Pappy's Smokehouse - St. Louis, MO

Pappy's Smokehouse
3106 Olive St
St. Louis, MO 63103
http://www.pappyssmokehouse.com/

Pappy's serves Memphis style barbecue right in St. Louis and have a loyal following.  They smoke their meats for up to 14 hours low and slow using apple and cherry wood for a light smoke flavor.

Their house specialty is Dry Rub Ribs but they also have Pulled Pork, Pulled Chicken, Beef Brisket, Turkey Breast, Spicy Sausage and Burnt Ends (which often sell out first).

Some of their specialty items are Frito Pie (Fritos topped with your choice of meat, baked beans, cheddar cheese and onions) and these amazing combination plates...

The Big Ben – A full slab of Ribs, a Beef Brisket and a Pork sandwich, 1/4 Chicken and 4 sides.
The “Adam” Bomb – In honor of our friend Adam Richman from The Travel Channel’s show Man vs. Food. It's A Big Ben with a Hot Link Frito Pie.

I had a combination plate of ribs, brisket, green beans and fried corn on the cob.

After several meals of wet ribs, these dry rub ribs were a welcome diversion.  They are actually similar to my ribs and I just loved them.  Good light smoke. Layers of rub and good flavor.  The brisket was sliced too thin and didn't have enough smoke but the meat was well prepared..  The green beans were very nice and I like the light batter on the corn.  It's almost like a tempura.

There were 4 different sauces to choose from...
PAPPY'S ORIGINAL - The classic BBQ sauce, tangy with a kick
JANE'S SWEET SAUCE - In honor of Mike’s granddaughter and as sweet as Jane herself
CAROLINA VINEGAR - fit for the pulled pork of the same region.
HOODOO SAUCE - a spicier version of their original sauce.

I found the original to my liking but the heat did build up a bit so I cut it with Jane's Sweet part way through the meal.

Overall this was a very good meal and one that I would be happy to repeat again.  Only, I would hope to get there in time to try the burnt ends next time.