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Smoked St Louis Rib
We hand cut our pork spare rib into a St Louis cut and smoke and steady with our house secret wood blend to perfection for 8 hours. After that we kiss each succulent bone with our signature house bbq sauce.
Smoked Beef Brisket
We take Brisket so serious in our kitchen that we smoke it slow n low for 18 hours in our house wood blends to perfection.
Once again we marinate our jumbo wings for 24 hours in our secret blend then we add our secret rub and smoke it 2 hours with our wood blends. Flavors include, hot, bbq, jerk or dry rub.
About 3 Island G's Mobile Cuisine
There's smoke on the water as Chef Gregory S. George rolls out his signature brisket, ribs, and chicken in Hollywood, FL.
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