5⭐️ Sando | 5⭐️ ribs | unique sandwich prep - sliced pork on a hoagie roll but the smoke flavor was considerably deeper than at any other place tried to date. These guys know what they’re doing. They have a spicy bbq sauce which is unusual for the typically mild-preferring southerner but it was a welcome change of pace and made an impact. Sando is messy as the bun can’t really hold up to the sauce meat and slaw. Ribs were smoky with good bark but not fully fall off the bone tender. Great with sauce on them. Good banana pudding and fun other options like the excellent Cornish hen. | Run by four generations of the Robinsons family, Cozy Corner is a Memphis classic. Their Chicago-style smoker means meat is placed on the bottom rack and progressively moved up a notch until it is smoked to perfection and melt-in-your mouth tender. In addition to their ribs, Cozy Corner is also known for its smoked Cornish hens. Pit Masters: Raymond and Denise Robinsons (American Royal BBQ Hall of Fame Inductees).

4⭐️ Sando | 3⭐️ Ribs | A Memphis institution since 1952, Tops is a fantastic fast food option for basic BBQ and greasy, melty cheeseburgers. I wasn’t as big and of a fan of their ribs. The flavor wasn’t as deep and the meat not as tender as others I’ve tried so far. Their pulled pork sandwich is my absolute favorite. There’s a perfect balance of acidity in the tangy sauce, smokiness in the meat and zesty, creamy coleslaw. It almost melts in your mouth.

4⭐️ sando | 4⭐️ ribs | Smoking swine since 1979, James Neely and his family are Memphis BBQ royalty with a diehard following. Their propriety, specially designed smoker keeps the meat incredibly tender and moist. Their chopped pulled pork sandwich paired with their secret special sauce is supposedly an out-of-body experience. Pit Master: James "Jim" Neely

3⭐️ sando | 4⭐️ ribs The meats are very well smoked here but the sauce is a bit overwhelming and sweet. We would probably rate everything higher if we’d gotten the sauce on the side or gotten the hot sauce on everything (medium by default). As it stood, the sandwich was too soggy/messy from the sauce + slaw for our taste, and we had a couple bites with bone shards/tough tendony pieces. The bark on the ribs was excellent - a great combo of crispy exterior plus moist, fall off the bone interior but then the sauce made it a bit too sweet as an overall experience. Their mustard slaw is good and crunchy, but laid on a bit thick. Beans are unique and good. Note that they close when they sell out, which was about 1:30p on the day we went. Posted hours are until 2p. From Pitmaster Ronald Payne himsef: “Crispy and smoky bits in the meat and sweet ‘n tangy dressings makes a chopped pork sandwich that stands out from any sandwich you’ve ever had.” This modest shop is uses a cinder block pit and hickory coals to smoke their no frills, delicious meats.

2⭐️ Sando | 4⭐️ Ribs | Since it opened in 2002, Central BBQ has been ranked as the number one spot for BBQ in Memphis. “Smoke is Our Sauce.” is their tagline and it really shines through in their fall-off-the bone Ribs. True to being located in the hardwood capital of the world and Central BBQ uses hickory and pecan woods, along with an intricate dry rub to craft the most tender, delicious piece of meat. Pit Master: Craig Blondis

Guy Fieri’s absolute favorite. “The rib tips are at the center of the flavor wheel”. Others rave about their pulled pork sandwich claiming they can hear angels sing when taking a bite. 👼📯

1⭐️ Sando | 2⭐️ Ribs I had the ribs in recommended “muddy” style which is a mix of the Ty’s dry rub and wet sauce. The flavor was great but the meat could have been more tender and juicy. The pulled pork sandwich was very middle of the road, a bit on the dry side and under sauced. | Ty's was Founded in 2013 with the simple goal to "bring old school Bar-B-Que back to Bartlett" (a suburb of Memphis)

Corky's has been a Memphis institution for over 30 years and has grown to be one of the larger commercial success's with locations across TN, AR, MS, and TX. You can even have their BBQ Fedex'd anywhere in the country overnight! Meats are slow-cooked over hickory and charcoal, each slab of ribs is trimmed to strict specifications, and every pork shoulder is hand-pulled. Pit Master: Don Pelts

Rendezvous founder Charlie Vergo is considered the godfather of Memphis Style BBQ. In the 1950's he threw what was considered scrap meat then, ribs, on a grill and basted in vinegar to keep them moist. The dry rub the Rendezvous is now famous for was based on his father’s Greek chili recipe, cajun spices from New Orleans, and paprika. Friday lunch is a well known way for Memphian's to get the weekend started early. 🍻

This spot put Memphis BBQ spaghetti 🍝 on the map. Their pulled pork sandwiches are served on Texas toast which is an unusual twist I’m looking forward to trying.

Originally a catering only business Pollards has grown into a Whitehaven institution for smoked pork, beef, chicken, turkey, links and even tamales. PitMasters: Tarrance and Torria Pollard.

For 45 years this family owned shop has been shuttling Graceland tourists to it's shop in iconic pink Cadillacs. Since the pandemic, they've repurposed their pink fleet for BBQ delivery. Marlowe's is one of the only shops in Memphis to offer beef brisket which is worth a try in addition to their ribs and sandwiches. It's also worth noting they're open late night!

Established in 1922, Leonards is the oldest name in Memphis barbecue. Originally called Leonard's Lunch, it made a name for itself with its BBQ lunch buffet. A favorite of Elvis's, Leonard's is credited with the Memphis tradition of putting coleslaw on pulled pork sandwiches. Founder: Leonard Heuberger | Pit Master: Dan Brown

Built in a 90 year old country store, the first Commissary location set up shop in 1981. Pit Master Walker Taylor is credited with the invention of BBQ nachos which is now a staple on almost BBQ menu in the city. Pit Master: Walker Taylor

2 year old Ballhoggerz makes its own seasoning and sauce in-house and the meats are smoked on-site throughout the day. Try the ribs and the chicken wings. Pitmaster: Merrit Bailey

A&R cooks their meat in a detached smokehouse behind the restaurant and have been since 1983. Their pork shoulder, homemade hot link sausages, the rib tip sandwich are all a must-try's. Pit Masters: Andrew & Rose Pollard

Pitmaster and World BBQ Champion Melissa Cookston, believes in fresh BBQ, smoked over hard wood for hours and cooked fresh every single day. Melissa and her team have won 10 World BBQ champions and her recent Netflix show 'The American BBQ Showdown' has made her shop one of the most popular fastest growing in the Memphis area since 2011.