Could it be Lonnie Ray's BBQ, in Harrisburg, Missouri? That's about half an hour outside of Columbia, Missori. I ate there yesterday and I am still staggered by the encounter. It is one of the two or three best barbecue experiences of my life and possibly #1. It doesn't seem to be written up by any of the standard sources (here is one good web review).
The proprietor, Mike, is also a true scientist and scholar and gentleman. He studied with Mike Mills and he will engage you at length on how to render fresh lard, why Kansas City barbecue has declined, and the importance of the wood source. He has studied — and I do mean studied — Texan, Kansas City, and even North Carolina styles. The pulled pork was my favorite dish and I usually don't like pulled pork much at all. Both the sauces and the atmosphere get an A+ as well. He is now studying how to cook tamales. If only everyone in the scientific community had his attitude.
I am serious in my claims for this place.
Here is their Facebook page, you know what to do.