Barbecue

The ribs are rich and smoky, and the brisket is just fatty enough, moist and tender with a thin layer of savory bark.

Masterful meat: It’s tough to compete with Sin City Smokers

September 14th, 2017

The ribs are rich and smoky, and the brisket is just fatty enough, moist and tender with a thin layer of savory bark.

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    What I tasted there was a mild style of barbecue that’s meat-forward and not reliant on sauces.

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    A butcher chop that doubles as a deli is a great idea.

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