Recently Jon Bigalk read a quote in Reader’s Digest that his uncle had always said, ‘Barbeque is something that breaks down barriers because anyone can do it.’

 

“It’s not super hard to do,” said Bigalk. “But it takes time, which is the main ingredient.”

 

Bigalk and his wife, Kristy, own Just North of Memphis BBQ & Catering. The family operated business offers carryout from their food truck located just off the I-94 Clearwater exit, full service catering, and their own brand of dry rub and sauces.

 

Bigalk has a family history steeped in BBQ. His Uncle John invented the smoker Bigalk uses in his business. 

 

“The story goes that in 1971 he was flying back from a business trip in Saudi Arabia that didn’t go well,” Bigalk said. “He drew a picture of the smoker on a napkin, but it wasn’t until 10 years later that he actually built the first one.”

 

Unlike traditional smokers, his smoker was unique in that the meat hangs vertically rather than horizontally. 

 

“It allows the opportunity to cook more evenly and self baste as the juices and fat run down the ribs in the five to six hours they’re in there,” Bigalk explained. 

 

Only 37 of the back yard models of the smoker were ever built, and only nine of the large restaurant style. The Bigalks have three of both styles.

 

Bigalk’s uncle was a barbeque champion for years. At the World Series of Barbecue in Kansas City he placed first with his lamb for 13 years until they took the category out and replaced it with chicken because no one could beat him.

 

Bigalk says he was baptized in BBQ in 1992 when his uncle invited him to help at the Twin Cities’ first-ever Rib Fest, which Bigalk spent cutting ribs. 

 

Taking breaks, he’d see the 55-gallon drums loaded with voters’ ballots for best barbeque. His uncle’s team ended up with more votes than all the other teams combined. 

 

“I had visually seen the volume of people who had voted,” Bigalk said. “It was an amazing experience.”

 

He and Kristy did their first solo competition in 2000.

 

“We didn’t know what we were doing,” he said. “But out of 42 teams we won seventh place. We were ecstatic!” 

 

When the judges came around to discuss their critiques, the Bigalks were told if they had peeled the skin off the ribs before they had presented them to the judges they would have placed in the top three. 

 

“I learned from my uncle to leave the skin on while smoking because it helps seal in the moisture,” Bigalk explained. “I didn’t know you were supposed to take it off afterward!”

 

In 2004 they won first place for the first time at a competition in Peoria, IL and have been on a roll ever since.

 

This summer they competed in 10 competitions around the U.S., which are by invite only. They started out strong winning first place for the second year in a row at Sioux Falls, SD.

 

The biggest competition they compete in is the Best of the West Rib Cook-off in Reno, NV. This year they placed fifth out of 23 teams. 

 

Part of what makes Just North of Memphis unique is they’re the only team that turns in their ribs without sauce on them. They use their family’s secret dry rub blend and serve the sauce on the side.

 

Unlike most dry rubs that have eight to 12 ingredients, Jonny B’s Dry Rub Seasoning consists of 22.

 

“I still get the seasoning from my Aunt Margie in Memphis,” said Bigalk. “I don’t even have the recipe. She tells me all I need to know is it makes everything taste better.”

 

Just North of Memphis has won using sauces, too, however. Sweet Kristie’s, Bigalk’s own creation that took him seven years to develop, has taken several awards. He also created Kristie’s Mischief, a spicier sauce blend.

 

Another hit for Just North of Memphis is their peach bread pudding.

 

“It’s a simple recipe,” said Bigalk. “It’s made with love and just seven simple ingredients.”

 

The Bigalk’s mission is to share really great barbeque with as many people as they can. To share it with them visit their Facebook page or their website at jnomemphis.com.