Pappy's Smokehouse, just east of the Saint Louis University campus, has been on most "best barbecue in America" lists since it opened in 2008. The style is Memphis dry-rub — apple and cherry wood smoked, slow-cooked, served with sweet barbecue sauce on the side rather than glazed on.
Lines start before opening; the kitchen cooks a fixed quantity each day and closes when it sells out, sometimes by early afternoon. The dry-rub ribs are the headliner, but the pulled pork and brisket are equally good. Bring patience and an appetite. Order at the counter; tables fill quickly so grab one before queuing for food in a group.