Memphis
"Home of the Blues and the 'Dry Rub' revolution, where pork reigns supreme."
The Staple
Pork Ribs & Shoulder
Sauce Base
Tangy Tomato/Vinegar
Fuel Source
Hickory
The Pork Capital
In Memphis, BBQ means pork. You might find beef or chicken on some menus. But the city is built on pork shoulder and pork ribs. Memphis style is all about clean smoke and a unique way of seasoning.
Wet vs. Dry: The Rib Debate
Memphis is famous for its ribs. You can get them in two ways:
- Dry Ribs: These are coated with a lot of dry rub before and after smoking. No sauce is used. The flavor comes from the meat, the smoke, and the spices.
- Wet Ribs: These are brushed with sauce before, during, and after the smoke. This gives them a sticky, glossy finish.
The Memphis Dry Rub
The secret to Memphis BBQ is the rub. It’s usually heavy on paprika for that deep red color. It has a balance of savory spices. Unlike Kansas City, Memphis rubs often have less sugar. They focus more on a savory profile.
BBQ Spaghetti and Pizza
Memphis is also known for being creative with meat. BBQ Spaghetti is a local staple. That’s where pulled pork and BBQ sauce are mixed with pasta. You’ll also find BBQ pizza and nachos at many of the city’s 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.