Off the Bone Barbeque

Many restaurants do not serve baby back ribs because of the cost, but we feel our customers only deserve the finest quality of meats. All of our meats are slow-smoked over Texas pecan hardwood and served fresh every day. Pecan baby back ribs Chopped beef brisket Spicy smoked sausage Whole smoked chicken Side Dishes - prepared by hand on-site Family Creole Potato Salad - A crisp cool side dish with the perfect blend of sweetness/spice. Pasta Salad - sun-dried tomato dressing, a hint of onions, bell peppers. Cole Slaw - Homemade mayonnaise base dressing, with onions, bell peppers, and a touch of bleu-cheese and bacon. Signature Baked Beans - Prepared with a kicked-up flavor with onion, picante and jalapeno blended with the spice and sweetness loved in baked beans. Desserts - prepared by hand, using the finest baking ingredients. Southern Lemon Pound Cake - Moist, rich, slightly lemony, and delicate. Pecan Chocolate Cake - Lightly textured with a pecan chocolaty frosting.

History
Established in 2001.

After a 38 year career with Frito-Lay, Dwight Harvey decided to depart the corporate world and pursue his passion and create the barbeque restaurant of his dream. Now before retiring, he had already acquired over 10 years of catering barbeque events. Thus building an impressive client base that was eager for him to open his restaurant. The Off the Bone establishment was formerly an old gas station that has been renovated and given an updated retro look; located just south of downtown Dallas in the eclectic Cedars area. The site is a commercial kitchen that offers take-out, outdoor patio seating and catering. Dwight has a list of corporate clients and has serviced events of multiple sizes, including events of 800 guests. His client base includes the following: PepsiCo, Frito-Lay, Frito-Lay executives personal events; Dallas National Golf Club, Lucy Billingsley, Ashlee Hunt-Kleinert, ACS, the Women's Museum, Dallas Women's Foundation, KinkiSharyo and Dean Foods to name a few.