Best known for chicken and ribs, this place also serves up sides such as macaroni and cheese, fried okra, and onion rings.
When asked to describe the style and flavor profile at SLAB (which stands for Slow, Low, and Bangin'), Mark Avalos responds, "It's Memphis meets Carolina meets Texas." Go through a cafeteria-like line and the meats – brisket, pork, sausage, chicken, or St. Louis-style pork ribs – are chopped or sliced to order for sandwiches, wraps, or sliders.
This place will bring you big platters of sweetly sauced beef ribs, tender brisket, and peppery sausage with all the trimmings until you tell the waiter to please stop.
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