This Little-Known BBQ Joint Has Been Serving The Best Ribs In Michigan Since 1978
Pulling into the lot at 7010 N Telegraph Rd, Dearborn Heights, MI 48127, you don’t need a GPS; you just follow the intoxicating, heavy perfume of rotisserie chicken and hickory-smoked ribs drifting across the asphalt. Since 1978, The Bone Yard has been a wood-paneled sanctuary where the air is a thick, savory fog of garlic toast and rendered fat.
The house sauce hits with a sweet, vinegar-forward tang that has sparked local obsessions for decades, served in a room that feels like a warm, wood-grained hug from a simpler era.
Authentic Michigan barbecue fans flock here for legendary rotisserie ribs and garlic-soaked sides that define the state’s old-school comfort food scene.
You aren’t here for a light snack, but to commit to a slab and leave with a sleeve stained in victory. My guide below breaks down the ordering secrets that keep the regulars happy and the napkins disappearing fast.
Start With The Rotisserie Ribs
Follow the aroma to the rotisserie where slabs turn steadily, basting themselves into that signature sheen. These are not heavy-smoked ribs, but tender, meaty bones with a sweet-tang sauce that clings without drowning. Ask for extra sauce on the side if you like control.
The servers know the cuts, so mention small end versus large end preferences for fat and chew. History shows this place has leaned on rotation and timing rather than deep smoke. For best texture, arrive earlier in service when the ribs ride peak juiciness.
Pair with cottage fries for crunch and contrast. Garlic toast catches drips, which is the point. If you plan leftovers, request sauce separately to keep bark intact.
Broasted Chicken Deserves A Seat
When you see broasted on the menu, lean in. Pressure-fried chicken here hits a juicy interior with a crisp, golden exterior that stays light. It is a solid counterpoint to sauced ribs and anchors combo plates.
Old-timers swear by half-chicken orders with slaw and fries, a combo that travels well for carryout. Timing matters for crispness, so eat the chicken first if sharing a platter. If you prefer less salt, ask for a light hand on seasoning.
Broasted is becoming rare locally, and Bone Yard keeps the technique alive. Order a rib-chicken split for a balanced read on the kitchen. Save extra garlic toast to rebuild a mini sandwich between bites.
Make Friends With Cottage Fries
Thick, chip-like cottage fries are the quiet legend. Expect a firm crunch that does not collapse under steam. Salt is assertive, so taste before seasoning, and use the house sauce for a sweet dip.
Batches can lean darker late in the night, so request medium-golden if you are picky. The fries reheat decently in a toaster oven, but they shine with rib drippings fresh from the platter. Pace yourself because portions run generous.
Ask for them to arrive with the ribs, not too early, to preserve texture. If you crave variety, split a basket with onion rings for contrast. Leftovers slip nicely under eggs the next morning.
Sauce Strategy: On, Side, Repeat
There is one house barbecue sauce, lightly tangy and sweet. It flatters ribs and pulled pork without overwhelming. If you like more zip, request hot sauce at the table and blend your own ratio.
Order ribs lightly sauced and grab an extra container on the side. That keeps bark from turning soggy during a long meal or drive home. For those who chase glaze, ask for a post-plate brush right before serving.
Sauce doubles as a dip for fries and garlic toast. It also rescues dry bites on tougher nights. Keep napkins handy because the balanced texture invites dunking, and dunking builds a proper Bone Yard memory.
Pulled Pork For The Win
Not every visit should be ribs only. The pulled pork arrives tender, with strands that hold shape and a gentle bark. It takes the house sauce beautifully and rewards slow bites.
Consider the combo plates to sample ribs, chicken, and pork in one go. That lineup teaches you the kitchen’s strengths across techniques. If texture matters, ask for a slightly crisp edge by requesting bark pieces mixed in.
Carryout fans: pulled pork travels best and reheats without drying out. A quick skillet toss revives it. Stack on garlic toast with a spoon of slaw for crunch, and you have a simple, satisfying sandwich that feels like a house specialty.
Greek Salad, Dressing On The Side
When you need a crisp break from meat, the Greek salad steps in. Tomatoes, cucumbers, onions, feta, and olives arrive in hearty portions. Ask for the house Greek dressing on the side to control the pour.
The dressing carries bold vinegar and herbs, which can dominate if you are not ready. Drizzle lightly, taste, then add more. This move keeps the salad refreshing alongside warm ribs or broasted chicken.
Pairing salad with a rib lunch special balances richness without feeling like homework. If sensitive to onions, request a light hand or none. The chilled crunch between saucy bites turns a big platter into a paced, comfortable meal.
Garlic Toast Is Not A Throwaway
At many BBQ joints, the bread is an afterthought, but these thick slices of Garlic Toast are essential tools for the job at hand. They are sturdy enough to soak up the sauce without collapsing into a mess.
You can use a slice to drag through the rib juices or even use it as a base to hold a few stray Cottage Fries. If you’ve ordered one of their hefty burgers or a meat combo, the toast can even serve as a makeshift bun for a DIY sandwich.
Don’t be afraid to ask for an extra slice if you’re building sandwiches at the table; a quick press of the bread against the hot metal platter can revive the warmth and the garlic aroma in seconds.
When taking your food to go, make sure the toast is wrapped separately in foil to keep it from getting steamed by the heat of the meat.
Timing Your Visit Matters
Doors open at 11 AM daily, with the kitchen settling into rhythm by lunch. Early meals often bring the most consistent tenderness on ribs and chicken. Late evenings can vary, so manage expectations.
Weekends get busy, especially around dinner. If you want a quieter booth and faster refills, aim mid-afternoon. Calling ahead for carryout near closing helps the crew pack fresh rather than scrape the line.
For hot, crisp fries, ask that sides drop with your entrees, not too early. Mention any substitutions clearly at ordering. A little timing turns a good plate into a very good one, and the staff generally accommodates specific pacing.
Combo Plates Teach The Menu
Looking to learn fast, order a rib and quarter-chicken combo with a side of pulled pork. It is the brisk survey course of this menu. You taste rotisserie, broasting, and low-and-slow textures in one sitting.
Combos also highlight how the house sauce behaves across proteins. Ask the server to stagger items if you want maximum heat and crispness. Shared plates stretch value without sacrificing variety.
Portions are generous, so pace yourself. Box what you will reheat well: pulled pork and fries revive, ribs need careful warming. Keep sauce separate when packing leftovers, and you will enjoy a second round that still tastes intentional.
Carryout Like A Regular
The true “Telegraph Road Regulars” have their carryout routine down to a science. When you place your order, request vented lids for your fries and keep your sauce cups separate; this keeps the moisture from ruining those crisp edges and prevents your bread from turning into a sponge.
Make sure your Garlic Toast is wrapped in foil rather than being nestled directly under the hot meat. During the peak weekend hours, it’s always a good idea to confirm your pickup time when you walk through the door and double-check the bag for napkins and sauce before you head back to the car.
Once you get home, a low-and-slow approach in the oven is the best way to reheat your ribs without drying them out. A splash of water in a skillet will bring the pork back to life, and a toaster oven is the only way to treat those fries with the respect they deserve.
Mind The Mix Of Feedback
Like any institution that has been around for nearly half a century, reviews for this spot range from lifelong, die-hard devotion to the occasional tough critique.
Consistency in the BBQ world can sometimes vary by the hour, which is exactly why having an ordering strategy is so important. Go in with your eyes on the prize: the Rotisserie Ribs, the Broasted Chicken, and those crunchy Cottage Fries.
If a particular cut of meat looks a little lean or dry when it hits the table, don’t hesitate to politely ask for a different piece before you start saucing it up. The staff here generally responds well to specific requests when they are delivered with a smile.
When everything is firing on all cylinders, this place truly shines, and it’s easy to see why families have been making the pilgrimage to Dearborn Heights since 1978.
Set your expectations for a classic, no-frills experience with massive portions, and you’ll find yourself becoming another link in the long chain of Bone Yard regulars.