Mornin',top chef.
I traveled and worked out of Memphis,since the late 60s.
I haven't been to Vergos for about 10 years and they are as much about the tradition and history as the food.
You have to see the pits to understand.He talks about temp at the coals of 325� and they are a long 18 inches from the ribs.
They are a very smallish loinback and might be consdered true babybacks.
They will have shoulders above them to baste and they do a lot of heavy mopping with the vinegar water which dampens the pit temps.
Stogie has eaten there since then.
I'm certainly not advocating Corky's,but they do a strong business with FedEx and the product seems to arrive packaged and shipped correctly.
For what its worth,they will ship a mix of wet and dry ribs.
My brother's in-laws had them ship food for about 60 people,twice,and they were pleased with the experience.This was into Fl.
Neely has had the Interstate for years and his restaurants might have a shipping program.They are really thought more of for their shoulder,slaw,and BBQ spaghetti.
That said,I agree with Stogie that there are other places I would go while there.
I'm not sure I could recommend their shipping experience,though.
Hope this helps some.