Memphis

The Pork Capital

In Memphis, BBQ means pork. While you might find beef or chicken on some menus, the city is built on a foundation of pork shoulder and pork ribs. Memphis style is defined by its clean smoke flavor and its unique approach to seasoning.

Wet vs. Dry: The Rib Debate

Memphis is famous for offering its ribs in two distinct styles:

• Dry Ribs: These are coated with a generous amount of dry rub (paprika, garlic, onion, and various spices) before and after smoking. No sauce is applied. The flavor comes entirely from the meat, the smoke, and the spice crust.
• Wet Ribs: These are brushed with sauce before, during, and after the smoking process, resulting in a sticky, glossy finish.

The Memphis Dry Rub

The secret to Memphis BBQ is the rub. It’s typically heavy on paprika, which provides the characteristic deep red color, and includes a balance of savory spices. Unlike Kansas City, Memphis rubs often have less sugar, focusing more on a complex, savory profile.

BBQ Spaghetti and Pizza

Memphis is also known for its creative use of BBQ meat. BBQ Spaghetti—where pulled pork and BBQ sauce are mixed with pasta—is a local staple. You’ll also find BBQ pizza and BBQ nachos as common menu items in the city’s legendary joints.

The Sauce

When sauce is used in Memphis, it is thinner than the KC style. It’s typically tomato-based but has a higher vinegar content, giving it a sharp, tangy bite that cuts through the richness of the pork fat.