Have you tried pre cooking the pasta until a minute or two from being done, portioning, then finishing the cook as needed?

That would work, we just don't have the space...and just to clarify - we're not hot holding the dish ready-made, just pre-boiling the pasta and hot holding naked pasta separate from the cheese sauce. Everything is combined when an order comes in, and the cheese sauce it quite hot - I guess just not hot enough to get the whole dish piping hot. We make many batches of cheese throughout the day, it never holds for longer than an hour or so - same for the pasta - the pasta just doesn't hot hold well, so we leave it in a hotel pan covered.

Having a 100 sq ft kitchen has its challenges, but we'll figure it out

rubbbqco wrote:

Have you tried pre cooking the pasta until a minute or two from being done, portioning, then finishing the cook as needed?

That would work, we just don't have the space...and just to clarify - we're not hot holding the dish ready-made, just pre-boiling the pasta and hot holding naked pasta separate from the cheese sauce. Everything is combined when an order comes in, and the cheese sauce it quite hot - I guess just not hot enough to get the whole dish piping hot. We make many batches of cheese throughout the day, it never holds for longer than an hour or so - same for the pasta - the pasta just doesn't hot hold well, so we leave it in a hotel pan covered.

Having a 100 sq ft kitchen has its challenges, but we'll figure it out

Interesting. So what you're saying is that you make a Mornay/cheese sauce fresh every hour? And toss the previous hour's batch?

Eureka! A hot plate on the counter!

We make a new batch as needed, not always exactly every hour...sometimes 2 in an hour, sometimes 2 in 3 hours.

Scott I like your idea for the pasta...like a warming plate, not a burner


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rubbbqco wrote:
Scott I like your idea for the pasta...like a warming plate, not a burner


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Just imagine you're back in your college dorm, without the cheap Ramen.

So what you're saying is that you make a Mornay/cheese sauce

Thanks Evil Ronnie! Now I have another fancy word to use when teaching cooking classes - hadn't heard that term, but apparently that's exactly what I'm making...learn something new every day

Made my first visit to Rub last night (either place). As I did not have much time and did not want to get stuffed, I opted for the regular-sized 1/2 and 1/2, along with a taste portion. This allowed me to try pulled pork, brisket, and sausage. Along with the very large glass of root beer, it was quite good food at a very reasonable price. Although I could have finished it, i decided to eat only half and save the rest for lunch today.

Overall, the meat was very good, although still just a notch below Smoque. However, since I live closer to Rub, I can see myself back here often in the future.

They just started a Carolina mustard sauce, which tasted good with the pulled pork. Growing up in North Carolina, I did make the polite request to properly label this as South Carolina mustard sauce.

If you go back for brisket I highly recommend ordering it as a sandwich. The bun has the perfect sweetness to balance the smokiness of the meat.

Chicago Hokie wrote: I did make the polite request to properly label this as South Carolina mustard sauce.

Thanks Hokie, glad you enjoyed. The mustard sauce made its debut yesterday, and I didn't have a chance to make proper labels yet. The hand written, "Carolina gold" labels will be replaced with proper, perhaps more regionally descriptive, labels in the near future. I do have your states (NC) flag hanging, with much respect to the region for its great Q! Next time try the ribs, my favorite thing on the menu...


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two things to update about the new Rub:

When you walk in, you place your order and pay at the host stand at the entrance, then sit down. (This makes tipping a bit confusing, because if you want to put it on your charge slip, you have to guess at an amount to tip, and it's not clear whether this is a serve-yourself-drinks type place or not.

1) We have upgraded to full service. The order counter was in the front of the room, and it backed up quickly - so we changed the system for the better. Now, you enter - and if you're dining in, you're seated and a server waits on your full order. We have had waits on the weekends (dinner), and we don't really have a waiting area - so we take phone numbers and call/text you when the table is open. There are a few bars in the near vicinity if the wait is over 30 minutes. Our patio will open as soon as the weather breaks, which will give us another 20-40 seats outside - so there may not be a problem with waits in the summer.

I'm told they have a big sign but it hasn't been installed yet, so at the moment there is almost no signage. It's right next door to Jesse's Mexican Grill, just south of Lunt on Western.

Our vintage BBQ sign is finally up!


I picked this sign up in Macon, MO in a barn...American Pickers style! Had to bring it back to Chicago, re-neon it, and finally - it's on the wall! Now, you can't miss us.
For inquiring minds, here is a picture of the new space:


...and I've gotta redeem our food pics on this thread a bit..here's a few pics of our new and improved BBQ




Thanks to all who have come out to give us a 2nd look, and those visiting for the first time - without our loyal customers and friends, we wouldn't have our local neighborhood smokehouse...

from our family to yours - thank you

.and since I posted pics...FULL DISCLAIMER: I own/built/work at/work for Rub's Backcountry Smokehouse!

That sign is GOLD - I love the old school signs. I wish they would make a comeback.

I don't want to sound too picky here , but the way that brisket was sliced looks wrong and kind of amateurish. It looks tasty, but I'm just sayin'. I hope to try your place soon. Thanks and best of luck to you.

Yeah, I couldn't find a "turn in box" pic on my iPad...so I grabbed this from FB. I wouldn't call it wrong, it's sliced against the grain, but the pieces aren't laid out neatly-so I can see the perception. I promise it's delicious. ...

I was actually wondering about the brisket cut last night as well. Mine came in chunks, rather than slices, almost burnt end style, except they weren't burnt ends. They were certainly tasty in any event.

However, my personal favorite style is the sliced fatty end of the brisket. If you get a good sliced piece from Smoque, each muscle strand is loosely held together by an almost invisible honeycomb matrix of collagen/fat, which slides around as you pick it up to eat. I'm turning into Pavlov's dogs just thinking about it.

We only serve one style of brisket - sliced...that being said - the smaller ends of the brisket don't always slice as nicely as the wider sections...we try to reserve those "ends" for sandwiches and tacos, rather than serving them on meat platters - but at times it'll be a 1/2 1/2 mix slices and ends...I had considered offering "chopped" or "sliced" brisket - as others do - but don't want the additional question in the line....or on the ticket.

if your preference is the fatty burnt ends, just ask - we have some customers that specify that's what they want and we happily oblige

Good to know. You certainly get top marks for timely responses.

LOVE the new outside sign! I saw it up yesterday as I drove to work. The pictures do not do it justice. It's a beauty.

Personally, I'm very upset with the sign. It is going to bring in a lot of new customers and before you know it the wait time on pickup orders will an hour.

Scott- I'll always treat you like a VIP ...you have always given me your very honest opinion (originally pointing out more bad than good)...and didn't give up on us while we improved...maybe I'll just give you Omar's (head cook) cell phone number and he can send your order out the back door


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I had some Rub BBQ today for lunch. They came to my office.

Accounting for the fact that I was not at the actual location, I thought Rub was ok. I might have liked a little more smoke on my pulled pork, but it was warm, and juicy.

The brisket didnt look great, but I think it is very hard to slice brisket, in any fashion other than to order, and have it stay moist.

The sauces were tasty, but I would have enjoyed something with a bit more vinegar to go with my pork.

All in all, I would consider today a nice audition for a future visit.

I just tried the "new and improved" Rub Barbecue today. The dining room is more spacious and comfortable, and the servers were as nice as ever....But the barbecue just wasn't good. None of the full pound of pulled pork we ordered showed any sign of a smoke ring, and the meat itself lacked a discernible smoke flavor--or any other kind of flavor for that matter. As my wife said, Rub's food is best eaten with the idea that you're not consuming actual barbecue. If you assume otherwise, you'll be disappointed. I live in Rogers Park, but I'll be headed to Honey1 tomorrow to cleanse my mind--and my taste buds--after subjecting myself to this misadventure in "barbecue."

None of the full pound of pulled pork we ordered showed any sign of a smoke ring

while I won't debate the review, as each is entitled to their own opinion - I'll chime in here about something that seems to be misunderstood by many. A "smoke ring" is a slight discoloration of meat, as a result of nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

That being said, a smoke ring is more discernible when cooking with fruit or nut woods -like apple, hickory, or cherry. It is also very thick when cooking with charcoal rather than straight wood. We smoke our pork shoulder over mostly oak wood - no charcoal, so it doesn't always form a thick smoke ring. Many restaurants/competition guys have started cheating, using nitrates or curing salts like tender quick to ensure a smoke ring - but that's not my style..Smoke ring is no longer a judging criteria on the KCBS circuit because it doesn't represent flavor or proper technique.

I just wanted to clarify that for those that have heard otherwise or misunderstood what a smoke-ring is/represents. Aside from that clarification, I respect (though obviously disagree) with your opinion and hope you enjoy your Honey 1 tomorrow...

that's one of the great things about BBQ - 1000 different ways to do it, and everyone has their own idea of what makes it perfect - we appreciate that many people love the way we do it, but understand that everyone won't

Happy Q'in
Jared

Jared,

I know how difficult it is not to respond to every post on a board like this when you are passionate about your work, but I can't help but feel that you might let us have our own discussions with only the rare comment. Responding to every criticism will drive you crazy and might make us more cautious about posting. Focus on making the very best BBQ you can, and then the responses (most of them) will recognize that.

All the best to you and to Rub's.

Ok, I'll withdraw myself- but just to be clear, I wasn't defending rub-I made that clear throughout-I was explaining/clarifying the common misunderstanding of what a smoke-ring is. Signing off.


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Totally understood. And to be clear, I was not suggesting that you never post, and was not suggesting that you were being overly defensive, but I had noticed that on the second page you were more engaged overall that you might wish to be.

As I wrote upthread, I particularly admire your commitment and hospitality. And, in time, it will show through clearly in the food and the comments. And of course you should post as often as you wish on the Professional Thread.

And of course this is my own view and not the views of the MODs.

GAF wrote:And of course this is my own view and not the views of the MODs.

Most definitely. Speaking personally, I really appreciate Jared's continued participation on this thread. I wish more industry professionals would follow his example by engaging with our other members in such an informative, non-defensive manner. I cannot imagine being in his shoes but I respect him for engaging here, especially in light of some of the negative comments that have been posted. He's a better man than I.

Speaking as a Moderator, of course, we have absolutely no problem with his continued participation. He diligently follows the Posting Guidelines and is completely transparent about the ownership of his business. This site would be an even better one if everyone who posted here followed his example when it comes to disclosing such information.

Now, back to the food!

=R=
for the Moderators

rubbbqco wrote:

None of the full pound of pulled pork we ordered showed any sign of a smoke ring

while I won't debate the review, as each is entitled to their own opinion - I'll chime in here about something that seems to be misunderstood by many. A "smoke ring" is a slight discoloration of meat, as a result of nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

That being said, a smoke ring is more discernible when cooking with fruit or nut woods -like apple, hickory, or cherry. It is also very thick when cooking with charcoal rather than straight wood. We smoke our pork shoulder over mostly oak wood - no charcoal, so it doesn't always form a thick smoke ring. Many restaurants/competition guys have started cheating, using nitrates or curing salts like tender quick to ensure a smoke ring - but that's not my style..Smoke ring is no longer a judging criteria on the KCBS circuit because it doesn't represent flavor or proper technique.

I just wanted to clarify that for those that have heard otherwise or misunderstood what a smoke-ring is/represents. Aside from that clarification, I respect (though obviously disagree) with your opinion and hope you enjoy your Honey 1 tomorrow...

that's one of the great things about BBQ - 1000 different ways to do it, and everyone has their own idea of what makes it perfect - we appreciate that many people love the way we do it, but understand that everyone won't

Happy Q'in
Jared

Thanks for the explanation. I typically smoke my meat with hickory or apple and have never used oak. I omitted in my initial comments that we also sampled some of the sausage, which had a nice kick to it and a good texture. Again, though, I couldn't detect a smoke flavor. I would really like to like your place--since it's so close, the servers are very friendly and the dining room is nice--but I haven't hit upon anything that appeals to me yet. I'll be back in a week or two to try some brisket.

brisket flat bread sammie

I've been back to Rub five or six times over the past few months and the Mac has been hot, or at least on the hotter side of warm, every time. So whatever changes Jared made are working.

Kenny from Rogers Park wrote:I just tried the "new and improved" Rub Barbecue today. The dining room is more spacious and comfortable, and the servers were as nice as ever....But the barbecue just wasn't good. None of the full pound of pulled pork we ordered showed any sign of a smoke ring, and the meat itself lacked a discernible smoke flavor--or any other kind of flavor for that matter. As my wife said, Rub's food is best eaten with the idea that you're not consuming actual barbecue. If you assume otherwise, you'll be disappointed. I live in Rogers Park, but I'll be headed to Honey1 tomorrow to cleanse my mind--and my taste buds--after subjecting myself to this misadventure in "barbecue."

I've had Rub's BBQ twice. The first time, a colleague from work brought in trays of pulled pork and brisket for an office lunch, along with sauce, baked beans and other side. It was quite good considering the logistical challenges. The second time, however, was less impressive. First, things started out on the wrong foot because my wife wanted a beer and the bodega across the street was mysteriously closed (this doesn't reflect on Rub, of course). My brisket lacked taste - no noticeable smoke or spice flavor at all. My wife's pulled pork was OK but also seemed a bit bland. The sides were excellent however.

I'll be back - I'll just chalk up my experience at the restaurant as one off batch of brisket.

Hey everyone,

I had Rub for the first time at a friend's house in Roger's Park a few weekends ago.

Overall, I liked it and would go back. Here's what we had and what I thought, FWIW:

MAIN STUFF

• Brisket - Really nice. Tender but not jello. Great bark on the slices and just smoky enough to corroborate the claim that it had been smoked. I phrase it this way because many times there isn't nearly enough of a smokiness to know for sure that it had been smoked, and you're kind of taking their word for it.
• Pulled pork - Good porky smoky flavor. The bark that I had wasn't fatty enough, and I was expecting more of the flavor of the rub. When a place is called "Rubs," I'm expecting a larger burst so no sauce is necessary unless you want to change it up. Same complaint with the ribs. It was also a little too "pulled" for my taste. I prefer mine to be a little chunkier of a pull and less stringy. Nitpickyness aside, still very good.
• Ribs - Overall I enjoyed them with a few minor criticisms. I like many of you also prefer a little tug and tear off the bone and certainly not fall-off-the-bone. These ribs certainly required a tug and tear, but a little more than I'd like. Slightly more time on the smoker would've done these well. I understand though that this mark might be hard to hit when smoking ribs in mass quantities. The doneness was certainly better than if they had been overcooked. As I eluded to upthread, I wanted more of the rub flavor on the ribs. Although I like bbq sauce, and will certainly have some with my smoked brisket and/or pulled port, I generally prefer a my ribs without sauce, unless there's simply no rub or not enough rub. Again, with a the name of the joint, I was expecting a nice coating of rub. These certainly weren't bland, and I could taste that they had been seasoned, I wanted more rub. Personal preference, I guess,
• Chicken - Good flavor but it was a little dry. However, I'll chalk this up to smoked chicken not traveling very well. With the other options, I don't know if I'd go back to the chicken in the future. They ordered it, so I had some.

SIDES

• Truffle Mac - The only thing I didn't like about it was the texture. The breadcrumbs didn't have a crunch and were too fluffy. They kind of reminded me of cous cous, but certainly not THAT soft. The rest of it was great, and this bread crumb situation might also be because it was carry out and not fresh from the kitchen. So, I'm looking forward to giving this another shot. Those that have had it fresh in the shop, was the crunch there?
• Custard Cornbread - I liked this a lot, although some Jalepeno would definitely make it better.
  
  Pretty decent joint overall. I will certainly try and go back to dine in.