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Old 06-27-2012, 06:17 PM   #9
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

Originally Posted by deguerre View Post
Many thanks. I've been trying to identify what makes "Memphis" style BBQ for awhile now. I figured the herbs used had to be a big factor, but living here, there are SO MANY different styles available it seemed that the waters have become muddied in the past few years (Or decades).
Yeah, I had the same problem when I set out to develop a "Memphis" rub. I
just took what I found to be the common elements.

I'm happy to stir the mud.

PatioDaddio is offline   Reply With Quote

Thanks from:--->