Ribs By Art

by Terry Watson | November 4th, 2010
Ribs By Art (Photo by Greg Allen)

Ribs By Art

Anytime is a good time for a serving of ribs from Ribs By Art restaurant in Raleigh. This isn’t just another “rib joint” and the sauce can’t be found on the shelves of your local grocery store. Elnora and Arthur Fields share 17 years of marriage and a joyful experience of operating and managing a successful business venture.

In 1993, Arthur, who is a native of Raleigh, says his father-in-law, Milton Russell Jr., introduced him to his special Floridian technique for seasoning and preparing ribs. “Although his ribs were by far the best I have ever tasted, I felt that his recipe was missing something,” he says. As Arthur pressed on, he eventually developed a one of a kind taste that has appealed to everyone with a likening for ribs.

Ribs By Art is exactly what the name states. Patrons can expect mouth watering ribs that are always cooked fresh and never stove top. Always focused on quality, Arthur says each order is prepared with the customers satisfaction in mind. The magic begins in a room that was added on shortly after Arthur and Elnora opened the doors of their business. Inside, there is an oversized charcoal grill with all the extras. At capacity, the grill is able to cook 25 slabs of ribs at one time. “The best and only way to cook ribs is over a charcoal fire,” says Arthur. “Each time I fire up the grill it is always a new experience for me.”

What makes Ribs By Art better than their competitors ― without question is the sauce. “My sauce is homemade,” says Arthur. “We have customers who drive for many miles just to purchase a bottle of our signature sauce.” Careful not to give away any of his sauces secret ingredients, Arthur says his signature flavor is defined in the cooking process; raw and never boiled.

In addition to their famous ribs, the menu also consists of chicken, fish (trout, whiting, catfish and flounder) and shrimp. A full catering service is also available. What began as small backyard bar-b-que’s and family reunions has grown to large church based fund-raisers and corporate gatherings. With the purchase of a full scale catering truck, Arthur says it provides him mobility to take his ribs anywhere and broaden his list of clientele. Included is a gas stove, sink with water supply, a refrigerator, and more. A kitchen on wheels, he offers the same great taste that’s available at the restaurant.
Preparing a menu that will please everyone is quite challenging. Their full catering menu includes pork ribs, chopped BBQ, grilled chicken and drummettes, fried and bake chicken, hot dogs, meatballs, hamburger, steaks, sliced and fried turkey (seasonal), sliced ham, roast beef, fish and wings. In addition, there are several side items and deserts that will make the catering experience unforgettable.

In the works are plans for another location. As the Fields seek new ways to grow their business, they’re mindful for the of how fortunate they are to own a business that has prospered. Serving customers and seeing the smile on their customers faces that says

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