LTHForum.com

I know it's been a long process, but we're finally opening the doors. Wednesday August 4th, we will be open at 11am for lunch. Our hours are 11am-9pm Tuesday - Sunday . Thanks for your patience, now stop in for some delicious Q!!!

Rub BBQ Company
2407 W. Lunt Ave.
Chicago, IL 60645

out website is also fully functional

http://www.rubbbqcompany.com

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Love what I'm Doing, Doing what I love - Cooking hardwood smoked BBQ 6 days/week
http://www.backcountryq.com

What kind of smoker are you using?

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For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

I'm having trouble reconciling these two quotes from your website - perhaps you could clarify.




emphases mine

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I'm assuming (Based on your website) you're unrelated to New York's well-known Rub BBQ. I think they've opened other locations outside of NY.

Best,
Michael

Yes, we make our own sauce - but everything is based on our dry rub. Our emphasis is on the rub, the meat, and the smoking process. The sauce just tops it off.

@eatchicago - no, we are not affiliated with R.U.B. NY (Righteous Urban BBQ). There are other RUB bbqs, but Rub NY only has one location now - there are other RUBs in Baltimore, Detroit, and Memphis. BBQ Rub is a common term, so yes - there are a few Rub BBQ Co's. We're happy to be Chicago's.

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Love what I'm Doing, Doing what I love - Cooking hardwood smoked BBQ 6 days/week
http://www.backcountryq.com

Our smoker is an Imperial Pork Roaster with a wood box affixed to it. Similar cooking style to a Southern Pride, Cookshack, etc. using gas for heat and wood for flavor...

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Love what I'm Doing, Doing what I love - Cooking hardwood smoked BBQ 6 days/week
http://www.backcountryq.com

I humbly suggest that you remove "Saucy" from the menu description, then. Seems to me that the two quotes still completely contradict each other, but maybe I just don't understand BBQ.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

Kenny, I agree - we are editing the copy...I was unaware of the contradiction, thank you for the input.

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Love what I'm Doing, Doing what I love - Cooking hardwood smoked BBQ 6 days/week
http://www.backcountryq.com

You're opening up across the street from where my best friend lives, I look forward to trying you out. I have to agree with Kennyz on the sauce reference however.

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For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

Starting up a new restaurant, especially a BBQ, is tough, and I and many neighbors wish them the best of luck.

As I noted here, Cabbagehead and I had the opportunity to try Rub BBQ at a small fund-raising event for our community organization last week. The proud owners, Jarod and Amanda, were warm hosts, and our members thought the food was excellent. I am no BBQ maven, but I also thought the food was very good. The ribs had a nice chew and some smoke flavor. Mild sauce was served on the side and was quite tasty but not necessary. Amanda said there will also be a hotter, chipotle-based sauce available when they open. Sides were also very, very good--especially the meaty beans. I'm not a big mac & cheese fan (too much eaten when my kids were little), but people gobbled it up. Cornbread and Texas sheet cake were also nice.

While your at it you might also want to look at changing or eliminating the rib photo on your menu and home page- it shows what looks like baby backs being grilled with a whole lot of sauce on them. Aside from not accurately reflecting your product, it doesn't look very appetizing.

thanks for the suggestions - I agree, the photo needs to be changed. I have been so busy with building the restaurant, I haven't really had much to do with the website. While I love my wife and the hard work she has put into it, I should sit down and coordinate the website better with my food. We're closed on Monday, so look for the changes then. I appreciate the input.

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Love what I'm Doing, Doing what I love - Cooking hardwood smoked BBQ 6 days/week
http://www.backcountryq.com