Charlie Vergos opened in a downtown alley off Union in 1948 and built the most famous rib joint in Memphis on a dry rub. So people forget he makes a wet sauce too, and it's good.

Tangy, tomato-based, and — this is the part worth knowing — there's no artificial smoke flavor in it. A lot of sauces in this price range lean on liquid smoke to fake what a pit does. This one doesn't bother, because the people who made it own a pit.

Ribs are the obvious use. It's just as good on a pork shoulder sandwich, on chicken, or on anything you'd otherwise reach for a bottle of sweet red sauce for.

If you're from here, you already know. If you're not, this is what Memphis tastes like in a bottle.

Want heat? Rendezvous Hot BBQ Sauce. Want it a touch sweeter and made without high fructose corn syrup? Charlie Select.