Stateline Ribs & Tips

I hate to rate it at only 2 stars. I think Matthew B. is a good judge of barbecue, so I was eager to try this «little gem of a rib joint.»
I drove almost twenty miles to find this place. I walked into a clean little store. I was greeted by the very friendly owner, Kelvin, only to be told he did not have any ribs. He said it would be at least an hour before any were ready.
That shouldn’t happen. You’re a «Rib Joint.» You should never tell a customer you are out of ribs.
Oh well, wishing won’t change fact, so I gathered my composure and it being Stateline Ribs and Tips, I ordered the tips with sides of Turnip greens and Potato salad.
The greens were very good. The potato salad was average. The rib tips were nothing but pure fat. I am a fan of good rib tips but these were not even in the competition.
I was the only dine in customer at the time and after telling me you’re out of ribs I would think you would select a nice batch of tips to serve to me, but all I got was fat.
Probably, the ribs are better, but unfortunately I’ll never know. I won’t make that trek again.

What a little gem of a rib joint!
If you go down Third Street past the Green Bridge and the Hooker motels, you’ll find State Line Ribs & Tips — – right before you cross into Mississippi. It’s on the East side of 61 Highway. This place IS Memphis Barbecue at it’s roots.
This is a one-​man show. That man is Kelvin, and Kelvin is the MAN! He told me they were kinda known for the Rib Tips. I asked him whether they were the real tips or the chine bones. He looked at me like I was on fire and said, «You mean those Riblets? Naw— I don’t mess with those!» That’s a Memphis way of saying that Kelvin ain’t crazy. He knows his way around a Hog and a grill. He cooks everything outside on a grill using charcoal and wood. Being a Rib person, that’s what I ordered. I got Potato Salad and Greens. I tried to order beans, but apparently Kelvin don’t mess with those either.
The Greens were mild, but delicious. Greens are good, and these are above average. The Potato Salad was good, but different. The dice on the potatoes was a mixture of medium cubes and small cubes in a wet style of mustard, mayo, onion, with a good bit of sweetness. The Ribs were back ribs that I’ll be back for — -soon. They were not completely tender, but they pulled away almost clean from the bone. They had a nice chew with a healthy bit of sauce, which Kelvin added after they were plated. The sauce was well balanced, with a nice sweetness. These are unlike any ribs that I’ve had in Memphis. I love it when someone that knows his way around a grill just does it their way. Without getting myself in PC jail, this is a Black BBQ place, and there is a difference. No fancy $ 50,000 cookers — –just one guy in a tough part of town doing things his way — -and his way is as culturally barbecue as it gets. Memphis is a rib town, and these were Kelvin’s contribution to the tradition.
As I finished up my plate, Kelvin brought me a sample of the Tips, and they were very tender and flavorful. He messes with them at a high level.
It will take an adventurous person to go to this place and appreciate what you’re getting — -both culturally and gastronomically.
If you don’t like it, you can always stop and see what’s on the menu at the hot-​sheet motels on the way back to town.