The first barbecue article I ever wrote made Off the Bone BBQ famous. After I included it as one of the best barbecue joints in the DFW area in 2010, owner Eddie Brown saw lines of customers like he’d never imagined. He doubled the size of his barbecue pit and added steam tables at the counter to serve customers faster. Recently, I stopped in at the Forest Hill restaurant to taste whether the ribs were as irresistible as they used to be. “It’s all about consistency,” Brown told me. I’d just taken a bite of a smoky, tender baby back rib that took me right back to my first visit. These ribs aren’t tricked out. There’s no glaze, and not much more seasons them beyond salt, a…View Original PostThe post Off the Bone BBQ Still Serves Some of the Most Tender Ribs Around appeared first on Texas Monthly.