Pappy's Smokehouse Ribs Best BBQ in St. Louis

Photography by Kevin A. Roberts

Pappy's Smokehouse Ribs

The best BBQ in St. Louis

Whether your preference is sauce-slathered ribs or dry-rubbed meats, there’s something for every carnivore—and herbivore.

Pappy’s Family

PAPPY’S SMOKEHOUSE kicked off the modern boom of St. Louis barbecue: The Midtown flagship’s penchant for selling out long before closing time caught the attention of the city and beyond. These days, you can avoid heartbreak by securing your order online. Pappy’s founders and former employees have gone on to expand across the region, with BOGART’S SMOKEHOUSE, DALIE’S SMOKEHOUSE, and ADAM’S SMOKEHOUSE. Each location brings a different take on pork ribs: Memphis-style dry-rubbed, blow-torched apricot-glazed, and blow-torched apple-jelly-glazed. All serve noteworthy sides, too. At Bogart’s, the crowd-pleasing baked beans are cooked in the pit underneath the brisket. At Dalie’s, they’re cooked under the pork belly for a different flavor profile. Adam's BBQ Salad with smoked turkey and Provel is also a winner. 

Heavy Smoke BBQ

4270 N. SERVICE, ST. PETERS

Owners Chris Schafer and Chad Brewer cooked together in a restaurant years ago before Schafer went on to pursue another career path and started cooking competition barbecue in 2011. Eventually, the two teamed back up to start Heavy Smoke. Launched from a barbecue trailer/food truck, this popular spot in St. Peters has won dozens of competitions. You really can’t go wrong with anything on the menu.

  • EAT THIS: Burnt ends. You’ll wish this KC classic were seen more regularly around St. Louis.
  • DRINK THAT: The fruited sauces—spicy pineapple, spicy blueberry, and smoky apple—are practically drink-worthy.
  • BEST SIDE DISH: The brisket egg rolls are a triumphant mashup of a Philly cheesesteak and St. Louis gooey Provel glory.
  • INSIDER TIP: Heavy Smoke occasionally teaches tell-all classes. Visit its website for details.

BEHIND THE BBQ

A Fine Swine

Obsessed with cooking shows as a kid, Peter Bergt fell in love with smoking meats. Today, he carries a notebook, where he jots down ideas. He’s also the first graduate of Soulcial Kitchen’s Food Truck Apprentice program and now the pitmaster for its A Fine Swine food truck and catering operation. The self-taught pitmaster’s greatest hits include dirty ribs (fried, dusted with the house dry rub and drizzled with sauce), burnt ends, and super-moist turkey sandwiches (made from slow-smoked, butter-basted birds). Bergt also owns and operates El Guaqo Taco food truck, which will soon have a line of tacos featuring his smoked meats.

Sugarfire Smoke House

MULTIPLE LOCATIONS

After learning from the likes of Emeril Lagasse and Charlie Trotter, Mike Johnson opened his own casual concept. “Barbecue is more challenging than any other type of cooking—and it’s not even close,” he told us nearly a decade ago, after launching Sugarfire Smoke House. Today, Sugarfire has more than a dozen locations, in St. Louis and as far away as Florida. 

  • EAT THIS: The Combo Plate with ribs, pulled pork, baked beans, and coleslaw. Top with one of several Sugarfire BBQ sauces (Texas Hot FTW), mix together, and you have a memorable mess.
  • DRINK THAT: A cold bottle of Lucky Club cola from the ice bin pairs well with smoked meats. Get the pie shake (a milkshake made with Sugarfire’s house-made pies) to go full Sugarfire.
  • BEST SIDE DISH: Does the chicken biscuit sandwich count as a side? Priced at $8.95, it’s on the smaller side of Sugarfire’s sandwiches. 
  • INSIDER TIP: Always check the daily special so you don’t miss out on such glorious, one-of-a-kind creations as the smoked pastrami melt, the chicken-fried steak sammy, and the brisket quesadilla.

BEAST Craft BBQ

20 S. BELT W, BELLEVILLE

David and Meggan Sandusky’s smokehouse set the standard for uncompromising barbecue excellence and serves as a testing ground for pushing the limits of what you can do with ’cue.

  • EAT THIS: BEAST’s pork steak put the brand on the map, something you understand the moment you dig into this behemoth, which pulls apart at the mere suggestion of a fork tug.
  • DRINK THAT: If you mix fountain Ski soda with its Red Cream, the combo tastes just like a Dreamsicle, and who doesn't like those?
  • BEST SIDE DISH: The Brussels sprouts may get all the attention, but the smoked cauliflower’s meatiness and depth is a satisfying showstopper.
  • INSIDER TIP: At CITYPARK, BEAST offers fans sandwiches made with either pulled pork, pork steaks, or a version made with Harvest Shreds, a locally made vegan product.

Snoots & Sauce

Celebrating 60 years, C&K Barbecue is known not only for its snoots and rib tips, but also for its famous sauce and “smashed” potato salad. 4390 Jennings Station.

Memorable Atmosphere

WHERE THE SCENERY’S ALMOST AS COMPELLING AS THE MENU

3 Bay BBQ & Bakery

Looking for a dining location where you can find elegance, sophistication, and a place to buy gas? Look no further than this West County jewel, where service-station bays have been converted into a massively good barbecue joint. 14195 Clayton.

Ethyl’s Smokehouse and Saloon

Imagine a beachside café loaded with colorful tchotchkes and an open-air feel, complete with outdoor sand volleyball pits. On an average night, the place is packed with softball teams, birthday parties, and probably a wedding reception or two. 8505 Veterans Memorial.

SharpShooter Pit and Grill

Sure, it’s a weird combination: shooting-range-meets-barbecue-joint. But this roomy space turns out some high-caliber ’cue. (Get it?) Wall-spanning windows create a bright, minimalist touch. It’s often crowded at lunch and more relaxed later in the day. 8135 Gravois.

Sawmill BBQ

Sawmill’s atmosphere is a bit reminiscent of the set of Hee-Haw, with corrugated walls, weathered wood, and barn-like appointments. Tin plates round out the folksy ambience. A second location recently opened in the former Circa STL space in Des Peres, which serves barbecue and Circa faves. 4060 Mississippi, Cahokia; 1090 Old Des Peres.

Smokee Mo’s

The Ballwin location is worth a visit just to see the massive barnlike building, made from knotty pine. Crystal chandeliers cast a glow upon the signature sandwich, the Mangia Bene, nearly a half-pound of smoked, sliced brisket on garlic cheese bread with horseradish-spiked white barbecue sauce. 110 Old Meramec Station; 606 Jeffco, Arnold.

Duke’s BBQ Shack

Duke’s ain’t messin’ around. At this vintage-style barbecue joint, everything is house-made. There’s patio seating and a countrified interior where small tables are topped with that essential barbecue accessory: rolls of paper towels. The fare is what it’s all about, though, and it’s easy to get down to serious eating. Duke’s is called a “shack” for all the right, affectionate reasons. 100 Ash, Wentzville.

The Midwestern

Situated downtown near Busch Stadium, it’s less restaurant and more cathedral, with ceilings that could accommodate a hot air balloon. It’s got a sports-bar vibe, so the Midwestern is convenient for post-game celebrations or pre-game fueling. The covered patio is a particular attraction, one of the city’s most spacious. 900 Spruce.

Pork Places

Ms. Piggies’ Smokehouse and Big Mama’s BBQ serve note-worthy renditions of that St. Louis staple: pork steak. And Roper’s Ribs is worth a visit for the pulled pork, among other dishes. 10612 Page; 5900 St. Clair, East St. Louis; 6929 W. Florissant.

BBQ FESTIVALS

Navin’s BBQ

3559 ARSENAL

Chris Armstrong opened this fast-casual barbecue joint during the pandemic at the former Guerrilla Street Food space, in Tower Grove East. It’s named after the protagonist of the classic 1979 film The Jerk, starring Steve Martin.

  • EAT THIS: Navin’s specializes in Texas-style brisket and Kansas City–style burnt ends. Consider the namesake sandwich, The Jerk, with pulled jerk chicken, pepper cheese, bacon, slaw, onion strings, and white barbecue sauce.
  • DRINK THAT: Frostie Root Beer may be the perfect pairing for burnt ends. 
  • BEST SIDE DISH: The mac ’n cheese, made with a blend of white American, white cheddar, pepper jack, and parmesan cheeses with a Flamin’ Hot Cheeto and honey-sriracha-powder crumble on top.
  • INSIDER TIP: Navin’s personality is further displayed in its Texas Twinkie, a bacon-wrapped jalapeño stuffed with brisket and cream cheese.

Liquid Assets

The name says it all at The BBQ and Whiskey Saloon. Besides barbecue, enjoy a sizeable whiskey selection, with hundreds of options across the back bar. 4900 Laclede.

The Stellar Hog

5623 LEONA, 40 CLARKSON WILSON CENTER, CHESTERFIELD

Alex Cupp’s reputation as the best Texas-style brisket whisperer in town draws crowds to both of The Stellar Hog’s locations, in Holly Hills and Chesterfield.

  • EAT THIS: Tackle the top-selling Whitewall Sandwich: brisket, melty smoked Gouda, pickled red onion, and horseradish cream on a toasted hoagie bun.
  • DRINK THAT: Wash it down with a Civil Life American Brown Ale, “a fantastic beer that pairs well with any kind of beef in any season,” according to Cupp.
  • BEST SIDE DISH: The creamy cabbage—humble brassica served in a white sauce with bits of brisket. It might just make you forget about those terrific fries.
  • INSIDER TIP: Check out the Friday-night music lineup and settle in for a good time.

Bandana's Bar-B-Q

MULTIPLE LOCATIONS

Founded in Arnold, Mo in 1996, the largest BBQ restaurant company in St. Louis now has 28 stores in five states (13 in the metro area) and 1300 team members. Bandana's two dry rubs and five sauces (including the mustard-based, Southern Style Original) are available at several area retailers.  

  • EAT THIS: The dry rub on the ribs is slightly sweet and caramelized; the texture not quite fall off the bone, just the way it should be.  
  • DRINK THAT: Hard to resist an IBC Root Beer float served in a frosty mug. 
  • BEST SIDE DISH: The house baked beans, made with Southern Style Original sauce, also include chunks of pork and beef. 
  • INSIDER TIP: The best deal in the house—aptly called the Budget Busters Menu—includes three ounces of any meat, two sides, and costs between $8 and $10.  

VEGAN OPTIONS

WHILE “VEGAN” AND “BARBECUE” HAVE LONG BEEN MUTUALLY EXCLUSIVE TERMS, THE TIDES ARE SHIFTING.

At Smokee Mo’s Ballwin location, the menu has an entire vegan section, including “ribz,” “notaburger,” and jackfruit nachos. CC’s Vegan Joint has a pulled barbecue jackfruit sandwich topped with coleslaw, while flexitarian restaurant Station No. 3 sells a burnt ends appetizer with caramelized barbecue sauce. Harvest Shreds, a recently introduced plant-based product that looks and tastes like meat, is part of a plant-based barbecue sandwich at Grace Meat + Three. It was also offered as a Lenten Friday sandwich at Pappy’s (where it may continue as a menu item) and at BEAST Craft BBQ, where owner David Sandusky has already added the “game-changing product” in sandwich form.

Super Smokers

1567 W. 5TH, EUREKA

Since buying Super Smokers from founder Terry Black in 2017, Jeff Fitter has continued to expand both the restaurant’s regional presence and its offerings. Fitter opened an Affton location in 2021 (that recently closed and was converted into a pop-up), and he moved the Eureka location into a larger space last year. He’s also added more Cajun options to the menu.

  • EAT THIS: The St. Louis classic pork steak, a 20-ounce Kenrick’s fresh cut pork steak that’s smoked, grilled, and slathered in barbecue sauce. It’s served with Texas toast, pickles, and two sides.
  • DRINK THAT: A cold, refreshing iced tea is the classic way to wash it all down.
  • BEST SIDE DISH: The sweet jalapeño cornbread is the perfect Southern-style complement, with just a hint of heat.
  • INSIDER TIP: Don’t miss the house-made Boudin Balls (pork marinated in spices, poblano, jalapeño, and sweet peppers, mixed with rice into a ball, then breaded and deep fried).

Salt + Smoke

MULTIPLE LOCATIONS

Owner Tom Schmidt had a fine-dining background when he launched a barbecue empire that has spread from St. Charles to Ballpark Village and beyond.

  • EAT THIS: Salt + Smoke ditches the paper plates and serves its signature Texas-style beef brisket on ceramic. The fried jalapeño and homemade cheddar bologna sandwich is also a fan favorite. 
  • DRINK THAT: Enthusiasts are drawn to the whiskey, which takes up pages of the drink menu.
  • BEST SIDE DISH: There are plenty of home runs, so picking a side can be a challenge. But the sweetness of the creamed corn almost qualifies it as a side and dessert. 
  • INSIDER TIP: Want to share the brag-worthy ’cue with out-of-towners? Salt + Smoke offers national shipping, including a specialty meat of the month.

BEHIND THE BBQ

The Stellar Hog

Alex Cupp and his father, Alan, opened The Stellar Hog inside the former Super’s Bungalow bar in South City in 2016, and later opened a second location in Chesterfield. As Alex told SLM in 2016, “My dad was always the one who inspired me to cook.” Today, the family-friendly restaurants remain a family affair, where Cupp’s parents and siblings help as needed. His wife, Alison, also oversees catering services. Look for Friday-night concerts on the patio at the South City location to start soon. Concert nights may be a good time to catch his ear, but don’t count on it. “Now that I’m married,” Cupp says, “I’m trying to make more time for myself away from restaurants.” 

Nubby’s BBQ

ALL AMERICAN SPORTS MALL, 11133 LINDBERGH BUSINESS, 6039 TELEGRAPH

What started as an unlikely restaurant in a South County sports complex has grown into a two-location phenomenon, thanks to owner Matt Hines’ prowess at the pit. 

  • EAT THIS: Nubby’s may be a serious barbecue joint, but its signature appetizer, the Nubby’s Chorks, has become the stuff of legends. Made from wonton wrappers filled with smoked chicken, pork, and a top-secret minced vegetable component that tastes like pickles, they’re the sort of finger food that you’d expect from a master.
  • DRINK THAT: While noshing on a pork steak and some German potato salad, is there any other choice than an ice cold Busch? 
  • BEST SIDE DISH: Hines got the recipe for the German potato salad from his grandmother. This riff on the picnic staple tempers the vinegar with sugar and bacon fat to give it a rich mouthfeel and smoky taste. 
  • INSIDER TIP: If you’re there on a day when Hines is smoking turkey, then get it. This succulent bird is the restaurant’s sleeper masterpiece.

The Shaved Duck 

TEMPORARILY CLOSED

2900 VIRGINIA

More cool neighborhood restaurant than barbecue joint, Ally Nisbet’s South City standby sets itself apart from the pack by creatively fusing traditional barbecue with modern comfort fare—thus earning its place as one of Guy Fieri’s favorites in the process.

  • EAT THIS: It’s no surprise that the restaurant nails its namesake smoked duck breast dish by smoking the succulent meat over cherry wood, pan-searing it for a caramelized exterior, and then gilding it with juniper cherry glaze.
  • DRINK THAT: Can you go to a barbecue spot without drinking whiskey? For the Chimp off the Old Block cocktail, the smoke from the Monkey Shoulder blended Scotch whisky pairs beautifully with spice-infused simple syrup, orange, and cherry bitters. The complex warmth of this signature cocktail is a match made in heaven for ’cue. 
  • BEST SIDE DISH: The textured, creamy riff on classic mac ’n cheese is topped with toasted breadcrumbs and reason alone for a visit. 
  • INSIDER TIP: The restaurant’s regular live music makes the experience even more exquisite.

Bus & Beyond

After getting its start in a converted school bus, Mann Meats expanded to a brick-and-mortar in Florissant. In 2021, its owners appeared on Live with Kelly and Ryan. 300 Saint Ferdinand.

AND DON’T FORGET…

BEST NOT OVERLOOK THESE TUCKED-AWAY GEMS.

Pepper’s Deli & BBQ

Tucked into a nondescript building in Ellisville, Pepper’s serves up top-rate sandwiches, Texas barbecue, and smoked half-pound burgers. 32 Clarkson.

Red’s The One and Only BBQ

Red’s continues its legacy as a Ferguson institution. Its charcoal-smoked rib tips, turkey legs, and chicken endure, along with a heavy hand of sauce and classic sides. 304 S. Florissant.

GastroPit

GastroPit serves up not only excellent ribs and wings but also a creative sandwich and taco menu. 15622 Manchester, Ellisville.

The Wood Shack

Using a range of woods in its smoker, this Soulard spot from Chris Delgado is a must for such sandwiches as The Burley Wich and The Mule Kick. 1730 S. Eighth.

Gobble Stop Smokehouse

The restaurant is known for its award-winning smoked wings and giant turkey legs. 1227 Castillon Arcade Plaza.

Hogtown Smokehouse

Dogtown’s neighborhood smokehouse nails the classics, but its Hot Hogtown is the restaurant’s calling card. 6301 Clayton.

Big Woody’s

This St. Charles spot serves brisket that could rival a roadside joint in Texas Hill Country. 1821 Zumbehl, St. Charles.

Bootleggin’ Tavern

Call it a reboot: The popular barbecue spot recently relocated to the former Golden Grocer space near The Grove. 4501 Chouteau.

Smoking Barrels BBQ

This quintessential St. Louis smokehouse evokes the convivial feel of a weekend cookout. 5641 S. Kingshighway.

Smoke N Bones BBQ

At the St. Louis Hills restaurant, owner Aaron Machado takes pains to make sure the turkey at Smoke N Bones is a juicy, fork-tender masterpiece. It’s even better with a side of broccoli, which is pan-fried in garlic butter. 6417 Hampton.

BEHIND THE BBQ

Mi Hungry BBQ & Jamaican Cuisine

The multiple smokers that ring Mi Hungry fill the air with smoke and intoxicating aromas. Barbecue, soul food, and Jamaican cuisine live in harmony there and on Mi Hungry’s companion food truck. Genial pitmaster Rueben Goulbourne serves up ’cue—ribs and rib tips, crispy snoots, barbecued Polish sausage, chicken, and pork (with his proprietary sweet barbecue sauce)—to the tunes of reggae masters Bob Marley, Dennis Brown, and Gregory Isaacs. Goulbourne draws upon experiences from his travels to create such specialties as rib-tip nachos and barbecue wraps. He makes it a point to greet customers and serve them well with his tripartite cuisine. “As we say in Jamaica,” he says, “good things come in ‘trees.’” 8660 St. Charles Rock.

OUTER EDGES

NOTEWORTHY BARBECUE AT THE METRO AREA’S SUBURBAN AND RURAL STRETCHES

Old Town Smokehouse

A massive, polished, tree-trunk slab bar. “Chain-link” table legs. Original brick walls. A pressed-tin ceiling in an elegant, shotgun-style building. All lend a vintage feel to Old Town, where the barbecue arrives on sheet pans. Live music and backyard games add to the appeal. 2 E. Main, Wentzville.

1798 BBQ

Located next to sister restaurant Plank Road Pizza, 1798 BBQ exudes charm. Take a specialty sandwich (pulled pork topped with slaw or brisket topped with pickled onions) and a side of Grandma Brewer’s cornbread to the side patio, sit a spell, and consider “Mom’s banana pudding” and maybe sweet tea. (Note: The May special is pork belly tacos, and it’s pork steaks in June.) 5210 Highway N, Cottleville.

Doc’s Smokehouse

For five consecutive years, Barbecue News Magazine declared Doc Richardson’s smokehouse among the “Best of the Best Barbecue Restaurants in America.” Located in the Trace on the Parkway development, Doc’s is known for its St. Louis–style spareribs, burnt ends, and gargantuan 32-ounce pork steaks. 6108 Shoger, Ste. D, Edwardsville.

Shorty’s Smokehouse

Wooden French doors fling open, filling the air with the aroma of smoked meats. Specials might include snoots, brisket smashburgers, tri-tip tacos, or Cajun pork tenderloin. Or pair the brisket with Gouda mac ’n cheese. The owners and staff make guests feel so welcome at this former Main Street hotel that one couple decided to get married there. 121 S. Main, Waterloo.

Kettelhut’s Smokehouse

Now in its ninth year, this family-run, scratch-kitchen operation covers the barbecue basics Memphis-style (including blues music). But don’t ignore the bookends—starters such as pulled-pork fries and three-meat nachos, as well as desserts that include homemade pies, cobblers, and bread pudding. 1267 N. Truman, Crystal City.

Editor's Note: This article has been updated from an earlier version.

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