue aficionados all rub elbows at Willy’s legendary buffet. The star attraction? Perfectly smoked ribs with meat that practically jumps off the bone.

Their homemade cornbread alone justifies the trip. Started by a former Kansas State football player, Willy’s smoky aroma can be detected blocks away, acting as an irresistible dinner bell.

3. Guy & Mae’s Tavern – Williamsburg’s Rib Revolution

What began as a small-town tavern in 1973 has evolved into a barbecue institution. Guy & Mae’s serves their famous ribs wrapped in butcher paper, no plates needed!

The all-you-can-eat option keeps hungry travelers returning year after year. With no frills but plenty of flavor, this joint embodies Kansas barbecue authenticity at its smoky best.

4. Big Larry’s Burgers & BBQ – Valley Center’s Meat Marathon

Big Larry wasn’t nicknamed ‘Big’ for nothing – his portions match his personality! The weekend buffet features 15 different smoked meats and twice as many sides. Kids especially love the mac and cheese bar with toppings like pulled pork and bacon bits.

A former rodeo champion, Larry smokes his brisket for a full 18 hours using a secret spice blend that’s caused friendly arguments for decades.

5. Roy’s Hickory Pit BBQ – Hutchinson’s Flavor Factory

Roy’s pit has been smoking continuously since 1982, literally never going cold! Their buffet rotates regional barbecue styles, from Texas brisket to Carolina pulled pork, but their Kansas City-style ribs remain the constant favorite.

The pickle bar features six homemade varieties. Roy’s sauce recipe once won a competition judged by a former U.S. president, though they won’t reveal which one!

6. Snead’s Bar-B-Q – Belton’s Barbecue Time Machine

Step back to 1956 at Snead’s, where the recipes and decor haven’t changed much – and that’s exactly how the regulars like it! Their weekend buffet is legendary for smoked turkey and ham alongside traditional beef and pork options.

The house specialty is ‘burnt-end beans’, baked beans loaded with brisket trimmings. Founded by a WWII veteran, Snead’s still uses his original brick pit.

7. Jack Stack Barbecue – Overland Park’s Upscale Smoke Shack

Jack Stack elevates barbecue to fine dining without losing its soul. Their Crown Prime Beef Ribs – massive, dinosaur-sized cuts – are the centerpiece of a buffet that includes seafood options like smoked salmon.

Their cheesy corn bake has inspired countless imitation recipes. Founded by a barbecue competition champion, Jack Stack ages their oak wood for precise smoking conditions.

8. Joe’s Kansas City Bar-B-Que – Gas Station Gourmet

Operating from a converted gas station, Joe’s has earned international acclaim and hour-long lines. Their weekend buffet showcases their famous Z-Man sandwich components alongside championship-winning ribs.

Don’t miss the smoked chicken – surprisingly, it often outshines the red meat options. Anthony Bourdain named Joe’s one of ’13 Places to Eat Before You Die,’ and the buffet lets you try everything!

9. Slap’s BBQ – Kansas City’s Competition Champion

Founded by brothers who dominated the competition circuit, Slap’s brings trophy-winning techniques to their daily buffet. Their burnt ends sell out within hours – they’re that good! The brothers smoke using fruit woods for a distinctive sweet undertone to their meats.

Their name comes from the sound of satisfied diners slapping the table in approval, which you’ll hear constantly throughout the restaurant.