Slow-smoked ribs and pulled pork served with barbecue beans and potato salad; Vancouver magazine voted it the city's best BBQ four times
The Fine Print
Promotional value expires May 1, 2014. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, limit 2 for tables of 5 or more. Dine-in only. Not valid for alcohol. Not valid toward specials. Valid only for dinner (4PM and later). Valid only at the 50-2443 161A Street location in Surrey. Must use promotional value in 1 visit. Cannot be combined with any other specials, sales, or discounts.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
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—_Vancouver_ magazine has voted it the city's best BBQ four times. Today, the restaurant operates out of several locations across British Columbia.