For one of the biggest smoked ribs you’ve ever seen, order the 18-ounce beef rib which is rubbed with spices and coffee and then slowly smoked to perfection over eight hours. Chef Christian Gomez tops this behemoth with a tangy parsley gremolata and serves it with chili-glazed carrots and bourbon-bacon Collard greens.
Special Dish: Smoked Beef Rib
Seen an error? Report This Listing