I want to preface this article with a few personal facts: I was born and lived until ten years’ of age in Memphis, Tennessee. Then, my family moved to St. Louis, Missouri, where we lived for four years. Next, we moved to Central America. After living out of the country for several years, I returned to the Southern U.S. (some of that time in Memphis again) and began my adult life. In barbequing as in most anything else - opinions and preferences are a very personal thing, even which word and which spelling you use! Please forgive anything I may overlook as I am giving this explanation a genuine, wholehearted attempt.

That said, there are several factors that determine the “hows” of barbecuing:

· the type and cut of meat to be used
· the flavoring, sauce or smoke to be added to the meat
· when the flavoring is added during preparation
· the role that any smoke plays in preparation
· the equipment and fuels used to cook the meat
· how much time is to be spent cooking the meat

Many forms of barbecuing involve the less expensive, tougher cuts of meat that require long, slow, patient cooking over a steady, low heat. While other barbecue calls for rapid cooking over high heat. High heat barbecuing or grilling places the meats directly above the flame or source of heat, while the low heat barbecuing usually has the meat covered and set away (to the side of) the heat source. Low heat barbecuing also frequently employs various wood smoke for additional flavor. Most barbecue aficionados and chefs will argue heartily that the fuel source is critical to the end result, no matter the type or cut of the meat. Next, the region and its influences will determine the flavors, sauces and/or smokes to be added and how that product will be served to you.

My personal initiation into the barbecue arena was in Memphis, Tennessee. When I think of Memphis Barbecue, the words: ribs, pulled pork, sweet slaw, wet ribs and dry rub ribs come first to my mind.

Here are a few quick definitions, just to clarify -

· wet ribs: a sauce is basted on both before and after smoking;

· dry-rub ribs: a spice rub is applied before, (sometimes refreshed) during and possibly, applied again right after they've been cooked; and

· pulled or cleaver-chopped pork (with some crunchy skin included) served most usually as a sandwich topped with sweet, finely chopped cabbage coleslaw and served on an inexpensive (best dollar store find) hamburger bun.


Memphis' barbecue is not representative in either preparation or service of the remainder of the south's barbecue. It is simply a style all its very own and quite tasty too! Please keep visiting the Bellaonline SANDWICHES site, as we explore the barbecue stylings of the deep south and a few other U.S. regions!