Y’all remember when babyback ribs reigned supreme? And Artz had the best? Well I’m looking to recreate that magic at home. Any old schoolers here know more or less what they did? Was there offset smoked or were they don’t over direct? Spices? They did not follow the usual salt and pepper style ribs. Nothing against spares but I’m feeling nostalgic and I can’t resist the price on them right. 7$ a rack is unbeatable and way lower than they were back in the day.
I have a regular stick burner and a giant cowboy grill. I know they used to have a master fire and feed coals into their cooker so I’m assuming it was an open pit style smoker but I don’t remember their out at all just the master fire they had out back. I feel like they could reopen and kill!!
Found a pic of Art by a giant offset.. so maybe it was that.
update: ribs came out great. not Artz great but def the best i’ve made to date. followed tips from the article shared here and some really good advice for a couple youtube vids. best one was, we’re not making competition ribs where you pack all the flavors into one bite then get tired of. make meal worthy ribs that you can eat over and over. That bit of advice really changed how i do my ribs and it helped a ton!! i got the perfect bite on two racks but one still needed a bit more time. good level of smoke. did a mix of about 75% mesquite and 25% oak (first round). overall i think i’ll cook a little hotter next time. 250 was too low for 3 racks in my pit. i think i’ll shoot for 270. anywho, thanks guys and gals. i really hope someone who worked for artz sees this and tries to bring back good babybacks to the atx bbq scene.
https://imgur.com/a/Tj8gllF
by edrivah
16 Comments
I miss Artz
Ate there on my first day ever visiting Austin 15ish years ago. Was bummed it was closed/getting torn down when I moved a couple years later
Was Artz at the corner of south Lamar and bluebonnet?
God bless Artz. I lived right down the street for years. The ribs were amazing, but the chicken… nobody has ever smoked a chicken as good as that. Ironically, the beans always tasted like cigarette butts..
Just from observation, their setup reminded me a lot of Rudy’s and Ruby’s. Spices, I’m not sure. They were always fall off the bone and amazing.
Not sure their smoke methods, but believe it was named after husband “Art” and wife “Z”. Their baby back ribs definitely SLAMMED.
Just chiming in that I loved eating at Artz – back when it was on 5th street in the caboose. If you asked real nice you could eat at the tiny upstairs table ❤️
Oh gawd loved the place and definitely miss the ribs.
You went there for the babyback ribs, the chicken, and the live music. I had friends who worked there – I wished I had kept up with them as they could quickly answer your question.
My memory – easily flawed – he did a slow cook on them. Easily flawed because I stayed for the music and had more than a couple of Shiners whenever I went. I remember more of a traditional mesquite/oak smoke and not so much of a slop/sauce. The sauce was on the side. Super traditional with a ton of love by someone with a light touch.
You might go to Donn’s BBQ on 71 beyond the “Y.”, My memory says Art worked there as a pit master for a bit after he lost his store. Someone there might remember him and his technical style.
Did a search – this interview came up – has some details you might find interesting:
https://www.southernfoodways.org/wp-content/uploads/TexasBBQ_Artz.pdf
It was pure garbage. One of Austin’s worst restaurants. Friend worked there, dirty ass kitchen. Dry ribs, bad service, and way overpriced.
They had the best spareribs
I miss Artz damn.
You might need some potato salad to go with those ribs.
The best potato salad I remember having in Austin was from Wild Bill’s BBQ off of West 35th Street. Amazing taste.
RIP William ” Wild Bill” Richey Webb Jr
Anyone have that recipe?
I don’t have it handy, but the recipe for the chipotle baby back ribs are in Robb Walsh’s Legends of Texas Barbecue cookbook.
Oh goodness forgot about this place – was on S. Lamar right? They shut down at least 8 years ago? I think I ate there once around 2003-ish and thought it was okay, but yeah known for ribs, but post a pick will ya?
The smoked chicken at Artz Rib House was succulent–never dry or tough.
Danny Barnes used to run a bluegrass jam session there that was a ton of fun.
Short of DIY ribs at home..
I don’t know of anyone in ATX that does anything close to Artz