Pappy's Smokehouse has been "NAMED BEST RIBS IN AMERICA BY THE FOOD NETWORK & BEST BBQ IN MISSOURI BY SOUTHERN LIVING."

Known for their dry-rub ribs, this St. Louis restaurant's house specialty involves slow smoking over apple and cherry wood.

St. Louis ribs, cut from the belly of the pig, are flatter, meatier, and have a higher bone-to-meat ratio compared to baby back ribs, which are more tender and come from the pig's loin. I ordered a half-slab ribs with fried corn on the cob and potato salad. these were excellent. I have learned that you don't necessarily want ribs to completely fall off the bone. The ideal is a small tug that easily pulls away, but if they are too soft, they're overdone and lose some flavor. These had great tangy, sweet flavor. and, the texture was on point the potato salad and corn were nice accompaniments to round out the meal.

Grade: A