Marlowe's Ribs on Food Network DINERS, DRIVEINS AND DIVES

right here right now the Memphis barbecue tour on diners drive-ins and dives [Music] next on the Memphis barbecue tour auto wreckers with two huge slabs of ribs ribs are the best her jaw Robin is fantastic just down the road from Graceland but still a lot of locals at Graceland but you see a lot of locals here at Marlowe usually on Triple D see me cruising that sweet red Camaro but not this time it's a pink limo baby because the next stop on our Memphis barbecue tour is such a great local attraction they're running a fleet of these things you see for a lot of folks a trip to Memphis means first you hit grace then you come here tomorrow's up in the North Carolina and Kansas City I like the taste of this the best I'm from Miami Florida and from Atlanta Julie cheer from Chattanooga Tennessee is it a tourist joint or is a local [Music] locals at Grayson but you see locally at Marlo's because whoever's eating it this is Memphis legit right Memphis barbecue has to have a good smoke it's got a having good depth to it real low and slow and it's gotta have a good dry rub on top barbecuing is a technique not a sauce the sauce has to complement the technique they're doing it all food as delicious as the ribs are the best barbecue chicken absolutely delicious like I like it great beef brisket barbecue pork down it's always tender like some other Memphis joints there even Ferren barbecue was spaghetti I just know it's delicious but this place has an Italian history to go with it I put a little bit of current like it but you see Tony gelati first opened Marlo's as a mostly Italian restaurant but over the years he turned more and more to of Memphis loves most and now he and his daughter missing how could have been too much become a Memphis barbecue favor decision if you want bit barbecue you come tomorrow they just cut their own flavor and on taste it starts with the dry rub manager Chris Nielsen is making with seasoned salt that seasoning see this off there's two other things in that so seasoned salt to things you're not gonna tell me we're gonna add a little sugar little bit salt without some chili powder in here garlic lots of garlic got Italians in here we're gonna use garlic of course this is our Cajun seasoning of course he's got white pepper black pepper and it's what's he used in all Cajun food constant see you right on we're gonna put some pepper in there course some paprika a little bit onion powder put a lid on here they use the rub on everything here but the top dog if this joint is the ribs the half a rack of ribs or a full rack I'm real hungry always get the ribs get full rack of ribs not only do I put them on I rub it in because you need to break the fabric of the skin I'll just have to get that flavor all the way through for 12 hours and what Stephanie with 225 degrees earning left in 12 hours are you watching safe this is the old hickory this is the only machine now what are we using the only wood to use [Music] except water and it just gives it gives it some moisture to it plus it gives that little sweet apple flavor to it now we're not gonna put sauce on right now should we think about that rack you got it pulls off the bone nicely our dry rub is mapped out nice and gender Ken there is a woman's heart I taste the smoked seasoning from the slow cooking the sweetness in the sauce I liked it because it was Elvis's favorite but that was his favorite barbecue sauce we actually use the recipe that we start with that we go from one that the Elvises cooks and we've worked with it and got a recipe that we like I'm gonna start with some tomato sauce we're gonna add some lemon juice orange juice honey is it a little bit of honey syrup like waffle syrup yeah like waffle syrup that good now some moonshine a little bit of moonshine with some molasses in there we need a little kick to it no I'm just over here bought some brown sugar little chili powder you take a little yeah a little bit we got to add a little flare a little height you what is it Wow house got some tang we're gonna let go for a good 45 minutes simmer down it's all ready to go you grab this little bonnet there you go that's not gonna be bad [Music] so that's good excellent nice tang not too sweet no kind of punch just be the sauce and the spices and everything I love it of course I love to get it all over me to do a hurry up she got have a mass what a nice experience of barbecue and sometimes when you come to a place like this you think wow they could get all their hype and energy off of the theme and being so close to Graceland they really have to do the real deal in the food and you guys do a really nice job you can hit every workplace around here but you'll only get this taste here it don't taste like everybody else's barbecue the Elvis fans that come in here the locals they come here because Marlo's has been a home place for all lovin for years back when I was a kid I was I came here a long time ago with my father when I saw the Graceland Sun I said now I got to go back to that place has anybody ever told you you look like my fifth grade school teacher I mean got the door locked

Channel: Marlowes Ribs

Views: 159,635

Rating: 4.779923 out of 5

Keywords: Marlowes ribs, marlowe's Food Network, DINERS DRIVE-INS & DIVES, bbq GRACELAND, BBQ ELVIS, best memphis bbq, memphis, guesthouse, elvis presley, diners driveins dives marlowes, @marlowesribs, Memphis elvis gift shop, Pink limo, marlowes memphis, bbq ordering online, graceland, food network, best memphis ribs

Id: 2ncvhpU0UME

Length: 5min 52sec (352 seconds)

Published: Sat Jan 13 2018