Too much of any smoked short-rib can go to your head. Fette Sau by no means is the best BBQ in Philly, nor should any place be anointed as such until over a year in business, especially when smoking meats, and the high level of BBQ that already exists in these parts. Agreed, the Beef Brisket was excellent, but that was the lone bright point after sampling a number of their meats. The ribs, short ribs, pork belly, and pulled pork had major errors in execution. Short rib— Texture was their, a nice crunch followed immediate softness, but the taste of the meat would have been completely masked had it not been for the over abundance of fat. It was over-smoked, and maybe some issue with the rub. Not the best I’ve ever had in Philly, let alone other parts of the country. The St. Louis Ribs were over-smoked and dry. That’s amateur. It was probably just a random miscue. Pulled Pork — Bone dry, but was a nice cut of meat once. Their sauces were bland, scoring average at best. I’ve had better from the supermarket. Overall, I also expect they will also make adjustments and the menu will be very enjoyable. The prices are off-putting, but patrons are paying for more than just the food. The venue itself is well designed and very comfy. That alone will make me go back. The staff and service team are excellent. Note: the baked beans I enjoyed, but many people at my table were very disappointed, not accustomed to a recipe almost devoid of sweetness.