Each table at Memphis Blues Barbeque House is set with bottles of spicy barbecue, house made Carolina mustard, and an entire roll of paper towels. You’ll need them—southern-style barbecue is messy, and owners George Siu and Park Heffelfinger encourage everyone to eat it the authentic way, with their hands.

Their recipes are authentic, too. The duo carefully studied and reproduced techniques from the World Barbecue Championship. The meat is smoked for several hours over applewood at low temperatures, resulting in the type of ribs, pulled pork, and smoky yet tender beef brisket that wins awards. Vancouver magazine, for instance, voted it the city's best barbecue four times and Food Network Canada listed the restaurant as among the 12 best BBQ spots in the country.