Pappy's Smokehouse
Barbecue restaurant · Midtown ·
Memphis-style dry-rubbed ribs, pulled pork, brisket, turkey
Memphis-style dry-rubbed ribs, pulled pork, brisket, turkey
"When the Pappy’s Smokehouse doors open each day at 11am, the line that has formed outside begins to inch in. It moves fast, and serves as a tour of accolades – walls papered with local and national “Best Of’s” and endorsements by stars from Jim Edmonds to Pharrell Williams. No one lines up to see the fan love. They’re there to taste Midwestern BBQ at its finest. Choices of pork, chicken, beef, turkey and sausage are served in large portions, smothering everything from bread to salad. The side dish options are traditional – baked beans, corn and the like – and can be topped off with BBQ sauces ranging from mild to face melting. Be advised, the early bird gets the … pulled pork. All the food is cooked fresh each day – once their out, you’re out of luck." - Manifest
"Drawing on a mash of regional influences but focused on Memphis-style, dry-rubbed ribs, this spot founded by two competition barbecuers in 2008 quickly became known for what many consider the best dry-rubbed ribs in the country. St. Louis patrons often sauce at the table, but the shop’s dry-rub technique and smoked offerings have secured its reputation as a local and national staple." - Greg Baker
"If you only eat barbecue once in St. Louis, it should be at Pappy’s. This classic in Midtown is what you wish all barbecue places could be, and since everyone else in a large radius agrees, you’ll have to wait. They serve Memphis-style barbecue and while they do all the classics well, the ribs are their house specialty. Come with a big group and get some ribs, pulled pork, and sausage, along with the Frito Pie and a few sides. There’s always a line, and while waiting is definitely part of the Pappy’s experience, you can call ahead for pick up if you’re in a rush." - jen maylack
"Anyone who wants the tried-and-true STL barbecue experience should visit Pappy’s Smokehouse in midtown, which has garnered more awards and accolades than can be counted on fingers and toes. The restaurant’s crowning achievement is pork ribs, dry-rubbed, smoked for 14 hours over fruitwood, and quickly basted with glaze to finish (never hiding under a drippy sauce). Traditional sides — fried corn on the cob, applesauce, and of course, baked beans — keep very good company with all that meaty glory." - Holly Fann
"St. Louis barbecue enthusiasts settle into two categories: There are those that prefer an old-school pitmaster whose caliber is measured by pork ribs, brisket, and pit beans; then there are those that veer away from orthodoxy for pastrami, turkey, tri-tip, and roasted Brussels sprouts as a side. Those that want the tried-and-true STL experience should visit Pappy’s Smokehouse in midtown, which has garnered more awards and accolades than can be counted on fingers and toes. The restaurant’s crowning achievement is pork ribs, dry-rubbed, smoked for 14 hours over fruitwood, and quickly basted with glaze to finish (never hiding under a drippy sauce). Traditional sides — fried corn on the cob, applesauce, and of course, baked beans — keep very good company with all that meaty glory." - Holly Fann
