Also famous for its music - blues, soul, and the roots of rock ‘n’ roll - Tennessee’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.
For more on BBQ in the USA, see my recent post.
(Southern Foodways Alliance)
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