It’s impossible to talk about barbecue in St. Louis today without acknowledging the impact Pappy’s has had over the past 17 years. That legacy is evident not just at Pappy’s two St. Louis area restaurants, but also at the numerous Pappy’s-affiliated restaurants – Dalie’s Smokehouse, Adam’s Smokehouse and Bogart’s Smokehouse – that form an extended barbecue family.
Customers still eagerly wait in line at Pappy’s Midtown location for their dry-rubbed ribs, smoked for up to 24 hours over apple and cherry wood. Get the ribs, always, but also get the pulled pork and at least a couple of sides (the baked beans are our favorite, but take your pick). They regularly sell out, so if you’re visiting later in the day, call ahead to confirm what’s still available.
Multiple locations, pappyssmokehouse.com
This article appears in Sauce Magazine // March 2025.