Jim Neely of Interstate Bar-B-Que and his nephew Tony Neely, former owner of Neely’s Barbecue began this partnership of pork with Neely’s Interstate Bar-B-Que. Check back in the future for the full review. Until then, check out my Quick-Fire Guide below as well as full reviews and guides of other bbq restaurants from my BBQ Guide.
Neely’s Interstate Bar-B-Que
Quick-Fire Guide:
Here are a few notes about the ‘que:
Tenderness-
- Ribs-were perfectly tender, but just slightly dry in parts. The meat pulled easily from the bone, but did not fall off. Fall-off-the-bone ribs are judged down in competition ‘que, because they are sloppy and a struggle to eat.
- Shoulder-was tender and not at all dry.
Smoke-
- Ribs-had beautiful wood smoke flavor. Some of the best I’ve had from any of the Neely restaurants, second only to Ken Neely’s Hickory BBQ, which is now unfortunately closed.
- Shoulder-had very slight smoke flavor.
Sauce-Jim Neely’s original bbq sauce was served, I believe. The sauce is slightly sweet and slightly tangy. The flavor profile reminded me of the sauce in which baked beans are canned (the regular kind, not the dark sauce with a lot of brown sugar and molasses).
Slaw-had nice crunch with a little tanginess and sweetness.
Thanks for visiting my Memphis bbq blog! Tim Shirley
Wet ribs With the Sauce Poured Over Gravy Style at Neelys Interstate Bar-B-Que