"Back in the “Before COVID” days, I ate my way around Memphis over a long weekend and never forgot the city’s esteemed barbecue. You could argue all afternoon over the best place for it—at the time I was firmly in Rendezvous’s corner, for its charbroiled ribs and brisket, but since ordering Central BBQ’s dinner via Goldbelly, there’s been a new contender. Central’s pork is dry rubbed with a paprika, salt, and brown sugar spice blend and marinated for 24 hours before it’s smoked and charred to perfection. You don’t really need anything else on it, but it also supplies a 16-ounce bottle of rich sauce (choose among mild, hot, mustard, or vinegar) along with extra rub. We’re still using them in an enthusiastic but ultimately doomed effort to recreate the magic ourselves." - Lyndsey Matthews
