Melissa Cookston
“People think competition BBQ is different from restaurant BBQ. It shouldn't be. If you can cook ribs good enough to win a world championship, you should cook them that way for every customer.”
Melissa Cookston is one of the most decorated competition pitmasters in the world, with multiple Memphis in May World Championship titles and a reputation that extends far beyond the Mid-South. She founded Memphis BBQ Co. in Horn Lake, Mississippi to bring championship-level BBQ to everyday diners. Cookston is also a cookbook author and TV personality who has become one of the most prominent voices in American BBQ.
Philosophy
Competition BBQ teaches you precision. Every rib has to be perfect because the judges don't give second chances. I bring that same standard to every plate we serve at the restaurant.
Technique
Ribs are dry-rubbed with a competition-tested blend and smoked over a mix of hickory and cherry wood at 235°F for 5 hours. The bark is set precisely — not too thick, not too thin — with a visible smoke ring extending half an inch into the meat.
Recognition
- Memphis in May World Championship — Multiple Grand Championships
- Kansas City Royal — Grand Champion
- Author: 'Smokin' in the Boys' Club'