Dishola: Reviews by the Dish

I've been eating at this place since it was in that old caboose on 5th Street. Artz Rib House in Austin is one of the places I miss most about Texas. Specifically, I miss and regularly crave, these incredible country style ribs. If there was a bone, the meat would be falling off. In other words, it's perfectly tender and moist. I like all the sides at Artz Rib House and the sauce is very good though I usually leave it off. I always save some room for the banana pudding (with vanilla wafers) just like my Momma makes in East Texas.

I dream about the country style ribs at Artz Rib House. It's almost a reason to go back to Texas for a short visit.

Oh yes. These just freakin' rock, as other reviewers imply. To say I'm an Artz regular would be a bit of an understatement. It's really not a tough call when I must have never-miss Q: Country Ribs. They do vary a bit. If cooked longer, they are smokier and have a rendered crust -- and they can be a bit dry but great nonetheless. Get there early in the evening and the meat will deliciously fall apart, sans the tasty crust and flavor. The meat's great all the same. Can't fail at either extreme. And oh my: the sauce!

Arrtz serves traditional pork ribs, but they also offer a unique cut called 'country style' pork ribs. If you eat Q 4-5 times a week like me, it's always enjoyable to try a new approach. I've had them 3 times and they've always been a solid winner. It's not a life changing event (like the first time I had Salt Lick sauce), but I highly recommend giving them a try. Side note: if you're more of the beef rib type, Artz has fantastic beef ribs. Overall, the beef ribs are better than the pork ribs (traditional or country style), but if you're looking to try something new, the country style pork ribs are solid.

Big, tender, smoky, did I say tender? Oh my god, the meat falls off the bone so easily, you can't even pick these ribs up. Artz has mastered the art of preparing these ribs. Their sauce is served hot too, which I'm a big fan of - it's tangy, and not too sweet. Just thinking about these ribs makes me hungry.