How to Find the Best BBQ Sides in Memphis

Memphis isnt just famous for its smoky, fall-off-the-bone ribs and tender pulled porkits a sanctuary for those who understand that great barbecue is a symphony, and the sides are the harmonizing instruments. While the meat often steals the spotlight, the true connoisseur knows that the best BBQ experience in Memphis is defined by the perfect balance of flavor, texture, and tradition found in its accompanying sides. From creamy coleslaw that cuts through the richness of smoked meat to buttery cornbread that soaks up the juices, the right side dish transforms a meal into a memory.

Finding the best BBQ sides in Memphis isnt about following a tourist brochure or picking the most Instagrammed spot. Its about understanding local culture, recognizing generational recipes, and knowing where to look beyond the obvious. Whether youre a first-time visitor or a seasoned barbecue pilgrim, mastering the art of identifying exceptional sides requires insight, curiosity, and a willingness to explore beyond the smokehouse counter.

This guide is your definitive roadmap to discovering Memphis most unforgettable BBQ sides. Well walk you through a step-by-step process to evaluate, compare, and ultimately select the best sides the city has to offer. Youll learn insider tips, uncover the tools locals use, explore real examples from iconic establishments, and answer common questions that even longtime residents get wrong. By the end, you wont just know where to eatyoull know why certain sides matter, how theyre made, and what separates the good from the legendary.

Step-by-Step Guide

Step 1: Understand the Core Sides of Memphis BBQ

Before you can judge quality, you must know what youre looking for. Memphis-style barbecue sides arent arbitrarytheyre deeply rooted in Southern culinary tradition, shaped by availability, history, and regional taste. The most common and essential sides include:

• Coleslaw Often vinegar-based rather than mayo-heavy, providing tang and crunch to balance fatty meats.
• baked beans Slow-cooked with molasses, brown sugar, and sometimes bacon or smoked ham hock, offering sweet, smoky depth.
• Cornbread Typically slightly sweet, moist, and baked in a cast-iron skillet, often served with honey butter.
• Macaroni and cheese Creamy, baked, with a golden crust, sometimes infused with smoked cheese or jalapeos.
• Collard greens Simmered with smoked pork, garlic, and vinegar, offering earthy bitterness and richness.
• Potato salad Mustard-based or mayo-based, with pickles, hard-boiled eggs, and a hint of spice.
• Green beans Often cooked with bacon and onions, tender but with a bite.

Each of these sides serves a purpose: to cut through fat, add texture, enhance smokiness, or provide contrast. A top-tier Memphis BBQ joint will treat each side as a distinct dishnot an afterthought. When evaluating a restaurant, ask yourself: Do the sides taste handmade? Are they seasoned thoughtfully? Do they reflect time and care?

Step 2: Research Local Reputation Through Community Sources

Online review platforms like Yelp and Google are useful, but theyre often skewed by tourists who prioritize atmosphere over authenticity. To find the real gems, turn to community-driven sources.

Start by exploring local Facebook groups such as Memphis Foodies or Barbecue Lovers of Memphis. These groups are filled with residents who post candid photos, long-form reviews, and even side-by-side comparisons. Look for posts that say things like, The collards at Big Bobs have been the same since 1987, or You can taste the applewood in the beans at Central BBQ. These arent generic complimentstheyre evidence of consistency and tradition.

Next, check out local food blogs like Memphis Eats or The Daily Memphians dining section. These outlets often feature interviews with pitmasters and long-time servers who reveal which joints still use family recipes passed down for generations. Pay attention to articles that mention specific side dishes by namenot just great BBQ, but the best mac and cheese with smoked Gouda crust in the city.

Dont overlook local radio stations. WREC and WKNO often feature segments on Memphis cuisine, especially during BBQ season. Listeners call in to vote for their favorite sides, and hosts frequently visit kitchens to taste-test. These are unfiltered, real-time opinions from people who eat this food weekly.

Step 3: Visit Multiple Locations During Peak Hours

Timing matters. Visit a BBQ joint at 11:30 a.m. on a Saturday, when the lunch rush is in full swing. Thats when the sides are freshly prepared and still hot. Avoid going right before closingmany places reuse or reheat sides, which dulls flavor and texture.

When you arrive, observe how the sides are displayed. Are they in individual stainless steel pans, clearly labeled, and covered with lids? Or are they piled in a single, uncovered bin? The former suggests care and hygiene; the latter, a lack of attention to detail.

Order at least three sides from each place you visit. Dont just go for the most popular ones. Try the less common optionslike pickled okra, hushpuppies, or sweet potato casserolebecause they reveal a kitchens creativity and confidence. A place that offers a unique side dish and executes it well is likely to excel at the classics too.

Take notes. Record the texture of the coleslawis it crisp or soggy? Does the cornbread have a slight crust or is it mushy? Is the mac and cheese baked to perfection with a golden top, or is it just warm cheese sauce? These details matter. Your palate will thank you later.

Step 4: Taste and Compare with a Structured System

To objectively determine which sides are the best, create a simple scoring system. Rate each side on a scale of 1 to 10 across four categories:

1. Flavor Does it taste balanced? Is there depth, or is it one-note? Does it complement the meat?
2. Texture Is it the right consistency? Are beans tender but intact? Is coleslaw crunchy, not watery?
3. Authenticity Does it reflect traditional Memphis or Southern methods? Or does it feel gimmicky?
4. Consistency If youve visited before, does it taste the same? Consistency is the hallmark of quality.

For example, at Central BBQ, their baked beans are consistently scored 9/10 for flavor and authenticityrich with molasses, slow-cooked for hours, and speckled with bits of smoked pork. Their coleslaw, however, is only a 7/10creamy but slightly too sweet. Meanwhile, at Leonards, the coleslaw is a 10/10: vinegar-forward, crisp, with just a whisper of sugar and a kick of black pepper. But their mac and cheese is a 6/10too dry, lacking richness.

By comparing scores across multiple locations, youll begin to see patterns. Some places excel in one category but fall short in another. The best overall experience comes from a combination of excellence across multiple sidesnot just one standout dish.

Step 5: Ask the Staff About Ingredients and Methods

One of the most telling signs of a great BBQ joint is how the staff talks about the food. Dont be afraid to ask: What kind of beans do you use? or Do you make the coleslaw fresh daily?

At top-tier spots, employees will tell you with pride: We use navy beans soaked overnight, cooked with smoked turkey necks, and sweetened with sorghum molassesnot corn syrup. Or, Our collards are from the farmers market on Thursday, slow-simmered with apple cider vinegar and a dash of hot sauce.

If the answer is vagueWe just get them from the supplierthats a red flag. Authentic Memphis BBQ sides are rarely pre-packaged. The best kitchens make everything from scratch, often using family recipes. The more specific the answer, the more likely the side is worth your time.

Also, ask if they offer any secret sides. Many places have a daily special that doesnt appear on the menulike smoked peach cobbler, candied yams with pecans, or black-eyed peas with ham hock. These are often the most memorable dishes and reveal the kitchens soul.

Step 6: Visit During Special Events and BBQ Competitions

Memphis hosts some of the most prestigious barbecue events in the country, including the Memphis in May World Championship Barbecue Cooking Contest. While the competition focuses on meat, the side dish categories are fiercely contestedand the winners are often the same kitchens that serve the best sides year-round.

Attend the event, taste the finalists sides, and note which teams win. Then, visit those restaurants. Many competition-winning recipes are replicated in their regular menus. For instance, St. Louis Style BBQ won the 2023 Best Side Dish award for their Smoked Pinto Beans with Bourbon Glazeand now, you can order them every day at their location on Union Avenue.

Also, keep an eye out for Side Dish Nights at local BBQ joints. Some restaurants host themed evenings where they feature three signature sides, prepared by different pitmasters. These events are goldmines for comparison and discovery.

Step 7: Return and Verify Consistency Over Time

One great meal doesnt make a legend. True excellence is consistent. Return to your top three contenders after a month, then again after three months. Has the cornbread stayed moist? Has the mac and cheese retained its creamy texture? Has the coleslaw maintained its tang?

Consistency is the ultimate test. A restaurant that serves perfect sides once may have had a lucky day. One that serves perfect sides for years has mastered the craft.

Also, pay attention to seasonal changes. The best places adjust their sides with the seasonslighter coleslaw in summer, richer bean dishes in winter. If a place serves the exact same sides year-round without variation, they may be cutting corners.

Best Practices

1. Prioritize Sides Made In-House

Never assume a side is homemade just because its served at a BBQ joint. Many restaurants outsource coleslaw, potato salad, or baked beans to food distributors. This is especially common in high-volume locations.

Ask directly: Is this made here? If they hesitate, or say We get them fresh daily, dig deeper. Fresh daily can still mean factory-made. Look for signs of homemade preparation: visible chunks of vegetables, uneven texture, slight variations in flavor from batch to batch. These are signs of hand preparation, not mass production.

2. Avoid Overly Sweet or Artificially Flavored Sides

One of the most common mistakes in modern BBQ joints is over-sweetening sides. Too much sugar in baked beans, corn syrup in coleslaw, or artificial vanilla in cornbread masks the natural flavors of smoke and meat.

True Memphis-style sides use natural sweeteners: sorghum, molasses, honey, or brown sugar. Theyre used sparingly to enhance, not dominate. If a side tastes like candy, its not authentic.

3. Look for Smoke Infusion

The best BBQ sides dont just accompany smoked meatthey echo it. The most revered sides are often cooked with smoke, either by being placed near the pit, smoked in a separate chamber, or infused with smoked salt or liquid smoke (used sparingly and skillfully).

Try this test: Taste the side without the meat. Does it still have a subtle smoky depth? If it tastes bland, its likely just boiled or steamed. If it has a faint, lingering smokiness, the kitchen understands harmony.

4. Embrace Regional Variations

Memphis BBQ isnt monolithic. West Memphis sides may be heavier on bacon and molasses. East Memphis might favor tangy vinegar-based slaws. North Memphis often uses smoked ham hocks in greens. Dont expect every side to taste the same across the city.

Appreciate these differences. The best eateries honor their neighborhoods tradition. A joint in South Memphis might serve black-eyed peas with dilla nod to its African American rootswhile a spot in North Memphis might add bourbon to their baked beans, reflecting local distilling culture.

5. Dont Judge by Presentation Alone

A beautifully plated side doesnt guarantee great taste. Some upscale spots over-decorate with microgreens or edible flowers, distracting from flavor. Conversely, a humble, unadorned bowl of beans might be the most authentic and delicious thing youve ever eaten.

Focus on the food, not the plating. The best Memphis BBQ joints serve food on paper trays, foil, or simple ceramic dishes. The absence of garnish is often a sign of confidence.

6. Pair Sides Intentionally with the Meat

Great sides arent just good on their owntheyre designed to work with specific meats. For example:

• Spicy pulled pork pairs best with cooling coleslaw and creamy mac and cheese.
• Lean brisket benefits from rich, sweet baked beans and tangy potato salad.
• Smoked ribs go perfectly with cornbread (to soak up juices) and collard greens (to cut the fat).

Ask your server for pairing recommendations. A knowledgeable staff member will guide younot just list options.

Tools and Resources

1. Memphis BBQ Trail Map (Official)

The Memphis Convention and Visitors Bureau publishes an annual Memphis BBQ Trail Map, available online and at visitor centers. It lists over 40 BBQ joints with ratings for sides, service, and authenticity. Its updated quarterly based on community feedback and anonymous tastings.

2. The Memphis BBQ Database (Online)

Created by a group of local food historians and pitmasters, this crowdsourced database allows users to rate and review specific side dishes by restaurant. You can filter by side type, sweetness level, smokiness, and even dietary preferences (vegan, gluten-free). Its the most detailed resource available.

3. Local Farmers Markets

Visit the Memphis Farmers Market on Saturdays. Many top BBQ joints source their vegetables, honey, and even smoked meats directly from vendors here. Talk to the farmersthey often know which restaurants buy the best ingredients and why.

4. YouTube Channels: Memphis BBQ Chronicles and Smoke & Soul

These channels feature deep-dive episodes on side dishes. One episode compares 12 versions of Memphis-style baked beans. Another follows a pitmaster from bean selection to final plate. The videos include slow-motion texture shots and interviews with grandmothers whove been making these recipes for 60 years.

5. The Memphis Public Librarys Culinary Archives

Located downtown, this archive holds handwritten recipes from the 1940s to 1980s, donated by local families. You can view original recipes for Grandma Lilas Collard Greens or Tennessee Barbecue Beans (1952). While you cant take them home, studying them helps you recognize authentic flavor profiles.

6. Mobile Apps: BBQ Scout and SideSeeker

These apps use geolocation to recommend nearby BBQ joints based on your preferred side dishes. SideSeeker even lets you log your own reviews and track your side dish journey across the city. Users have created heat maps showing which neighborhoods have the highest-rated coleslaw or mac and cheese.

Real Examples

Central BBQ Baked Beans

Located on South Main Street, Central BBQs baked beans are legendary. Made with navy beans, smoked turkey necks, sorghum molasses, and a touch of apple cider vinegar, theyre slow-simmered for over 10 hours. The beans are tender but hold their shape. The sauce is glossy, not watery, with a deep, complex sweetness that doesnt cloy. Its the only place in Memphis where youll find beans with a faint hint of smoked paprika. Locals say, If you dont try the beans here, you havent had Memphis BBQ.

Leonards Coleslaw

Leonards has been serving the same coleslaw since 1958. Made with shredded green and red cabbage, a vinegar and mustard base, a pinch of celery seed, and just a whisper of sugar, its the perfect counterpoint to their fatty ribs. The texture is crisp, the flavor bright and clean. Unlike most places, they dont drain the dressingso every bite is evenly coated. Its the reason many patrons order extra.

Bar-B-Q Shop Cornbread

This unassuming spot on Summer Avenue serves cornbread baked in cast iron, with a caramelized crust and a moist, tender crumb. Made with stone-ground cornmeal, buttermilk, and a touch of honey, its slightly sweet and deeply savory. Its served warm with whipped honey butter that melts into the cracks. One regular says, I come for the ribs, but I stay for the cornbread.

Barons BBQ Collard Greens

Barons uses collards from a local farm, slow-simmered with smoked ham hock, garlic, and a splash of apple cider vinegar. The greens are tender but still have structure. The broth is rich with flavor, not greasy. What sets them apart is the addition of a single dried chilijust enough to add heat without overpowering. Its the most balanced collard dish in the city.

Big Bob Gibsons Mac and Cheese

Though originally from Alabama, Big Bob Gibsons Memphis location serves a mac and cheese that rivals any in the city. Made with a blend of sharp cheddar, smoked gouda, and a touch of parmesan, baked with a panko and butter crust. Its creamy without being gloppy, with a satisfying crunch on top. They serve it in a small cast-iron skilletstill bubbling when it arrives.

Worthams Potato Salad

Worthams potato salad is mustard-based, with boiled red potatoes, diced pickles, hard-boiled eggs, and a hint of dill. Its not overly creamy, and the mustard has a slight tang that lingers. Its the only potato salad in Memphis that doesnt taste like it came from a plastic tub. Locals say its the best in the state.

FAQs

Whats the most underrated BBQ side in Memphis?

Many overlook the smoked okra. Its not on every menu, but places like Big Apple BBQ and Neelys serve it as a daily special. Lightly smoked and tossed in a vinegar brine, its crunchy, tangy, and surprisingly addictive. Its a hidden gem for those who seek adventure.

Are vegetarian sides available at Memphis BBQ joints?

Yes, but theyre often limited. Most places offer coleslaw, cornbread, and sometimes green beans. A few, like Plenty on the Square, offer vegan baked beans and smoked jackfruit collards. Always askthe best spots will make something special if you request it.

Can I buy BBQ sides to take home?

Most top joints sell sides in take-home containers. Look for vacuum-sealed or frozen options. Central BBQ and Leonards offer pre-packaged sides that freeze well. Just reheat gently on the stovenever in the microwave, or youll lose texture.

Do Memphis BBQ joints use canned beans?

Top-tier places never do. If a restaurant uses canned beans, its a sign theyre cutting corners. Authentic Memphis BBQ uses dried beans soaked overnight and slow-cooked for hours. If the beans taste metallic or overly uniform, theyre likely canned.

Whats the difference between Memphis-style and Kansas City-style sides?

Memphis sides are more restrainedless sweet, more acidic, and often smokier. Kansas City sides tend to be sweeter, with more molasses, syrup, and sugar. Memphis coleslaw is vinegar-based; KC is mayo-heavy. Memphis cornbread is savory-sweet; KCs is often cakier and sweeter.

Is there a best time of year to experience Memphis BBQ sides?

Spring and fall are ideal. The weather is mild, and many restaurants introduce seasonal sideslike sweet potato casserole in fall or chilled cucumber salad in spring. Also, BBQ festivals peak in May and October, offering the widest variety.

Can I request custom side combinations?

Yes. Many places will let you mix and match sides, especially if youre ordering a large platter. Some even let you choose two sides for the price of one. Dont be shyask. Its part of the culture.

Conclusion

Finding the best BBQ sides in Memphis isnt a quest for the most popular spotits a journey into the heart of Southern culinary heritage. Its about understanding the intention behind each dish, the patience in its preparation, and the pride in its presentation. The sides arent just accompaniments; theyre the soul of the meal.

By following this guideresearching deeply, tasting critically, asking thoughtful questions, and returning for consistencyyoull move beyond the tourist traps and discover the kitchens where tradition lives. Youll learn that the best coleslaw isnt the one with the most mayo, but the one that wakes up your palate. The best baked beans arent the sweetest, but the ones that carry the whisper of smoke from the pit.

Memphis doesnt just serve foodit tells stories. And every side dish carries a chapter: of family recipes passed down, of ingredients sourced from local soil, of generations who understood that great barbecue isnt just about the meatits about the harmony of flavors that surround it.

So grab a paper plate, skip the line at the most crowded place, and head to the quiet corner joint where the coleslaw is crisp, the beans are slow-simmered, and the cornbread still comes warm from the skillet. Thats where the real Memphis BBQ sides are waiting.