I ordered the Homestyle Dinner, and was presented with a plate of beef brisket, sausage, and a beef rib, along with a few side dishes.  The barbecue sauce was tangy, yet not heavy enough to disguise the taste and texture of the excellent quality meats.  The friendly waiter was kind enough to supply me with some of their barbecued chicken, which also made the grade.  I'm afraid I neglected to sample the babyback pork ribs, but I had enough on my plate (pardon the pun).

The dessert, a large slice of rich cheesecake, was well-presented.  The presentation didn't last long, though; I'm afraid it tasted much too good to remain artwork.

Barbecue is traditionally a lower-class cuisine, with cheaper meats steeped in heavy sauce to hide the defects.  I think the State Line achieved a good balance in using a lighter sauce on their prime meats, when treating them like traditional barbecue would've ruined them.  Still, to my taste, it wasn't true to its genre.

If you're looking for the gristly, fatty, dripping-off-the-bone barbecue delight, the State Line doesn't have what you seek.  If your digestive or circulatory system can't take that sort of abuse, or if you're a fan of high-grade meat, you should hop over the border for a taste.