Chicken and Ribs
One word: “Bark” (with a shoutout to Guy Fieri). Look at the crust on those pork ribs. Chewy, salty, and hidden just beneath the surface, fall-from-the-bone unctuous shreds of perfectly cooked rib meat. Throw in the juicy half-chicken, dip torn hunks into any one of Kloby’s five sauces and you have a platter worth driving for. So darned good I could barely scarf down the fries and mac and cheese side. But I did.
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