Monday, February 24, 2014
I have been trying to think of my first experience of Texas barbecue. It has to be eating at Ruby's BBQ freshman year of college. I was definitely a late bloomer when it comes to barbecue. I have been trying to make up for lost time of late. I have only eaten at Ruby's twice and both times, I did not like it. I cannot remember why to save my life. This was over 10 years ago mind you.
When it is cold outside, barbecue sounds fantastic. It was still below freezing when I headed out to lunch. I ordered the three meat plate with moist brisket, pork spareribs, and sausage. It came with creamy coleslaw and macaroni and cheese as sides. The brisket was good and tender. Although the oak smoke did do a good job, I wish the brisket had more flavor though. There was not enough salt, and too much fat was trimmed away. The spareribs were on special so I was able to get them right then. If not, you have to wait 20 minutes for them. I guess they normally serve baby back ribs. The ribs were smoky and had a deep red hue like Chinese barbecue. I have noticed that brick pits sometimes do that. The ribs could have use more flavor and were little dry. The sausage was from Elgin which was good of course. The creamy coleslaw was really good. It tasted fresh and was crisp. The macaroni and cheese was different from what you normally get from other places. They use a spiral pasta and was not as cheesy as I would like it to be.
Ruby's BBQ is solid. You get in and out pretty fast. It is no fuss barbecue. I might have to go back and try the baby back ribs and/or pulled pork. I definitely enjoyed Ruby's more now than I did 10 years ago. Ruby's BBQ just celebrated their 25th anniversary. That is a testament to their product especially when they are located by campus. The "Drag" has evolved over the years. Grade: B-
Until next time, happy smoking...