We’ve been told by many customers that our Southern Cream Corn is the best they’ve ever had. We agree! This recipe comes straight from our Founder, Steve Williamson and was developed when he was 16 years old. Living away from home, he found himself cooking all his own meals. A love for fine cooking was developed from an early age, which stayed with Steve and with his many talented siblings, all of which love to eat... Steve gained a passion for gardening and growing food through his experience starting his gardening and landscaping business at the age of 12. He learned the value of a good meal while surviving the “gnashing of teeth” at mealtimes from the many children in his large family, but that’s a story for another time…

This recipe grew out of experimentation in perfecting corn chowder. The trick was to create a velvety mouth feel with just the right amount of sweetness offset by savory spice, all while showcasing the flavor of the corn. This recipe often became a go-to meal for Steve, sided with rustic, garlic cheese bread and apple cyder to cut the richness. Steve’s recipe has stood the test of time and has never been changed, to this day. Luckily, you can experience that young boy’s success every time you visit Ruby Red’s.

What do you know about that?

Interior view of a cozy, vintage-style room with dark wood paneling, a wooden staircase with a balustrade, a wall sconce light, a mirror, and red patterned wallpaper.

Old, rustic wooden door with metal hardware and a wheel handle, in a warmly lit interior space.

Have you noticed the bank vault door above the bar in our saloon? Starting in the mid-1800’s in the Wild West, you could find doors such as this one in the basements of banks, hotels, post offices and even libraries to protect valuables as the US industry spread West of the Mississippi river. Weighing in in the thousands of pounds, these vault doors reduced robberies to less than 10 definite occasions between 1859 and 1900 across 15 frontier states. Speculation has it that our vault door protects the very valuable Ruby Red’s recipe book... Can you guess the age and the weight of our vault door?

menu highlights

employee spotlight

Three people smiling at a restaurant table, with a woman behind them, and a woman sitting at a separate table in the background. The scene appears cozy and rustic, with wood accents and a television screen on the wall.

Let me introduce you to our wonderful Ruby Red’s Server, Jannet Jackson. She loves to read and enjoys good immersive video games from time to time. She happens to be an excellent cook, specializing in baked sweets including brownies, cookies, fruit tarts and other showstoppers and they taste great! Jannet is a Cali-girl, hailing from Rowland Heights. She has studied hospitality and marketing at Mt. Sac in addition to Japanese culture and language, making her tri lingual. She loves Ruby Red’s, her close relationship to Nick, Tammy and Steve and loves the way everyone makes her feel valued and appreciated. Some of her favorite Ruby Red’s dishes include, brisket and eggs, beignets with caramel sauce or maple syrup and the Biscoff butter pancakes, all of which are “Mouthwatering and to die for!” If Janet won the lottery she would invest, open a bakery and adopt more boxer dogs. We love having Jannet in our restaurant family for her talents, passion and great service to our guests.

Customer review

My name is Mike Luque from Memphis Tennessee! I just had the absolute pleasure of eating at Ruby Red’s BBQ this evening. I unfortunately arrived close to closing time, but let me tell you sir…. I had the most amazing experience! Although arrived late your staff greeted me and wife with enthusiasm and provided tremendous service. Kevin and your host are amazing. The decor that you built yourself is gorgeous. Mixed with a soul touching country sound left me speechless. And finally your BBQ was a mouth watering delight! Being someone who is from the city and state that claims to have the best BBQ…. I left here questioning that statement. Your BBQ might be some of the best.

UPCOMING EVENTS

Ruby Red’s Backstage Passes

Starting in July, we will be taking group reservations for Backstage passes and Pitmaster Training to experience the inner workings of Ruby Red’s BBQ. Group sizes, packages and pricing will vary and are customizable to suit the needs of each group.

We will be announcing the details and rates in our upcoming newsletters.

Backstage Pass

Group size 4 to 25 roughly 60 minutes
Behind the scenes Restaurant tour and demonstration, both entertaining and educational for all ages.

Pitmaster Training

Group size 4 to 8 people lasting roughly 60-90 minutes.
Hands on Pitmaster Training with meat prep, seasoning, smoking, carving and plating.