Thursday, April 3, 2008

Satterfield's BBQ

These ribs are "St. Louis" style. Dry rub and smoked. Sauce is only for dipping the finished product. Different and not as exhilarating as Fat Matt's, but still very good. Steve's beef brisket was tooo dry. Brunswick stew, okra and tomatoes, and cole slaw accompanied the meat. You can see the sweet tea container and the pot for the boiled peanuts.

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