Proceeds from the September 30 fundraiser will be donated to local children’s charities.
St. Louis Magazine
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"The rib is my canvas," says casino executive-turned-competitive barbecuer Skip Steele, who has created a slab of ribs at Pappy's Smokehouse that starts off prepared in a St. Louis, Mo., style and finishes in Kansas style — or what Skip calls "hybrid barbecue." Even though the ribs have no barbecue sauce, they're so succulent that it almost seems they do. The ribs are so popular that 6,000 pounds of them fly of the grills every day.
Food Network
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Pappy's Smokehouse in St. Louis, MO, creates a hybrid version of mouthwatering ribs. Pitmaster John Emerson shows how the ribs are created with a secret dry rub and which wood is used to give the best flavor.
Food Network
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Another important capital in the nationwide BBQ scene, St. Louis cooks up a sauce-heavy style of barbecue glossed with a light, tangy, tomato-based sauce. In a city full of excellent smokehouses, Pappy’s is a local legend, garnering fans with its genre-defining pork ribs: dry-rubbed then slow-smoked over apple and cherrywood until crispy without and melting within. Honorable mention goes to the burnt ends, the rich, tender points of a beef brisket.
New York Post
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