Smoked Beef Rib served with rib sauce & dill pickle 
 
We use all-natural 4 bone racks of USDA beef ribs and hit them with a simple Texas style rub of salt, pepper, garlic and a little chipotle. They’re then smoked for 8 to 10 hours at a spanking hot 280f until the fat renders, the collagen melts and they've built up a solid bark.