When it comes to ribs, you’ve probably heard that “fall off the bone” means they’re cooked just right. Around here, we’re looking for something a little different: bite off the bone. It comes down to the texture of a properly cooked rib. When you take a bite, the meat should pull cleanly away with your teeth while leaving a distinct bite mark.

In fact, that’s the standard used in barbeque competitions, specifically KCBS (Kansas City Barbeque Society). Ribs should be tender and juicy but still have enough texture to hold onto the bone. If the meat is falling apart before you even take a bite, the ribs have actually been overcooked.

So, why do we smoke our ribs this way?

Cooking ribs to that perfect bite helps them hold onto more of their moisture, texture and flavor. Our St. Louis–cut pork ribs are smoked over hickory until they reach that sweet spot: tender enough to pull away with a bite, but never mushy or falling apart.

Hard to picture? There’s an easy way to see what we mean: grab a rib and take a bite for yourself. 😉

Put it to the test on Rib Bone Tuesday: Every Tuesday, you can enjoy our St. Louis-cut pork ribs by the bone for just $1.99 each, all day long. Grab one, a few or enough to make a meal out of it and see what “bite off the bone” is all about.