St. Louis Style Ribs

Ribs dry rubbed with Garwell's TM before going in the smoker. My Sous Chef Bradwell makes this killer blackberry BBQ sauce that goes onto these ribs after being in the smoker for 14 hours. They come out with a awesome smoke line, and just fall off the bones.

Tamworth Pigs

Pork getting happy in the smoker!!!!!!!

For the last week I have been on pins and needles with excitment about my Heritage Tamworth Pork coming. It was raised about 30 miles from the restaurant near Pauline SC. I have been working with the Upstate Farmers Allince. It's a sustainable Co-op of local farmers.