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! 🎙️
www.bbqrsdelight.com
www.yodersmokers.com
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