New wave KC BBQ

Meet Plowboys BBQ -- The American Royal Invitational Grand Champion

"We cook at low temps for a long period of time. That is the more traditional way of preparing barbecue," says Johns. "However, that is where tradition ends for us. We use 100 percent wood pellets for fuel along with computer controls and temperature sensors on our pits. Our smoke profile is light. We rely largely on the quality of the meat and our own seasonings to liven up the taste buds. Pecan and cherry are our wood flavors of choice. Pecan delivers a familiar barbecue wood flavor while cherry brings the ruby color."

Aaron (or DougT or Geo),

Have you tried these guy's BBQ yet?

I haven't.

As the article mentions, they have a catering business but no sit down restaurant location. The only 'Que that I'm aware of in Blue Springs is Zarda's, south of I-70 on Hwy. 7. You could order Plowboy's ribs on line, but I'm not sure you'd get an optimum taste of their wares using this method.

Buddy

they have a catering business only ..their line of rubs are Plowboys Yard Rub and Bovine Bold.
Bovine Bold is great on brisket and Yardbird works wonders on pork butt and chicken.
Beside being Royal champs this year Todd and company have been winning many an award on the bbq comp circuit for awhile now