New ‘Cue: Peach Mustard Barbecue Ribs from B’s Cracklin’ | Food Network



Chef Dale Talde visits B’s Cracklin’ in Atlanta for spare ribs with a unique Georgia flair.

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6 Replies to “New ‘Cue: Peach Mustard Barbecue Ribs from B’s Cracklin’ | Food Network”

  1. "Why a spare rib as opposed to a St. Louis cut?" This clown obviously doesn't know shit about bbq LOL. A St. Louis cut IS spare ribs dumbass. They're trimmed as opposed to a whole slab.

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