Memphis Style BBQ!

Memphis style bbq means one thing typically: ribs. No bbq region in the US puts as much emphasis on ribs.

But, don’t worry, you can find other pork products in Memphis as well.

In fact ribs are so important in Memphis, the debate gets even deeper. (Isn’t this always the case when one particular food is so widely eaten in one region?)

But what’s to debate? A rib’s a rib, right? Sure. But, is that rib better hot off the smoker seasoned with nothing but the pitmaster’s rub, and with sauce on the side? Or is that rib better smoked first and then bathed in sauce.

If you like the first method, you are a fan of the Memphis dry rib.

If you prefer the second, you are in the wet rib camp.

And if you’re really touched, you can go wet dry- rubbed, bathed in sauce, and then finished with more rub. To me this is a bit excessive, as you can keep reiterating this til your ribs are about 2 feet thick with sauce and rub, but to each his own.

Memphis bbq typically uses hickory or oak wood for fuel and flavor, smoked low and slow.

In fact, ribs and BBQ are so important to this fair city that each year the Memphis in May competition (Link) Daraws people from all over the world.

For more info on ribs, and the different types, visit the bbq rib page.

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