Teddy’s Barbeque
2807 Texas Blvd. N.
Weslaco, Texas
956-532-6124

Rating:  ♥♥♥♥♥♥♥    (7 Out of Ten Hearts)

I squeezed in a visit to Teddy’s on the late morning of Friday, January 13, 2023.  I was hungry for BBQ and really looking forward to seeing what the Valley had to offer.  I arrived to find a modest and homey establishment that immediately made me feel comfortable.  There were quite a few customers already enjoying their lunch and I only had to wait a few minutes in a short line.  Since I am on a self-imposed restricted diet (basically no carbs or sugars), I really wish Dorothy had been with me so she could have checked out some more of the sides, and the homemade flour tortillas made by the mother (Ana Garcia) of the two brothers (Jesse and Joel Garcia) that own the joint.  Mrs. Garcia uses beef fat rendered inside the smokers to make the tortillas, and they usually sell out early in the day.  

I ordered a two meat plate with lean brisket and pork ribs.  I declined the tortillas (I didn’t want to be tempted!), but was glad to see brussels sprouts on the list of sides.  Since two sides come with the plate I ordered, I got a double order of the brussels sprouts, which were prepared upon order.  The bark, flavor, and tenderness of the brisket were very good.  Since I was not using any sauce (although I tasted it and found it very good) my brisket dried out quicker than I would have liked.  The pork ribs were perfect.  Very, very tender.  Very, very moist.  And very, very flavorful.  The brussels sprouts were divine.  Cooked with bacon, onion, and bell peppers, they were tangy and delicious.  I didn’t try any other sides or deserts, but they looked good from my side of the counter.

Since I am still have a touch of COVID paranoia, I chose to eat outside in the open air covered seating near the pits and a stage.  The whole place was decorated with down home Texas taste.  I liked the physical space, I liked the food, and I liked the people.  The pitmaster on duty, was kind enough to let me watch as he worked, and while he opened the pits to take temps on the briskets.  He also told me a little bit about the two primary pits they use and explained that while they are identical, one does brisket better while the other does the ribs better.  A very nice fellow (I think his name is Paul Rios) who seemed to genuinely love his work and appreciate his customers.  

If I lived in the Rio Grande Valley, I would definitely be a regular at this place.  Below are some photos from my visit to Teddy’s Barbeque.  To see the blog post that includes my lunch at Teddy’s, look here.