Jill failed to answer Greg:

>> What is "Memphis - style" bbq...???
>>
>> I could look it up I guess but I thought I'd ask a "native" ;-)
>
> Memphis Style BBQ is what you want to eat when you don't live in Memphis
> LOL
>
> Seriously, I'll write a longer answer later. Your quick question requires
> some thought and a real reply.

Over the summer, I got Dotty Griffith's _Celebrating Barbecue: The Ultimate
Guide to America's 4 Regional Styles of 'Cue_. Here are a couple excerpts
from the section on Memphis-style barbecue:

"...barbecue (*always* pork in Memphis) remains a serious business
year-round. So does the debate about whether ribs are better wet (sticky,
with lots of sauce) or dry (seasoned and smoked, with sauce on the side).
While this may seem like a minor issue to someone outside the Memphis
barbecue collective, it is (like most group issues) a very big deal on the
inside."

"It's hard to mind your manners while enjoying a mess of wet ribs. You'll go
through a lot of napkins. The combination of meat, sauce, and smoke makes
for a tender, succulent rib with a touch of sweet. This style predominates
in Memphis."

[Jill, Corky's is listed as one of the best wet-rib places. I believe you're
already familiar with The Rendezvous, a well-known dry-rib place.]

The technique given for wet ribs involves a dry rub (called "The South Shall
Rub Again"), a "Memphis Mop" for the first several hours of cooking, then a
brush with "Tennessee-Style Barbecue Sauce" to glaze in the last half-hour.

The technique given for dry ribs involves the same dry rub as the wet ribs,
an OPTIONAL mop with the "Memphis Mop" during smoking, and a slightly
different sauce to accompany the dry ribs at the table. (The sauce is a bit
more mustardy and less sweet than the wet-rib sauce.)

Bob