R.U.B. (Righteous Urban Barbecue)   

208 W 23rd St
New York, NY 10011
212-524-4300

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There's nothing cutesy about R.U.B., 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. The place could use a bit more in the atmosphere department, but R.U.B.'s philosophy is "eat it and beat it." Ya can't get more New York than that. The man behind the smoke is pitmaster Paul Kirk, seven-time World Barbecue Champion, Barbecue Hall of Fame inductee, and winner of enough barbecue awards to make any livestock within a five-mile radius cower. Meat is cooked in the barbecue pit at low temperature over smoke for 14 hours or more, so the smoky spicy flavor thoroughly permeates the meat. The ribs come out as tender as cheesecake, and even the baked beans are smoked and meaty. And to show New Yorkers that this is way more than backyard food, Kirk includes dishes like Szechuan smoked duck, deep-fried ribs and burnt brisket ends. There's even a down-home pig pick'n: a whole pig butt for the table to share.