SUNDAYS ONLY • 12 PM TILL SOLD OUT

BBQ PLATES. RIBS. SLABS. & MORE.

Smoked low & slow and served fresh every Sunday in Winter Haven.
Preorder yours before we sell out.

RAIN OR SHINE • LIMITED QUANTITIES • NO HOLDS

Good Food • Good People • Great Vibes

PRIME WOOD-FIRED CUTS - SUNDAY DROP

PITMASTER
SELECTIONS

Smoked over seasoned Florida post oak for up to 16 hours. Direct text reserve protocol only - strictly limited quantity per drop.

St. Louis Cut Spare Ribs with dark caramelized bark

ST. LOUIS RIBS

$36 / RACK
Glazed in honey-bourbon mop, heavy pepper bark, clean bone pull.

Prime Texas Style Beef Brisket thick cut slices

PRIME BRISKET

$38 / LB
USDA Prime cut, thick smoke ring, rich rendered fat cap.

Carolina Style Pulled Pork shoulder with crispy burnt bark ends

PULLED PORK

$26 / LB
Hand-pulled Boston butt infused with cider vinegar and coarse rub.

Smoked Jalapeno Cheddar Sausage links with crispy natural casing snap

HOT LINK SAUSAGE

$18 / 3 LINKS
Coarse-ground beef and pork, sharp cheddar pockets, jalapeno heat.

[ CLASSIFIED PITMASTER ARCHIVE ]

WANT SOMETHING OFF THE SECRET MENU?

Text “SECRET” to 863-267-8300 to see what’s cooking this Sunday.

Some things don’t make the regular menu.

WE COOK A LIMITED AMOUNT EVERY SUNDAY.

When it’s gone, it’s gone.

Preorder if you don’t want to miss out.

Signature Rib Plate with deep mahogany smoke ring, caramelized glaze, and tender meat falling off the bone

SMOKEHOUSE EDITORIAL SPOTLIGHT

THE SIGNATURE
PLATE

$24.00FULL RACK CUT : LIMITED CUT

Smoked low over Florida post oak and cured hickory for ten relentless hours. Each slab develops an aggressive coarse-pepper mahogany bark, wrapping meat so tender it separates from the bone under its own weight. Finished with our signature vinegar-forward mop glaze.

  • 10-Hour Post Oak & Hickory Smoke Profile
  • Aggressive Peppery Bark with Brown Sugar Undertone
  • Clean Bone Pull with Zero Chew Resistance
  • Includes Warm Pit Beans & Tangy Mustard Slaw

* SUNDAY DROP ONLY : PIT CLEARS WHEN SOLD OUT : CALL EARLY TO LOCK YOUR RACK

Grainy black and white portrait of the pitmaster tending the smoker in Winter Haven

THE MAN BEHIND THE SMOKE

WINTER HAVEN
ROOTS

Born and raised right here in Winter Haven, Florida. Barbecue in our blood didn't start in a sterile commercial kitchen — it started out back with green hickory logs, split pecan wood, and an old offset barrel smoker seasoned by three decades of heavy Florida humidity. Every Sunday batch is built on patience, stubborn pride, and raw oak heat.

"IF YOU RUSH THE WOOD, YOU RUIN THE PORK. WE DON'T CUT CORNERS FOR ANYBODY."

SCRATCH-MADE COMFORT

THE SUPPORTING
CAST

Never an afterthought. Smoked alongside the pit with brown sugar, dark molasses, and four cheeses until decadent and bubbling.

Macro close-up of thick brown sugar baked beans bubbling in cast iron with smoked glaze

SLOW-SIMMERED 12 HOURS

PITMASTER BAKED BEANS

Simmered directly beneath the brisket racks with dark cane molasses, cracked black pepper, caramelized sweet onion, and a sticky brown sugar glaze.

Macro close-up of gooey four-cheese smoked mac and cheese with toasted golden crust

FOUR-CHEESE VELVET

CAST-IRON MAC & CHEESE

Sharp aged cheddar, smoked gouda, and Monterey Jack folded into rich heavy cream and cavatappi, finished in pecan smoke with a crisp golden crust.

SUNDAY DROP HOW-TO

THE 3-STEP
PROTOCOL

We smoke a strictly limited volume every Sunday. Follow this order protocol to claim and secure your meat before the smoker empties.

01

TEXT YOUR ORDER

Send a text with your full name, cut choices (e.g. Rib Plate, Pulled Pork), and side selections to our order line.

SELL-OUT POLICY: If your requested cut is depleted before queueing, you are notified instantly with zero obligation.

02

CONFIRM & PAY

Receive an SMS invoice link with your exact total. Pay within 15 minutes to lock your meat onto the active pit list.

REFUND GUARANTEE: Paid tickets are 100% guaranteed. If any unexpected pit casualty occurs, 100% refund is issued instantly.

03

SUNDAY PICKUP

Arrive at the pit during your designated pickup window. Show your text confirmation code and receive your butcher-wrapped order hot from the smoke.

HOT WRAP RULE: Orders rest in insulated cambros until your window to ensure bark crispness and peak tenderness.

PIT PROTOCOL: ZERO PAYMENT IS CAPTURED IF SLOTS SELL OUT PRIOR TO CONFIRMATION

111 W Central Ave #2024, Winter Haven, FL 33880, USA

GPS DEPOT COORD: 28.0012° N, 81.6882° W — GATE 2

LOCATION & DISPATCH PROTOCOL

WINTER HAVEN
PICKUP

3425 CYPRESS GARDENS RD, WINTER HAVEN, FL 33884
Staging grounds situated at Gate 2. Follow the hardwood smoke column and orange checkpoint flags directly to the mobile pickup line.

SERVICE HOURS: Sundays Only | 11:30 AM until Sold Out (Gates unlock at 11:00 AM)
PIT DISPATCH CONTACT: 863-267-8300

Direct hotline for live traffic and gate status: 863-267-8300. Have your order SMS ready at checkpoint.

WE COOK A LIMITED AMOUNT EVERY SUNDAY.

When it’s gone, it’s gone.

Preorder if you don’t want to miss out.

Falling Off Da Bone BarBQ Logo

FALLING OFF DA BONE BARBQ • SUNDAY MEAT DROPS • CALL OR TEXT: 863-267-8300

© 2026 Falling Off Da Bone BarBQ. All Rights Reserved. Crafted with authentic pit smoke.