Behind the Scenes at RUB

(06/17/07)

As longtime readers of this site know, I'm not a babybacks guy (Willie B's and Buck's Naked notwithstanding). But after seeing the ones inside one of RUB's smokers, I made a commitment to try them here on my next visit.

Ribs in various stages of completion: babybacks (top), and St Louis.

Another view - we're talking seriously meaty babybacks.

Brisket being sliced.

Thin slices, just like Paul Kirk does it. The slice I snacked on was tasty and moist.

(10/23/06)

These photos are from an earlier visit. I'd been saving them for a rainy day, but why wait?

More brisket. Those are beans underneath.

A nice puddle of juices.

Pork butts.

Duck - another item I need to try.

Owner Andrew Fischel and pitmaster Scott Smith.