Cuisines and Dishes at Fat Matt's Rib Shack:
- Barbecue
- Southern
- American
Fat Matt's Rib Shack
1811 Piedmont Ave NE,
Atlanta
GA
30324
Today's hours: 11:30 am-12:30 am
fatmacksribshack.com (404) 607-1622
Menu for Fat Matt's Rib Shack
Menu for Fat Matt's Rib Shack provided by Allmenus.com
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Ratings and Reviews for Fat Matt's Rib Shack
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May 13 2012
Christina T. via Yelp
I tried the ribs, mac n cheese, 1/4 rotisserie chicken, pulled pork sandwich. The only thing here I will eat again is the ribs, but that alone is worth the...read more
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May 10 2012
Kevin B. via Yelp
Best ribs I've had for as long as I can remember. Fall off the bone is reality here, not just an expression and the sauce is spot on. Very clean as well....read more
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May 10 2012
Dio S. via Yelp
Fat Matt's was one of the first BBQ places I tried in Atlanta, 7 years ago. This place hasn't changed but I did--I ate at a bunch of other BBQ places in...read more
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Apr 03 2009
AtlBornNRaised via Citysearch
The ribs are highly over-rated. They're parboiled and taste of liquid smoke. The chop and the stew are very good, however, and the...read more
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Feb 02 2009
gregtreadway via Citysearch
This is for sure a joint. Inside though you will find the best ribs in Atlanta and the rest of the menu isn't too shabby either. D...read more
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Nov 12 2008
bbqisart via Citysearch
Fat Matt?s isn't fancy. From the street it looks like a dive. Inside you will find out why folks will line up to get in and trav...read more
From Citysearch
The Scene
This rib joint is good, noisy honky-tonk fun courtesy of long communal tables and a decent stable of local blues acts. Inside, a Mount Rushmore-esque blues legends mural competes for your attention with the beer selection shelf and some splashy cartoon renditions of ribs and baked beans. Outside there's the patio-in-a-parking-lot routine, good for the ozone-loving boulevardier in every Atlantan. Drink some beer, eat some ribs, talk to strangers, make new friends.
The Food
Fat Matt's at its best is a cinderblock temple to the pork rib. Available by the slab, the half-slab and as a combo plate with a very respectable chicken quarter, these ribs are perfectly smoked, lightly brushed with tangy sauce and served straight up with white bread and extra sauce on the side. If you're not a stark-raving purist, be sure to add rum-baked beans and potato salad to the tally. Daintier types will favor the chopped pork sandwich.
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