Peg Leg Porker
Peg Leg Porker runs Memphis-style dry-rub ribs as the headline, and they hold up to that reputation. The smoked pulled pork and hickory-smoked brisket fill out the tray, but the sides carry real weight: smoked green beans and BBQ beans are not afterthoughts. Order-at-the-counter, picnic-table seating, fountain soda, napkins in the dispenser. No pretense, no tablecloths. The format matches the food: straightforward, honest smoke.
What to orderDry Rub RibsSmoked Pulled PorkHickory Smoked Brisket Call DirectionsFull review & visiting detailsRead the full review & visiting details
Memphis-Style Dry Rub Done Right in Nashville
Memphis-style dry rub ribs, no sauce, no apology, the plate that put Peg Leg Porker on the map.
Pulled pork done the Tennessee way, smoked low over hickory and served without the sauce crutch a lesser pit needs.
Brisket earns its place alongside the pork here, hickory smoke doing the seasoning work from the outside in.
Peg Leg Porker runs Memphis-style dry rub in a city that is not, by lineage, a barbecue town. That positioning matters. Nashville's barbecue identity leans toward Tennessee whole-hog, the tradition Pat Martin built his reputation on, so a room that commits to the Memphis school and executes it at this level occupies a distinct place in the landscape.
The dry rub ribs are the anchor. Memphis-style means the bark does the work, spice and smoke layered over the meat without sauce as a crutch, and the ribs here hold up to that standard. They are the thing to get, and the room's reputation rests on them. The smoked pulled pork follows the same logic: smoke and seasoning, not sauce dependency. Hickory smoked brisket rounds out the program, giving the menu a Texas-adjacent lane that the core Memphis framework does not typically include, but the brisket draws its own following.
The sides are not afterthought work. The smoked green beans and barbecue beans both carry smoke, which means they are being treated as part of the same kitchen discipline rather than cafeteria fill. Desserts close the meal and are worth staying for.
The room is counter service, picnic tables, wet naps on the table, stuff on the walls. The build-out signals exactly where the kitchen's priorities are. No table-service overhead means the money stays in the product, and at a moderate price point, that equation shows on the plate. The room runs at volume and moves quickly because the format allows it.
It draws locals and visitors both. An uber driver's word-of-mouth recommendation is as reliable a compass as any in this city, and Peg Leg Porker earns that kind of referral on the strength of what comes off the smoker.
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Order the dry rub ribs; they are the throughline of the whole menu. The smoked green beans are worth adding as a side, not as an afterthought.



















