Memphis BBQ: Dry Rub Ribs, Pulled Pork, and Slaw on the Sandwich
"Dry or wet — but the rub does the work."
Pork ribs (dry-rubbed or wet-sauced) and pulled pork shoulder sandwiches with slaw piled on top.
The Profile
- Meat
- Pork ribs (St. Louis cut and baby backs), pork shoulder, bologna
- Wood
- Hickory, sometimes with apple or cherry mixed in
- Method
- Offset or pit-style at 225–250°F. Ribs: 5–6 hours, no wrap (Memphis-style ribs aren't 3-2-1).
- Rub
- Paprika-heavy with brown sugar, garlic, onion, mustard, cayenne. The signature is the rub itself.
- Sauce
- Optional — Memphis 'wet' style brushes a thin tomato/vinegar sauce on, 'dry' style serves rub only.
- Sides
- Coleslaw (on the sandwich), Baked beans, BBQ spaghetti, Pickles
Where it comes from
Memphis BBQ grew along the Mississippi River, where pork was cheap and abundant. The Rendezvous (1948) pioneered the dry rib. Charlie Vergos found his coal chute could be a smoker and the rest is history. The Memphis in May World Championship Barbecue Cooking Contest is the largest pork BBQ competition on earth.
What makes it different
- →Dry rub ribs are a defining Memphis specialty. Sauce is sometimes ABSENT entirely.
- →Pulled pork sandwich ALWAYS comes with slaw piled on top, no exceptions.
- →Smoked bologna sandwiches are a hidden Memphis classic.
- →BBQ spaghetti — pulled pork over noodles with BBQ sauce — is a legitimate side dish here.
How to do it at home
- 1
Buy St. Louis cut spare ribs
Memphis style favors spares over baby backs. Trim the flap and the cartilage strip.
- 2
Apply a heavy paprika-forward dry rub
Paprika, brown sugar, garlic powder, onion powder, salt, pepper, cayenne, dry mustard. Coat aggressively.
- 3
Smoke at 225°F over hickory
5–6 hours unwrapped. Spritz with apple juice + cider vinegar every hour.
- 4
For dry: re-dust with rub before serving
For wet: brush with thin Memphis sauce in last 20 minutes.
Pilgrimage-worthy joints
Charlie Vergos' Rendezvous
Memphis
Invented the dry rib. Located in a basement alley downtown since 1948.
Cozy Corner
Memphis
Smoked Cornish hen and bologna sandwiches. A James Beard America's Classic.
Central BBQ
Memphis
Modern Memphis at its best. Dry ribs and smoked turkey are standouts.
Payne's Bar-B-Q
Memphis
Chopped pork sandwich with mustard slaw. Family-run since 1972.
Common mistakes
- Using the 3-2-1 method on Memphis ribs — they don't get wrapped.
- Skipping the slaw on the sandwich. It's not optional.
- Going too light on the rub. Memphis ribs should be visibly crusted.
Cook it tonight
Related recipes
Sauce
Blues Hog Original — sweet enough for a Memphis wet rib. See all sauces →