When we asked a resident Parisian to impress us, he whisked us away to Scholl Bros. The ribs are prepared in the region’s signature style, using a sweet mustard rub, in a pecan-fed gas smoker. The thirteen-hour brisket wasn’t as good, but the sauce, a concoction flavored with brown sugar, gave the beef a much-needed boost.
Scholl Bros. Bar-B-Que
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https://www.texasmonthly.com/bbq/scholl-bros-bar-b-que-2008-2/
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