Listed below are links to reviews of Rub Bbq from around the web.
[ more from afullbelly]
"Western style is pork shoulders glazed with a ketchup-based sauce. The debate over which style is superior flares up when after a state bill passed declaring the western-style capital of Lexington, NC the home of the state's official barbecue festiv..."
[ more from fodors]
"Among the American barbecue capitals, Kansas City's smoked fare stands out as perhaps the most versatile, characterized by dry rubs with sauces strictly on the side. Executive chef Paul Kirk is from Kansas City, and is a legend on the growing New York Cit..."
[ more from gayot]
| "Paul Kirk, the Kansas City barbecue bigwig, serves up Midwestern-size (read: enormous) portions of slow-cooked juicy meat, inspiring New Yorkers to ask: what's (not) the matter with Kansas? And with un-baroque, gray-painted walls (decked out only with a c..." |
1 reviews
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[ more from menupages]
"Since it has been some time since my last authentic N Carolina bbq experience, I figured that RUB would be a good choice in filling the void. Usually, I prefer a sweeter tasting hush puppy, but RUB's spicy variation was neat...."
[ more from newyork.metromix]
| "Ordering Middle American cuisine for lunch is common across this metropolis. RUB owner Paul Kirk wants to make it more so, with his barbecue pit prepared to perfection...." |
3 reviews
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[ more from nyc]
"What seemed to be a promising opening from the Kansas City Baron of Barbeque, Paul Kirk, instead emerged as a ho-hum yet busy joint. New York has seen a profusion of new BBQ places in the past year, and by throwing his hat in the ring near the Chelsea Hot..."
[ more from nycnosh]
"Iconoclastic moves like these pay off, as our friends Spaniel and Alex found when we took them to RUB last week. Spoiled for choice, we ordered greedily: baby back ribs (pictured above), a full order of rib tips and one of the restaurant’s build-you..."
[ more from nyjournal.squarespace]
"Another visit to RUB yesterday, this time for the Szechuan Smoked Duck. It’s gotta be the strangest offering on the RUB menu, not at all typical for a barbecue restaurant...."
[ more from nymag]
"RUB's co-owner Paul Kirk is the self-styled "Kansas City Baron of Barbecue" and a pitmaster who has won hundreds of awards and competitions. His arrival in Manhattan is viewed by barbecue fiends as a significant event...."
[ more from pabulum.ext212]
", or Righteous Urban Barbeque, was the only restaurant in the city that was accommodating to more than 20 people. We had a few things to celebrate at work and, as usual, I got stuck with the task of organizing a get-together...."
[ more from plateoftheday]
"The phrase "New York barbecue feast� is thought to be an oxymoron, like "Moldovan hamburger festival� or "Wyoming clambake. That"s our explanation for the dauntingly delicious "Down Home Pig Pick"n,� available for a cool $89...."
[ more from search.cityguide.aol]
| ", or Righteous Urban Barbecue -- no pig paintings, no kitschy Southern artifacts -- just dry-rub barbecue served simply. Meat comes piled on trays lined with paper and sides are served in Styrofoam cups...." |
14 reviews
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