Rudy’s BBQ

You know my quest for Texas BBQ and a worthy successor to Phil’s BBQ.  Well, I think I found Phil’s replacement.  Rudy’s BBQ is, unfortunately, on the outskirts of Houston, which means a bit of a drive to reach.  But it is worth it and highly recommended, and even though the drive may be a pain, depending on what time of day and which day you choose to go, there was no line inside and plenty of seating.

The seating was mostly picnic-table style, which seems to be the norm in Texas for bbq joints, and I like the communal feel of it.

I’ve told people before that Texas bbq appears to be all about the beef brisket and how smoky you can get it.  Look at this cut of brisket!  So moist and fatty, not gristley.  Also, very smoky.  I’ve found a place I like better than Goode Co., although I won’t stop visiting Goode bc it’s very close, and they have a larger menu.

Texans are not really into pork, so I don’t think many ppl get pork ribs when they get bbq, but I had to compare to Phil’s.  It’s really tough to compare, actually.  I think I’d have to eat them side-by-side, and I’m still used to “wet” baby back ribs, but on the other hand, these ribs are much smokier in flavor than Phil’s and don’t need any sauce.  These are fork-and-knife ribs, though: the meat slides off the bone very cleanly and easily.  You can also see how pink the meat gets.

The styrofoam cups you see in the background of the first photo are the creamed corn and peach cobbler.  Wow, those were good.  I like the sides here better than Goode Co. as well.  The peach cobbler was real, but I don’t like eating it squashed into a cup.

Anyway, Rudy’s BBQ is a large Texas chain, and I would highly recommend it.  Knowing Houston’s reputation for bbq, the other locations may taste even better.