We've got the Meat: Pappy's Smokehouse and Southern

 Pappy's Smokehouse

Pappy's Smokehouse

 

Can't decide between the best BBQ and the best fried chicken for dinner? In Midtown Alley you don't have to. Pappy's Smokehouse and Southern sit side-by-side, both on Olive Blvd. and on almost any "Best in St. Louis" listicle. So happy #NationalBarbecueDay— we know where we'll be celebrating.

 

Pappy's Smokehouse

This year, the Memphis-style BBQ restaurant is celebrating more than having the best ribs. With a daily lunchtime crowd eagerly awaiting the 11 AM opening, and everyone from families to college kids lining up for dinner, it's obvious Pappy's 10-year anniversary is just the most recent milestone, with many more to come. 

Pappy's wood smokers sit proudly out front, but don't expect the meat inside to be on your plate tonight. Their ribs smoke for 14 hours over sweet apple or cherry wood, and despite this long cook time, the smokehouse sells 6,000 lbs of ribs a day (and usually sells out before closing.)

 
  Pappy's  famous lunchtime special is only available M–F 11–2 PM.

Pappy's famous lunchtime special is only available M–F 11–2 PM.

  Food Network  ranked Pappy's Smokehouse #1 in the nation for ribs. 

Food Network ranked Pappy's Smokehouse #1 in the nation for ribs. 

 Pappy's most current feature in The Riverfront Times " Best of St. Louis " edition.

Pappy's most current feature in The Riverfront Times "Best of St. Louis" edition.

 St. Louis's BBQ Godfather Mike Emerson outside Pappy's. 

St. Louis's BBQ Godfather Mike Emerson outside Pappy's. 

 

Southern

Southern is to—well—southern specialities what Pappy's is to BBQ. While Pappy's is selling out of ribs daily, Southern is doing the same with fresh buttermilk biscuits (luckily their fried chicken doesn't have a 14 hour cook time.) The similar success for the Midtown Alley restauraunts is no coincidence. The Pappy's Smokehouse team worked with chef Rick Lewis to open the neighboring restaurant in 2015. The adjacent lines during the lunchtime rush are evidence of St. Louis's love for the duo. Southern brought fried chicken to St. Louis in a way that we didn't know we were missing; with four different levels of chicken hotness along and a lineup of snacks, sides, and seasonal desserts that could be a meal in themselves.   

 
  Southern's  beloved fried chicken with classic southern sides.

Southern's beloved fried chicken with classic southern sides.

 The Olive Blvd. facing entrance and sign.

The Olive Blvd. facing entrance and sign.

  Southern Love : On May 24, 2017 Bobby Con and Kimberly Zoe tied the knot over their Southern favorites. 

Southern Love: On May 24, 2017 Bobby Con and Kimberly Zoe tied the knot over their Southern favorites. 

 Rick Lewis was the original chef and mastermind behind Southern, along with the team at Pappy's Smokehouse. Lewis announced last summer he would be  leaving Southern  to expand and open a new restaurant in the Grove. 

Rick Lewis was the original chef and mastermind behind Southern, along with the team at Pappy's Smokehouse. Lewis announced last summer he would be leaving Southern to expand and open a new restaurant in the Grove. 

 The get-them-before-they're-gone buttermilk biscuits.

The get-them-before-they're-gone buttermilk biscuits.

 Styrofoam plates may have been traded in for trendier metal trays, but the plastic silverware reminds you that this is pure, classic southern food. 

Styrofoam plates may have been traded in for trendier metal trays, but the plastic silverware reminds you that this is pure, classic southern food. 

 
Photos courtesy of Pappy's and Southern social media.