OMG,"fall of the bone tender ribs" it don't get much better. Actually this bring's us to an important point about food,that is different strokes for different folks. There are rib fanciers that prefer to "gnaw"meat off the bone rather than have it slide right off. Someone earlier said beef ribs are their fav and don't care for pork ribs. Tx has an abundance of BBQ joints but to my knowledge none serve beef ribs. Most menus simply say Ribs" and it's just a given they are pork. BBQ style tends to be regional with Memphis,NC,SC,Alabama,KS City,TX and HI being popular. IMO where restaurants go off track is trying to pass off sauced meat as Q with little attention to cooking method. I'll admit to tasting a few sauces that could make bologna taste great but I'm a fan of "naked" no sauce Q.
You will not have a problem finding steak in Texas but I'll put the "Beehive" in Albany Tx against the fanciest steakhouses in Dallas and Houston. If you find yourself within 50 miles of Albany,it's a fine steak with the bonus of hearing the owner's story of how he and his brother from Iran choose to plant roots in the outback of Texas. Come early and visit The Old Jailhouse Art Gallery before dinner at the Beehive. If you aren't still telling friends about the experience 2 years afterwards,feel free to tell them Texas jaxs is a fraud and embarrassment to Texans. It's a scenic 35 mile drive from IH20 and Abilene.