That's one thing we hadn't ordered, but something he was adamant we try.
They sell for $12.95 a half slab or $21.95 for a full but he brought out two for each of us to try and give feedback.
It's all about the rub, he said, and the smoke ring on the meat.
It's what barbecue guru Steve Raichlen calls the "red badge of honor of great barbecue."
And there was a clear one on these ribs, which came off the bone clean and ... well ... he's right, they don't need the sauce.
Doc Watson's also has beans (the brisket is mixed in, I'm told) for $5 for a large serving and $2.50 for a small and pig candy ($5 for three slices, $8 for six) that sounded delicious.