Memphis is a pork town. The city's pitmasters are famous for dry-rubbed ribs coated in a complex blend of paprika, garlic, and spices — no sauce needed. Order your ribs "dry" for the full spice crust experience, or "wet" if you want them mopped with a tangy tomato-based sauce. Pulled pork sandwiches piled high on a bun with coleslaw are another Memphis staple. The city's BBQ contest scene is legendary.
Memphis BBQ is deeply woven into the city's soul, shaped by the Mississippi River trade routes and African American culinary traditions. Beale Street and the surrounding neighborhoods became hubs for smokehouses serving working-class communities. The Memphis in May World Championship Barbecue Cooking Contest, founded in 1978, elevated the city's BBQ to international fame and remains the Super Bowl of competitive BBQ.
The Memphis signature — complex spice crust, no sauce
Same ribs, mopped with tangy tomato-based sauce
Piled high on a bun, topped with coleslaw
A Memphis invention — nachos loaded with pulled pork
Tangy, tomato-based with vinegar bite. Memphis sauce balances sweet, sour, and heat. Many joints offer both dry and wet options.
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