>Corky's ribs were fall-off-the-bone tender, but were on the dry side, and >arrived with a fairly heavy coating of undissolved rub. They were ok, but I >liked the other version better. > >My question is this. Which of the two was closer to the traditional and >classic Memphis Dry Rib? > >Thanks, >Holly Moore I once spent a year in the Memphis area building a now failed casino at Kings Landing in Tunica County. During that time I ate a lot of ribs. I too prefered Rendevous to Corky's, however the (white) locals swore by Corky's. But, many of my construction workers, with a $25 per diem would go to a nasty little locals joint out off EP blvd which only did carry-out. They were the best of the many places I had ribs from. It was a "wetter" smoke and a little sweeter rub. Unfortunetly, I can't remember the name of the place. BTW, I just returned from the Iowa State Fair, and enjoyed your web site on the Indiana State Fair. I am a classically trained chef, who was before that developed an abiding intrest in the American Culture. I've setteled in central Iowa and am currently working on a project to resurect a true truck stop cuisiene some where on old US 30 or US 6. Also, have you seen The Traditional Foods of Britain, an Inventory? I would like to do something similair on line which would be searchable, Like SOAR and the Digital Tradition. The Topic would be American Foodstuffs, recipes, ingredieants and techniques. I no longer travel east of the Misssissippi, but if you ever get out here let me know. We would probably get along ok, I spent 7 years working for a Philidelphia Lawyer and some AC types. Some of that time was an attempt to get a casino in at Penn's Landing. Nartker @ AOL.com Nartker
Memphis, TN