By JOHN MOFFATT
After a history of boiling and/or grilling ribs, Pappy’s Smokehouse introduced a new way of making ribs to the people of St. Louis. Pappy’s dry-rubbed and slow-smoked ribs have made the restaurant a legend, and they have been named the Best Ribs in the U.S by the Food Network.
Even though Los Angeles isn’t known for ribs, you can find the finest beef ribs in the city at Bludso’s. Owner Kevin Bludso, originally from Texas, is credited with creating authentic and delicious ribs that have gotten rave reviews from customers and legendary food critics alike.
Called “a prehistoric sampling of fatty deliciousness” in a rhapsodic post by Texas Monthly, Louie Mueller’s gigantic beef ribs have been the Holy Grail for locals since 1949. Today, Louie Mueller BBQ holds the prestigious American Classic award from the James Beard Foundation.
A Chicago institution since 1932, Twin Anchors is a famed rib joint that has found a place in the elite Michelin Guide. The restaurant has been awarded the L’Assiette Michelin, or the Michelin Plate, and the guide says that Twin Anchors’ “fall-off-the-bone baby back ribs are the real deal.”
With just a simple name proclaiming what it offers, Roper’s Ribs doesn’t require any grandiosity to be a fan-favorite in St. Louis. While Roper’s hickory-smoked ribs have been lauded by St. Louis Magazine, regulars also suggest trying snoot, a grilled pig nose that pairs great with ribs.