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Papua New GuineaFlavors · Memphis
Memphis barbecue is pork: ribs seasoned with a dry spice rub or brushed with sauce (wet), and pulled pork shoulder served in a sandwich with coleslaw inside. In May the city hosts a barbecue competition on the banks of the Mississippi.
Traditional dish from Memphis, Tennessee
Also known as: Memphis barbecue, Memphis BBQ, Memphis dry ribs, dry-rub ribs
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Memphis-style barbecue — Memphis, the United States
In Memphis, barbecue means slow-cooked pork. Two dishes define the city: ribs and the pulled-pork shoulder sandwich. Ribs come in two styles. Dry ribs are coated with a dry mix of salt, paprika, garlic and other spices and are eaten without sauce. Wet ribs are brushed with a tangy, sweet tomato-based sauce during and after cooking. The sandwich is made with pulled or chopped shoulder on a soft roll, topped with a scoop of coleslaw placed on the meat inside the bread.
The shoulder sandwich is the older of the two. The city has barbecue joints dating back to the early 20th century, and Black cooks played a central role in this tradition. Dry ribs are credited to Charlie Vergos, the son of Greek immigrants, who in 1948 opened a restaurant in a downtown basement. There he started cooking ribs over charcoal, basting them with a vinegar-and-water mixture and seasoning them with spices inspired by his family’s recipes. The method caught on and became the style for which Memphis is known.
Ribs are served as a half rack or whole rack, with beans cooked in barbecue sauce and coleslaw on the side. Cooks in the city are divided between dry and wet proponents, and many restaurants serve both versions.
Every May, the Memphis in May festival includes a world barbecue championship that brings teams from across the country.
Memphis , Tennessee
Memphis pork barbecue style, with dry ribs popularized in the city beginning in 1948.
Pork ribs or shoulder; dry spice mix (salt, paprika, garlic, pepper and others); tomato sauce, vinegar and sugar for the wet version; soft roll and coleslaw for the sandwich.
Eat ribs with your hands, served as a half rack or whole rack, with beans and coleslaw; the sandwich has the coleslaw inside.
Year-round; in May, the Memphis in May barbecue championship.
Your questions
Dry ribs are coated with a dry spice rub and served without sauce. Wet ribs are brushed with barbecue sauce during and after cooking.
It has pulled or chopped pork shoulder on a soft roll, with coleslaw placed on top of the meat inside the sandwich.
In May, as part of the Memphis in May festival. Check the dates before you go.
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