About this Business
From Our Editors
When preparing their signature Memphis-style ribs, the staff at Corky's BBQ abides by this old adage: slow and steady wins the flavor. Whether they're destined to be served wet or dry, each slab begins by smoking for 18 hours over hickory wood and charcoal. Wet ribs come slathered in barbecue sauce, whereas chefs rub house seasonings into the dry ribs by hand. That sort of down-home treatment is no anomaly for the franchise—all of its pork shoulder is also pulled by hand, rather than by an impersonal machine or dog wearing golf cleats.
Along with the ribs, barbecue chicken, beef brisket, and classic sides make up the bulk of the menu at Corky's locations in Tennessee, Mississippi, Louisiana, and Arkansas.