Dishola: Reviews by the Dish

I agree with NoHardCider. The best part is that the brisket is so lean and the worst part is that the brisket is so lean. It it right away and you'll love it

The b3r meat is pretty lean, so eat it there, and eat it first. The flavor is fantastic and the rind is sublime. Ruby's sauce is great, but it can overwhelm the fairly subtle flavor of the beef. It's not over-smoked, and it's not steamed -- thank God. This must have been what brisket was like before extremely fatty beef came into vogue.

ruby's has good politics [buying b3r meat], great sides, great atmosphere, but mediocre to not-very-good meat. i've eaten there 20+ times, and i've never had a great slice of brisket there. i find it to be dry, tough, and bland, invariably. the chopped beef is good, though.

While I definately applaude Ruby's for their beef selection (naturally raised without added growth hormones), I have had spotty luck with the brisket here. It has ranged from not so bad to terribly dry. Lacks the beautiful, telltale smoke ring of great bbq, never has had amazing flavor. So why have I had it more than once? I enojy the sides here (choices of cole slaw and potato salad styles, good beans) and I love the atmoshere of the place. A bbq plate is hard to get without some sliced beef on it, but next time I think I'll stick to something else.

their sauce is the best in town (you can suck it, rudy's!), and the place is so picturesque--but it actually smells like bbq which puts it on par with the lusher settings of the county line, which is my favorite place to *eat* barbecue. why, you may ask? because they do all you can eat, not because the bbq is better. ruby's is tops, all the way.