Marlowe's Ribs appeared on the Food Network - Diner, Drive-In & Dives 4381 Elvis Presley Blvd One Mile South of Graceland (901) 332-4159 Open Now Website: www.marlowesmemphis.com Facebook page @marlowesribs
My favorite commentary was from the blond lady towards the beginning, "bbq'ing is a technique not a sauce, the sauce is has to compliment the technique". Youuuu said it right, Lady!! 🤗👍🌻
I was just there. LOVED IT! The owner was so nice. I spent $100 on the souvenirs. They've got a great collection of Elvis stuff to buy.. The food was great too! Highly recommend it!!! PLUS, we got to ride in a pink caddy limo.
i know Im randomly asking but does anyone know a way to log back into an Instagram account..? I somehow forgot the account password. I love any help you can offer me.
@Wilder Gibson Thanks so much for your reply. I got to the site on google and I'm trying it out atm. I see it takes a while so I will get back to you later with my results.
Ordered the dry rub, please keep my sauce on the side as I prefer to taste the meat and rub alone so I can tell if it's good. Trust me, it's good. Outstanding ribs and great hospitality to boot.
Fun fact about "secret ingredients" you see on Triple D: You can guess most of them just by sight, and that makes literally zero difference, because it's not some secret ingredient that makes any of the restaurants you see on Triple D successful. The only time "secret recipes" are important is when it comes to mass produced items with trade secrets that if revealed would allow competition to come in and undercut billion dollar brands. Even then, it's often not ingredients, but process that are the actual valuable secrets. On the other hand, other restaurants finding out that Marlowe's uses Tamarind in their sauce (which is what that ingredient almost certainly is), wouldn't cost Marlowe's even a penny in sales.
That dude holds the recipe a little too close to his pocketbook. When someone(A chef who's been in the business for over 40 years) just wants to taste a part of the sauce and you pull it back, you got issues. Then Guy's holding the gallon of mustard and he freaks out like he thinks Guy's going to pour it all in there. Check out when Guy was 9 years old selling his pretzels on a cart. He knows mustard, believe me. Guy Fieri has got a LOT more sense, experience and wisdom than that. This isn't even close to his first rodeo. Show him a little more respect if he comes back.
Yeah I thought the same thing. That dude was a tool. I’ve been a chef 30 years and I would gladly give a recipe anytime because it respectful and I would rather pass on knowledge.
I love watching triple D over the years,but this man just said he's gonna cook a rack of ribs for 12 hours🤣🤣🤣🤣🤣😁😂😂😂😂😅😅🥴🥴🥴🥴😅😅😂😂😭😭who the hell does that 🤷🏾♂️🤷🏾♂️ WTH 👀
Went there last weekend. Meat has no taste to it. Brisket was dry and not very tender. No smoke ring on any meat I had. Rib were gross. Tasted like grinding bondo smells. Only took one bite. Only good thing I can say is the chicken was tender and juicy.
I'm always amazed at how many people believe there's only one right way to do something. But cooking ribs for 12 hrs at 225, that was no problem for you?
