The Classic Texas Rib Style
Bill Miller ribs are in the no-fuss, no-foil Texas tradition. We trim, rub, and smoke them over the same pit as the brisket. The result is a rib with a real pork bite - the meat has texture; it doesn't fall off the bone into a pile of shreds. Real Texas pitmasters call that "tug," and it's what separates a BBQ rib from a braised one.
How To Order
Ribs appear as a meat option on any BBQ plate - pair them with brisket on a Rancher Plate ($14.15), or add a sausage link for the three-meat Rodeo ($19.70). For bigger gatherings, order by the pound and build your own platter alongside brisket and sausage.
What To Pair With Ribs
Ribs like contrast: a scoop of creamy coleslaw, a pint of pinto beans, and a few slices of French bread to catch the drippings. And a large iced tea - the ribs have enough richness that a Coke feels like too much on the palate.
