Paula Deen

"Try the deep-fried corn on the cob as a fun variation to a favorite barbecue side."

Food Network

"Executive Chef Skip Steele uses the techniques he honed on the competitive barbecue circuit to turn out succulent ribs infused with an addictive blend of smoky, savory and sweet flavors."

Geoffrey Zakarian & Sunny Anderson

"Even though the ribs have no barbecue sauce, they're so succulent that it almost seems they do."

Dan Myers

"These ribs are smoked over apple or cherry wood, and have a kick of black pepper and rosemary. Just close your eyes and take a bite, and you’ll be in your happy place in no time."

Brad Cohen

"What to eat: fried corn on the cob."

KidTripster

"Oh, and try the fried corn on the cob."

George Mahe

"Sample the dry-rubbed ribs and pulled pork to see why people don't mind waiting in long lines here and why the place often sells out before closing."

Brandon Chuang

"We all know someone who makes “killer ribs”. We’ve smoked and barbecued enough times to be comfortable, and because of that familiarity, we think we understand barbecue and barbecue restaurants like Pappy’s. We don’t."

Joe Holleman

"The ribs are always meaty and cooked to (here's that word again) perfection. I like sauce on my ribs, but I could eat a dry slab of Pappy's for breakfast."

George Mahe

"We’d maybe even say that all of that waiting makes the customer’s eventual spoils taste a little bit better—but could these ribs really taste any better than they already do?"