Memphis, much like Kansas City, has its own famous barbecue style. It is centered around pork, particularly ribs and pork shoulder. Whether you’re entering the prestigious World Championship Barbecue Cooking Contest — the Super Bowl of Swine — during Memphis in May, or a Memphis Barbecue Network contest, the main categories are pork.
While certain barbecue traditions, like those in Texas, prefer wood for smoking, Memphis pits typically rely on charcoal, which imparts a subtle smokiness to the meat.
Memphis barbecue sauce is tomato-based, and often contains a combination of ketchup, brown sugar, garlic, mustard, hot sauce, spices and vinegar. It is tangy yet slightly sweet, with a hint of heat, and the perfect accompaniment to the smoky flavors of the barbecue. It typically has a thinner consistency compared to some other regional styles.
Memphis ribs are offered in various styles: dry, wet or “muddy” — a combination of the two.
Accompanying side dishes include yellow mustard coleslaw and barbecue spaghetti, a unique fusion of Italian and Memphis flavors. Originating in the 1950s, this dish is credited to Brady Vincent, former owner of Brady & Lil’s, a beloved barbecue eatery in Midtown Memphis (now known as the Bar-B-Q Shop and under new ownership).
