The world's best barbecue doesn't always come from a century-old shack with an origin story about an eccentric (and possibly toothless) great uncle who didn't sleep for tending the pit. A relative newcomer, Pappy's Smokehouse opened in 2008 and has stolen the hearts (and stomachs) of St. Louis, as the long line will attest. The star of the show could be their dry-rubbed, Memphis-style ribs, slow-smoked over apple and cherry wood. They sell their fair share of pulled pork and barbecue turkey breast as well, accompanied by sweet potato fries and fried corn on the cob. When the meat is gone, they close up shop, so call ahead or plan your visit accordingly.
From the restaurant's website:
"What's our secret? We prepare delicious, juicy, Memphis-style BBQ daily using only the best ingredients. We start by slow smoking our meats from 4-14 hours over apple or cherry wood and finishing them off with a selection of three delicious sauces and your choice of sides, all prepared fresh in house."
"Pappy's hits [the] ribs sweet spot, with smoke flavorings from applewood and cherrywood. The smokiness manifests itself as a lingering aftertaste. ... And Pappy's has more than just ribs. At other barbecue joints, I've generally found at least one meat not to my liking. Not so with Pappy's, which showed expertise in a variety of meats."
- Joe Bonwich, St. Louis Post-Dispatch
, March 27, 2008
No alcohol available. Serving lunch daily, dinner Mon-Sat. The restaurant closes when the meat runs out, so it's best to call ahead.