The St. Louis ribs here are served as half- or full-rack portions, with the menu also offering back ribs, rib combos, and a ribs-and-shrimp plate. The style is straightforward barbecue: sauced pork ribs with enough smoke and fat to stay juicy, plus sides built for the usual rib-and-slaw rhythm. A half rack lands in the middle of the plate as a substantial dinner rather than a snack. Menu listings and review snippets both show that ribs are one of the restaurant's core barbecue items.