Co-Founder, Pappy's Smokehouse
Mike Emerson
Pappy's SmokehouseSt. Louis, Missouri
Signature Dish:Memphis-style dry-rub ribs
Mike Emerson and John Matthews opened Pappy's Smokehouse in Midtown St. Louis in 2008. Pappy's is known for its Memphis-style dry-rub ribs, smoked over apple or cherry wood, and quickly won national acclaim; Food Network named it as having the "Best Ribs in America." In 2018 Emerson stepped away from day-to-day operations at Pappy's to act as a consultant and spokesperson. His son-in-law, Mike Ireland, worked at Pappy's and co-owns Adam's Smokehouse.
Technique
Pappy's smokes its meats low and slow, for up to 24 hours, over apple or cherry wood, and is known for dry-rubbed, Memphis-style ribs.
Influences
Memphis dry-rub tradition