Rudy's Country Store & Bar-b-que

We visited the Rudy's on 290 and Beltway 8 on a regular basis, but our first visit to the location in Katy happily proved their quality is consistent. We ate the staple lunch diet - 1/2-lb heavy moist brisket (as in slightly over 1/2-lb), 1/2-lb baby-back ribs, 1/2 regular sausage link, and creamed corn. The highlight (in my opinion) is always the moist, moist, fall-apart brisket. Living proof that low and slow is the best way to smoke a brisket - highly recommended.

Really good Barbecue, Smoked Turkey and Sausage. Would have liked a more smoky flavor on the sausage. Good potato salad and beans. Coleslaw could have used a bit more zip but good. Barbecue was tender and flavorful. Smoked turkey was moist. Really delicious. What a feast. Was there for Bayou City Flyers annual Christmas Party. Not many eateries have a room to accommodate 85 plus guests and spouses. We just needed a dessert like pecan pie or cheesecake... hmm, down the road on the other side of I-10! Yes for dessert!

Every thing about this place was awesome. Nice atmosphere, super neat serving tray, and some awesome BBQ! I will definitely be back and recommend it whenever anyone asks about BBQ. I had the Baked Potato with Hot Brisket and the Rudy's version of Baked Beans. The Baked Beans were the superstar here. The Baked Potato was great too - they were right when they said they could do the spicy brisket! The BBQ sauce was on point too!

The food was amazing. The staff was informative and helpful, told us about the meat they sell, they were even willing to give us a couple of free samples on their meats. Inside of the restaurant they played country music, with a bar for stuff like lemons, peppers, and a couple of other things. Things we got that weren't listed below: Cream of corn (8.5/10), Rudy's Beans (10/10), jalapeño and cheddar sausage (10/10), Pork Loin since they were out of turkey (7.5/10)

It’s been on my bucket list to visit Rudy’s for a few months now. It just looked like an inviting and cool place. Being my first time here, I was not accustomed to their procedure. As you get into the waiting line, get your bottled beverage (fountain drinks are purchased at the counter) and your cold menu sides an desserts in the cooler. Proceed to the counter to order your meats and hot sides. Meats are sold by the approximate 1/4 pound (buy the quantity that you want). Many choices here. Note they nave pulled pork but not pulled chicken. Chicken is sold by the 1/2 chicken. I was not interested in dealing with bones. I had the pulled pork, baby back ribs and the pinto beans. I’ll say I enjoyed it thoroughly. The ribs were cooked perfectly and were not fatty. The meat came off entirely easily. All tables are picnic tables you may be sharing a table with others. It was not so crowded that I had to share. Plenty of space. It was crowded but not packed. Service was quick. Plenty of polite staff to serve you up. Oh and btw, your tray looks like a short milk case with handles. Very sturdy. Be sure to take some of the butcher paper to cover the table. It’s like your mini tablecloth. I’ll be back for more.

This review is for Rudy's catering, of which I was able to eat the catering from this location in February 2023 at the grand opening of a nearby dealership. Rudy's sends out 3-5 employees to serve. They were very efficient, with one person serving meat, one person serving vegetables, and one person refilling dishes and pouring drinks. All of the normal sides were available along with unsweetened ice tea, sweetened ice tea, and lemonade. Their normal sauce and "sissy" sauce are available in sealed, packaged containers. It's probably based on how the catering is ordered, but I've found that the brisket runs out first. People like to be picky with the carrots since they are mixed with the jalapenos, often leaving too many jalapenos and not enough carrots. Rudy's barbecue is nearly always consistent across location, catering, and any other time you might have Rudy's. It's a good consistency. Rudy's effectively sets the baseline for what barbecue should be in Texas. It's not the best, but it's still good barbecue. There's the hint of smokiness in the brisket and turkey and the spice in the sausage, none of which are too dry, that are a good introduction to the world of barbecue. It's not going to be some culinary masterpiece, but it's consistently good at what it does.