The Bar-B-Que Shop: Memphis, TN186
with Matt Osier
Social Spice Guy
When you're in the presence of greatness you know it immediately, and while Eric Vernon, his mom Hazel and the rest of the team at The Bar-B-Q Shop were wonderful, their pork ribs were the greatest I've ever tasted...seriously...no joke...amazing! I hope I can find better as I continue this epic barbecue chase, but I know it's going to be hard. True greatness is rare. For me to attempt to try and explain why they are so great is pretty much pointless because you need to run your butt down here and try 'em for yourself. But I'll try anyway only because I got to sit down with Eric and he gave us as much insight into how he makes them as I think he was willing to share.
These ribs are neither wet nor dry (but you can get them wet or dry if you'd like), they are "glazed dry." To create the glaze, they smoke the base for their barbecue sauce for 12 hours. The ribs are smoked and then topped with the glaze and finished with their sweet and salty dry seasoning. Man oh man!
Let's not forget about the rest of the 'cue that we tried. The meat and cheese plate with smoked bologna slices and sausage was a great way to start. The barbecue spaghetti (eaten on the Texas toast...that's the way Eric grew up doing it) has so many levels of flavor. Then there was the pulled pork with it's own tangy secret sauce and the homemade slaw, smoked beans and Texas toast that rounded out the near-perfect Memphis barbecue experience.
Memphis just threw it's first haymaker...could it be my top spot at the end? I guess we'll have to wait and see! Thanks again to everyone. Eric you were great too, man....we'll be back! #chasingbbq