When we first tried Pizzitola’s, it didn’t go well. The pork ribs were too stringy and dry. Fast forward to a more recent trip when a friend insisted we give the restaurant another chance: The first bite of succulent pork ribs raised our eyebrows; it was packed with flavor and succulent, with just the right amount of chew.
So far, we haven’t had better pork ribs. They're smoked slow and rubbed down with lots of salt and black pepper, as is typical of Beaumont-style barbecue. The oldest barbecue joint in the city was started by pit boss John Davis back in the 1930s. Back then, it was called Shepherd Drive Bar-B-Que. The family eventually sold the business to current owner Jerry Pizzitola, who has kept the tradition alive. His guys still use the original pit to smoke the ribs and hickory wood to give a hint of sweetness.
Forget Tony’s or RDG; the men are at Pizzitola’s during lunch hour. For some reason, some of Houston’s most eligible bachelors convene here, starting at around 11:30 a.m. This is a casual joint, so don’t let the dusty cowboy boots and faded blue jeans fool you; they’re likely to be carrying a black American Express card.