Memphis BBQ is one of the most iconic styles of barbecue in the United States, known for its emphasis on pork, particularly ribs and pulled pork. It is traditionally smoked over hardwood, often hickory, and prepared in two main styles: “wet” and “dry.”
Dry Ribs – These ribs are seasoned with a dry rub made of a mix of spices, such as paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The ribs are smoked without sauce, allowing the seasoning to form a flavorful crust on the outside. The dry rub adds a complex, savory flavor that is signature to Memphis-style barbecue.
Wet Ribs – In contrast to dry ribs, wet ribs are slathered in a tangy tomato-based barbecue sauce while smoking. The sauce typically has a sweet and slightly tangy flavor, often using ingredients like vinegar, molasses, and brown sugar. It is reapplied during and after cooking, keeping the ribs moist and sticky.
Pulled Pork – Memphis BBQ is also famous for pulled pork sandwiches, where pork shoulder is slow-smoked until tender and then pulled apart. The meat is typically dressed with a vinegar-based sauce, sometimes with hints of mustard or tomato, and often served on a bun with slaw on top.
In Memphis, barbecue sauce is usually served on the side rather than being heavily applied during cooking, especially for dry ribs. This allows diners to enjoy the natural flavors of the smoked meat and decide how much sauce, if any, they want to add.
Memphis barbecue is simple but bold, relying heavily on the quality of the meat, the smoking process, and the balance of spices in the rub or sauce. It’s celebrated for letting the natural flavors of pork shine through without overwhelming them with sauce.
