Year of the Pig

R.U.B.: Righteous Urban Barbeque!

Yes, one geek offered to take another geek to lunch, and where did that geek wanna go? You got it…to R.U.B., for some Ribs. We invited a third geek, and so it was that the three geeks, ended up at a table for three, with three orders of ribs, three sides, and till about three o’clock before I had to be back to work.

But that was plenty of time for the mission at hand, and BloggyMcBlogBlog, the Crushinator and myself ordered up a platter each of Rub’s “Long End” and “Short End” Spare Ribs as well as an order of their Baby Back Ribs. To accompany all that piggy goodness, we ordered Hush Puppies (I think those are fried in Lard, btw), Greens, and their damn fine Beans.

I have eaten at R.U.B. a number of times and have had their Brisket, Pulled Pork and I usually get their smoked chicken, which I highly recommend. This is the first time I have had their ribs, and they did not disappoint!

The restaurant opened a couple of years ago, and the co-owner Paul Kirk, the self-proclaimed “Baron of Barbeque” is a well know Pitmaster with many BBQ books, and even a BBQ school. It is a no frills looking place with a menu boasting a great selection of smoked meats and even a $250 bottle of Dom Perignon to take advantage of those high falutin’ Manhattan types. The meats are served on wax paper on metal pans, and garnished with wonder bread and pickle chips.

As for the ribs today, I would say, I enjoyed them awfully well. Definitely worth the time and money for anyone who likes some excellent smoked ribs. The meats were warm, not hot, and are smoked daily. They are not covered in sauce, but R.U.B. on the side sauces are good if you care to drown your food in them. The ribs were deliciously smoky, the meat firm and tender. As crispy and dry, and at the same time juicy and succulant. These are ribs that I like. Yum!

As for the various cuts of Ribs, it seemed like the overall table favorite was the “Long End” Spare Ribs, which were the meatiest ones. I, however, cannot really say that I preferred one over the others, they were all excellent.

Also a word about the sides. The greens were fine, but nothing to choke your chicken about. The hush puppies, well they are lard fried cornbread balls. Fine again, but not my favorite. The beans, however, are rich and dark, and smoky as HECK, with big chunks of their Burnt Ends. Delicious!

I am proud to say that I was able to enjoy 8 of these ribs today, and thanks to BloggyMcBlogBlog for picking up the bill. That’s 53 Year of the Pig Ribs. I would have just eaten 7, but I couldn’t just leave that last rib there all rejected and alone, and who wants to waste a styrofoam box on one rib. By the way, that reminds me of my one criticism of R.U.B.: I know they are going for a “low rent” feel with the pie pans and white bread and all, but I still don’t get off on a restaurant serving all their sit-down customers in styrofoam and plastic and paper. I just get sick of trash, that’s all. Sorry about being preachy. I will stop now.