When it comes to ribs, there’s no shortage of debate: dry-rubbed vs. sauces, baby backs vs. St. Louis–cut (we’re St. Louis–cut all the way, baby!). Some of these are unfamiliar to all but the most dedicated BBQ aficionados, but one you might be familiar with is the texture-based debate "bite off the bone" vs. "fall off the bone." Let’s get into it!

"Bite off the bone" refers to ribs that are cooked (thoroughly, of course) to a point where the meat is tender, but still has a slight resistance when you bite into it. The meat doesn't completely detach from the bone with a single bite, hence the need to “bite [it] off the bone.”.

On the other hand, "fall off the bone" ribs are cooked to where the meat is so tender, it separates from the bone with almost no effort… the meat literally falls off the bone when you pick up the rib! This “falling off” indicates the ribs have been cooked for an extended period of time, resulting in a very tender texture.

Both styles have their merits and folks definitely have their preferences! Here at City Barbeque, we’re known for our bite-off-the-bone ribs: we think they allow for a more tactile eating experience, as you need to use your teeth to bite and pull the meat off the bone!

Love our ribs? Here’s a hot tip: you can enjoy our ribs by the bone at a discount every Tuesday, all day long! We call it Rib Bone Tuesday and it’s our favorite day of the week… join us this Tuesday and give our “bite-off-the-bone” ribs a try!