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We’d like to apologize to the residents and workers of McMinnville.

It’s the smell — thick and savory — forever wafting down Third Street, demanding attention and distracting people as they try to go about their business. We know it makes your mouth water, we know it makes your tongue swell. We hear the rumble-cry of your stomachs. We know it renders your brown-bag tuna fish sandwich insufficient.

We’re sorry, but we can’t help it. See, when you slow-smoke ribs, brisket and chicken in just-right seasonings for up to eight hours over fragrant, flavor-loaded wood, the delicious, intoxicating aroma can’t be cooped up.

There are faster, less disruptive ways to prepare meat, but Ribslayer customers like it this way – SLOW. And we think it’s the best, most flavorful meat you’ll eat.

But again, about the smell…apologies.

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