Memphis barbecue, also known as Memphis-style barbecue, is one of the four predominant regional styles of barbecue in the United States, originating from the city of Memphis, Tennessee. Memphis barbecue is perhaps most well-known for its dry rub ribs and overall emphasis on pork, though other meats like chicken and beef are also used. The style is characterized by its use of select woods for smoking, slow cooking methods, dry rubs, and tomato-based sauces.
A Brief History of Memphis BBQ
The origins of Memphis barbecue can be traced back to the late 18th and early 19th centuries when plantation slaves in the Memphis area would slow cook pork shoulders over hickory wood fires. This technique was derived from the Caribbean slaves brought to the Memphis area.
After the Civil War, former slaves opened some of the first Memphis barbecue joints, slowly developing what is known today as Memphis-style barbecue. The style really began to take shape in the 1950s and 60s when local restaurants started perfecting their dry rub recipes and cooking methods.
By the 1970s, Memphis barbecue had achieved national recognition, cementing its place as one of the four major regional barbecue styles in America.
Characteristics of Memphis Barbecue
Memphis barbecue has several defining characteristics that set it apart from other regional styles:
Pork Focus
Memphis barbecue has a strong emphasis on pork, especially pork ribs and pulled pork shoulders. Chicken and beef are used too, but pork is the dominant meat.
Dry Rubs
Memphis ribs are coated in thick, flavorful dry rubs before smoking. These rubs form a bark-like crust on the meat. Common Memphis rub ingredients include paprika, brown sugar, garlic powder, salt, pepper, cayenne pepper, and other spices.
Slow Smoking
The traditional Memphis method is low and slow smoking over indirect heat. Pork shoulders are smoked for up to 12-18 hours while ribs take 4-6 hours. Woods like hickory, oak, and pecan are used.
Sauces on the Side
Unlike some styles, barbecue sauce is served on the side in Memphis, rather than slathered on the meat during cooking. The sauce has a tomato base with spices like mustard, vinegar, or pepper.
No Mopping or Spritzing
Memphis meats are not mopped or spritzed while smoking like other regional styles. The dry rubs form a flavorful, textured bark without mopping.
Famous Memphis BBQ Joints
There are a number of legendary barbecue restaurants that put Memphis-style barbecue on the map, including:
The Rendezvous
Founded in 1948, this downtown Memphis institution popularized dry rub ribs. It’s known for its charcoal grilled pork ribs.
Corky’s BBQ
With many locations today, Corky’s opened in 1984 and is famous for ribs, pulled pork, and rib tips. Their signature dry rub is also bottled and sold.
Central BBQ
With several Memphis locations, Central BBQ first opened in 2002 and is known for both ribs and pulled pork as well as its homemade sauces.
Payne’s Bar-B-Que
Opening originally in 1972, this family-run joint serves some of the most beloved wet and dry ribs in Memphis. Their smoked bologna sandwich is also a hit.
Cozy Corner
Famous for their Cornish game hen and rib tips, Cozy Corner has been serving barbecue in Memphis since 1977.
How Memphis BBQ is Enjoyed
Memphis barbecue is tailored to highlight the flavors of the meat itself and the rubs/sauces served with it:
Focus on Ribs and Pulled Pork
While other meats are served, ribs and pulled pork are the stars of the show in Memphis. Ribs are cooked low and slow to make them incredibly tender and juicy.
Sauce on the Side
In Memphis, sauce is almost always served on the side rather than slathered on the meat during cooking. This allows diners to control sauce levels.
Coleslaw and Beans
Traditional Memphis-style sides include coleslaw, often served with pulled pork sandwiches, as well as baked beans. Both complement the smoked meats.
Wet and Dry Ribs
Some Memphis joints offer both wet ribs (sauced) and dry ribs (just rubbed) to please both saucy and purist customers. The rubs still shine through on wet ribs.
Eaten Hot and Fresh
Since Memphis barbecue needs ample time to smoke properly, it’s best enjoyed hot and fresh, straight from the smoker. Leftovers just aren’t the same.
Layered Flavor
Between the rub, smoke, sauce, and pork, Memphis barbecue provides layered flavors in every bite. The meat quality also shines through thanks to the cooking method.
Memphis BBQ vs Other Styles
Memphis barbecue has some notable differences compared to the other major regional barbecue styles in the U.S:
Kansas City Style
Kansas City barbecue utilizes molasses-based sauces with a tomato base while Memphis sauces are just tomato-based. KC is also known for burnt ends and zesty rib rubs.
Texas Style
Texas favors beef brisket and sausage while Memphis is pork-focused. Texas uses open flame smoking while Memphis uses indirect heat.
Carolina Style
Carolina barbecue relies on a vinegar-based “mop” sauce during smoking while Memphis meats get dry rubbed. Carolina also favors pulled pork and uses the whole hog.
Alabama Style
Alabama uses a mayo-based white sauce while Memphis sauces are tomato-based. Alabama also favors chicken and uses a distinctive smoked sausage.
How to Make Memphis Style BBQ at Home
Here are some tips for replicating Memphis barbecue at home:
Choose Pork Shoulders and Ribs
For authentic Memphis flavor, opt for pork ribs and pulled pork shoulder over other meats. Look for quality, properly butchered cuts.
Create a Memphis Style Rub
Make your own dry rub with ingredients like paprika, brown sugar, garlic and onion powder, salt, pepper, cayenne, mustard powder, and dried herbs.
Smoke Low and Slow
Use indirect heat from charcoal, wood chunks, or pellets. Maintain a temperature of 225-275°F. Smoke ribs for 4-6 hours and shoulders for 12-18.
Use Proper Woods
The best woods for Memphis barbecue are hickory and oak, which provide a rich, savory smoke flavor. Pecan wood adds a nutty sweetness.
Make a Sauce
Whisk together a sauce with tomato paste, apple cider vinegar, brown sugar, spices, and other desired ingredients. Serve it on the side.
Finish Direct Heat
Right before serving, quickly caramelize the barbecue meats over direct high heat to finish with crispy, charred edges.
Serve Traditional Sides
Offer classic Memphis sides like baked beans, coleslaw, potato salad, and cornbread alongside your smoked meats.
In Conclusion
With its heritage dating back centuries and its classic joints serving tourists and locals today, Memphis barbecue has secured its place as one of the four major regional barbecue styles across America. Its focus on dry rubbed, slowly smoked pork, accompanied by tomato-based sauces on the side, makes for a mouthwatering barbecue tradition with devoted fans. While difficult to perfectly replicate at home without professional smokers, the fundamentals of Memphis-style barbecue can be enjoyed in backyards when the proper care is taken. For authentic, lip-smacking Memphis barbecue, it’s worth booking a trip to this Tennessee city to experience the flavors, aromas, and culture of Memphis barbecue first-hand.