Wilson's Holy Smoke BBQ
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Guy first met pit master Ed Wilson in brisket cooking school. Their reunion couldn't have been better, as Wilson served Memphis-style baby back ribs, St. Louis ribs, North Carolina-style pulled pork and, to top it off, a tender chicken sandwich. "Ain't no joking," Guy says. "That bird's smoking."
Specialty Dishes: Memphis Baby Back Rib, St. Louis RIbs
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