The ribs here are sold by the slab, with both pork and beef versions listed alongside rib dinners. That menu structure suggests a classic barbecue setup where the meat is the center of the plate and the sides simply frame it. The pork ribs are described as smoky and tender, which points to a softer bite and a heavier emphasis on smoke and seasoning than on sweetness alone. The menu also makes clear that ribs are a major part of the restaurant’s barbecue identity.