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At Firefly’s, with locations in
Framingham, Marlboro and Quincy, Uliss, a New Englander with a southern soul, offers a
Northern salute to authentic, down-home barbeque that the South is famous for. Uliss has
spent over 20 years perfecting the recipe for his signature ribs and barbecue. It’s key ingredient?
The best quality meat, the dry rub, which consists of 16 herbs and spices; and then smoked up to 12-hours over a
blend of hickory, cherry and apple woods.
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