This smokehouse-style restaurant lists ribs among its signature smoked meats, prepared with a long, low cook time of up to 16 hours to build deep flavor.[15] The ribs are served alongside other cuts like brisket and lamb, with a focus on generous portions that showcase bark and smoke rather than heavy sauces.[15] When you dig in, you get an intensely smoked exterior and a tender interior that pulls cleanly from the bone, making the ribs feel like a centerpiece in mixed meat platters. Commentary about the Seattle branch often highlights these ribs as a key part of its identity as a dedicated BBQ and steakhouse destination.[15]