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Ribs: Think of them as meat lollipops thick with tangy barbecue sauce, tender from being lovingly slow-smoked over pecan logs, and served up with mac 'n' cheese, sweet corn, coleslaw, and/or any of a number of other sides. At least, that's how you'll be chowin' down on Porky Pig at Joe's, unless you prefer your hog flesh pulled, or as ham or hot links. And if you're not fine with the swine, Joe's has beef brisket, chicken and turkey breast, too. Set in a large, historic building with a restored 1948 John Deere tractor and a mural commemorating Gilbert's agricultural heritage. Great for family outings.