Behind the Scenes at RUB
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.
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.
Duck - another item I need to try.
Owner Andrew Fischel and pitmaster Scott Smith.