Each table at Memphis Blues Barbeque House is set with bottles of barbecue and hot sauce and an entire roll of paper towels. You’ll need them—southern-style barbecue is messy, and owners George Siu and Park Heffelfinger encourage everyone to eat it the authentic way, with their hands.
Their recipes are authentic, too; the duo carefully studied and reproduced techniques from the World Barbecue Championship. The meat is smoked for several hours over hardwood at low temperatures, resulting in award-winning ribs, pork, and smoky yet tender beef brisket. Today, the restaurant operates out of six locations across British Columbia, and the owners hope to expand.