Executive Chef Skip Steele uses the techniques he honed on the competitive barbecue circuit to turn out succulent ribs infused with an addictive blend of smoky, savory and sweet flavors. The meat is seasoned with Skip’s secret dry rub and sprinkled with brown sugar before being smoked slow and low.
Special Dishes: Full Slab of Ribs, Burnt Ends
Seen an error? Report This Listing
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.