After a nice morning of exercise, we were ready for some ‘Que. Someone recommended Ruby’s BBQ Shack as a place for good ‘que, and a good tap list, and they were right.
We each had a pork barbeque platter, both with red beans and rice, and mine with smashed potatoes while D got the spiced apples (better choice!) He had a pint of the Sweetwater 420, a west-coast style pale ale (extra pale ale) with his meal.
The highlight of this meal was the sauce bar. There were 20 varieties on the menu. Not every one was available and additional flavors were. They provided “taster cups”, and we narrowed it down to nine:
Memphis Red (very tomato)
Kentucky Black – apple cider-ish, authentic dark vinegar & pepper
Mississippi Mud – authentic dark vinegar & pepper, less tart than KY Black
Kansas City Hottie
Alabama White – creamy w/ lots of black (or white) pepper
Honey Mustard – – –
Chipotle Spicy Tomato
We liked all of them, with the exception of Honey Mustard, and once again I found myself questioning which way I really like my ‘que, and the truth is, I just can’t do it. I loved the tasty tang of Sweet Mustard, the dark and peppery Mississippi Mud, the roasty boldness of Chipotle Spicy Tomato (reminded me of Texas), the pangs of heat from Kansas City Hottie, and the succulence of Pulled Piggy.