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Re: Food Vices
Ribs
Keep your baby back or beef, I’m talking St. Louis spare pork ribs. On the smoker with spicy sweet natural rub, finished in butter…I probably can take down a single rack in a sitting. I love bbq, but ribs done right is next level.
If I’m picking last meal, I’m including a quarter rack In between my dozen shucked oysters on the half shell, fresh caught blackened tuna steak.
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He Gets Us
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