"St. Louis barbecue enthusiasts settle into two categories: There are those that prefer an old-school pitmaster whose caliber is measured by pork ribs, brisket, and pit beans; then there are those that veer away from orthodoxy for pastrami, turkey, tri-tip, and roasted Brussels sprouts as a side. Those that want the tried-and-true STL experience should visit Pappy’s Smokehouse in midtown, which has garnered more awards and accolades than can be counted on fingers and toes. The restaurant’s crowning achievement is pork ribs, dry-rubbed, smoked for 14 hours over fruitwood, and quickly basted with glaze to finish (never hiding under a drippy sauce). Traditional sides — fried corn on the cob, applesauce, and of course, baked beans — keep very good company with all that meaty glory." - Holly Fann
