Things I didn't like: When you do ribs, you're supposed to pull the membrane off the back of the set of ribs. That which differentiates BBQ from Grilling is time, I'd bet these tough ribs were cooked in an hour. No ""bark"" (dry rub) to speak of on the outside of the ribs, the meat was cooked-grey, not pink from smoke like it should be, and the sauce was sweet and uninteresting. It had heat, but no cahones. Very 2-dimensional sauce. In my book, cole slaw has MAYO (definitely different from Hole's vinegar dressing style slaw)
Pros: The IPA is excellent
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