The meat: Tennesseans love their pork too, and hickory smoke their ribs and shoulders low and slow. Meat is usually dry-rubbed, and is not basted or disturbed while cooking.
The sauce: Memphis BBQ sauce is thin, tangy, and tomato-based. It's served on the side rather than being added directly to the meat.
The slaw: Memphis slaw comes with the works: usually a vinegar-, mustard-, and mayo-based dressing.
Source: Flickr user KayOne73