I regret that my photos of 10 Bones BBQ were lost due to theft a few years ago when my cell was stolen. Since I didn’t have a cloud-based account at the time, thousands of priceless photos are just floating in cyberspace. I do, however, have a menu flyer that I picked up from the restaurant, which I’ve displayed in this article, as well as pictures of the team’s competition trailer. I also judged 10 Bones BBQ as a team before
they ever opened a restaurant, and I’ve judged the team since the restaurant closed as well. This year I had the honor of judging 10 Bones BBQ in the 2017 Memphis In May World Championship Barbecue Cooking Contest Finals. That’s the final nine teams from of well over two hundred! It was an all-star lineup that included big bbq teams, such as Big Bob Gibson’s, Yazoo Delta Q, Red Hot Smokers, Cool Smoke, 10 Bones BBQ and others. In fact, Mark West of 10 Bones, won the rib category, beating out Tuffy Stone of Cool Smoke, who actually judged West during season four of the television series, BBQ Pitmasters. I don’t write reviews of barbecue I judge in competition, but I’ll just say that some of the very best, beautifully smoked ribs I’ve ever put in my mouth, came from Mark West of 10 Bones BBQ. Don’t miss my Quick-Fire Guide of the restaurant below. Just know that my visit was years ago and the place has closed. Mark West is an amazing pit-master, but it can be difficult to ensure the same quality when that job is entrusted to employees at a restaurant. If Another 10 Bones BBQ ever opens back up, you can bet I’ll be there. To see what the restaurant looked like at Snowden Grove in Southaven, MS, just go to my Guide and select the link for Natural Born Grillers (another great bbq team), who was in the same building before 10 Bones BBQ. Also check out full reviews and Quick-Fire Guides of other bbq restaurants from my BBQ Guide.
Here are a few notes about the ‘que:
- Ribs-Were perfectly tender, with well-developed exterior bark.
- Deep Fried Ribs-These smoked, then fried ribs had a beautifully crusted exterior, yet the meat was still moist and tender. The sauce, however, washed away some of the crispiness that I’d expected from fried ribs. If they ever open another restaurant and serve fried ribs, I’ll just ask for sauce on the side.
- Ribs-My ribs had slight smoke flavor.
- Deep Fried Ribs-My ribs had slight smoke flavor.
Sauce-The sauce back then a little sweet for my taste, but did offer some tanginess to balance things out a bit. Sauce on the side might’ve been a good option.
Thanks for visiting my Memphis bbq blog! Comments, rants, raves, disagreements and downright bbq feuds are welcome below. Tim Shirley