The Ribs, and the Four Places They Appear

Half Slab $17.99 (900 cal) — slow-cooked with a dry seasoning blend and the house BBQ sauce, served with two sides. The sensible portion for one person.

Full Slab $22.99 (1,450 cal) — roughly double the meat for 28% more money, which makes it better value per rib provided you finish it. At 1,450 calories before either side arrives, plenty of people do not.

The honest guidance: half slab for one, full slab for two sharing.

Killer Ribs $11.99 (910 cal) — listed under starters, served as a basket with steak fries. It is the cheapest way to eat ribs here by a clear margin, and it works better as a light main than as a shared appetiser.

Six of the twelve Texas Size Combos pair ribs with something else. The cheapest is Chicken Critters with Ribs at $17.99 — the same price as a half slab with tenders added, which makes it arguably better value than the half slab itself.

Ranger Rib Basket $10.99 (350 cal) — the kids-tier portion, for under-twelves.

The ribs are dry-seasoned and finished with the house BBQ sauce. That sauce carries sugar, which matters if you are eating low-carb — ribs read as pure protein and are not.

It also means the sauce is a real component of the calorie figure rather than a garnish, and asking for it on the side changes the number meaningfully.

The "fall-off-the-bone" description is a claim about cooking method rather than marketing language. Ribs cooked slowly at low temperature break down the connective tissue that makes them tough, which is what produces meat that separates from the bone without effort. It also means they cannot be cooked to order in the way a steak can, so what arrives has been cooking for hours already.

That has one practical implication worth knowing: ribs are among the few things on this menu that travel well. Because they are slow-cooked and already sauced, a few minutes in a takeout container changes very little — unlike steak, which continues cooking, or anything fried, which softens.