Baby Back Ribs at 17th Street Bar & Grill
Where: Murphysboro, Illinois
The Story: Chef, owner and champion pit master Mike Mills once said, "Life is too short for a half rack." As the only three-time champion of the Super Bowl of Swine (Memphis in May) and owner of 17th Street Bar & Grill, Mills gives the world "babies" that are moist and flavorful thanks to slow cooking in their pit with a combination of apple and cherry woods for 5 to 7 hours. Hence, why they're called the "Filet Mignon of Barbecue."
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