I thought I was the best BBQer in the world,,,,, and then I tried Pappy's. Is it possible to get a delivery to California? The ribs were great, not mushy or fall off the bone, but with substance. The beef brisket and the SHREDDED pork, the best I've ever tasted. Would have liked the sauce cooked in, but even without it is the best.
Best Barbecue - 2008
The most important thing at Pappy's Smokehouse — after the smoker, of course — is the dry-erase board. Here the restaurant lists which meats have sold out for the day. You see, owner Mike Emerson doesn't believe you should reheat barbecue. He wants you to have Pappy's pulled pork or pork ribs or beef brisket at its best or not at all. And, oh baby, is this barbecue at its best. Dry-rubbed and cooked slow and low (up to fourteen hours) over apple and cherry wood. The result is meat as tender as a farewell and full of rich, natural flavor lightly accented by smoke. The sauce is where it should be: on the side, in squeeze bottles. Pappy's offers three varieties: regular, spicy and sweet. Each is excellent, but it's meant to be dabbed, not poured. Not sure which sauce is best with which meat, or which meats don't need sauce at all? Don't worry. You'll be back again and again.
After taking a friend as a surpise in February 2010 this being our first visit we have been become regular customers @ this great places to eat. By far my fav is the ribs, you do not need ths sauce, something was always a requirement for me. But, not so @ Pappy's. Even we are not able to be there when they first open,(Best time if you don't have time for the line) I have to say it is the ONLY place we would wait that long to eat. It's a fun place to eat, it's obvious all the people that work there really enjoy their jobs and they make your eating experience memorable though Pappy's has such amazing food I'm not sure the people that stand in the long lines even notice. Great to hear that Mike & crew is opening Pappy's #2.
Was in St. Louis to visit family and my son said that we were going to the best rib joint in Missouri. Ya right i thought. We got there at 1:07 on a Sat and we started standing outside. By 2:30 we were eating. Some people might have thought thats a long time to wait to eat. OH NO!!!!! I had the best ribs ever.....Juicy,juicy,juicy..... It was fun standing in line talking to different people. If I ever come back to the area, there will be 1 stop i will be making. Its here. dont change a thing!!!!! Rick Weigman
I made my first visit to Pappys today. I must say I was just some what dissapointed in the ribs. The dry rub that is used is great. Just the right mixture and the sauces are equally as good. The ribs were not nearly as tender as I have had at other places such as in Memphis. Maybe these were not smoked long enough I'm not sure. Over all the experience there was good but I don't know with out the ribs being a little more tender would I return.
A friend told me not to miss the Ribs at Pappys on a recent trip to St Louis. The Ribs were delicious and the BBQ Pork was some of the best I have ever had, and I am from the Memphis area.
Thanks Tanya for turning me on to such a GREAT treat!