Owner Tyrone Bully built this joint by hand from the ground up, and he puts the same care into every rack of ribs he serves. Each rack is dry-rubbed and marinated for three days to start. Smoking the ribs over hickory and cherry woods and steaming them in their own juices create bold, smoky notes and fall-off-the-bone tenderness. A coating of Bully’s barbecue sauce adds a punch of flavor.
Special Dishes: Beef & Pork Rib Combo
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