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Q ropes diners in with a nonrowdy roadhouse appeal: wooden tables, a vintage concert poster of Willie Nelson, a short horseshoe bar, and a stage area for live bands. Start with crisp, cornmeal-crusted fried tomatoes and then progress to the authentic barbecue, smoked in a 6,000-pound, custom-built Bewley pit. Kansas City baby-back ribs and center-cut pork spare ribs are meaty, juicy, smoky, and assertively rubbed with dry spices. Some patrons might be put off by the firm nature of the meat - more the texture of Chinese spare ribs than fall-off-the-bone soft - but we appreciated the freshness and texture: tender but not mushy. Texas brisket and barbecue chicken are also noteworthy; the former comes in the form of a half-pound of tasty slices, the latter boasting smoky mahogany-hued skin. Squirt bottles are filled with four barbecue sauces, and there are combo plates that bring hefty platters of fare for under $20. Diners looking for a little less food can opt for burgers, a pulled pork or brisket sandwich, or a beef, pork, or brisket slider. The burger is a beauty: nine ounces of Brandt natural ground beef on a homemade onion-potato bun. Grab a beer and you're set. All starters are under $10, entrées go for less than $25, and American-style desserts such as blueberry buckle cost $6.