BBQ & Grill
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Smoked Pulled Pork with Vinegar Slaw
Ten hours low and slow over hickory, a peppery bark and a tangy slaw to cut through it. Feeds a crowd on game day.
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Dry-Rub Baby Back Ribs on the Grill
A Memphis-style rub, two-zone heat and a final glaze over the flames. No smoker needed for tender, sticky ribs.
