The Bar-B-Que Shop: Memphis, TN


with Matt Osier
Social Spice Guy
May 31, 2016

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


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below




Subscribe via RSS Feed:

Tags

adobo Alabama allspice Atlanta autumn baking bananas barbacoa Barbecue barbeque BBQ BBQ Spices beans beef bison Black Dip bloody mary boiled brine bouillon bread brine brining buffalo sauce buffalo wings burger Burgers cajun california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ chicken chile chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food cookbook cookies cooking with seeds corned beef creole Cuban curry dairy free dairy-free dessert dinner dip dip recipes dips DIY dressing dressings dried herbs extract extract recipes extracts fall fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole harissa harvest healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime makrut mardi gras marinade Marinades Marinate Marinating marninate meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops pumpkin Pyramid Peak Quiche recipes resolutions ribs salad salads Salmon salsa salt salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Smoke Cans smoked paprika snacks sofrito soup South Carolina Spanish spanish paprika spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla vindaloo Whole Hog whole seeds wings winter