MEMPHIS DRY RIBS with MARK LAMBERT on BBQ RADIO NETWORK

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This week on BBQ Radio Network, hosts Andy Groneman and
Todd Johns welcome Mark Lambert, a world-class
pitmaster, to discuss one of BBQ’s most popular topics—Memphis
dry ribs. Are they a true hometown staple, or are they like
Chicago deep dish pizza—beloved by tourists but not necessarily
what the locals eat? Mark shares his expert insights along with
the secrets behind his world championship ribs, giving
listeners an inside look at what makes them so special.


In addition to this deep dive into Memphis BBQ culture, Todd and
Andy answer a listener’s question about the best pickled
accompaniments for BBQ. From classic dill pickles to
unexpected tangy pairings, they break down which flavors
complement smoky meats the best.


The guys also have some fun putting BBQ AI to the test.
Can AI really provide solid BBQ advice, or is it just blowing
smoke? They ask some BBQ-related questions to see if virtual BBQ
intelligence is legit or still very much artificial.


Finally, in this week’s ATBBQ.com Product Spotlight, they
feature Holmes Made Dad’s Spicy Garlic Dill Pickles, the
perfect zesty bite to pair with BBQ. Get your jar at ATBBQ.com.


BBQ Radio Network is proudly brought to you by BBQr’s Delight
100% Natural All Wood Pellets, the go-to choice for serious
grillers who want real smoke flavor.


Tune in for another great episode and keep the smoke rolling! ️


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