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3106 Olive St. St. Louis, MO 63103

314-535-4340 

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7 User reviews Write A Review

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  • Barbecue
    Sun,Sat 11am-4pm, Mon-Fri 11am-8pm
    $
    MasterCard, Visa, cash, ATM/Debit
  • Casual
    Takeout, Catering, Wheelchair Accessible, Kid Friendly
    Dinner, Lunch
    None
  • Accepted, Not Accepted
    Lot Available, Meters, Street
Description

Mike Emerson has cooked with Super Smokers founder Skip Steele at the prestigious Memphis in May barbecue contest, but midtown St. Louis is the big winner now that he's opened Pappy's Smokehouse. The modest joint is more restaurant than shack, but utterly unpretentious. Servers wear T-shirts that say "The Hog Whisperer," and the pulled pork and pork ribs - cooked dry and slow over apple and cherry wood - are nothing short of extraordinary. Even beef brisket is practically fork-tender. Sides are simple and delicious. Pappy's closes when each day's barbecue sells out, so call ahead if you're headed out late.







Back to TopAwards | Visit the Best Of Website

  • 2011 | Best Pork Ribs (Barbecue Division)

    Ever since Mike Emerson opened Pappy's Smokehouse, his insanely popular midtown joint, Riverfront Times has chosen it as "Best Barbecue." For those of you keeping score at home, that'd be three years running. If this were bowling and not barbecue, you might say Pappy's was working on a three-bagger, or a turkey. But this isn't bowling, and there inevitably comes a time here at "Best of St. Louis" HQ when we get a little twitchy. You know, consistency is the hobgoblin of little minds and all... More »

  • 2011 | Best Restaurant Trend

    For a long time, St. Louis barbecue has been synonymous with St. Louis-style ribs. The problem is that St. Louis-style ribs don't involve a meat-cookin' genre; they're a butcher's cut. If you're in search of a style of barbecue distinct to our city -- in the way that dry rub belongs to Memphis or beef brisket is the specialty of Texas -- you aren't going to find one. We're a barbecue mutt. In our variation, however, lies our strength: Where there is no hard-and-fast tradition, the... More »

  • 2010 | Best Barbecue

    Pappy's Smokehouse has never been a secret. More or less from the day it opened in February 2008, it has been a smash hit, a mecca for St. Louis barbecue hounds. The lunch-hour line is legendary. (Pro tip: Call in your order ahead of time.) Bad news: That line only grows. Good news: The line grows as people outside of St. Louis learn about Pappy's. Owner Mike Emerson and pit master Skip Steele have been among the select company grilling and smoking at the Big Apple Barbecue Block Party.... More »

  • 2009 | Best Barbecue

    What's the best time to arrive at Pappy's Smokehouse Well, the midtown barbecue joint opens at 11 a.m., so if you arrive by, say, nine o'clock in the morning, you should be OK. We kid, of course -- but only a little. Arrive sometime between 10:30 and 10:45 and you'll be close to the head of the line. Wait till the lunch rush, though, and you'll find yourself at the end of a queue that stretches the length of the restaurant out to the hallway outside its back door. That's how popular... More »

  • 2008 | Best New Restaurant

    Winning sports teams often cite "chemistry" among the players as a reason for their success. The metaphor works for restaurants, too. In fact, Pappy's Smokehouse can credit actual chemistry -- you know, the subject you slept through in high school -- for being named Best New Restaurant. After all, what is barbecue but the most delicious and, in its own way, elegant chemistry of all Tough cuts of meat, cooked long and low over apple and cherry wood, become Pappy's indescribably... More »

  • 2008 | Best Barbecue

    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... More »

Back to TopCritic News & Reviews | Write a Review
Back to TopUser Reviews & Comments | Write a Review
  • rftbestof
       (0)    (0)

    rftbestof | St Lous, MO | 149 Reviews

    | Wed, May 6, 2009

    Winning sports teams often cite "chemistry" among the players as a reason for their success. The metaphor works for restaurants, too. In fact, Pappy's Smokehouse can credit actual chemistry — you know, the subject you slept through in high school — for being named Best New Restaurant. After all, what is barbecue but the most delicious and, in its own way, elegant chemistry of all? Tough cuts of meat, cooked long and low over apple and cherry wood, become Pappy's indescribably delicious pulled pork, pork ribs and beef brisket. Chemistry also imbues all that meat with a gorgeous dark pink smoke ring, the telltale tattoo of great 'cue. Now add to that the other chemistry: Owner Mike Emerson works the floor as if the success of his midtown restaurant depended on that very moment. He greets regulars and newcomers alike waiting in the long line with a hearty handshake; he clears tables and serves food. When Pappy's runs out of meat, that's it: Emerson would rather close his doors than serve yesterday's reheated goods. To those who seek greatness in multimillion-dollar build-outs and fancy cuisine, however soulless, Pappy's might seem like just another barbecue joint. But to those who appreciate the rare chemistry of great food, great people and a passion for serving the best possible product — well, Pappy's ain't rocket science. It's a bona fide miracle.

  • lwrightenator
       (0)    (0)

    lwrightenator | St Louis, MO | 20 Reviews

    | Wed, December 22, 2010

    This is BBQ to die for! You can never have too much butt!

  • lindsey.rachelle82
       (0)    (0)

    lindsey.rachelle82 | St Louis, MO | 2 Reviews

    | Tue, November 30, 2010

    Best. BBQ. Ever. Seriously, it really is. Plus, Mike, the owner, is always there to say hello and make sure that you think it is awesome. I love this place!

  •   Loading More User Reviews
Back to TopMenu
Main Menu
Salads And More
All Food Is Cooked Fresh For The Day
$7.25
Bbq Salad
lettuce with cheddar cheese, tomato wedges and onions topped with one meat. (dressings - italian, honey mustard, ranch, & french)
$7.25
Frito Pie
fritos topped with your choice of meat, baked beans, cheddar cheese and onion.
$7.25
Bbq Spud
baked potato topped with your choice of meat, baked beans, cheddar cheese and onion.
Full Slab $21.99
Half Slab $13.99
Combo Add 1/4 Lb Of 2nd Meat For Add $3.00
Ribs
our house specialty, dry-rubbed and slow smoked over apple and cherry wood. (served w/2 sides)
Some Combination Plates
$39.99
The Big Ben
a full slab of ribs, a beef brisket and a pork sandwich, 1/4 chicken and 4 sides.
$42.99
The "adam" Bomb
in honor of our friend adam richman from the travel channel's show man vs. food. a big ben with a hot link frito pie
Sandwiches
On A Soft Bun With 2 Sides
Large (8 Oz.) $8.75
Regular (6 Oz.) $6.99
Pulled Pork
Large (8 Oz.) $8.75
Regular (6 Oz.) $6.99
Pulled Chicken
Large (8 Oz.) $9.50
Regular (6 Oz.) $7.75
Beef Brisket
Large (8 Oz.) $9.50
Regular (6 Oz.) $7.75
Turkey Breast
Regular (6 Oz.) $7.75
Spicy Sausage
Platters
Served With Thick Bread And 2 Sides
Large (12 Oz.) $12.99
Regular (10 Oz.) $10.99
Pulled Pork
Large (12 Oz.) $12.99
Regular (10 Oz.) $10.99
Pulled Chicken
Large (12 Oz.) $13.99
Regular (10 Oz.) $11.99
Beef Brisket
Large (12 Oz.) $13.99
Regular (10 Oz.) $11.99
Turkey Breast
Large (12 Oz.) $13.99
Regular (10 Oz.) $11.99
Pick 2 Meats
Sides
You Can Sub. A Baked Potato For 2 Sides.
$2.25
Baked Beans
$2.25
Slaw
$2.25
Potato Salad
$2.25
Fried Corn On The Cob
$2.25
Sweet Potato Fries
$2.25
Green Beans
$2.25
Applesauce

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