Profiling the Memphis BBQ: 10 Must-Try Restaurants & Grills — theculturetrip.com

Corky’s was established in 1984 by Don Pelts after he’d spent over a decade working in other Memphis barbecue restaurants. All of the food at Corky’s is slow-cooked over hickory wood and charcoal. The original location of Corky’s was in East Memphis, but there are now a further three restaurants across the state of Tennessee. The décor is classic 1950s Americana – lots of neon, polished brass, 50s music piped in over the stereo and the waiters serve the food dressed in bow ties. The house speciality is ribs – either the dry version, basted with special sauce and sprinkled with a secret blend of spices, or wet, that have been slowly basted with Corky’s trademark sauce. You can combine ribs with pulled pork, fried Delta catfish or beef brisket.

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