208 W. 23rd St., New York, NY, 10011
nr. Seventh Ave.
By baruch on 7/11/2005
Being a Southerner, a BBQ fanatic, & living in Manhattan provides some basis for commenting on R.U.B. i simply don't know where Paul Kirk gets his reputation; i know, the awards, blah, blah, blah... however, cooking Q, a.k.a., a Boston Butt or a Pork Shoulder is not that difficult. The finesse comes with regulating the smoke & heat, the wood, when to turn, & to know when the meat is done. Personally, i prefer wet ribs & injected butts, & have never understood dry-rub ribs or barely sauced butts; maybe its a Kansas City or Texas thing. anyway, R.U.B. simply sucks. Those that que up "couldn't tell a butt from a ham". the sauce is too sweet & cloying; the meat has no taste. the prices are ridiculous, but that may be more due to nyc real estate. i don't know any self-respecting bbq'er that thinks very much of Virgils, which is where Kirk consulted previously in manhattan. With all that being said, why is it surprising the R.U.B. is just as tasteless? No real, honest-to-goodness bbq joint would be without the owner/pitmaster on the premises - enough said!!! sf, manhattan