Where the Fire Begins
Before the smoke, there is pasture.
Before salt and pepper, there is care.
The beef ribs at 2Fifty Texas BBQ do not begin in the smoker. They begin in the fields of Roseda Farms in Monkton, Maryland.
From day one, the decision was clear: respect the source by working with Black Angus cattle raised with focus, consistency, and time.
Roseda Farms raises all-natural beef with no growth hormones and no antibiotics. The cattle are grass-fed and grain-finished on a balanced diet of corn, alfalfa, hay, soybean meal, and fresh water. Nothing more.
Fernando González has visited the farm himself. Walking the fields, seeing the operation up close, and understanding the standards firsthand matters. If we are going to put it on our pits, we need to know where it comes from.
Good BBQ starts at the source. We approach our process the same way.
The Beef Ribs, or Dino Ribs as many guests call them, are not just another cut. They are part of our structure. That is why every rack holds the standard. Week after week. Cut after cut.
In BBQ, everyone talks about the fire.
But the fire is the last thing that happens.
The first thing happens at the farm.
If it has been a while since you had our Beef Ribs, this is the week. Come see the standard for yourself.
