In any case, we’ve come up with a completely fool-proof recipe, for fools like us who can’t concentrate on cooking all the time.

In honor of the motto on the BBQ sauce we elected to use in this recipe, we’ve named it Good to the Bone Country-Style Ribs. Here’s what you need:

• 2 lbs. country-style pork ribs
• 1 jar Texas-Texas BBQ sauce
• 1 large shallot (that’s a fancy onion; you can substitute a red onion as you see fit)

That’s it, that’s all! We told you this was easy, right?

Here’s the entire set of directions: Cook for 5 hours on high in your slow-cooker. Seriously, what could be simpler?

Okay, here’s a couple of notes for y’all: layer onions, ribs, and more onions on top so you can soak up the tasty goodness. Trim off the fat a bit, cus gnawing through the gristle isn’t very nice (but a little fat is pretty tasty). And then just let ‘er rip!

Here’s a photo of our results:

Delicious Good to the Bone Country-Style Ribs

Final bit of advice: check around at your local grocery store, as sometimes the packages are mislabelled and you can score, like, 5 lbs of ribs for something crazy like 30 cents. Um… not that we did that. At a store that shall remain nameless. (Tip: Be calm at the cash. Don’t give yourself away. Channel Bart Simpson. You didn’t see me do it. Nobody saw anything…)

Wine recommendation: pair it with a nice Chardonnay or Pinot Gris. Superb! Or drink beer if you must. This is Texas, after all.

The Dining Companion (DC) and I will be fighting over the leftovers tomorrow!

The agent had mentioned that there was a handwashing machine outside the restroom, and indeed there was! It says to insert your hands and allow the machine to clean them for you. Truly, the lazy man or woman’s dream! In fact, it even suggested that this is “a jacuzzi for your hands.”

I was a bit too embarrassed to try it out, given that the whole restaurant can watch anyone who does. Maybe next time.

Photo by Laura Roberts

As you enter Rudy’s, you’ll see a lot of interesting signs, including one for their “sause” which refers to it as “The worst BBQ sause in Texas.” Above the door to the kitchen, there’s another warning: “If y’all don’t wanna cook, stay outta the kitchen!” Hanging above the line-up (which became rather long just after we arrived) there was another winner. It read: “In case of slow-moving line, break glass.” The kicker? This sign was attached to a glass case containing a cattle prod.

I was giggling to myself as I took stock of all the down-home signage, and further amused myself by watching the meat festival on the “Cutter Cam.” There, you can watch as the kitchen crew slices and dices brisket with remarkable dexterity. It’ll make your mouth water as you await your food.

Meanwhile, the Dining Companion (DC) was sampling menu items and shooting me thumbs-ups from the counter. Ultimately, he came to the table with half a pound of beef brisket, half a pound of baby-back ribs, some BBQ turkey for later, and a container of potato salad.

Then came the sause.

I liberally applied it to the ribs and took a bite. Delicious! I tried it on the brisket. Delightful! I decided against dipping the potato salad into it, as that would’ve been weird. But I was mighty tempted to use the white bread they’d given us (for making sandwiches) to sop up the extra sause.

Although DC and I had purchased a pound of meat, plus potatoes, we both felt we could’ve eaten more meat after we plowed through the first batch. Overall, we found Rudy’s to be tasty and inexpensive, with 100% oak smokiness and country store charm. Worst BBQ in Texas? Flagrant false advertising… or maybe just a clever bit of reverse psychology.

ADDRESS: 11570 Research Blvd.
PHONE: 512-418-9898
OTHER LOCATIONS & MORE INFO ONLINE AT RUDYS.COM