Pitmaster IndexCraig Blondis
Co-Founder & Pitmaster
Craig Blondis
Central BBQ22+ years activeMemphis, TN
Signature:Slow-smoked dry rub ribs with Central's proprietary spice blend
Craig Blondis co-founded Central BBQ in 2002 with Roger Sapp, bringing a competition BBQ pedigree to a brick-and-mortar restaurant. Before Central BBQ, Blondis competed on the Memphis in May circuit, where he developed the slow-smoking techniques and dry rub recipes that would become the foundation of Central's menu. Under his leadership, Central BBQ grew from a single Midtown location to a Memphis institution with multiple locations across the city.
Technique
Slow smoking over hickory wood at 225°F for 5–6 hours. The ribs are dry-rubbed 24 hours in advance and smoked until the bark is set and the meat pulls cleanly from the bone.
Recognition
- Best BBQ in Memphis — Memphis Flyer Readers' Poll (multiple years)
Influences
Memphis in May competition circuitKansas City BBQ traditionMemphis neighborhood pits