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Chef Mike Mills’ first-rate ribs are among the many choices at this dynamic eatery. The wood-paneled walls in its many rooms are adorned with antique signs and memorabilia, creating a cheerful ambience. Among savory appetizers is the Memphis sampler plate that includes a pile of onion straws, potato skins stuffed with barbecued pork and topped off with freshly grated cheddar cheese and green onions, and smoked chicken wings with Memphis Championship Barbecue's Blue Ribbon barbecue sauce. This barbecue joint is one of the few in Las Vegas that serves rib tips, and Memphis' are covered with its signature "red sticky sauce." Sprinkled with Magic Dust then slowly cooked in a pit with a combination of woods for five to seven hours, MCB's specialty is the baby-back ribs that won Mills recognition. We like the ten-ounce blackened rib-eye steak with a special blend of spices. Save room for the bread pudding with praline sauce.
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