THE STICKY STORY
BEHIND THE LEGENDARY RESTAURANT
FOR RIBS, WINGS, & ‘CUE
FOR RIBS, WINGS, & ‘CUE
When we opened our first Sticky Fingers Ribhouse restaurant in 1992 we were just high school friends with no clue what we were doing. But we did know a thing or two about ribs, wings, and barbecue.
Even though we’re proud of how far we’ve come over the years, we’re even prouder of what hasn’t changed.
We still create authentic Memphis style barbecue by slow cooking on-site over aged hickory wood.
We still treat our employees with respect and give back to our communities. And we still remain fanatical about providing legendary customer service to every customer.
After all, we southerners know that food is love, and we love sharing it with you!
SOMETIMES WE DO RUN OUT OF RIBS!
HERE’S WHY …
Smoking ribs to perfection takes time, care and patience. In order to serve you the best hickory smoked ribs, we load our barbecue pits morning, noon and night. Our goal is for every slab we serve to be taken straight from the smoker to your table. We’ve won dozens of awards for our ribs and barbecue throughout the years, so you can imagine we’re a little obsessive about it.
Predicting exactly how many ribs we need to smoke each day is a difficult task. Some days we cook too many (and have to either eat them or throw them away), and some days we just can’t cook them fast enough. Because our ribs smoke for for well over four hours and we always try to serve them straight off the pit, there may be days we run out right before closing time. We assure that it is all done in order to serve perfect hickory smoked ribs every time.
Sticky Ribhouse, LLC sells STICKY FINGERS® brand bottled sauces on this website to consumers under a license agreement from the trademark owner. For information regarding retail locations where you can buy STICKY FINGERS bottled sauces and spices, please see www.stickyfingersauce.com.
