Meat lovers, rejoice! On par with Kansas City Barbecue tradition based on Beef, Memphis Barbecue tradition is based on Pork. That tradition is best expressed at the Memphis in May Barbecue Festival. That is when a large number of great barbeque restaurants around town. During the festival, thousands of people of all stripes come from around the nation to compete with local chefs’ favorite smoke and barbeque sauce recipes.
Of a soulful nature, Neely’s Barbeque Restaurants in Memphis and Nashville may well be the best. Even the beef restaurant here is as tasty as the best Kansas City barbecue.
Don’t let Memphis’ location in the Pork Belt triangle of Tennessee, Mississippi and Arkansas fool you. Though distant from Midwest cattle ranches, barbecue joints and restaurants in the city also make some mean beef barbeque along with their outstanding pork barbecue. Both are served in nice portions at reasonable prices.
The addictive barbeque sauce tends to be a balance between the honey-laced flavor of Kansas City barbeque sauce, tangy flavor of Texas Barbeque and other unknown ingredients from the Mississippi Delta. Check out these recipes:
Neely’s BBQ Pork Spare Ribs
1 slab of pork spare ribs (about 4 lbs)
4 oz. bottle Neely’s BBQ Seasoning
1 bottle Neely’s BBQ Sauce
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning and refrigerate for at least 8 hours. Preheat your grill at 250 degrees, using hickory and charcoal. Place the slab on the grill away from the flame (using indirect heat). Cook the slab for approximately 2-1/2 hours with the curl side up. Flip the over to finish cooking for approximately 1 hour or until you get full “bend” in the slab.
For dry ribs: Pull ribs off of grill, sprinkle Neely’s BBQ Seasoning over entire slab. Cut bones and serve.
For wet ribs: Pull ribs off grill, pour Neely’s BBQ Sauce over slab. Cut bones and serve.
Neely’s BBQ Spaghetti
1 tbsp. olive oil
1/2 cup chopped bell pepper
1/4 cup chopped onion
1 pkg. (1.5 oz) Lawry’s Original Spaghetti Sauce Spices & Seasonings
1/2 oz of Lawry’s Garlic Salt
2 bottles (16 oz.) Neely’s BBQ Sauce
2 lbs. cooked spaghetti
2 lbs. pork, beef or chicken, cooked and chopped into pieces
In a large skillet, heat oil over medium heat. Add peppers, onion, Lawry’s garlic salt. Cook the mixture, stirring frequently for 3 to 4 minutes. Add Lawry’s Original Spaghetti Sauce Spices & Seasonings, bring to a boil, reduce eat and add Neely’s BBQ Sauce, stir frequently to prevent sticking. Place spaghetti and meat into slow cooker and top with barbecue spaghetti sauce, cover at low temperature for 1 hour.