Texas BBQ House Introduces New Texas Po Boy and Quite Possibly the Valley's Best Beef Ribs

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Since they opened their original, modest little 'cue joint in South Phoenix in 2011 (and shut down their Scottsdale location last summer), Texas expats Mike Pitt and Doug Dieckmann of Texas BBQ House have been serving up smoked pieces of tender, glistening animal flesh any dedicated carnivore would drool over.

See also: - Owner of Stacy's Pit Stop BBQ Buying Circle H Barbecue in Phoenix

Recently, the two Texas 'cue boys have added a few more dishes to their smoked meats menu. And if you thought deciding between their three kinds of brisket (lean, moist, and "cutter's choice") was tough enough, two new menu items make the choice that much more difficult.

First up is the Texas Po Boy ($10.99). A "real thing" in Texas, Pitt tells me, it's a loose interpretation of the famous New Orleans sandwich. Featuring a whopping pound of meat (one-third pound of cutters choice brisket, one-third pound of pulled pork, and a half-link of sausage) this meaty mass of goodness with a well-balanced mix of flavors is served up on a soft, squishy bun that doesn't get its way and with just the slightest amount of sauce.

"In Texas, we don't put the sauce on," Pitt explains, "but here, we add just a little."

Next, there's Pitt's stellar beef ribs ($6.99 for a half-rack, $10.99 for a full). Using a recipe he says took him six months to perfect, these steer ribs may be the best in the Valley. Meaty, juicy, smokey, and with a peppery, seasoned rub, you wouldn't be faulted for gnawing, tearing, and sucking up every last bit from the bones.

Other new items on the Texas BBQ House menu include St. Louis ribs ($11.99 for a half-rack, $17.99 for a full) and green beans.

I haven't tried those yet, but I intend to, just as soon as I stop thinking about the beef ribs -- which I would return for in a heartbeat.

Follow Chow Bella on Facebook and Twitter and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.