True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.
Login to leave a comment on this episode.
No comments yet. Be the first!