The Ribs At This Tiny BBQ Joint In Tennessee Are Seriously Delicious

Pulling up to Payne’s Bar-B-Que, the first thing you notice is the smell drifting through the air, rich, smoky, and impossible to ignore. This small Tennessee spot keeps things simple, but the ribs do all the talking once they hit the table.

Each rack comes out tender with just the right bite, coated in a bold, slightly tangy sauce that lingers in the best way. Regulars don’t need to scan the menu because they already know what they’re ordering.

There’s something satisfying about food that stays consistent year after year, and that’s exactly what keeps people returning for another plate of these unforgettable ribs.

A Memphis Institution Worth Knowing About

Some restaurants earn their reputation through flashy decor or clever marketing, but Payne’s Bar-B-Que built its name one sandwich at a time. Located at 1762 Lamar Ave in Memphis, TN 38114, this humble cinderblock building has been a neighborhood anchor for more than 50 years.

The fact that it has stayed in the same spot for that long says a great deal about the loyalty it inspires.

The restaurant was recently inducted into the BBQ Hall of Fame, a recognition that many longtime fans felt was long overdue. Flo and her family have kept the Payne legacy alive with the same dedication that started the whole thing.

There is something deeply reassuring about a place that does not chase trends or change its formula just to impress newcomers.

Visitors arriving for the first time often describe a moment of surprise when they first see the building. The exterior is plain, the parking area is modest, and nothing about the outside hints at the reputation inside.

Yet that simplicity is part of what makes the experience feel so authentic and grounded in real Memphis barbecue culture.

The Ribs That Started the Conversation

Ribs at Payne’s Bar-B-Que tend to generate strong opinions, and that alone makes them worth discussing. The half slab option has drawn both devoted fans and honest critics, which reflects the bold, unapologetic style of cooking that defines this spot.

The ribs are cooked in a way that leans toward a firmer, crispier texture rather than the fall-off-the-bone style some people expect.

The sauce applied to the ribs is tangy and layered, available in mild, medium, and hot heat levels. Some visitors appreciate the crispy outer edges and the deep smoke flavor that comes through in each bite.

Others prefer to ask for sauce on the side so the smokiness of the meat stands on its own without distraction.

Honestly, the ribs at Payne’s are not trying to be something they are not. They reflect a specific Memphis tradition that values smoke and sauce in equal measure, and that style is not universally loved but is deeply authentic.

Anyone visiting with an open mind and a curiosity about regional barbecue differences could find the experience genuinely educational and satisfying in its own right.

Chopped Pork Sandwich: The Star Of The Menu

Ask almost anyone who has visited Payne’s what to order, and the answer comes quickly: the jumbo chopped pork sandwich. Freshly cooked pork is chopped right on the block, and the sound of that chopping could be one of the first things noticed upon walking through the door.

The sandwich is generous, messy, and packed with smoky flavor that builds with every bite.

What sets it apart from other BBQ sandwiches around Memphis is the combination of the house-made mustard-based slaw piled directly on top of the meat. The slaw adds a tangy, slightly vinegary contrast that cuts through the richness of the pork in a way that feels purposeful and well-practiced.

It is the kind of pairing that takes years to perfect and decades to become legendary.

The sandwich comes in regular and jumbo sizes, and multiple reviewers have noted that even the regular portion feels substantial. Choosing the medium sauce level could be a smart starting point for first-timers who want to taste the balance of heat and tang.

The chopped pork sandwich is genuinely the heart of what Payne’s Bar-B-Que is all about.

The Mustard Slaw That Changes Everything

First-time visitors from outside the South sometimes do a double take when they see the bright yellow slaw sitting on top of their sandwich. Mustard-based coleslaw is a regional tradition, and Payne’s version has become one of the most talked-about elements of the entire meal.

It is sharper and more vinegary than creamy slaws found elsewhere, and that contrast is exactly the point.

The slaw works as a condiment, a side, and a flavor bridge all at once. Paired with the smoky chopped pork and the house sauce, it adds a crunch and brightness that keeps the sandwich from feeling heavy.

Some people find it polarizing at first, but many of those same people end up describing it as their favorite part of the experience after a few bites.

For visitors used to sweet, creamy coleslaw, the adjustment could take a moment. Keeping an open mind about the flavor profile makes the whole meal come together more naturally.

The mustard slaw is not an accident or a quirky addition; it is a deliberate, time-tested component of what makes Payne’s Bar-B-Que taste unlike anything else in the city.

Smoked Sausage Worth The Drive

While the chopped pork sandwich gets most of the spotlight, the smoked sausage at Payne’s has its own loyal fan base. Several longtime regulars list it as a personal favorite, and it is easy to understand why once the flavor lands.

The sausage has a mild but present smokiness, and when paired with the mustard slaw, it takes on a whole new dimension of taste.

One reviewer described the mustard slaw working like a crunchy relish alongside the sausage, which is a surprisingly accurate way to put it. The texture contrast between the firm, snappy sausage casing and the soft, tangy slaw creates a satisfying bite that feels complete without needing much else.

The price point for the sausage also tends to be more accessible than some of the other menu items.

For anyone who wants to try something beyond the sandwiches, the smoked sausage is a reliable and rewarding choice. It showcases the same smoking technique that runs through everything at Payne’s without requiring a large appetite or a big budget.

Ordering it alongside a chopped pork sandwich could be one of the better decisions made during a Memphis food tour.

The Fried Bologna Sandwich: A Hidden Gem

Not every great dish at a legendary BBQ spot involves pork ribs or pulled meat, and Payne’s fried bologna sandwich is proof of that. Visitors who stumble onto this menu item often come away genuinely surprised by how satisfying it turns out to be.

The bologna is cooked to order and served with the same mustard slaw that defines so much of the menu here.

One out-of-town visitor mentioned that the concierge at their hotel recommended the fried bologna sandwich specifically, and after trying it, they called it wonderful. That kind of word-of-mouth recommendation is common around Payne’s, where regulars and staff often guide newcomers toward the items that best represent the restaurant’s character.

The bologna sandwich sits comfortably alongside the chopped pork as a menu highlight.

For anyone who has never tried a fried bologna sandwich in a Southern BBQ context, this could be the perfect introduction. The preparation is straightforward and honest, letting the quality of the ingredients and the house slaw do the work.

Several reviewers have even suggested ordering it as a side alongside a pork sandwich, which doubles the experience without overwhelming the appetite.

Baked Beans That Earn Their Own Praise

Side dishes at barbecue restaurants often feel like afterthoughts, but the baked beans at Payne’s have collected their own set of enthusiastic reviews. Multiple visitors have described them as the best baked beans they have ever tasted, with a richness and smokiness that goes well beyond what most people expect from a side dish.

The beans are not overly sweet, which lets the savory depth come through clearly.

One reviewer who had only ever eaten canned baked beans before visiting Payne’s described the homemade version as a revelation. That kind of reaction speaks to the care that goes into even the smaller components of the menu.

The beans tend to be hearty and filling, making them a worthwhile addition to any order rather than just a placeholder on the tray.

Some visitors have noted that the beans could benefit from a spoonful of the house barbecue sauce stirred in for extra flavor, which is a reasonable suggestion worth trying. Asking the staff about the best way to enjoy the beans could lead to a small but meaningful upgrade to the overall meal.

At a place like Payne’s, even the sides carry the weight of the restaurant’s reputation.

The No-Frills Atmosphere That Feels Just Right

Walking into Payne’s Bar-B-Que for the first time could feel like stepping into a different era, and that is not a complaint. The interior is open and simple, with folding tables, mismatched seating that includes what some describe as old church pews, and walls lined with framed news articles celebrating the restaurant’s history.

The space is dated in the best possible way.

The noise level is casual and conversational, with the sound of chopping meat in the background and the steady rhythm of orders being called and filled. Lighting is functional rather than atmospheric, and the whole room feels like it was designed for eating rather than impressing.

That honesty in the space sets the tone for everything that follows once the food arrives.

For visitors who prefer polished dining rooms and curated playlists, Payne’s may require a small mental adjustment. But for anyone who values authenticity over aesthetics, the atmosphere here adds to the meal rather than distracting from it.

The brag wall of framed articles and the family behind the counter serving food with genuine warmth make the whole experience feel personal and memorable in a way that fancier places rarely manage.

Hours, Location, And What To Expect On Arrival

Planning a visit to this Tennessee spot requires paying close attention to the hours, because the window for eating here is genuinely narrow. The restaurant at 1762 Lamar Ave, Memphis, TN 38114 is open Tuesday through Friday from 11 AM to 2 PM, with a slightly extended Friday closing time of 2:30 PM, and Saturday from 11 AM to 2 PM.

The location is closed on Sunday and Monday, so a little planning goes a long way.

Arriving early is generally a smart move, as the restaurant can get busy during peak lunch hours and popular items could sell out before closing time. The steady stream of takeout orders walking out the door throughout the lunch rush gives a clear indication of how in-demand the food tends to be.

Phone ahead if there are questions, as the number listed is 901-272-1523.

The price point at Payne’s is marked as budget-friendly, making it accessible for most visitors without much financial concern. Parking along Lamar Avenue is available, and the building is straightforward to spot once in the general area.

First-time visitors driving down Lamar might almost miss it, but slowing down and looking for the small cinderblock structure makes finding it much easier.

The Family Legacy Behind the Food

Flo, Ron, and Tony are names that show up regularly in reviews of Payne’s Bar-B-Que, and not by accident. The family presence behind the counter is one of the most consistent things visitors mention when describing what makes the experience feel different from a chain restaurant or a trendy new spot.

The food carries history, and the people serving it carry the same weight with visible pride.

The Payne family has kept the restaurant’s identity intact through decades of change in the Memphis food scene, resisting the temptation to expand or modernize in ways that might dilute the original character. That kind of commitment to a vision is rare and worth acknowledging.

Customers who have been coming for years often describe the staff as feeling like extended family, which is a warmth that cannot be manufactured.

For newer visitors, the family atmosphere could be one of the most unexpected and welcome parts of the whole visit. The owners and staff tend to be genuinely engaged with customers, willing to answer questions and guide first-timers toward the best choices on the menu.

That human connection, layered on top of genuinely good food, is what turns a lunch stop into a lasting memory.

Tips for Getting The Most Out Of Your Visit

A few practical notes could make the difference between a good visit and a great one at Payne’s Bar-B-Que. Arriving close to opening time at 11 AM on a weekday tends to mean shorter waits and the best selection of available items.

The menu is intentionally limited, so reading through the options before stepping up to order helps keep the line moving smoothly for everyone.

The sauce comes in three heat levels: mild, medium, and hot. Medium tends to be a popular middle ground for first-time visitors, offering enough heat to be interesting without overwhelming the flavor of the meat.

Asking for sauce on the side is also a reasonable option for anyone who wants to taste the pork before adding any additional seasoning.

Seating inside is limited, and the space fills up quickly during busy lunch periods. Takeout is a popular choice and works well if the goal is to eat nearby without waiting for a table.

Cash could be a safer payment option to have on hand, as smaller independent restaurants sometimes have preferences or limitations around payment methods. Approaching the whole visit with flexibility and patience tends to make the experience more enjoyable from start to finish.