Lil’ Piggy’s offers two styles of baby backs: wet and dry. The dry version is “dry” rubbed, then smoked low and slow, with sauce served on the side. Wet ribs are smoked the same as dry, but towards the end of the smoking process, sauce is applied, making the meat “wet”. Pulled pork is made from whole bone-in shoulders and smoked for 12 hours. Beans are made fresh daily and are smoked, along with a heaping amount of pulled pork inside them, giving them a great smokey sweet flavor you can’t find in Southern California. Another favorite item the family brought back from Memphis is called “Bar-b-q Nachos.” Fresh tortilla chips are topped with Texas style Rotel queso dip, jalapenos, tomatoes, onions, pulled pork or chicken, and bar-b-q sauce. The heat and sweet really taste great! At Lil’ Piggy’s they call ‘em “Memphis Nachos” in honor of where the family first experienced the taste. Be sure to stop by and also try out some other favorites including smoked chicken wings, an adaptation of a wing from outside Kansas City. These wings are never fried! Instead they are slow smoked with a dry rub and lightly sauced before serving. Or, corn fritters… a mix of the traditional southern hush puppy and corn bread. Served with fresh whipped honey butter. And remember, “Bar-b-q is a technique not a sauce- the sauce has to complement the technique.”