Pappy’s Smokehouse.

Pappy’s Smokehouse is a cornerstone of the St. Louis barbecue scene, famous for bringing a specific Memphis-style flair to the Midtown neighborhood. The kitchen’s signature move is a dry-rubbed rib, slow-smoked over apple and cherry wood for up to 24 hours to achieve a distinctively light, fruity finish. While the meats are served sans sauce to highlight the quality of the smoke, diners can choose between four house varieties ranging from sweet to vinegar-heavy. The space is decidedly casual and "bluesy," with order-at-the-counter service that moves quickly despite the perennial lines. Though the menu features hearty combos like the "Big Ben," the focus remains on fresh preparation; everything is made daily, and when the day's batch of meat runs out, the doors close.