The scene at Rudolphs has always focused on flavor. The ribs are hand rubbed with spices, aged for at least 48 hours and then cooked in a custom pit. The pit design was brought back from Mr. Theros’ research trip and is still used to this day. The other aspect of the food at Rudolphs is the fact that it is made in house, the “old school” way with love, attention to detail and uncompromising standards. The cole slaw has been a family recipe since the 1960’s and was only “tweaked” a bit before Rudolphs opened in 1975 and has not been changed since.
Rudolphs is all about the barbecue, but the other items on the menu are stunning in their own right. New York Steak, Prime Rib on the weekends, a one pound pork chop, hamburgers and sandwiches round out the menu for those times that you may not be in the mood for great barbecue. It is those other menu items that keep the folks in the neighborhood coming back time and time again and they all agree on one thing; Rudolphs is no “Joint”!