Memphis-Style Dry Ribs

History, tradition and origin

American barbecue grew from the meeting of Indigenous, African and European cooking in the South, where tough cuts were cooked slowly over wood smoke for community gatherings. Regions developed their own styles: beef brisket in Texas, pork ribs with dry rub or sauce in Memphis, and pulled pork in the Carolinas. It is still the food of holidays, church suppers and competitions.

Food economy and industry

Brisket and ribs were once cheap cuts; barbecue's popularity has made them expensive. A pitmaster may tend a fire for twelve hours or more, so labour and wood are major costs. Barbecue supports a large trade in smokers, hardwood, sauces and rubs, and competition circuits and food tourism bring visitors to small towns.