Ruby's Barbeques in Bridgeport

Noticed a sign for Ruby's Barbeque in Bridgeport. It's in Phil's Pizza's old space
(3551 S Halsted). Advertises pulled pork, chicken, etc. Has anyone had a chance to try it yet (closed Mondays)?

I actually noticed this new place also, though haven't tried it yet. Hopefully, I'll get an opportunity in the next few weeks and have my camera to post pictures.

They know the words but not the music.

Ruby's is a cozy hole-in-the-wall with an archetypal pass-through from a spacious kitchen, and its young staff was extremely welcoming and pleasant. The signs inside and out say "Memphis Barbecue" and tout Brisket, Pulled Pork, Rib Tips, and Chicken. The prices are quite low for the offerings - $4.95 buys you a sandwich with two generous sides from a pretty big list, which Antoniusly includes "BBQ Spaghetti" along with a few types of potato along with mac and cheese, slaw, spinach, and beans. $10.95 lands a combo dinner of 2 meat 'n three, meat list including tips, chicken, pork, brisket, and ribs.



But at least what I sampled tonight did not reflect the menu's promise. They've been open two months - albeit a tough period for dining out - but there is no evidence of woodsmoke out on Halsted or in the restaurant itself. I was initially turned off by a miasma of stale cigarette smoke in the space that admittedly could have been inherited from the back room of an adjoining business, but needs to be addressed. An extremely quick order turnaround suggested I was getting something out of the bin or pot instead of off the smoker rack and cutting board, and the lukewarm, sopping-wet meats confirmed it, especially disappointing at primetime, 6 PM.




Both the brisket and pork on our sandwiches had the ever-living moo and oink cooked out of them, rendering every bit of fat and leaving only dry stringy shreds married by an insipid broth of sugary tomato sauce, with some faded Carolina color added by way of some vinegar. The wetness destroyed what might have been some decent (though industrial) soft split-top buns, and also spread to everything else in the bag. In both sandwiches, there was a peculiar cheesy aftertaste we didn't enjoy. There was no hint of smoke, either from the cooking process or the aftermarket l*qu*d variety, the overall impression being something like Russell's, but without the familiar "shaved" texture of that institution.



Sides were better - beans were inoffensive, probably slightly doctored from a can, and mac and cheese was better than average, with what tasted like real butter (browned a bit overmuch), lined elbow pasta, and mild cheddarish cheese. Everything was only slightly warmer than room temperature right on the doorstep before further transportation.

I did not get to try the ribs, tips, or chicken, which may be prepared in a totally different process than the sandwiches, as is occasionally the case. But with places like Smoque, Honky Tonk, Smokin' M's, and Smoke Daddy pulling the same quality product off the rack for the sandwiches as the platters (and Uncle John's, Lem's, and Honey-1 letting you make your own with nice squishy white bread), I'm not inclined to give Ruby's a second shot anytime soon when they aren't putting the love into their sandwiches, value-priced as they may be.

This is a heck of a market to try to open a new place - the Ruby's name has been around since 1955, but this one just the aforementioned two months - and I applaud the gumption and the warm welcome of the proprietors. For primetime in the current Chicago barbecue landscape, they might be well-served by checking out some of the nearby competitors (maybe even finding a good wood source) and/or partnering with a local bakery, of which there are several of high quality very nearby. I can only wish them well.

Note that the business name is actually:

Ruby's Ribs (Ruby's South, Inc.)
3551 S. Halsted
773-823-1889

Current hours:

Closed Monday
Tu-Th 4-11 PM
Fri-Sat 4-12 PM
Sun 4-9 PM

Santander wrote:They know the words but not the music.

Nicely put, but not encouraging.

Both the brisket and pork on our sandwiches had the ever-living moo and oink cooked out of them

I like that, though I think it reads a wee bit better as ever-loving moo and oink,no?

Perhaps the target market are senior citizens who are foregoing dentation in these trying times? Or maybe it is for the fall-off-the-bone crowd. Either way, I may have been tempted when baseball comes around, so thanks for saving me that disappointment.

dicksond wrote:I like that, though I think it reads a wee bit better as ever-loving moo and oink,no?

Google prefers "ever-living crap" to "ever-loving crap" 11,000 to 9,000. I grew up in an "ever-living" household.

Santander wrote:This is a heck of a market to try to open a new place - the Ruby's name has been around since 1955, but this one just the aforementioned two months - and I applaud the gumption and the warm welcome of the proprietors.

Any idea where they’ve been the last fifty-some years? I never heard of Ruby’s. Anyway, thanks for investigating. I didn’t have high hopes for this place but it sounds even worse than I imagined.

Things don’t seem to be going well in the world of Bridgeport barbecue. Almost around the corner was another new spot, Mike’s at 754 W 35th. Their sign boasted of the “best BBQ pulled pork sandwich,” a claim I was highly skeptical of. I never got a chance to try it as Mike’s lasted only a few months.

When I asked (the sign outside says "since 1955"), the young proprietrix said that her mother had owned several stores "down south" and that the business was now hers. Some Google sleuthing reveals any number of Ruby's Ribs and Ruby's Barbecue joints from Racine (obviously not south) to Austin, which are likely unrelated. This may have to be one of those mysteries I am quite content to see unanswered since a return visit is not currently in the works.