These are slow-cooked baby back ribs served as half- or full-rack portions, with a St. Louis option and combo plates that pair ribs with chicken or shrimp. The kitchen leans into classic Southern barbecue, using a tender, smoky style that carries the rib meat without drying it out. The rack arrives with the kind of saucy, meaty pull that works well with the house sides, and the portions are large enough for a hearty meal. Multiple diner reviews and menu listings consistently point to ribs as the main draw here.