Tuesday, April 3, 2012

Rudy's BBQ (Arlington)

451 East I-20
Arlington, TX 76018
Open Sun-Thur 6am to 10pm, F-Sat 6am-11pm

One of the newest members of this popular statewide chain opened up in Arlington some time ago, and I finally found some time to drop by. On the whole, it was one of the better Rudy's experiences I've had. I like how they decorate the dining room too.

I ordered with authority getting both moist and lean brisket, turkey, baby back ribs, St. Louis ribs, jalapeno sausage, new potatoes, creamed corn, banana pudding and a Dr Pepper. Luckily I had a guest for lunch.

The brisket was some of the best I've had at Rudy's. The moist lived up to its name, but lacked flavor and smoke outside of the well formed crust. The lean wasn't as successful in the texture department, but I guess the folks ordering lean don't mind if the slices are dry with all the fat cut off. St. Louis ribs were a bit overdone and overseasoned, but they too had great smoke and the fat within the ribs was well rendered. I enjoyed the baby backs more which had a sweetness to the rub and exhibited perfect texture. The meat didn't fall of the bone, but it didn't take much to release it. More good smoke was evident on the jalapeno sausage which also had good snap. Rather than just a bland heat, you could actually taste the jalapeno along with plenty of black pepper.

May folks I know go to Rudy's just for the creamed corn and turkey, and there's good reason. While a bit soupy, the corn is rich, creamy, spicy and well seasoned with plenty of golden kernels. Turkey from a real turkey breast instead of deli turkey is always a good idea. The heavy handed seasoning complemented the juicy slices of well smoked meat. Potatoes sloppily soaked in butter were far less enjoyable. A thick banana pudding topped with too much whipped cream finished the meal, but the pudding itself was very good. Rudy's provided high quality food across the board, and the smoked meats were mostly great.

Rating ***

1 comment:

TG said...

i always preferred the lean brisket at Rudy's. i tend to avoid fat anyway but the non-lean has often been weird and gummy. (not news to you, i yam sure.)


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.