- Today we eat the best ribs in Memphis.
- Today we eat the best ribs in Memphis.

- Let's talk about that.
- Let's talk about that.

(alarm rings) (playful theme music)
(alarm rings) (playful theme music)

(fire blasts)
(fire blasts)

- Good Mythical Morning.
- Good Mythical Morning.

- This week, we are in Memphis, Tennessee,
- This week, we are in Memphis, Tennessee,

the home of the blues, the birthplace of rock and roll,
the home of the blues, the birthplace of rock and roll,

and some of the best ribs on the planet,
and some of the best ribs on the planet,

and we're gonna figure out which ones are the best.
and we're gonna figure out which ones are the best.

- Yeah, we're in town visiting
- Yeah, we're in town visiting

St. Jude Children's Hospital's headquarters.
St. Jude Children's Hospital's headquarters.

St. Jude is pioneering research and treatment
St. Jude is pioneering research and treatment

for kids suffering from cancer
for kids suffering from cancer

and other life-threatening diseases at no cost
and other life-threatening diseases at no cost

to the families which is really awesome.
to the families which is really awesome.

- Yeah and we're raising money for St. Jude with your help.
- Yeah and we're raising money for St. Jude with your help.

You can give by clicking on the blue donate button.
You can give by clicking on the blue donate button.

If you don't see the blue button
If you don't see the blue button

or you just want more information,
or you just want more information,

you can go to stjude.org/gmm.
you can go to stjude.org/gmm.

- Okay, we love ribs, in fact,
- Okay, we love ribs, in fact,

we are chronic sufferers of FOMORE.
we are chronic sufferers of FOMORE.

- That is, fear of missing out on ribs.
- That is, fear of missing out on ribs.

- So we are determined not to miss out on any
- So we are determined not to miss out on any

of the best ribs.
of the best ribs.

We're gonna taste them and determine the official
We're gonna taste them and determine the official

Good Mythical Morning best ribs in Memphis.
Good Mythical Morning best ribs in Memphis.

It's time for Who's Got Dibs on the Best Memphis Ribs?
It's time for Who's Got Dibs on the Best Memphis Ribs?

- [Rhett] First up on our list is Leonard's Pit Barbecue.
- [Rhett] First up on our list is Leonard's Pit Barbecue.

Leonard's opened in 1923 and quickly outgrew
Leonard's opened in 1923 and quickly outgrew

its original drive-in location.
its original drive-in location.

(upbeat rock music)
(upbeat rock music)

- Rumor has it that Elvis would throw parties here
- Rumor has it that Elvis would throw parties here

that would last 'til sunrise.
that would last 'til sunrise.

Pork: rejoice in our ribs
Pork: rejoice in our ribs

and be thankful for bountiful butts.
and be thankful for bountiful butts.

Butts.
Butts.

- [Rhett] We're meeting up with owner Dan Brown
- [Rhett] We're meeting up with owner Dan Brown

to get our rib on.
to get our rib on.

- [Link] Now, how long have these ribs been on here?
- [Link] Now, how long have these ribs been on here?

- The shoulders go on first.
- The shoulders go on first.

They run about 14 hours. - Whoa.
They run about 14 hours. - Whoa.

- And then-- - Here we go!
- And then-- - Here we go!

- [Dan] The ribs about five.
- [Dan] The ribs about five.

- And-- - Stop!
- And-- - Stop!

- Stop!
- Stop!

No whammies? - What temperature
No whammies? - What temperature

you running each of these things?
you running each of these things?

- 220, the shoulder's 220 and goes up to 260
- 220, the shoulder's 220 and goes up to 260

when the ribs come on. - Woo!
when the ribs come on. - Woo!

- Okay, so how long you been doing this?
- Okay, so how long you been doing this?

- 1962, I started at Leonard's when I was in high school.
- 1962, I started at Leonard's when I was in high school.

It's the only thing I've ever done.
It's the only thing I've ever done.

- So you have a little experience.
- So you have a little experience.

- [Dan] A little bit, yeah.
- [Dan] A little bit, yeah.

- Where's Leonard?
- Where's Leonard?

- You buried him right here? - Yeah, right here.
- You buried him right here? - Yeah, right here.

Right under that tile floor.
Right under that tile floor.

(Rhett and Link laugh)
(Rhett and Link laugh)

- Now what makes these ribs different from other ribs
- Now what makes these ribs different from other ribs

that we might taste in Memphis?
that we might taste in Memphis?

- Leonard's is known for its sauce.
- Leonard's is known for its sauce.

Our sauce is just different, it's homemade.
Our sauce is just different, it's homemade.

- [Rhett] So what's special about the sauce
- [Rhett] So what's special about the sauce

and is it a secret recipe?
and is it a secret recipe?

- It definitely is a secret recipe.
- It definitely is a secret recipe.

There are no barbecue places here that don't have
There are no barbecue places here that don't have

a sweet red sauce.
a sweet red sauce.

- So Leonard's is responsible for kinda defining
- So Leonard's is responsible for kinda defining

what Memphis-style barbecue is.
what Memphis-style barbecue is.

- I think so, without a doubt.
- I think so, without a doubt.

- Well we could keep talking about ribs
- Well we could keep talking about ribs

or we could start tasting 'em.
or we could start tasting 'em.

(blues guitar music)
(blues guitar music)

- Are you going dry first?
- Are you going dry first?

I think I'm gonna go dry first.
I think I'm gonna go dry first.

- I think you should go dry to wet.
- I think you should go dry to wet.

Because that's the way it would be in normal life, you know?
Because that's the way it would be in normal life, you know?

- [Link] I'm just gonna pull this apart.
- [Link] I'm just gonna pull this apart.

- You usually start dry and then you get wet.
- You usually start dry and then you get wet.

- You talkin' 'bout me? - On like a rainy day.
- You talkin' 'bout me? - On like a rainy day.

- Got a nice, perfect one right here.
- Got a nice, perfect one right here.

- Now he talked about cooking these things 260 degrees
- Now he talked about cooking these things 260 degrees

which kinda gives it a little bit more of a crispiness.
which kinda gives it a little bit more of a crispiness.

- Mm-hm, at first bite, like sinking my teeth into heaven.
- Mm-hm, at first bite, like sinking my teeth into heaven.

- Okay well, it's difficult to imagine
- Okay well, it's difficult to imagine

going anywhere from there, up.
going anywhere from there, up.

- Going anywhere up?
- Going anywhere up?

- But I'm going in for the wet ones.
- But I'm going in for the wet ones.

You gonna get wet with me?
You gonna get wet with me?

- Yeah let's get wet.
- Yeah let's get wet.

- Oh man.
- Oh man.

Uh-oh, that's got some molasses in there.
Uh-oh, that's got some molasses in there.

- A very sweet-- - But it's a little spicy
- A very sweet-- - But it's a little spicy

at the same time.
at the same time.

- Now I will say that this sauce is unlike any
- Now I will say that this sauce is unlike any

I've ever tasted.
I've ever tasted.

You're gonna take notes?
You're gonna take notes?

- I wanna remember this.
- I wanna remember this.

That means Leonard's.
That means Leonard's.

- I'm also gonna know it's Leonard's because
- I'm also gonna know it's Leonard's because

I'm gonna write Leonard's. - That's smart.
I'm gonna write Leonard's. - That's smart.

I think I'm going to make notes on both ribs.
I think I'm going to make notes on both ribs.

You ever notice that Leonard's is spelled Leo nards?
You ever notice that Leonard's is spelled Leo nards?

- Yeah.
- Yeah.

Next up is Charlie Vergos Rendezvous.
Next up is Charlie Vergos Rendezvous.

- [Rhett] Rendezvous has been slinging some of the best ribs
- [Rhett] Rendezvous has been slinging some of the best ribs

in the city since 1948.
in the city since 1948.

- [Link] Notable for having a spice rub that mixes Charlie's
- [Link] Notable for having a spice rub that mixes Charlie's

Greek roots with New Orleans Cajun inspiration
Greek roots with New Orleans Cajun inspiration

and a little extra sparkle, this place is an institution.
and a little extra sparkle, this place is an institution.

- [Rhett] And we're ready to get institutionalized.
- [Rhett] And we're ready to get institutionalized.

- This is really cool looking.
- This is really cool looking.

It's like a basement.
It's like a basement.

- It is a basement.
- It is a basement.

(bluesy rock music)
(bluesy rock music)

Okay so this is the special place.
Okay so this is the special place.

This is where the magic is happening right now.
This is where the magic is happening right now.

- Right, you always wanna put your ribs on skin-side down.
- Right, you always wanna put your ribs on skin-side down.

That's how you start cooking ribs.
That's how you start cooking ribs.

And once they basically start browning off,
And once they basically start browning off,

all you have to do is turn it over on the meaty side
all you have to do is turn it over on the meaty side

to brown off.
to brown off.

As long as we cook, we always do this.
As long as we cook, we always do this.

Real basic.
Real basic.

This is what I say helps tenderize to do stuff on.
This is what I say helps tenderize to do stuff on.

- And so what's in the base?
- And so what's in the base?

- It's vinegar and pickle juice.
- It's vinegar and pickle juice.

- Can Rhett baste it?
- Can Rhett baste it?

- [Bobby] Oh yes, he's very welcome.
- [Bobby] Oh yes, he's very welcome.

- [Rhett] Oh my gosh, look at that.
- [Rhett] Oh my gosh, look at that.

- [Link] I'm not gonna say it.
- [Link] I'm not gonna say it.

- What, that I'm a master baster?
- What, that I'm a master baster?

- (laughs) Right.
- (laughs) Right.

Not gonna say it.
Not gonna say it.

- You guys are special in that you're using
- You guys are special in that you're using

charcoal like this right?
charcoal like this right?

Not a lot of other people just use the charcoal like this?
Not a lot of other people just use the charcoal like this?

- Most people got what they call the southern pride.
- Most people got what they call the southern pride.

You can put your ribs on there and go in the house
You can put your ribs on there and go in the house

and sit down and come back out three or four hours later,
and sit down and come back out three or four hours later,

your product is done. - Right.
your product is done. - Right.

- Well here, you have to watch it at all times,
- Well here, you have to watch it at all times,

'cause you can't walk off from the fryer.
'cause you can't walk off from the fryer.

If you do, you come back, boom.
If you do, you come back, boom.

- You could burn the whole thing?
- You could burn the whole thing?

- You burn the whole thing. - Boom.
- You burn the whole thing. - Boom.

So, what temperature for how long?
So, what temperature for how long?

- 325 to 400 degrees, perfect.
- 325 to 400 degrees, perfect.

- [Link] And how long does it stay on?
- [Link] And how long does it stay on?

- We can cook a slab of ribs in an hour and 30 minutes.
- We can cook a slab of ribs in an hour and 30 minutes.

- So a little bit hot or a little bit faster cook.
- So a little bit hot or a little bit faster cook.

You're not adding any extra wood, you got--
You're not adding any extra wood, you got--

- No we don't add-- - You got the charcoal
- No we don't add-- - You got the charcoal

and then you got the grease from the ribs coming down
and then you got the grease from the ribs coming down

and seasoning the meat.
and seasoning the meat.

- [Bobby] This is the secret right here.
- [Bobby] This is the secret right here.

He's gonna put the hot vinegar solution, baste it on.
He's gonna put the hot vinegar solution, baste it on.

- Oh. - Oh!
- Oh. - Oh!

- Then he sprinkle, this is what we call a tri-season.
- Then he sprinkle, this is what we call a tri-season.

We don't use a barbecue sauce at all.
We don't use a barbecue sauce at all.

These are perfect ribs.
These are perfect ribs.

- Now he was kinda talking crap about the ways
- Now he was kinda talking crap about the ways

that everybody else makes their ribs.
that everybody else makes their ribs.

- They're different in every way.
- They're different in every way.

The old way is to grill.
The old way is to grill.

It's on charcoal, there's no wood.
It's on charcoal, there's no wood.

There's a guy tending to it the whole time.
There's a guy tending to it the whole time.

He's basting the whole time.
He's basting the whole time.

So a human is interacting with this rib
So a human is interacting with this rib

for the entire time it's cooking,
for the entire time it's cooking,

plus it's being cooked almost 100 degrees warmer
plus it's being cooked almost 100 degrees warmer

and it's only being cooked for an hour
and it's only being cooked for an hour

and a half versus over four hours.
and a half versus over four hours.

- So it's basic-- - Totally different approach.
- So it's basic-- - Totally different approach.

- The only thing that's the same is that it's a rib.
- The only thing that's the same is that it's a rib.

- Oh my. - That's a good rib.
- Oh my. - That's a good rib.

- Wow, I have absolutely no desire
- Wow, I have absolutely no desire

to put sauce on this.
to put sauce on this.

- The rub has got like a Greek seasoning spiciness to it.
- The rub has got like a Greek seasoning spiciness to it.

I mean that's what this rib does,
I mean that's what this rib does,

it takes me to a happy place.
it takes me to a happy place.

I'm gonna do a thumbprint
I'm gonna do a thumbprint

on this Rendezvous note page.
on this Rendezvous note page.

- Well the funny thing I'll say is that
- Well the funny thing I'll say is that

as different as the approach was,
as different as the approach was,

there's not a massive difference in the taste.
there's not a massive difference in the taste.

They both still come across like a Memphis rib to me.
They both still come across like a Memphis rib to me.

- That's a good note.
- That's a good note.

I just accidentally wiped my hand on my pants.
I just accidentally wiped my hand on my pants.

I had a napkin.
I had a napkin.

I moved the napkin and I wiped my pants.
I moved the napkin and I wiped my pants.

I'm gonna make a note about that.
I'm gonna make a note about that.

- [Rhett] Our final rib contender was born out of
- [Rhett] Our final rib contender was born out of

the barbecue competition circuit.
the barbecue competition circuit.

- [Link] Central BBQ was open in 2002
- [Link] Central BBQ was open in 2002

and has maintained lines around the block ever since.
and has maintained lines around the block ever since.

- [Rhett] This millennial baby of Memphis ribs has rocketed
- [Rhett] This millennial baby of Memphis ribs has rocketed

to the top of local foodies' best-of lists.
to the top of local foodies' best-of lists.

- [Link] But you can't trust what you read.
- [Link] But you can't trust what you read.

Only what you eat.
Only what you eat.

- So let's eat.
- So let's eat.

I like being corralled directly to the ribs.
I like being corralled directly to the ribs.

- Oh yeah.
- Oh yeah.

Smells good.
Smells good.

(bluesy music)
(bluesy music)

- Oh yeah. - Oh yeah, right on the ribs!
- Oh yeah. - Oh yeah, right on the ribs!

What's the secret, what's different about Central's process?
What's the secret, what's different about Central's process?

- We use a loin back rib
- We use a loin back rib

or what some people call baby backs.
or what some people call baby backs.

I tell everybody this is is the Cadillac of ribs, okay?
I tell everybody this is is the Cadillac of ribs, okay?

We rub 'em, let 'em marinate overnight.
We rub 'em, let 'em marinate overnight.

And then slow cook 'em.
And then slow cook 'em.

- So you put the rub on it first--
- So you put the rub on it first--

- Yesterday.
- Yesterday.

We don't do any wet marinade, it's all spices,
We don't do any wet marinade, it's all spices,

so it has to have time to penetrate.
so it has to have time to penetrate.

- Okay so what temperature for how long?
- Okay so what temperature for how long?

- About 250 degrees for about four to five hours.
- About 250 degrees for about four to five hours.

With it being a rotisserie convection,
With it being a rotisserie convection,

you've got smoke circulating through the whole thing
you've got smoke circulating through the whole thing

the whole time, that's why it's staying the same heat.
the whole time, that's why it's staying the same heat.

It's a principle like you would a furnace in your house.
It's a principle like you would a furnace in your house.

It gets below temp, igniter lights, heats up the pit,
It gets below temp, igniter lights, heats up the pit,

once it gets up to temp, it stops.
once it gets up to temp, it stops.

So it maintains a perfect cooking temperature
So it maintains a perfect cooking temperature

throughout the whole process.
throughout the whole process.

- Could you just run the rotisserie as like
- Could you just run the rotisserie as like

an amusement park ride?
an amusement park ride?

- Sure if you wanted to.
- Sure if you wanted to.

I've actually stuffed people in there before.
I've actually stuffed people in there before.

(Rhett laughs) When we first opened,
(Rhett laughs) When we first opened,

I'd make guys climb in there to clean the pit
I'd make guys climb in there to clean the pit

and then close it behind them.
and then close it behind them.

- Is that a threat of if you don't win our competition?
- Is that a threat of if you don't win our competition?

- It could be.
- It could be.

This one happens if I come in third place.
This one happens if I come in third place.

- You know what, I won't fit but he will.
- You know what, I won't fit but he will.

- One other thing that we do that differentiates us
- One other thing that we do that differentiates us

from most other people that cook ribs,
from most other people that cook ribs,

we're heating up the ribs, bringing them back up to temp
we're heating up the ribs, bringing them back up to temp

and caramelizing the sauce on 'em.
and caramelizing the sauce on 'em.

- Woo.
- Woo.

- Give it a minute or two on there
- Give it a minute or two on there

and then we're gonna pull it off and it's ready to eat.
and then we're gonna pull it off and it's ready to eat.

- Okay so, unlike Rendezvous, these are low and slow.
- Okay so, unlike Rendezvous, these are low and slow.

- Yep, four, five hours.
- Yep, four, five hours.

And I think the most notable thing that he mentioned
And I think the most notable thing that he mentioned

was they put the rub on before, the day before
was they put the rub on before, the day before

and it marinates in it overnight.
and it marinates in it overnight.

- Right.
- Right.

I'm gonna go for like a-- - Get in the middle.
I'm gonna go for like a-- - Get in the middle.

- A middle rib type situation, oh my goodness.
- A middle rib type situation, oh my goodness.

- I don't know if you did something there.
- I don't know if you did something there.

I don't know how I should feel about that.
I don't know how I should feel about that.

- [Link] I'll move some of this on top here.
- [Link] I'll move some of this on top here.

(chuckles)
(chuckles)

- [Rhett] Uh-oh.
- [Rhett] Uh-oh.

- The rub's not too overpowering.
- The rub's not too overpowering.

It's there to flirt with you,
It's there to flirt with you,

but it also says, don't forget about the meat.
but it also says, don't forget about the meat.

- Look how moist, I mean, you've got a crispiness
- Look how moist, I mean, you've got a crispiness

on the outside where the rub was,
on the outside where the rub was,

but just underneath it,
but just underneath it,

see you got this bare piece right here.
see you got this bare piece right here.

That is so tender.
That is so tender.

- I'm gonna start with some sauce.
- I'm gonna start with some sauce.

- [Rhett] Let's reach in there and grab you one.
- [Rhett] Let's reach in there and grab you one.

- Okay.
- Okay.

I feel like this is a sacred moment where we're like
I feel like this is a sacred moment where we're like

just speaking intimately about ribs.
just speaking intimately about ribs.

It's like what we just ate but with sauce.
It's like what we just ate but with sauce.

- You know what, to be fair I just feel like,
- You know what, to be fair I just feel like,

I gotta eat another one.
I gotta eat another one.

- One thing is, it's not quite as, I'd say crunchy
- One thing is, it's not quite as, I'd say crunchy

on the outside as--
on the outside as--

- One of the things that Bobby at Rendezvous said,
- One of the things that Bobby at Rendezvous said,

and even Dan said it, is they didn't like it
and even Dan said it, is they didn't like it

when it fell off of the bone.
when it fell off of the bone.

They wanted to do a little bit of work.
They wanted to do a little bit of work.

They want it to come off clean
They want it to come off clean

but they didn't want it to fall off.
but they didn't want it to fall off.

This is almost falling off the bone.
This is almost falling off the bone.

- It's not though.
- It's not though.

- But it's almost falling off the bone.
- But it's almost falling off the bone.

I mean if you've got on one of those shaker machines,
I mean if you've got on one of those shaker machines,

it probably would, there it went, see?
it probably would, there it went, see?

- Yeah but I pulled it first.
- Yeah but I pulled it first.

- So it's not completely falling off, it's a pull and fall.
- So it's not completely falling off, it's a pull and fall.

The ol' pull and fall technique.
The ol' pull and fall technique.

Look at that.
Look at that.

That's what I'm gonna put my mark on my thing with.
That's what I'm gonna put my mark on my thing with.

- [Link] I'm gonna do a little.
- [Link] I'm gonna do a little.

- [Rhett] Note time.
- [Rhett] Note time.

- [Link] How do you spell wow?
- [Link] How do you spell wow?

- You spell it W-O-W, but it's whether or not
- You spell it W-O-W, but it's whether or not

you put an exclamation point after it.
you put an exclamation point after it.

That's the real question.
That's the real question.

- I did.
- I did.

Looks like you wrote bath, rest--
Looks like you wrote bath, rest--

- Bath and Body Works, I gotta pick something up later.
- Bath and Body Works, I gotta pick something up later.

- A little lotion? - Yeah.
- A little lotion? - Yeah.

I gotta moisturize my fingertips.
I gotta moisturize my fingertips.

- Okay, this is not gonna be an easy decision.
- Okay, this is not gonna be an easy decision.

- Now we gotta just search our souls.
- Now we gotta just search our souls.

(emotional rock music)
(emotional rock music)

(low grunting)
(low grunting)

Let's just say our favorite on the count of three.
Let's just say our favorite on the count of three.

- Okay.
- Okay.

- [Together] Three, two, one.
- [Together] Three, two, one.

(triumphant music)
(triumphant music)

- [Rhett] Work here is done.
- [Rhett] Work here is done.

- [Link] Finished.
- [Link] Finished.

- Thanks for donating to St. Jude
- Thanks for donating to St. Jude

by clicking the blue button.
by clicking the blue button.

- And thank you for liking, commenting and subscribing.
- And thank you for liking, commenting and subscribing.

- You know what time it is.
- You know what time it is.

- I'm Leah. - Charlie.
- I'm Leah. - Charlie.

- I'm Nathan. - I'm John.
- I'm Nathan. - I'm John.

- We're in Memphis, Tennessee,
- We're in Memphis, Tennessee,

and we're at the Grizzlies game.
and we're at the Grizzlies game.

- [Together] And it's time to spin the Wheel of Mythicality!
- [Together] And it's time to spin the Wheel of Mythicality!

- Look, it's me Alex and that's Mythical Chef Josh.
- Look, it's me Alex and that's Mythical Chef Josh.

Click the top link to watch us taste some
Click the top link to watch us taste some

vegan barbecue ribs in Good Mythical More.
vegan barbecue ribs in Good Mythical More.

- And find out where the Wheel of Mythicality
- And find out where the Wheel of Mythicality

is going to land.
is going to land.

- [Rhett] Let your beast flag fly with our colorful
- [Rhett] Let your beast flag fly with our colorful

and cozy I am a Mythical Beast tee
and cozy I am a Mythical Beast tee

available at Mythical.store.
available at Mythical.store.