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 would 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.
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 would 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.