Big as a dinosaur bone and tender as all get-out, pitmaster Ronnie Killen's incredible beef rib continues to set the standard when it comes to Houston's crazy barbecue obsession with gnawing at the bone. In fact, Killen basically set the standard for the hulking, juicy beef rib when he decided to serve up the once underappreciated short-plate rib, a cut that comes from the chest instead of the back of the cow, making them ever the more gigantic and succulent. You'll want to line up early in the day to get a taste of these bad boys ($22 a pound, and they can feed nearly three people) because they do sell out, but don't fear the line — Killen's always serves up free ice-cold beer to help pass the time.