Payne's Bar-B-Q Today: Ron Payne Reflects as Memphis Classic Marks New Milestone
By Alexander Ross
The chopped pork sandwich claims top billing, but the rest of the Payne's Bar-B-Q menu reflects deep Southern barbecue history. The smoked ribs avoid the sugary glazes favored by competition circuits. Ron cooks ribs directly over the pit until the meat pulls cleanly from the bone without turning mushy, finishing them with a brush of thin, peppery sauce that accentuates rather than masks the hardwood smoke.
Then there is the Bologna sandwich. Often dismissed by casual diners outside the Mid-South as humble home fare, barbecued bologna, frequently dubbed "Memphis round steak", is an essential regional specialty. At Payne's, thick circular slabs of bologna are scored, smoked over charcoal until the edges blister and crisp, and layered onto white bread under a mountain of the signature yellow slaw. The richness of the cured pork sausage paired with the acid-sharp mustard slaw offers an entirely distinct profile from chopped shoulder.
Sides remain deliberately limited. Baked beans lean sweet and savory, while extra portions of slaw and french fries round out plates. This narrow scope protects quality; every item served has been refined over half a century.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
