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."

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?"

Matt Lynch

"If you don't get there early on the weekend, you won't taste them, as Pappy's sells out faster than its meats cook. But if you do get your chance, opt for the ribs and keep a little of Pappy's Original sauce on the side for dipping."

Kate Kolenda

"These ribs are smoked over apple or cherry wood, and have a kick of black pepper and rosemary. The whole scene can be a bit of a madhouse, but just close your eyes and take a bite and you’ll be in your happy place in no time."

Riverfront Times

"Every time you return for a bite of the ribs (our favorite) or any of the other meats smoked over apple or cherry woods, you have that rarest of sensations: It's even better than you remembered -- and dreamed."

Stefan Stevenson

"The ribs were, simply, the best I’ve ever had. Pappy’s ribs combine a sweet and sticky rub on the outside that compliments the smokey meat flavor perfectly."