The ribs are cooked 'slow and low' over indirect heat, and never kept warm in steaming trays. The closely guarded smoking method coupled with the competition grade BBQ sauces has gone so far as winning South Carolina's State Championship three years in a row.
Abbotsford
Barrie
Belleville
Blainville
Brampton
Brantford
Brossard
Burlington
Burnaby
Calgary
Cambridge
Charlottetown
Châteauguay
Chatham-Kent
Chilliwack
Coquitlam
Cornwall
Dartmouth
Delta
Dollard-Des Ormeaux
Drummondville
Edmonton
Fort McMurray
Fredericton
Gatineau
Granby
Greater Sudbury
Guelph
Haldimand County
Halifax
Hamilton
Jonquière
Kamloops
Kawartha Lakes
Kelowna
Kingston
Kitchener
Ladner
Langley
Laval
Lethbridge
Lévis
London
Longueuil
Maple Ridge
Medicine Hat
Mississauga
Moncton
Montréal
Nanaimo
New Westminster
Niagara Falls
Norfolk County
North Bay
North Vancouver
North York
Oakville
Oshawa
Ottawa
Peterborough
Pickering
Prince George
Québec City
Quinte West
Red Deer
Regina
Repentigny
Richmond
Rimouski
Saguenay
Saint John
Saint-Hyacinthe
Saint-Jean-sur-Richelieu
Saint-Jérôme
Saint-Laurent
Sarnia
Saskatoon
Sault Ste. Marie
Shawinigan
Sherbrooke
Sherwood Park
St. Albert
St. Catharines
St. John’s
Surrey
Sydney
Terrebonne
Thunder Bay
Timmins
Toronto
Trois-Rivières
Vancouver
Vaughan
Vernon
Victoria
Waterloo
Welland
White Rock
Windsor
Winnipeg
Add a review