MEMPHIS – Among other affinities he's developed for the organization and city, Jonas Valanciunas has built quite an affection for local barbecue ribs.
Even in small doses, a taste of this town tends to have that impact. It leaves you hungering for more.
“I’ll go with wet (over dry),” the 7-foot Lithuanian said of his preference for a sauce-based finish instead of dry-rub seasoning for his ribs. “I’ve been to a couple of places now and really like their stuff. It’s not a good thing (to keep eating) when you’re playing. But when you’re not playing – don’t tell any coaches.