Interstate Bar-B-Q on South Third Street has been a South Memphis institution since 1972, when Jim Neely opened it in a converted grocery store. The portions are substantial, the smoke is real, and the ribs — both wet and dry — are among the most discussed in the city. The beef brisket is less typical for Memphis barbecue and demonstrates a Texas influence that some appreciate and some don't. The sauce, sweet and thick, is the kind people either love or find cloying.
The restaurant is in South Memphis, close to the Stax Museum, and combining a morning at the museum with lunch at Interstate makes for a natural half-day in the neighborhood. The dining room is large and unpretentious, with a cafeteria-style ordering process and tables that fill quickly at lunch. The rib tips — the end cuts that are often cheaper than the full rack — are an excellent value.