{"id":379,"date":"2026-02-02T03:49:08","date_gmt":"2026-02-02T09:49:08","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=379"},"modified":"2026-04-05T12:34:45","modified_gmt":"2026-04-05T18:34:45","slug":"rudys-country-store-barbecue-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=379","title":{"rendered":"Rudy’s Country Store & Barbecue – Albuquerque, New Mexico"},"content":{"rendered":"
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Rudy’s Real Texas Bar-B-Q<\/figcaption><\/figure>\n

In 1983, country crooner Ed Bruce released a song titled “My First Taste of Texas,” the first line of which was “My first taste of Texas was her blue eyes and golden hair<\/em>.” Some ten years later, I experienced my first taste of great Texas barbecue when visiting Rudy’s Country Store & Barbecue in Leon Springs, Texas<\/strong><\/a>, a San Antonio suburb on the fringes of the magnificent Texas Hill Country. At the time Rudy’s was just beginning to make inroads toward becoming a significant barbecue presence in Texas where beef and brisket are king. Back then Leon Springs appeared to be a test ground for new restaurant concepts–and in fact, it is the site of the first Romano’s Macaroni Grill and the first Rudy’s Country Store & Bar-B-Q (as well as a concept called Nacho Mama’s which might have been the best of the lot.)<\/p>\n

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The sprawling dining room<\/figcaption><\/figure>\n

Before it was Rudy’s Country Store & Bar-B-Q, however, it was just Rudy’s Country Store. The country store was opened in 1929 by Rudolph “Rudy” Aue, the son of the founder of Leon Springs. The country store included a gas station, garage and grocery store. In 1989, Rudy’s added Bar-B-Q to its country store’s name. Rudy’s was transformed into a meat market selling meats prepared on 100% oak-fired pits.\u00a0 My inaugural visit to Rudy’s was courtesy of the United States Air Force which sent me to San Antonio for thirty days every year to help develop psychometrics for promotion testing.\u00a0 Sitting under Leon Springs’ towering trees was a balm against the oppressive heat and humidity.<\/p>\n

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The counter where you place your order<\/figcaption><\/figure>\n

My first impression was that this intriguing country store concept would be a perfect fit for for Albuquerque which until recent years has had pretty slim pickings when it comes to great barbecue. It took more than a dozen years for those hopes to be realized. Today, Rudy’s now has two stores in the Duke City. This expansive enterprise also has restaurants in Oklahoma, Colorado, New Mexico, and Arizona and throughout the great state of Texas.\u00a0 During a January, 2026 trek across the Southwest, my friend Glenn DeBerry who lives in Ohio, discovered Rudy’s.\u00a0 He tells me there’s nothing like it in the Buckeye State.<\/p>\n

Rudy’s still offers Texas style tangy barbecue in a country store setting. Unlike many Texas barbecue bastions which seem to prefer acrid mesquite woods, Rudy’s meats are prepared using only oak, a slower-burning wood than mesquite. Rudy’s meats are also imbued with a nice smoke ring characteristic of good barbecue. Those meats are flame cooked pit-style. The meats are dry-rubbed, not slathered with sauce before being placed in the smoker. The meats are characteristically moist, tender and melt-in-your-mouth delicious. You can purchase them in increments: quarter-pound, half-pound, pound or more if you so desire. With a half-pound, you can build two to three stacked sandwiches.<\/p>\n

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A Half Pound of Brisket<\/figcaption><\/figure>\n

The meats are delicious with or without sauce (sause is how it’s spelled on Rudy’s menus). There are two kinds of sause–a hot sause which is better, bolder and more peppery than its counterpart, labeled “sissy sause.” New Mexicans who adore green chile give the hot sauce a healthy respect and might insult wimps who use the sissy sauce by calling them Texans. To some, the secret to the deliciousness in Rudy’s barbecue starts with the distinctive sause and its peppery flakes which imbue a sweet tanginess and zesty kick (especially if you use the hot sause).<\/p>\n

Surprisingly Rudy’s markets itself as the world’s worst barbecue<\/em>. There are at least two explanations for this slogan’s genesis. Some surmise that this is just a clever advertising ruse intended to be taken ironically, not literally. It’s as much a “rib” as the meaty ribs on the menu. The other explanation is that “worst” is a play on the German word “wurst,” a type of sausage prepared in the Texas hill country by Germans who first settled this part of Texas in the mid-1850s.<\/p>\n

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A Half Pound of Pork<\/figcaption><\/figure>\n

A great meal features a pound or more of very good smoked meat wrapped in butcher paper with accompanying bread slices (rather ordinary wheat or white bread) that make for several sandwiches. Rudy’s brisket<\/strong><\/em> is probably the number one selling item on the menu. It is tender, juicy, and melts in your mouth. You can smell the oak that\u2019s used to smoke it in every bite. The pork and brisket are very good, links are terrific and ham is excellent. If you’re a ham fanatic, Rudy’s serves some of the best in town. A light, sweet glaze contrasts with the porcine saltiness of the ham to dance on your taste buds.\u00a0 The turkey, with a light smokiness, is also outstanding.<\/p>\n

Seating is family-style on wooden picnic tables, but no one seems to mind sitting with strangers. Perhaps that’s because most patrons are too busy with the entrees, but more than likely it’s because the environment seems to inspire friendliness. Aside from the indoor seating with a view of the prep tables where the slicing and cutting is done, Rudy’s offers covered porch seating. Our debonair dachshund The Dude enjoys the covered porch during inclement days that aren’t fit for man or his best friend.<\/p>\n

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Rudy’s Sissy Sause and Bar-B-Q Sause<\/figcaption><\/figure>\n

2 February 2026:\u00a0\u00a0<\/strong>Although you can purchase Rudy’s meats in increments from a quarter-pound upwards and can construct sandwiches yourself with the white bread provided, many diners prefer ordering from the sandwich menu.\u00a0 That menu is replete with options:\u00a0 brisket, spicy chop, turkey, pork loin, ham, turkey, sausage, pulled pork and a “two meat” sandwich.\u00a0 Sandwiches are unadorned–no condiments or toppings.\u00a0 Should you order coleslaw, adding it to a sandwich (much more common in the barbecue regions of the Carolinas and Memphis) is an option and it provides a flavorful sweet-savory-tangy experience.<\/p>\n

When you order a sandwich, stick around to watch it being constructed.\u00a0 Observe as it’s lightly toasted on a flat top grill.\u00a0 Enjoy watching a handful of meat placed delicately between two buns.\u00a0 It may trigger involuntary salivation when you realize that sandwich is destined for your table.\u00a0 Once you get it to your table it’s up to you.\u00a0 Sause or no sause?\u00a0 Toppings (e.g. coleslaw) or no toppings?\u00a0 \u00a0Frankly, as a barbecue purist, my preference is meats sans sauce.\u00a0 To much sauce can mask the smokiness and inherent deliciousness of a meat.\u00a0 Rudy’s smoked meats need no amelioration.<\/p>\n<\/div>\n

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Pork Loin Sandwich<\/figcaption><\/figure>\n

26 April 2020<\/strong>: If you’re from New Mexico (heck, if you’re from anywhere outside of Southern Texas), you probably had the same reaction we did the very first time you sampled Rudy’s breakfast “tacos.”\u00a0 “This isn’t a taco.\u00a0 It’s a burrito!” we exclaimed in unison<\/em>.\u00a0 That was before we learned about the I-20 Theory posited by Garret Heath of\u00a0SAFlavor.com,<\/a><\/strong> a blog that showcases the best that San Antonio (Texas, not New Mexico) has to offer.\u00a0 Heath basically declared that denizens of the Lone Star State\u00a0 who live either side of the Interstate 20 (I-20 which bisects the state right in the middle traveling East to West) have drastically different views on tacos.\u00a0 If you’re from north of the I-20 dividing line, you’re on Team Burrito and if you’re south of that line of demarcation, you’re on Team Taco. This theory applies solely in Texas.\u00a0 Those of us in more enlightened states know that we’re eating burritos though we’ll happily call them tacos if they’re all as delicious as Rudy’s tacos.<\/p>\n

Between the unholy hours of seven and ten in the morning (when much of Albuquerque is still sleeping), Rudy’s offers “grab and go” tacos which you can customize with your favorite smoked meats. Once you’ve had tacos made with smoked meats, you might never again be satisfied with ground beef tacos (or any Taco Bell faux-simile thereof). The grab and go options include bacon, egg and chile; sausage, egg and chile; brisket, egg and chile; jalape\u00f1o sausage wrap; sausage wrap; carne adovada wrap; chop taco and beans and cheese. Any option with chile–red or green–is best.\u00a0 These tacos are even better when you pair the red or green chile with Rudy’s original sause which contributes a peppery bite.<\/p>\n

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Bacon, Egg and Green Chile Breakfast Taco<\/figcaption><\/figure>\n

The menu includes several sides: potato salad, green bean salad, coleslaw, corn-on-the-cob, green chili (SIC) stew, pinto beans, cream corn, new potatoes and a jumbo smoked potato (nearly the size of a football) which you can order with one or two meats.\u00a0 An online menu apparantly crunched for space describes it as a “jumbo smoked pot” which may inadvertantly bring in the cannabis crowd.\u00a0 \u00a0The buttery boiled potatoes are a popular favorite which many guests seem to love. The cream corn, which is also quite good, uses large niblet corn and a sweet, creamy, buttery sauce.<\/p>\n

Rudy’s employees wear shirts emblazoned with the slogan, “We didn’t claw our way to the top of the food ladder only to eat vegetables<\/em>.” That’s the way most diners feel as well. The walls nearest the entrance are festooned with accolades proclaiming the self proclaimed “world’s worst barbecue” Albuquerque’s very best several years running by publications such as Albuquerque The Magazine<\/a><\/strong>, The Alibi<\/a><\/strong> (defunct)and Local<\/strong> IQ\u00a0<\/strong><\/a> (also defunct).<\/p>\n

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Pecan Pie and Banana Pudding<\/figcaption><\/figure>\n

Since man cannot live on barbecue alone (though some of us are willing to try), a collection of sure to please desserts are available: banana pudding, pecan pie, chocolate pudding, buttermilk pie, Rice Krispy treats, ice cream and peach cobbler. Buttermilk pie, despite its deeply Southern roots has become somewhat of a big hit at Rudy’s in New Mexico. This custard pie with its faintly caramelized top is almost cloying in its degree of sweetness, but it’s perfect for sweet-toothed diners.\u00a0 Rudy’s was one of the first restaurants to introduce Albuquerque diners to Stewart’s sodas which come in several varieties including a root beer which was named the top root beer at the 2006 World Cup of Root Beer. Stewart’s sodas evoke nostalgic tangs among people who grew up with Nehi sodas and their colorful variety.<\/p>\n

Rudy’s is perhaps the best Texas import to land in the Land of Enchantment since UNM basketball star Kenny Thomas transferred from El Paso to Albuquerque High School. It’s become a barbecue landmark in its two Duke City locations.<\/p>\n

Rudy’s Country Store & Barbecue<\/strong>
\n10136 Coors Blvd, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 890-7113
\nWeb Site<\/a> | Facebook Page <\/a>
\n<\/strong> LATEST VISIT<\/strong>: 2 February 2026
\n# OF VISITS<\/strong>: 25
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Brown Cow Taco, Pork Sandwich, Brisket, Ham, Breakfast Tacos, Pecan Pie, Banana Pudding, Pork Loin Sandwich,<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 1983, country crooner Ed Bruce released a song titled “My First Taste of Texas,” the first line of which was “My first taste of Texas was her blue eyes and golden hair.” Some ten years later, I experienced my first taste of great Texas barbecue when visiting Rudy’s Country Store & Barbecue in Leon Springs, Texas, a San Antonio suburb on the fringes of the magnificent Texas Hill Country. At the time Rudy’s was just beginning to make inroads toward becoming a significant barbecue presence in Texas where beef and brisket are king. Back then Leon Springs appeared to be a test ground for new restaurant concepts–and in fact, it is the site of the first Romano’s Macaroni Grill…<\/p>\n","protected":false},"author":1,"featured_media":73406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,8,703,141,563,5631],"tags":[2717,2044,822,5541,5543,1402,5542,5545,5544],"class_list":["post-379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-barbecue","category-dog-friendly","category-new-mexico","category-rating-excellent","category-very-good","tag-banana-pudding","tag-breakfast-tacos","tag-brisket","tag-brown-cow-taco","tag-ham","tag-pecan-pie","tag-pork-sandwich","tag-sissy-sauce","tag-white-bread"],"yoast_head":"\nRudy's Country Store & Barbecue - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=379\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rudy's Country Store & Barbecue - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 1983, country crooner Ed Bruce released a song titled “My First Taste of Texas,” the first line of which was “My first taste of Texas was her blue eyes and golden hair.” Some ten years later, I experienced my first taste of great Texas barbecue when visiting Rudy’s Country Store & Barbecue in Leon Springs, Texas, a San Antonio suburb on the fringes of the magnificent Texas Hill Country. 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