Bloomington BBQ joint with a wood-burning pit, competition-style ribs, and a brisket burnt ends plate that sells out every weekend.
Cubed brisket point smoked twice and glazed in house sauce — caramelized, smoky, and melt-in-your-mouth tender.
Baby back ribs cooked competition style — a perfect bite with a slight tug, seasoned with a proprietary dry rub and finished with a glaze.
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