Steve Kimonides drinks Fernet Branca by the tumbler, makes his own barbecue sauce and uses Opinel knives. That’s a man to trust with your ribs. Kimonides and Raphael Guthrie fill their Georgian smoker with red gum, grape vines and beef short ribs, simply rubbed with salt and pepper for a 12-hour smokin’. Take yours with pickled jalapenos. It’s a roving operation, so chase them down online.

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