Texas Tony’s Rib & BrewHouse

Tony Phelan has a simple explanation for his love of the restaurant business: "I'm passionate about pleasing people." This is why he founded Texas Tony's Rib House, aiming to offer a first-class dining and BBQ experience. As a Texas native who spent his formative years and pursued his education in the University of Houston, Phelan's love for the unique Texas barbeque flavor runs deep. He decided to share this delectable treat with the people of Southwest Florida. The secret to the success of Texas Tony’s barbeque lies in their meticulous process. They use a mix of Hickory and Oak woods for smoking, and cook their meat at lower temperatures, perfecting the award-winning BBQ formula. The essence of their BBQ is in the rub and the ring. The rub comes from Phelan’s secret recipe, while the ring refers to the pink part of the meat that has absorbed the smoky flavor after being smoked for a long duration. True to the Texas style, they smoke their meats for at least 12-14 hours, resulting in tantalizing, fall-off-the-bone Baby Back and St. Louis Style Ribs, as well as succulent briskets, pork, and tenderloins. All of these meats are hand-sliced to order to guarantee the freshest, most delicious BBQ in town. But don't simply trust our words, the public's support attests to it. Texas Tony's Rib House has been hailed as the best barbecue in Southwest Florida for three consecutive years.