Half-slab Ribs, Burnt Ends, Fried Corn, Sweet Potato Fries, White Bread
Launched by Pitmaster Mike Emerson in 2008, Pappy’s Smokehouse soared to stardom on “Best Ribs in America” accolades from the Food Network, and although “Memphis-style” has been criticized by some enthusiasts as being “too sweet” a combination of smoke and technique sees Pappy’s brand sidestep such complaints.
Named after Emerson’s late brother, and perpetually packed at 3106 Olive Street, it is long before doors open each day at 11:00am that staff can be seen tending to sizable smokers located outside the Restaurant, a literal ton or more of Pork sold daily in addition to Beer, Sides, Poultry and Beef.
Eschewing mop-Sauce in favor of dry-Rub, the Meat subsequently cooked over a mix of Apple and Cherry Wood for 4+ hours, it is prior to entry that smoke permeates the sinuses, and utilizing counter-style service the line is expertly ushered by several young women in clever t-shirts to allow for quick seating where Food is delivered equally expeditiously.
Adorning each table with four housemade Sauces plus plenty of Napkins, the former enjoyable but not necessary while the latter is requisite, it was in exchange for less than $22 including tax & tip that more than a pound of Meat plus two sides was served, deep-fried Corn an idea whose time has come while Sweet Potato Fries are crisp and oilless, just as they should be.
Decorating the wall with local paraphernalia plus celebrity endorsements, and clearly a favorite of Cardinals and Blues alike, it was beginning with Burnt Ends that the quality of Pappy’s technique was evident, the texture almost like that of braised Short Rib beneath ample Bark while Ribs would undoubtedly fall right from the Bone were it not for a thin rim of caramelized Fat protecting the tender Flesh beneath.