There's only one way to cook real Southern Barbecue…Low and Slow. Slow cooking at low temperatures for long periods of time keeps the meat moist, tender and full of natural flavor. But before we start smokin' we put on a "rub". It's our own blend of seasonings and spices. Then we use hickory wood trucked up from Virginia to give our ribs, brisket, chicken and pork a subtle smoky flavor.
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