If you ask Tony Phelan why he loves the restaurant business, his response is quick and without hesitation. “I’m passionate about pleasing people”. With a goal of bringing a first class experience and barbeque product, Texas Tony’s Rib House was born.
Tony Phelan grew up in Texas, attended the University of Houston and met his wife Kathleen in the restaurant business. So taking those Texas roots and his love of Texas barbeque, he set out on a plan of introducing a unique brand of barbeque to Southwest Florida. Taking a combination of Hickory and Oak woods to smoke with and cooking at low temperatures, it created the perfect formula for our Award Winning Barbeque. Texas Tony’s barbeque is “all about the rub and the ring.” The rub is made from his secret recipe. The ring occurs when you smoke meat over a long period of time; the pink is where the smoke has permeated the meat. “This is true Texas Barbeque.”
They smoke their meats for a minimum of 12-14 hours, creating mouth-watering, fall off the bone goodness for their Baby Back and St. Louis Style Ribs and succulent brisket, pork and tenderloin. All of their meats are hand sliced to order, ensuring the freshest and tastiest “Q” in town. But don’t just take their word for it; they’ve been voted best Barbeque in Southwest Florida the last three years in row!