A rib shack with live blues almost every night also sells sweet potato pie by the slice.
On the menu, it simply reads “Slice Sweet Pot Pie,” like a quiet note left on the counter.
That short label hides a big job.
This pie has to follow ribs, chicken, chopped pork, and a lineup of Southern sides.
Following that kind of opening act takes real confidence.
I like how a place built on smoke and sauce saves its sweetest moment for last.
I believe the best meals in Georgia often end with something homemade and simple.
Pie after barbecue just feels right.
So here’s the real question.
Can you leave enough space on your plate, and in your stomach, for one more slice?
Plan Your Whole Order Around This Little Slice
Most barbecue spots treat dessert like a footnote. At Fat Matt’s Rib Shack in Atlanta, the sweet potato pie earns a full sentence.
The menu lists it as “Slice Sweet Pot Pie,” which is about as plain as a label can get. Honestly, that fits the place, since the whole menu skips fancy wording.
Sweet potato pie carries deep roots in Southern kitchens. It shows up at holidays, church suppers, and family reunions across Georgia and beyond.
Here’s my practical tip for your visit. Order the pie with your meal instead of waiting until you’re stuffed.
That way, the slice sits ready while you work through the ribs. Nobody has to make a second trip to the counter with sauce on their fingers.
It also helps to pace yourself. A half slab with two sides is a lot of food before dessert even arrives.
Think of the pie as the reward for good planning. Skip one extra side if needed, and save that space for something sweet.
Your future self will thank you. Probably while reaching for a napkin.
The Ribs Set A High Bar Before Dessert Even Shows Up
Ribs are the headliner here, and the name makes that pretty clear. You can order pork ribs as a full slab or a half slab, depending on your hunger level.
Not ready for a whole slab? A rib sandwich offers a smaller way in, and it’s a smart pick for first-timers.
The ribs are cooked over charcoal, which gives them those darker edges. The main barbecue sauce has a tomato-and-vinegar base, with a tangy bite that wakes up each mouthful.
That tang matters for one big reason. It balances the richness of the pork and keeps the meal from feeling too heavy.
Fans of sauce get good news too. Fat Matt’s sells its barbecue sauce, so you can take some home for your own backyard grill.
Here’s a handy strategy for sharing. Get a full slab for the table, then split sides and pie among friends.
Everyone tastes a bit of everything that way. Plus, nobody has to choose between ribs and dessert, which feels like a fair deal all around.
Chicken And Chopped Pork Fans Get A Seat At The Table Too
Not everyone in your group will want ribs. That’s fine, because the menu has backup plans that hold their own.
Barbecue chicken comes by the quarter or the half bird. There’s also a chicken sandwich for anyone who wants something easy to hold.
Chopped pork shows up in two forms. You can grab it by the pound or tucked into a sandwich.
Buying by the pound works great for families. It lets you build plates at home, especially if you’re picking up dinner for a crowd.
The menu stays short on purpose. Fewer choices means less time staring at a board and more time eating.
Most items can be ordered individually, though the menu also offers combination meals. So you can build a meal that suits your appetite.
My suggestion is simple. Pair a chicken quarter with one side, and you’ll still have breathing room for pie.
Pork lovers can try the chopped pork sandwich for a lighter option. A sandwich plus a slice makes a tidy little lunch that won’t send you straight to the couch.
Your Plate Needs Collards, Stew, And Maybe A Little Mac
Collard greens, Brunswick stew, and mac and cheese walk into a barbecue joint. That’s not a joke setup, just the side menu doing its job.
Fat Matt’s keeps its sides classic and Southern. You’ll also find rum baked beans, potato salad, and coleslaw.
Brunswick stew deserves extra attention in Georgia. It’s a thick, hearty stew with deep regional roots, and it pairs naturally with smoked meat.
Collards bring a savory, green balance to rich ribs. Mac and cheese adds creamy comfort for picky eaters or anyone who simply loves cheese.
Side portions come in sizes, and pints are available. If you’re feeding a group, a pint may be the smarter choice.
Coleslaw offers a cool crunch between bites of saucy pork. Potato salad brings that cookout feeling right to your tray.
Try mixing textures when you order. Pick one creamy side and one green or saucy side for a nicely balanced plate.
Just remember the pie waiting at the finish line. Two sides might be plenty when dessert is part of the plan.
Blues Music Turns Dinner Into A Night Out
Guitars and barbecue sauce make a surprisingly good duet. Fat Matt’s Rib Shack offers live blues music almost every night of the week.
The performances usually start in the evening, around 7 p.m. That timing makes dinner the perfect excuse to hang around.
Local players and visiting artists share the stage. The music schedule stays busy, so there’s often something worth hearing.
The room is small, which keeps you close to the band. You’re not watching from far away, you’re right there in the groove.
Here’s a practical idea for music lovers. Plan an evening visit if live tunes matter to you.
Lunch offers a calmer meal with a quieter mood. Both work, just in very different ways.
The walls lean into blues history too. The space feels like a tribute to the music, not just a backdrop.
Honestly, pie tastes even better with a slow guitar solo playing nearby. Order your slice before the next song starts, and let the band handle the dessert soundtrack while you enjoy each forkful.
A Neighborhood Favorite Since 1990 Still Feels Refreshingly Simple
Back in 1990, Fat Matt’s Rib Shack opened its doors in Atlanta. More than three decades later, it’s still serving ribs and hosting live music on Piedmont Avenue.
Staying around that long takes more than luck. It takes a clear identity, and this place has one.
The setup is counter service, so you order up front. Then you grab a seat and wait for your food to arrive.
Nothing about it tries too hard. The charm comes from that straightforward, old-school feel.
For newcomers, the counter style is easy to handle. Read the board, decide quickly, and keep the line moving.
Having your order ready helps a lot. Especially on busy evenings, when hungry people stand right behind you.
Many Atlanta restaurants come and go in just a few years. A long-running spot like this has become part of Atlanta’s neighborhood dining scene.
That history adds flavor to every slice of pie. You’re tasting a dessert from a place that has kept things simple for decades.
In a city that changes fast, that steady spirit feels pretty sweet.
Finding The Shack Is Easier Than Choosing Your Sides
Getting there is the easy part. You’ll find Fat Matt’s Rib Shack at 1811 Piedmont Ave NE, Atlanta, GA 30324.
The spot sits near the corner of Piedmont Avenue and Rock Springs Road. It’s also not far from Piedmont Park, one of Atlanta’s best-known green spaces.
That location opens up a fun plan. Spend the afternoon at the park, then head over for an early dinner.
A walk before barbecue might even earn you that slice of pie. At least, that’s the logic I’m sticking with.
The parking lot is on the tight side. Arriving a little early can make finding a space much easier.
Public transit is another option. MARTA buses run nearby, which helps if you’d rather skip parking entirely.
The restaurant opens at 11 a.m. every day. It closes at 10 p.m. most nights and stays open until 11 p.m. on Fridays and Saturdays.
Those later weekend hours give you more room to linger. More music, more ribs, and more time to decide on dessert.
Takeout Lets The Pie Come Home With You
Sometimes the couch wins. Luckily, Fat Matt’s Rib Shack offers pickup and delivery, so the pie can travel.
That’s handy for busy weeknights or rainy evenings. You still get ribs, sides, and dessert without leaving home.
Ordering online saves time at the counter. It also lets you build your meal slowly, without a line behind you.
A smart move is ordering an extra slice. One pie for tonight and one for tomorrow sounds like excellent planning to me.
For dine-in fans, outdoor seating is available. On nice days, eating outside adds a relaxed, easygoing touch to the meal.
Inside, the room stays cozy and casual. Pick whichever setting matches your mood and your crowd.
Takeout works well for gatherings too. Grab ribs by the slab, pork by the pound, and sides in pints.
Then add a few slices of sweet potato pie for dessert. Your friends will think you planned everything carefully, even if you placed the order twenty minutes earlier.
That’s a win for any host.
Save That Last Bit Of Room For A Very Good Reason
Dessert is a promise you make to yourself early in the meal. At this Georgia rib shack, keeping that promise pays off.
After charcoal ribs and tangy sauce, something sweet feels like the right ending. Sweet potato pie brings that cozy, familiar flavor many Southerners grew up with.
It also fits the setting perfectly. A Southern barbecue meal followed by a Southern pie just makes sense.
I can’t imagine leaving without at least trying it. Even sharing one slice with the table counts as a win.
Here’s my final tip for first-time visitors. Order smart, eat slowly, and let the band set your pace.
Then grab a fork and finish strong. That’s the whole game plan.
Fat Matt’s Rib Shack has kept things simple since 1990. Ribs, blues, and a short menu remain the heart of it all.
The pie is the sweet final verse to that song. So go ahead and enjoy every bite of barbecue first.
Just make sure some space stays open for the slice that wraps up the night in true Georgia style.
