At the South Lake Union outpost, the pork ribs follow the same Central Texas playbook, smoked over mesquite until the meat yields with a gentle tug. The kitchen emphasizes a dry rub and smoke-forward flavor, with sauce offered on the side so the bark stays intact. Bites alternate between crisp edges and moist interior meat, and platters usually arrive with simple sides that let the ribs stay in the spotlight. Many barbecue fans mention these ribs along with the brisket as key reasons to seek out this location for a proper meat-centric meal.