Dine and Dish: Don't Bite The Bone BBQ in Tulare County

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, I would say, are comparable to ribeye in tenderness and beefiness."

Martinez and Cerda got started by beating BBQ businesses at competitions.

Now they have their own smokers, including a vertical one with several rows.

"Stainless steel double-walledChinese cooking ovens that I had specially modified," Martinez said.

"The vertical smoker, you can cook a little bit hotter and faster, if you want," Cerda said.

Tri-tip, of course, is a big seller.

We also saw the Texas Twinkies, stuffed with cream cheese, brisket and bacon.

Some of the sides include potato salad, pilaf, mac & cheese, chili beans and cornbread.

Hector and Raule now have their own gear with logos.

"We finally caught up to the big guys," Martinez said.

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