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- เผยแพร่เมื่อ 22 พ.ค. 2024
- While St. Louis is known for having a robust BBQ scene, there is one restaurant that stands head and shoulders above all of the BBQ restaurants in St. Louis: Pappy's Smokehouse. Pappy's in St. Louis is hands down the most famous BBQ restaurant in the Lou and is both critically acclaimed and locally acclaimed. Pappy's ribs were even named the "best ribs in the USA" by the Food Network in 2016! Pappy's has been so successful it has launched a whole restaurant spinoff empire, with Bogart's, Adam's, and Dalie's all coming from the Pappy's family.
I went to college in St. Louis and Pappy's was always our go to spot for St Louis BBQ back in the day. We loved it so much that I actually didn't really eat at any other BBQ joints in St. Louis then, just Pappy's! It was the gold standard and we couldn't get enough. Recently though, I ate at Sugarfire Smoke House in St. Louis and was amazed at how good it was, even though it was a chain. It was actually better than I remembered Pappy's being, so I set out to try Pappy's again before leaving St. Louis and see if it really lived up to the hype! Let's find out together if Pappy's really is all it's cracked up to be!
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Restaurant Deets:
Pappy's Smokehouse
3106 Olive St, St. Louis, MO 63103
Properly made BBQ ribs aren’t suppose to fall of the bone. Traditionally that would be an overcooked rib. But people have different preferences
I CONSTANTLY say this in comments on BBQ videos. Properly cooked meat shouldn't fall off the bone period, as you said that's a sign of overcooking. There should be some pull to the meat. However, with BBQ, specifically smoking meat for 12-18+ hours the "low and slow" approach makes it so even if the meat is technically overcooked, it's still incredibly tender and juicy (if cooked right of course). I went to the Culinary Institute of America for a year, and literally one of the first classes I had was about proper cooking for meat (since that's kind of important lol) and one of the things discussed and shown was BBQ/smoking and how the whole fall off the bone thing is technically speaking wrong for well cooked meats. And, as you said, people have different preferences for things like that as well, some want some pull to the meat, some want it to just come right off the bone.
However, it does bug me a lot when I see videos with people pulling meat apart/off the bone and go "oh my god that's perfectly cooked" lol
I guess I like overcooked ribs
@@mikehancock1212 As stated, technically speaking yes, you do like overcooked ribs :) that doesn't mean they aren't delicious or any less tender or moist than "properly" cooked meat.
Overcooked ribs taste better, then
Ribs that don’t fall off the bone are terrible
"I'm a little disappointed. I kind of had to exert some force to pull it off. It doesn't just disintergrate in my hands, which you want from good BBQ." Most hardcore BBQ enthusiasts, especially of ribs, would strongly disagree. There should be some pull to the ribs. They shouldn't just fall apart.
This is correct. True BBQ enthusiasts want some pull on their ribs. That said, I do prefer them "fall off the bone" done and I like sauce, which is another sticking point with true BBQ enthusiasts (at least in certain parts of the country).
@@adamdambrov2308 at that point you should eat pulled pork with sauce. Will be much cheaper and more tender. Ribs are suppose to have some structure
As said in another comment, "fall off the bone tender" actually means overcooked technically speaking. Meat should have some pull when pulling it apart off the bone. It's a major fallacy if you ask me that everyone seems to think the sign of perfectly cooked ribs or brisket etc. is that it just instantly pulls apart into nothingness with barely touching it. No, that's overcooked, even if it's still tender and delicious :D (and that's thanks to the low and slow process of smoking it which makes it super tender and juicy if done right)
@@steveno7058 For me, it's not so much the lack of pull, but rather it means the bark is probably gone because it was wrapped too long to achieve that full fall of the bone texture. On sauce, it's the same thing---I'll dip in sauce all day long. But I don't like it slathered in sauce during the cook because it affects the bark too much.
UA knows nothing about food.
Don't forget, competition BBQ ribs aren't supposed to fall off the bone. There is supposed to be a bit of a bite to it. At least that's what I was told here in TX by competition smokers. Great review UA, I think you may have just remembered it being the best ever from your college days. Crazy how things change as you get older, haha.
Texas has better bbq than anywhere else I’ve visited
"fall off then bone" is so overused when describing ribs.
@@thepatesterNo, it's not. That's how it's supposed to be.
@@bigmacdaddy1234no it's not. Ask people who know bbq. Ribs should not "fall of the bone." That means they're overcooked.
The Oscars also gives awards to movies most of the country never will care about again. Competition anything tends to be pretentious and often corrupt. I'm not even sure I believe you. Just seems like some more BS to show off or separate competitors.
I love watching UA’s videos when I need a pick-me-up.
Love your balanced food reviews UA. Great videos!
If your ONLY measuring stick is ribs, best head a couple miles east to Bogart's Smokehouse, across from Soulard Market.
I legit just said this. Crazy part is they are both owned by the same restaurant group. Bogarts is noticeably way better.
This channel is one of the best on youtube my man!
Your facial expressions are epic. Really enjoy the brutally honest reviews. Good videos UA, keep it up!
Haha...had to watch the "Golden Steer" in Vegas video over, just to hear the bartender girl ask if he was OK? 😆
The first sign that something was off was the lack of line/wait to be seated.
"Eat more corn on the cob!" --Glide Dental Floss
Properly smoked ribs should not be fall off the bone. That being said, I’m a fan of both. Even parboiled ribs have their place. It’s all personal preference.
Great review great channel
I lived in Yulee, FL for a year and the BBQ place near our place called Woody's BBQ also had fried corn on the cob. That was the only place I tried it. When I went to LA for vacation, I dined in a BBQ place and requested for the corn on the cob to be deep fried and the server and chef find my request weird and didn't do it. So knowing that there is fried corn on the cob at Pappy's, I feel relieved that it really is a thing because man I heckin' love friend corn on the cob!
Looks incredible
I was kinda curious if you were gonna go to Pappys for comparison. Glad you did!
Can't wait for this!
Thanks for the video. Prices look reasonable.
Looks excellent
Bogart's/Dalie's and Beast are still my favorite BBQ spots in St Louis.
This!
Keep up the good job, buddy👍🇺🇸
BBQ places can be fickle depending on how busy that day is. I remember that super cold day when you were in STL. It was probably one of their down days. Any other day, the ribs are wicked good.
Sometimes places that you went to years ago, they fall off. Different people working there, different standards, a different time. It happens. I’m sure when you went college Pappy’s was on a whole other level.
😂 yes
A sad reality. Especially in the 2020’s. Places that slapped back in 2007-2015 have really fallen off :(
Not only that. College students do not usually have a sophisticated palate. UA has developed a much more extensive and sophisticated palate since then. I would trust his new opinions than his twenty something opinion.
The dad dies, founder retires, some beancounter jerk buys the place, whoever takes over takes advantage, knows they can make more money smoking the meats in half the time, rakes in the cash until the place goes under.
@@katec4096 Uhhhhhh, have you ever been to college? A lot of these kids are rich and ate well growing up. What a ridiculous statement.
I have never been to the original Pappy's you went to but there is one a couple of miles from my house I go to all the time. Typically their ribs are next level. Maybe you hit them on an off day as it can happen. I still love their ribs. Their turkey is pretty dang good too.
Why don't we..............
@keso681214 One recent video I actually counted how many times he said that...I stopped at 9
We should do a shot every time he says it
@@michaelgutman4910 I can't handle that amount of alcohol. 😂
@@keso681214
🥃🥃🥃🥃🥃🥃🥃🥃🥃🥃
😂
Pappy’s has been around for over fifteen years now. Was great cue back in 2009-2015. It’s sad if they’re just coasting at this point.
100% agree. The sellout hurt them. Adam’s, which was also associated with them, broke off on their own and are now one of the best in town easily.
So as a STL native and a long time fan of your channel I don't think your memory deceived you. I have had Pappy's maybe 3-4 times. The first time was absolutely 🔥, but the other times were good to mid. I think a lot has to do with how long the meat has been sitting in the warmer and the fact that they weren't busy makes me worried that this happened to you. To be fair I have had the same issue at Sugarfire, but it doesn't tend to go down to mid in quality just good to 🔥
Any way appreciate the STL love and hope to see an IMOs review here soon;). Keep up the great work!
Thanks for sharing your thoughts! And sorry to disappoint but I was never a fan of Imo's
This makes sense! Hit up Salt and Smoke’s bbq and clementines! Some of my other STL favs!
The mirroring was good 👍👍
UA looks like he is in pain when he is really enjoying the food 😂👍
It's very sad when an old favorite doesn't meet past expectations. But, that DEEP FRIED corn on the cob sure hit the spot. I gotta have that!! 😋
When you get back to NYC:
Copacabana- 31-13 36th Ave, Queens, NY- Brazilian eatery featuring hot meat & seafood entrees from a weighed buffet setup.
Susuru Ramen- 33-19 36th Ave, Queens- Amazing ramen, perfect on a cold or rainy day
Fogo de Chão- 40 W 53rd St, New York,- Yes, its a chain but its good
Churrascaria Plataforma- 316 W 49th St, New York- My fave Brazilian place
GG masalah Grill- 195 Walt Whitman Road, Huntington Station- This may sound crazy, but the pizza here is AMAZING! Worth the trip!
Looks good. I wish I had a reason to go to St Louis.
They looked like Kansas City style ribs, which I like. My favorite St Louis bbq was Charlotte's Ribs in Winchester. Sugar Fire is very good. You have challenged me to try Pappy's. I noticed that there is a St Peter's location. Time of day and day of week makes a difference as well. I'll get back to you. Vaughn
I Been To St Louis Couple Years Ago I Haven’t Been To Pappy’s BBQ. But I Been To Ted Drews Yes There Frozen Custard Is Very Good.
Besides the beans and corn which looked fresh, the ribs and pulled pork could be leftovers from the day before 😅
Yes. Maybe that explains the lack of looking moist like the ribs from Sugarfire.
When I was in college in Ann Arbor, my brother told me about this out of the way Chinese place called Dinersty. He raved about it, said I needed to try it when I was there. I was intrigued, I'd never been to a Chinese place with a name like that. It's either that he told me to try it, or I happened to end up there and he remembered how good it was, can't remember.
Sure enough, it was amazing. EVERY TIME I WENT. I walked a couple miles there and back to go there, and the place was a secret local's place, never mobbed with people or students, it was like IYKYK. I think four years after I left school, they shut down. No new owners, they shut down and took their great food with them. It was the same guy who was there every time I went. He looked Thai to my knowledge. Didn't care, bounced and left town. He had this thing about only taking cash, which I'm guessing may have been one of the reasons he left, LOL. Still miss it to this day. I don't think it was pilgrimage worthy, but it was great.
Holy narcissism.
@@jamespohl-md2eq Just a suggestion UA, you've got to clean up the boards a bit. I'm not encouraging censorship but there are a lot of nasty 12-year-olds just coming on here to tear you down and tear other posters down. Lots of juvenile, offhand comments like the one above from James. They're not even reading or incapable of reading and just making snippy comments.
How was my comment narcissism again bro?
What a read, you must be studying Victorian literature.
@@lukeschmidt Seriously? Is this how bad our education system is?
@@dickriggles942How? It’s a post all about you. It’s not about bbq. It’s not about St. Louis.
It’s about some story that barely relates.
Your narcissism knows no end.
When you state good BBQ is supposed to disintegrate in your hands, most BBQ aficionados would disagree. Nothing wrong if one prefers a completely fall off the bones and melt in your mouth ribs, but don't knock down ribs that form a firm bite mark.
Where did you go to college? I am a Wash U graduate. Back in the '70s, there was Phil's BBQ in South County; it was amazing. Sadly, it no longer exists.
These ribs looks like a solid 7.0 out of 10, BUT, those sugarfire ribs from the other day looked OMG. I feel like those sugarfire ribs were made w/ love!
The corn looked delicious already just looking at it
Not going to lie disappointed in a food reviewer not knowing that ribs are not supposed to fall of the bone.
He went to school in St. Louis and has been there before. It used to fall off the bone. That's the fatal flaw in your argument.
Came for the ribs, but the sides were the real show omg they look good.
Big Eds BBQ on route 34 NJ all you can eat ribs fer $25 plus theres all the other BBQ fixings.
Shhhh!!!! Love that spot
If you're ever back in the Dallas area, give Hutchins BBQ a try! I can testify to the Frisco location. Free unlimited peach cobbler and banana pudding if you dine-in. I enjoy your videos a lot !
Maybe the food is the reason for the no line? Maybe the owner changed? That's too bad.
Are you going to Virgil’s BBQ, W44 St?
I'm also a steak nerd. I truly love a great steak.
I know you can't review all the STL BBQ restaurants but another very highly-rated place is Beastcraft across the River in Belleville, IL.
Fall off the bone ribs are severely overcooked ribs with a mushy texture but if you prefer mushy ribs Enjoy.
If you want Tru nc barbecue you have to go to bs barbecue in Greenville nc. I am a food nerd. Barbecue is my passion
That looks fantastic and plenty tender and juicy. It's not supposed to be "fall off the bone". I didn't see the sugar whatever video but Pappys looks great to me!
also, those ribs have a really nice smoke to them. I feel that I could see the smoke ring going deep into the meat.
Can you do a St. Louis Imos Pizza review? definitely an acquired taste.
Out on the road today
I saw a DEADHEAD sticker on a Cadillac
A little voice inside my head said
"Don't look back, you can never look back"
where did that come from? someones having a good time
@@tested123That stanza pretty much sums up his review.
Pappys 5 years ago: 👨👩👧👧👨👩👦👨👩👦👨👨👧👧👩👦👦👩👦👩👧👧👨👦👨👧👧🙎🏻♂️👨👩👦👨👩👧👨👩👧👨👩👧👦👨👩👦👦
5 years later:
🤣🤣🤣
Good ribs arent supposed to be fall off the bone, most of these places purposely keep some bite on the rib.
I used to live in STL for a few years. I never thought Pappys was all that amazing, it’s just good but it’s not worth the wait and the hype. But I do have to say not all great BBQ is fall of the bone, some good places prefer to not have it come off clean so that’s not the best marker for good BBQ.
Also since you went to college in St. Lou...would be interested to know how you felt about St. Louis style pizza.
I will say I really did not enjoy Imo's pizza
Best Brisket in STL is the Fatty brisket from Salt + Smoke. My favorite Ribs are from Bogart's
Remember this is just an opinion. He’s not a bbq expert.
That corn looks fire
get around round round you get around!-Beach Boys
There was a rib place in my town that was legendary. They used to come out to parking lots in the nineties and their ribs were amazing. Twenty years later, went to their location in the hood. Everything was tough, very depressing. The place caught on fire suspiciously and they never reopened again. Nowhere in the town even comes close to it from back in the day, such a shame.
Original owners when passing on there business to family or new owners the magic is usually lost
@@johnrawlings2161 Spot on.
Thanks for saving me a trip to St Louis for ribs & pulled pork at Pappy's😢
Def on slow days they use day before BBQ
You have to get the St. Louis style ribs in St. Louis. You got babyback ribs here and Sugarfire.
great review and the ribs did look very dry,i love your honesty
I love the honestly of your reviews, UA! Pappy's has definitely fallen off. Bogarts is the best BBQ in STL in my opinion. I hope that video is next! Cheers!
The UA squint-o-meter says: nope, not so great.
That "pulled pork" looked like death.
And start the ‘why don’t we’ drinking game!
So I’ve been waiting for you to review pappys! Living in St Louis since 2007, I’ve never really understood the hype about this place in college. The line was long and the meats to me were dry and mediocre at best. I always enjoyed the sides and thought they were all very original. But if I’m going to a bbq spot I want to go for the MEATS not just for the sides. Sadly I’ve always been disappointed by pappy’s.
If you are still in St Louis please go try BBQ at Salt and Smoke preferably the original location on Delmar. Their multiple types of brisket there is to die for and the White cheddar Mac is mouth watering(get both sides as Mac and you won’t regret it). After that grab some ice cream at one of the clementines location as well. Great flavors and lighter than Ted Drews if you’re on the fuller side.
FYI, I love the ribs at sugar fire and how they are so juicy and fall off the bone. I think some people just enjoy the dryer type of ribs at pappies, so to each their own.
I wish you could try some authentic Texas BBQ in Texas. Some Texas bbq locations I would suggest is Terry Black's BBQ and Franklin's BBQ.
It was a disappointment when we were there on a visit despite the hype. The best barbecue we had in MO was in Kansas City - Q39. I have dreams about their brisket and burnt ends tiill this day. Nothing like it in CA...
Texas is pretty good too.
I wonder if they gave you ribs from the previous day that got unsold. Maybe that's a way to get rid of old food? During empty hours when it's not crowded. I don't know... just a hunch.
It couldve been the cold weather!
Nice video. For whatever it is worth, while not a pit master myself, I've done a lot of looking into the issue, and apparently, to true rib masters and aficionados, the best ribs shouldn't be "fall off the bone." They should have some "bite" to them, kind of like what Al Dente is to pasta, I guess. With that said, they shouldn't be dry either and should be able to stand alone in terms of flavor and not be vehicles for the sauce. (Even if the sauce can enhance them). Just my take.
No all ribs are going to be “fall off the bone”, but being dry is a drag…
Current BBQ trends have skewed people's perception of good BBQ. The reason why current BBQ is 'juicy' and old school BBQ is 'dry' is because of the current trend of dousing BBQ in beef tallow, which makes it 'moist'. Franklins does it and all the new and famous BBQ places do it. Once you've had it, it makes your palate demand the extra fat. But it'll kill your heart.
Did you go to Washington University UA?
Of course he did. UA is a gentleman and a scholar.
Whenever UA says, "hmm let's take another bite" it's never a good sign.
I travel to eat great authentic food
Thoughts on gooey butter cake?
@MCTFLY sounds delicious 🧈
I love it! Whenever I see it for sale anywhere I always snatch one up
I don't know UA, dry is dry and that's not good when it comes to meats but I will say some people don't really like ribs that fall apart. They like a little pull and they call it "bite". For me it's all about the flavor but it can't be dry. But in the video these don't really look dry.
Not St Louis but Holy Smokes BBQ in Dublin GA is still my favorite. The ribs are the best I've ever had. It messed me up that I can't like anyone else's ribs anymore. Jeff Goldblum has had their BBQ too.
why don't we why don't we
mildly surprise neither bbq place offered pork steak...it was huge when I lived in the area...
The beans look like they have some brisket in them
Looks good to me
Ive had Pappys recently and honestly its way overhyped. Dont know if it was a bad visit or what but ive never had shaved brisket in an American bbq setting before lol.
Those ribs look great. Fall off the bone = overcooked meat. Just a tiny bit of resistance, which was apparent is perfect.
What's up with this guy? Every time he eats he squints his eyes shut so hard you can't even see them anymore 😂
He likes somewhat over cooked super fatty spareribs. I agree with comments that prefer some chew and less fatty!! Good video though!
The BBQ looks like what you could get in Southern California.
Dude, the ribs at sugarfire were overcooked and it looks like they use a BBQ oven, which are reasons why they fell off the bone. Well done BBQ ribs should not fall off the bone.
Sugarfire sucks. Place survives purely on hype.
What school did you go to in St Louis
Washington
Food reviews top notch; Philly eagles hat - bottom of the barrel. 😂
Make your own ribs and review them on your channel.
After I smoke my ribs I cut the Rack in half and then wrap each half in aluminum foil tightly with a little bit of beer in it for like an hour at 375
If the corn is the same like you remember then the BBQ was not smoked good enough by the cook. BBQ can be off if the cook is not on point.
The ribs looked okay. Not suppose to fall off the bone . Needs a bite . All personal preference to be judged... I personally miss east coast Chinese style ribs !!! Cant get them here in LA 😢😢
Montgomery Inn in Cincinnati has great ribs