That’s Why I Married You

Quick warning- this may not be the story for you if you are a vegetarian. And, I’m pretty sure I have written that line before. As the Fourth of July is closing in on us, I find myself planning, packing, and getting groceries for the upcoming celebration. And when I think of the Fourth of July, I think of delicious barbecue- especially the ribs. You see, here in the South, and here in my home, ribs are somewhat of a staple.

I’ll never forget standing in the kitchen of our newlywed house leaning over the counter as I happily noshed on fresh barbecue ribs my husband had just pulled off the grill. “These ribs are delicious,” I said between bites.

My husband didn’t miss a beat and responded in an upbeat and almost rhythmic way, “That’s why I married you.”

Confused, I looked at him, swallowed my last bite, wiped my messy fingers, and said, “You married me because I eat ribs?”

“Well, that’s one of the reasons.” He walked back out to the grill, completely unfazed.

I didn’t know whether to laugh or reevaluate the vows we had taken a few months earlier before God and everyone. Had I known all it would take were a few slabs of ribs to get his “never in a hurry” self down the aisle, I could have saved a few years of dating. Hell, I could have saved a lot of stress in drama during all my years of dating if that is what a good ole southern boy was looking for in a wife- a girl who eats ribs. In fact, maybe that’s the simple trick. And the thought apparently starts early around here. It just so happens that my eight-year-old son casually said to me the other day (while eating some ribs his father had just pulled off the grill), “I’m never going to marry a girl who doesn’t eat ribs!” Now, this child has never heard the story of his father telling me that he married me because I eat ribs. Clearly, the apple doesn’t fall from the tree, but maybe there’s something to it with these boys from Tennessee.

I guess I can’t blame them. My love for a delicious plate of ribs started during my childhood visits to Charlie Vergos’ Rendezvous in Memphis, Tennessee. Being three and a half hours north of my home in Mississippi, we would take occasional weekend road trips just to have lunch at the famous barbecue establishment off Union Avenue, followed by a visit with the neighboring Peabody ducks. I started with a simple pork shoulder sandwich but eventually graduated to my favorite choices- wet or dry ribs. I can feel the restaurant now- its creaky old basement floors enveloped by an aroma of slow cooked meat with a mixture of spices and marinades that’ll make your mouth water in a second. I can guarantee you some of the waiters from my childhood still remain to this day.

All along the South, you’ll find people and establishments claiming they have the best ribs. The history of the particular meat dates back to the time of the Spanish Conquistadors- when Hernando de Soto landed in Florida in 1539 with the first pigs brought to America. As the years went by, it wasn’t until the times of plantation owners and enslaved people, that the unique flavors and true artistry of barbecue ribs came into play. You see, the Pit Master (an elderly enslaved person) would be placed in charge of slow roasting a pig in the pit for large social gatherings to be held on the plantation. The younger generation would learn the tricks of the trade from the Pit Master, ensuring the techniques were passed along throughout the years. As the prime cuts of meat were selected for the plantation’s social event, the enslaved people were given the less desirable cuts- like the ribs. The Pit Master and his understudies became adept to taking these cuts and artfully turning them into what is now the most desirable. And that is where our classic barbecue gatherings that Americans love and know originated.

If you’re ever looking for the next best barbecue ribs, there are quite a few around the South. As I mentioned before, Charlie Vergos’ Rendezvous is a great place to start. Depending on what you are in the mood for, the wet or dry ribs are my all-time favorite. If you do venture further north near Missouri, expect your ribs to be sweeter with a heavy dose of brown sugar in rubs and sauces. Over in Alabama, barbecue ribs can’t be discussed without mentioning Dreamland Bar-B-que. It is the quintessential staple throughout the state. In Nashville, where I am now, I try to mix it up between Edley’s, Peg Leg Porker, and Martin’s. You really can’t go wrong with any of those three. Fat Matt’s Rib Shack is the hot spot in Atlanta- with nightly music to top off your dinner, and Belly’s Southern Pride in South Carolina is hard to beat with its dry rub ribs and a side of their famous mustard- based pork hash. And, of course, there are plenty of ribs in Texas. What I have found from research is that the Texans like to let the natural flavors of the meat do the talking- not much sauce, just smoked meat. Cackle & Oink in Sherman, Texas is known for their dry rubs and marinades while Black’s Barbecue in Lockhart/Austin/New Braunfels/ San Marcos has a gluten free rub dating back to 1932.

One establishment that is top on my list to try is Lewis Barbecue in Charleston, South Carolina. The owner, John Lewis, was raised in Texas and even custom makes (and welds) his own smokers. John has developed a cult like following causing barbecue enthusiasts to wait in extremely long lines just to get a taste of his smoked pork spareribs or beef ribs. Not only is Lewis Barbecue known for its delicious food, it also has fun, honky tonk music, a laid-back atmosphere, and a beautiful bar you can belly up to.

Now, for my home state of Mississippi, some of the very best ribs can be found in small joints around the state and even gas stations. Yes- I truly believe some of the best food can be found in the gas stations of small-town Mississippi. Don’t knock it unless you’ve tried it…trust me. I made a quick believer out of my husband. When I was a college student learning to stretch the very limited budget my parents had me on, I would frequent B’s BBQ and order a meal on the one thing they did equip me with- the Shell card. Nope, I wasn’t buying beer on that gas card. I was buying barbecue. I had to get clever when saving up for social occasions, and those ribs would keep me fed from time to time, especially when I was in a pinch. There is even a highly sought out map called the Mississippi BBQ Trial highlighting at least 25 high quality gas stations serving ribs and barbecue. I’ll be sure to link it below, and if you ever find yourself driving around the Mississippi Delta or any sleepy small town in that state, save room for your next pit stop.

So, as you gather together this weekend to celebrate the Fourth of July, if you’re having ribs, remember those Pit Masters who gave us the longstanding tradition years ago- who worked with what scraps they were given to make something absolutely delicious. And try out some of the rubs and marinades below- they could really level up the experience. Meanwhile, I’ll be praying for my son’s future wife. Bless her heart if he brings home a vegetarian.

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