Best. Ribs. Ever.

At least, the best ribs I've ever had. It's a plate from Pappy's
Smokehouse in St Louis. Pitmaster Mike and two of his friends opened
the place in 2008. Mike has been making ribs for 20+ years, and about
four years ago won the Memphis contest (they assure me it's a big
deal). Blah blah blah, Pappy's is opened and I dug into this pile of
perfectly applewood smoked slab of ribs.

PS: that's a deep fried cob of corn sitting there. Not better than a
grilled and buttered cob, but interesting and tasty in it's own way.

PSS: one dissapointment, margarine only, no butter for the potato.
The things we take for granted in Wisconsin...