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I’m Memphis style of BBQ fan. Dry rub with very little to no sauce. Though I’ll any kind as long as it has little to no sauce. Sauce on the side for an occasional dip.


I like dry rub on ribs with no sauce too, but I’ve eaten ribs at Rendezvous in Memphis and was not a fan of true “Memphis style”.  It’s was almost as if they added additional seasoning to the ribs after cooking.

See photo in link. https://hogsfly.com/news/best-ribs-in-america-charlie-vergos-rendezvous-memphis-tn/

Not a fan of this.

My preference is a thin layer of sauce that is slightly caramelized by the smoker.  Anyone who slathers the sauce on is a heretic.  No sauce should so plentiful it can drip off a rib.

  • This reply was modified 1 month, 2 weeks ago by BertogliatBertogliat.