RUB
LOCATION:
208 W. 23rd St., New York, NY 10011
RATING:
REVIEWS:
Righteous Urban Barbeque otherwise know as RUB is a quintessential Bar-B-Q of the East Coast. With no bullshit menu and huge Texan style portions this place has many bbq eateries green. The Kansas City barbecue guru Paul Kirk opened his doors in 2005, with over 425 cooking accolades including the champion of the American Royal Open and the Barbecue Hall of Fame, your guaranteed the best Bar-B-Q of the East.
Highly recommend the pork spare ribs-St. Louis style ($22.75) the barbeque standard is a whole slab, which is about 12 spare ribs, with couple of slices of white bread. The dry rub is a mixture of paprika, chili powder, and a dusting of brown sugar, giving it a dark, slightly caramelized texture. Has a nice bite on the outer skin and the meat is so tender it just falls apart in your mouth – a crowd pleaser for sho!
The Barbeque meat platters (range from $14.75-$22.75) are great deals each platters comes with 2 sides, the beef brisket is best just as it arrives to your table, I felt as the first slice of the brisket was amazing, with all the fatty juices coming out of it. However once I moved my focus on to the spare ribs lost track of my brisket, and I have to say when a brisket gets cold/lukewarm its lost all it beauty. The Brisket become a bland and flavorless, but then again its never easy living up to the prettier sister - spare ribs.
Highly recommend the pork spare ribs-St. Louis style ($22.75) the barbeque standard is a whole slab, which is about 12 spare ribs, with couple of slices of white bread. The dry rub is a mixture of paprika, chili powder, and a dusting of brown sugar, giving it a dark, slightly caramelized texture. Has a nice bite on the outer skin and the meat is so tender it just falls apart in your mouth – a crowd pleaser for sho!
The Barbeque meat platters (range from $14.75-$22.75) are great deals each platters comes with 2 sides, the beef brisket is best just as it arrives to your table, I felt as the first slice of the brisket was amazing, with all the fatty juices coming out of it. However once I moved my focus on to the spare ribs lost track of my brisket, and I have to say when a brisket gets cold/lukewarm its lost all it beauty. The Brisket become a bland and flavorless, but then again its never easy living up to the prettier sister - spare ribs.
Check out “Paul’s Corner” on the rub website, it's great he gives out the recipes to most of his famous dishes, I would rather eat then smoke meat for 12 hours though.
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posted by: >Young
