What Does Memphis Style Mean At Famous Dave's

So, you walk into Famous Dave’s, your stomach growling like a caged wildebeest. You scan the menu, your eyes glaze over the “Georgia Chopped Pork,” and you pause. Then you see it: Memphis Style. What in the name of Elvis’s fried peanut butter sandwich does that even mean? Is the rib going to break into a rendition of “Suspicious Minds” mid-bite?

Hold your horses, because the answer is delightfully simple, and a little bit saucy. Memphis Style at Famous Dave’s is all about the dry rub. Yes, you heard me: dry. In a world drowning in sticky, sweet goo, Memphis throws caution to the wind and hits you with a complex cloud of paprika, garlic, and secret spices.

The Great Sauce Debate (That Isn’t Really a Debate)

Let’s get one thing straight: Memphis Style ribs are not anti-sauce. They’re just… sauce-adjacent. The magic is that the rub is the star, applied generously before the rib even sees a smoker. It forms a bark so crispy and flavorful, you’ll wonder why you ever drowned your pork in molasses.

Then, and only then, does the sauce arrive. At Famous Dave’s, their version comes with a tangy, vinegary mop sauce on the side—or sometimes lightly brushed on top. It’s a condiment, not a casket. You can dip, you can drizzle, or you can go full purist and just gnaw on that spiced crust like a barbarian.

Here’s the surprising fact: Memphis isn’t just a city; it’s a pork philosophy. Legend has it that pitmasters there started using dry rubs because wet sauce was too messy for the dance floor at the local juke joints. I can’t prove that, but I strongly believe it’s true.

What You’re Actually Getting on Your Plate

Order the Memphis Style ribs at Famous Dave’s, and you get a full slab of St. Louis-cut ribs. That’s the juicy, meaty part of the hog, trimmed into a perfect rectangle so there’s no weird cartilage to spit out. Gross, right? Not anymore.

Famous Dave's (11 Reenders Drive, Winnipeg, MB, Canada) | Order

These bad boys are smoked low and slow for hours over hickory wood. Hours. By the time they hit your table, the meat is so tender it practically waves a white flag. You pick up a rack, and the bone slides out like a magician’s trick. No, really—it’s that tender.

The rub itself is a symphony of savory notes: think cumin, chili powder, brown sugar (just enough to kiss the smoke), and a little cayenne for a tingly back-of-the-throat surprise. You’ll taste the heat, but your eyes won’t water. Unless you’re dehydrated. Drink a water, champ.

Why Would You Pick This Over, Say, Kansas City?

Because you’re an adventurer. Kansas City style is like a warm, thick hug from a grandma who only speaks in cloying sweetness. It’s good. It’s safe. Memphis is the aunt who shows up to the reunion with a motorcycle and a tattoo of a pig wearing sunglasses. It’s bolder, it’s spicier, and it’s unapologetically dry.

Memphis: The World’s Supply-Chain Blues Capital Where Globalization

Also, let’s talk about your napkin situation. Wet-sauce ribs leave you looking like a crime scene victim. Memphis style leaves you with a tidy dusting of spices on your fingers, like you just spent a day panning for flavor-gold. You can lick your thumb and still be presentable for a Zoom call. Mostly.

One time, I brought Memphis ribs to a picnic. A guy next to me was drowning his in sweet baby rays. I looked at him. He looked at my dusty ribs. He said, “That looks… dry.” I said, “That’s what she said,” and then I bit into a piece of pork that literally melted. He converted. True story.

A Few Insider Tips for Your Visit

When you hit up Famous Dave’s, order the “Memphis Style” ribs specifically—don’t just grab the regular. The regular ribs use the same meat but a different sauce game. This is the only way to get the full dry-rub experience. Be loud about it. Proud.

Famous Daves Beer

Pair it with their cornbread, which is basically a sweet, buttery cloud designed to counterpunch the spice. And for the love of all that is holy, order a side of their “Devil’s Spit” sauce on the side. It’s a habanero-based inferno that matches the Memphis attitude perfectly. Just don’t touch your eyes after. Trust me on this.

Here’s a fun fact that will make you look smart at dinner: The “Memphis” style became famous in the 1920s when a guy named Charlie Vergos started selling ribs out of a grilled sandwich shop in an alley. He wasn’t using sauce—just rub. He became a legend. Famous Dave’s is basically carrying that torch, but with more parking.

The Final Bite Verdict

So what does Memphis Style mean at Famous Dave’s? It means you’re getting ribs that have character. Ribs that don’t hide behind a sticky veneer. Ribs that say, “I’m spicy, I’m smoky, and I don’t need a bottle to make you happy.”

It’s the anti-dad-joke of barbecue. It’s confident. It’s a little rough around the edges. And if you close your eyes while chewing, you can almost hear a distant banjo and smell the Mississippi River. Or that could just be the hickory smoke. Either way, it’s delicious. Go get some.