Eating at Rusty's Ribs 'n BBQ

As promised, I stopped by Rusty's Ribs 'n BBQ on Wednesday for some lunch.

Owner Russell Clark has officially set up shop just south of McKnew Road in the middle of the north and southbound lanes of Maryland Route 3, and is cranking out pounds of barbecue pork, chicken, brisket and sides.

He and his son are doing all the work inside the red trailer, which is equipped with heavy cooking equipment and hauled in by pickup truck each morning.

I ordered the pork sandwich on Texas toast, with baked beans and cole slaw on the side.

I'll be returning for more on a regular basis.

I chatted a bit with Clark about his cooking technique, and he said all meat is cooked "slow and low" in a smoker designed to hold as much as 500 pounds of meat.

He said that Wednesday's meat was placed in the smoker on Tuesday at 4 p.m. and he didn't take it out until 10 a.m. Wednesday. He tries to cook most meat at about 225 degrees.

Clark's sauce is homemade and on the sweet side.

Clark said business was good on Wednesday, despite a light drizzle.

For now, Rusty's will be a takeout-only stand, as he is not yet permitted to have picnic tables on site. (You need a portable toilet on site first.)

Rusty's Ribs 'n BBQ is open every day except Tuesday from 10 a.m. to 7 p.m. It will hold a grand opening on June 2 from noon to 2 p.m. with free samples and a ribbon cutting.

Correction: An earlier version of this article incorrectly said Rusty's would be closed on Mondays. It will close on Tuesdays. Patch regrets the error.