The Rib Plate centers on smoked pork ribs served with classic Texas-style sides, giving you a full platter built around the meat. Their ribs stand out for a long smoke that balances bark, smoke ring, and juicy interior, and they are mentioned alongside other slow-smoked cuts like brisket and short ribs in writeups about the restaurant. Eating the platter means a mix of chewy bark, tender meat that pulls from the bone, and rich fat rendered slowly over time. Food guides frequently single out these ribs as one of the reasons this barbecue spot sits near the top of Seattle rankings.