TULARE COUNTY, Calif. (KFSN) -- Traver might be out of the way, but once people catch a whiff of the smoky goodness at Don't Bite The Bone BBQ, they come around.

"The smell and just by the name, too, they're kind of intrigued," says co-owner Hector Cerda.

"The meat's so tender, you got to be careful not to bite the bone or your fingers," says co-owner Raule Martinez.

The dry rub on their fall-off-the-bone ribs includes brown sugar and more than 10 spices.

"Our technique, I think, is what sets us apart," Martinez said.

"For me, being from Texas, why not do brisket," Cerda said. "Long hours, but it's worth it."

Brisket need 10-14 hours in the smoker.

"Good BBQ starts with a good product, so we buy certified Angus beef," Martinez said. "Some of the parts of the brisket, on the point,

See Full Page