Also famous for its music - blues, soul, and the roots of rock ‘n’ roll - the Volunteer State's second largest city is also known for a traditional barbecue style that’s fairly distinctive, with a lot of slow smoking. The meat is usually pork served up as ribs (below) in one of two ways – either dry, with rubs of salt, pepper, garlic, onion powder, paprika, oregano and celery seed; or sticky, doused in a thin, tomato-and-vinegar-based sauce.

Read about this an other regional BBQ in my post Barbecue in the USA: A Quick Primer.

Southern Foodways Alliance