Memphis Championship Barbecue   

Slow cooking is the key to Memphis Championship Barbeque's succulent specialties. The baby back ribs, chicken and brisket are cooked up to 20 hours over apple wood imported from Tennessee, resulting in remarkably tender meat. The pinkish color of the ribs takes some getting used to, but smothered in the dark, smoky sauce and spicy sprinkles of "magic dust," it's food right out of a barbecue lover's dream. Comfort-food side dishes are generous, and service is astonishingly fast. The restaurant has a down-home feel, with Memphis artifacts on the walls and dozens of articles and awards honoring the culinary creations of owner Mike Mills, a third-generation barbecue chef.