Are Texas Roadhouse Ribs Beef or Pork? The Truth Revealed

Texas Roadhouse has become synonymous with delicious, fall-off-the-bone ribs. But one question has plagued rib lovers for years – are those succulent ribs made of beef or pork?

As a long-time Texas Roadhouse fan, I decided to dig into this meaty mystery and get to the bottom of it. Here’s the scoop on whether Texas Roadhouse ribs come from mooing or oinking critters.

The Short Answer

The vast majority of Texas Roadhouse ribs are made of pork. Specifically, they use baby back ribs or St. Louis-style ribs. These ribs are slow-cooked and smoked in-house to achieve ultimate tenderness and finger-licking flavor.

While some Texas Roadhouse locations may offer beef or lamb ribs pork ribs are by far the most popular and commonly available. So when you order a hearty rack of ribs at Texas Roadhouse you can expect them to be made of pork unless otherwise specified.

A Closer Look at Texas Roadhouse Ribs

Texas Roadhouse prides itself on its legendary ribs. They’ve perfected the process of smoking them low and slow to get them fall-off-the-bone tender. Here are some key facts about Texas Roadhouse’s famous ribs:

• They start with high-quality pork loin back ribs purchased from American suppliers. Only USDA-inspected cuts of meat make the cut.

• The ribs are seasoned with the restaurant’s signature dry rub blend It contains spices and herbs to give the meat great flavor

• After seasoning, the ribs are slow-cooked in the oven for around 3 hours This initial roasting cooks them fully and starts breaking down the connective tissues.

• Next, the ribs hit the smoker. Texas Roadhouse uses hardwood chips or chunks to infuse the ribs with smoky barbecue flavor.

• In the final step, the ribs are tossed on a hot grill and basted in barbecue sauce. This firms up the exterior and adds another layer of sticky sweetness.

• Texas Roadhouse makes their sauces and dry rubs in-house. So guests can get exactly the flavors they crave. The restaurants also sell bottled sauce and seasoning online and in stores.

As you can see, Texas Roadhouse spares no effort when it comes to producing top-notch ribs. Their dedication to using quality pork and a multi-step cooking process results in a stellar finished product.

Why Pork?

Texas Roadhouse chooses pork ribs over beef for several reasons:

• Tenderness – Pork ribs have more interior fat marbling compared to beef. This makes them naturally tender, moist, and flavorful, especially after long, low cooking.

• Milder taste – While beef ribs can have a more pronounced beefy flavor, pork ribs offer a milder taste that appeals to a wide audience. Their sweetness complements barbecue seasonings and sauces.

• Smaller ribs – Pork baby back ribs and St. Louis ribs are smaller and easier to handle than huge beef back ribs. They work well as individual servings.

• Cost – Pork ribs are generally cheaper to produce than beef ribs. Texas Roadhouse manages to keep ribs affordable for customers while still using high-quality pork.

So pork it is! The next time you’re hankering for a rack of Texas Roadhouse ribs, you can be assured they came from piggies, not cows.

Any Beef Rib Options?

While pork ribs rule the roost at Texas Roadhouse, some locations do offer beef rib options as well. This gives diners an alternative if they don’t eat pork for dietary, religious, or personal reasons.

Beef ribs usually come from the rib primal of a steer. They have a more robust beef flavor and often larger size than pork ribs. Due to the cattle’s diet, beef ribs also tend to have a firmer texture compared to the fattier pork ribs.

If you prefer beef to pork, call your local Texas Roadhouse ahead to see if they currently have beef ribs available. They may be listed as “beef back ribs,” “dinosaur ribs,” or something similar.

Beef ribs are pricier and take longer to prep. That’s why they aren’t a permanent fixture on the menu. But for beef lovers, they can be worth splurging on occasionally for a manly meat feast.

Accommodating Dietary Restrictions

Ribs aren’t usually thought of as diet food. But Texas Roadhouse does aim to accommodate various dietary limitations:

Gluten-free: The ribs themselves are gluten-free. However, barbeque sauces or dry seasoning rubs may contain gluten. Ask to check labels or request plain/unc seasoned ribs.

Vegetarian/vegan: Options are limited, but sides like baked potatoes or salads can make a filling meatless meal. Texas Roadhouse also offers a veggie burger.

Allergies: Notify your server of any food allergies. Texas Roadhouse trains staff on allergen protocols and has gluten-free menus available.

Low-carb/keto: Skip the sugary sauce and load up on low-carb sides like green beans. A dry-rubbed rib platter can fit into a low-carb lifestyle.

Paleo: Sugary sauces are out, but dry spice-rubbed ribs with approved sides like steamed veggies can work with a Paleo eating plan.

The bottom line is that with some modifications, nearly everyone can find something tasty to eat at Texas Roadhouse. Their staff is used to accommodating various dietary needs – just communicate your requirements.

Handling and Reheating Leftover Ribs

One of the dilemmas of dining at Texas Roadhouse is figuring out how much rib meat you can realistically finish in one sitting. It’s easy to get over-eager and order a massive full rack.

The good news is you can take home any uneaten ribs to savor later. Here are some tips for storing and reheating leftover ribs:

• Refrigerate ribs within 2 hours of coming home. They’ll keep 3-4 days in the fridge.

• Freeze ribs for longer storage. They’ll keep 4-6 months in the freezer before drying out or losing flavor.

• Thaw frozen ribs overnight in the fridge before reheating. Don’t try to quickly thaw at room temp.

• Reheat ribs in a 300°F oven or microwave until heated through. Add sauce just before serving.

• You can also reheat ribs on the grill or smoker to freshen up the smoky taste.

With proper storage and reheating, you can continue enjoying Texas Roadhouse ribs for days after your meal. No rib should go to waste!

Signature Sides to Complete Your Ribs

Of course, a rack of ribs shouldn’t be eaten alone. You need some fixings on the side! Here are some quintessential options at Texas Roadhouse that perfectly complement a plate of juicy, saucy ribs:

• Baked potato – Load it up with butter, sour cream, bacon, and cheese for a satisfying spud.

• Sweet potato – For a lighter option, get it topped with cinnamon butter.

• Rice – Choose Mexican rice for a southwestern twist.

• Green beans – The bacon and onions give these homestyle green beans a savory kick.

• House salad – Accent this fresh salad with their signature honey mustard dressing.

• Rolls – Texas Roadhouse’s freshly-baked rolls with cinnamon butter are legendary.

• Corn on the cob – Get it grilled with chili lime seasoning for a perfect summer side.

With so many options for sides, every rib platter can be customized to your liking. Don’t be afraid to mix and match to hit your ideal combo! A rack of fall-off-the-bone ribs + your fave sides = heaven.

Kids Menu Ribs – Smaller Portions for Little Ones

Ribs can be tricky for kids to eat since they tend to slide off the bone. That’s why Texas Roadhouse offers junior rib plates with special kid-sized portions.

The kid’s rib plate comes with two small ribs cut into pieces for easy eating. The ribs are smoked in-house just like the regular menu ribs to have that same scrumptious Texas Roadhouse flavor.

To make the ribs more manageable for tiny hands and mouths, Texas Roadhouse:

• Cuts each rib crosswise into 2 or 3 pieces
• Leaves a small amount of meat attached to each bone section
• Offers ketchup alongside the BBQ sauce for dipping

Kids can pick their choice of sides like mashed potatoes, applesauce, or corn to accompany their mini rib plate. For only $5.99, you can introduce your kids to Texas Roadhouse’s finger-licking ribs without the mess of full racks.

How Many Ribs on Average?

If you’ve never tackled a full rack of Texas Roadhouse ribs before, you may wonder exactly how many bones come on a standard order.

Here’s a breakdown of the typical rib counts:

• Half rack – 7 ribs
• Three-quarter rack – 10-11 ribs
• Full rack – 14 ribs

Of course, rib counts can vary slightly depending on the size and cut. Meatier St. Louis style ribs may have fewer bones than daintier baby backs.

Luckily, the menu prices are determined by rack size, not exact rib count. So you can indulge even if you lose count of how many bones you’ve polished off!

Price Check

Speaking of cost, here’s a rundown of current prices for rib plates at Texas Roadhouse as of August 2022:

• Half rack – $13-$16
• Three-quarter rack – $18-$21
• Full rack – $23-$27

These prices may vary a bit by location. Specials like Rib Mondays can also discount the cost.

Considering you get free peanuts and bread to start and can add unlimited Cactus Blossom onion rings or side salads for just $5 more, Texas Roadhouse rib dinners remain reasonably priced for the quality.

You’d likely pay upwards of $30 or more per rack at high-end steak restaurants. Texas Roadhouse manages to keep its ribs affordable for the average family without sacrificing goodness.

Do Ribs Make Good Leftovers?

Like most meats, ribs actually improve in flavor after a day or two in the fridge. The seasonings and juices have more time to permeate the meat.

Just remember these tips for ribs to shine as leftovers:

• Let ribs cool before refrigerating. Don’t pack hot ribs into a storage container.
• Separate ribs from bone before storing. Bone-in ribs stack weirdly and take up more space.
• Put ribs and sauce in separate containers. Sauce can make ribs mushy if left combined.
• Eat within 3-4 days. Ribs lose their magic after too long in the fridge.
• Re