When you see the Big Rib, Smoke's giant-honking meat shank with its hominy casserole and fresh herb chimichurri, you'll shout something reminiscent of Denzel Washington in Training Day: "Fred Flintstone ain't got nothing on me!" It's so big and meaty, you'll think first of how you'll conquer the dish — "hominy first, with meat?" Then, the walls drop away, and you're left in savory bliss because you've waited no longer. Dear readers, Oak Cliff's tenderest meat is this rib. It's the rib you've always been imagining when you utter the word "rib." Certainly there's no shortage of conversation on the subject of Tim Byres' unique pork creations, like his succulent guanciale or bold pulled pork. The Big Rib, at $24, isn't cheap "barbecue," but it's the best rib in Dallas, hands down.