Ruby Tuesday’s Cooper’s BBQ

Their tag line says it all:
“It’s all about the meat!”

Hardware: iPhone

I have an innate distrust of marketing (hype). Under the big South-Central Texas sky, though, there’s the New Braunfels’ location, and the entrance is clearly marked off to the lefthand side. Enter a small room with two cookers in it, one was close up and man, the grill master, one would suppose, he was dark as night, friendly as all day, and probably as tall as he was wide, with a toothsome grin and merry eyes.

I stood and gaped at the fare spread out under his cooker, slabs of beef ribs, pork ribs, pork loin, pork chops, rib eye steak, chicken, ham, turkey, and several cuts of sausages. Better than a kid in a candy store.

He waited, smiling, and patient. I — eventually — selected pork ribs and brisket, and some sausage, although most of it was rather inviting. He loaded up a tray and passed it through to the counter help who bagged and tagged the meat. Asked about sides, but didn’t try to sell anything too hard. Except for homemade pies. Passed. Just some tea. Didn’t see peppers, onions or bread — all of that was out with condiments.

The dining area was a large shed with long picnic tables, attached benches, in neat rows, ready for more people. As I sat, started to sample, it’s good BBQ, maybe not the best, but pretty fair for what it was, the pork ribs had a touch too much salt, but that only served to enhance the flavor, and I would’ve preferred my ribs cooked just a few minutes longer because I like the crispy crust, but again, this is a minor flaw, and, to be really honest, it’s a stylistic choice of the pit master.

The red image is from the gallon jar of pickled peppers, set at intervals along the rows of tables. Made a perfect Ruby Tuesday image. and its family of websites participate in affiliate programs, which means there are material connections between the ads, and this site. for appearances —
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© 1994 – 2022 Kramer Wetzel for

Comments on this entry are closed.

  • maryt/theteach Jul 26, 2010 @ 5:24

    Kramer, great story, peppers TOO hot! 🙂

  • Ralph Jul 26, 2010 @ 19:03

    Ahh, to find great BBQ in New England is difficult (not impossible, but work to find). I would expect good BBQ in the Lone Star and perhaps easier to find. I’m with you, all those meats being smoked would be a true visual treat…

  • Sarah Jul 26, 2010 @ 21:37

    I swoon at the awful awesomeness of it all….

  • Raven Jul 26, 2010 @ 23:07

    Sounds like a yummy adventure. Cool shot… or maybe I should say hot shot (hot pepper…)

  • DrillerAA Jul 27, 2010 @ 5:28

    Excellent capture for a Ruby Tuesday. When do we eat?

  • spadoman Jul 27, 2010 @ 6:16

    I like BBQ, I especially like good BBQ! I’ve been down that way a few times. I never made it to this particular place, but most all of the que I’ve had down there was pretty good stuff.
    Nice rubiness on that jar of peppers.


  • Kramer Jul 27, 2010 @ 9:30

    One of my books is named for a BBQ joint’s special, “Two Meat Tuesday,” any of ya’ll get down this way, I’ll be happy to point you in the right direction for good Q.

  • gee Jul 27, 2010 @ 13:21

    really hot :O

  • mizhelle Jul 27, 2010 @ 15:32

    nice thanks for sharing 🙂

    u may view mine here

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