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Southern Rub Smokehouse

Went to a new place last night that's just opened up this month. It's at 4555 Highway 7, Unit B1in Vaughan. Hubby had a combo of pulled pork and ribs and I had the ribs. You get 2 side orders with your meal, so I had the beans and mac and cheese, both delicious, and hubby had coleslaw and Aunt Phee's potatoes, which are like scalloped potatoes, but cubed instead of sliced.

The ribs were St. Louis cut pork side ribs that are rubbed with some spices, and then smoked "low and slow" according to their advertisement. They also have a variety of salads and chili. We also had delicious starters with the Savannah Skins, which were potato skins that were stuffed with pulled pork. We also had the hush puppies with a marvelous orange marmelade sauce for dipping. Yum.

I'd definitley go back. The service was quite good with Nick being not only our waiter, but also half owner with the chef Jim. Nick was very knowledgeable and made sure that we enjoyed our meal and kept our drinks flowing.

We will definitely be going back. Their website is not up and running yet, but for future reference, it's rubmeat.com. Their phone number is 905-264-1300.


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  1. Meant to also say that they also have their own bbq sauces which were quite tasty. They also have a nice mustard bbq sauce which is quite tasty.

    1. Sounds great -- any idea what a full rack with the 2 sides costs?


      11 Replies
      1. re: duckdown

        I do. Nick gave me the brochure, and a full rack costs $22.99, 1/2 rack is $13.99 and a 1/4 rack is $8.99.

        1. re: maryfran

          ah, quite pricey, especially for side ribs

          thanks :)

          1. re: duckdown

            Not really duck. A full rack at our favourite place "Down yonder" is $18.95 and that's in a place that's not overly expensive to live. So it seems to be pretty much in line. Remember, there's a lot of overhead in those ribs.


            1. re: Davwud

              Well it's more than ribfest prices, thats usually what I gauge "expensive" as

              Maybe I was wrong, I often do my own racks and side ribs aren't very expensive normally

              I am a sucker for mac & cheese though, think I will give this place a shot.

              1. re: duckdown

                I'm gonna see if I can talk Mrs. Sippi into going there for lunch on Saturday.

                Maryfran, do you know what the hours are??


                1. re: Davwud

                  Sorry don't have the hours in front of me. You can call

                2. re: duckdown

                  keep in mind that you're not just paying for a raw piece of meat. You've gotta pay for all the seasonings, the staff, the labour of preparing a rib, rent etc etc etc.

                  It'd be nice to get prepared ribs for $4.99/lb but I realize these people have to eat too! :D

                  1. re: duckdown

                    I'm with duckdown on this one. There is a substantial price spread between side and baby back ribs as a raw ingredient, and some places may try to fleece the public by using the cheaper meat with lots of spicing and sauce. Usually they succeed, for awhile.

                    1. re: jayt90

                      Okay, how 'bout a more apples to apples comparison. Baton Rouge. 16oz. (that can't be a full rack) is $23.95.
                      Side ribs are better for BBQ than back are. IMHO they're just plain better period.


                3. re: duckdown

                  This is the menu of the BBQ place I like to go to in Buffalo:


                  Southern Rub isn't charging that much more, about $4 more for a full rack. It'd cost you that much in fuel to drive to Kentucky Greg's and back. Never been to SR so I can't comment on the quality compared to KG.

                4. re: maryfran

                  Can you confirm how much a Pulled Pork Sandwich is at the Southern Rub Smokehouse?

              2. Likely a very unfortunate website url, but if the food is great, it would be fairly interesting. I'll wait to see some of the other reviews, but it's kind of depressing that most of these places are such a long drive for me :-(

                1. Oh no, are going down this road again??

                  I hope, nay pray that this place is TO's answer to the sucking void of great southern BBQ. Far too often these places talk a good game but fail to deliver.

                  I may have to give this place a shot this weekend.


                  3 Replies
                  1. re: Davwud

                    A pulled pork sandwich is $8.99 for a small and $12.99 for a large. Description reads "Slow smoked pork sholder, rubbed with our red rub secret blend of spices". The side of mac and cheese I had was fairly substantial and while the ribs were not huge on meat, they were still very tasty. The only other thing I noticed was that the place didn't have that huge wood smell like Phil's does.

                    My appy of hush puppies came with, I believe 6 and the savannah skins had 4. They were good because they were on the different side with the pulled pork in them.

                    Service was good and prompt. The only other table occupied was about 8 men with their hockey pool.

                    I guess all you can do is give it a try. Same as I did with the Brick BBQ Yard and that had to be, without a doubt, the absolute worst ribs I have ever had.

                    1. re: maryfran

                      Holy Crap thats expensive for a sandwich...better be rubbed with gold for those prices.

                      1. re: maryfran

                        I have to agree, Brick BBQ Yard's ribs sucked!!

                    2. Maryfran,
                      Do they offer cornbread and traditional Southern desserts?

                      2 Replies
                      1. re: sugarcube

                        They bake the cornbread on site and it has a nice sweetness to it. It wasn't dry like some of the cornbreads I've had. Desserts are listed as Pecan Pie, Peach Cobbler and Apple Crumble for $3.99 a slice. It's described as below:

                        "All of our sweet dishes are baked in house using only fresh ingredients. Our recipes come from many grandmas throughout the southern states. We've priced them all the same to make your choice a bit easier".

                        I can't say anything about the desserts because I didn't have any.

                        1. re: maryfran

                          Thanks for this Maryfran. I adore a proper cornbread and must always finish a meal with dessert :D So I'm glad to know that they make theirs in house.

                      2. Well Mrs. Sippi did a scouting mission today and have given the go ahead for lunch tomorrow.
                        Will report back.


                        1 Reply
                        1. re: Davwud

                          great, I'm waiting to hear the scoop before I head down as well

                          it's actually not too bad of a drive for me

                        2. Had lunch today.

                          Ribs, pulled pork, BBQ beans and mac and cheese.

                          The ribs were very tender, fall apart when you pulled on them, just as they should be. A really nice sauce was cooked on at the end just the way I like them. Makes the sauce nice and sticky.

                          The pork was tasty but came presauced which is not my preference. They then add sauce on top which made it too much. I'd order it with sauce on the side in future.

                          The BBQ beans were very good. They had good flavour, sweetness and had some of the pork cooked in them which is the best way.

                          The mac and cheese was spot on. Nice and creamy and cheesy and probably the best M & C I've had.

                          Overall it was good and certainly the best BBQ we've had up here. I'd like more smoke flavouring in the meat. As mentioned above, I thought the pulled pork was over sauced but that could be personal preference. I don't presauce at all when I make it at home.

                          The sides were excellent.

                          We had the fried okra for an appetizer. It was really good too. It had a very nice breading/coating on it.

                          They serve cornbread with your order and it was also very good.

                          We talked BBQ for an hour or so and the hurdles they incur with the board of health and even the TO palate. Feel free to ask questions and engage in a conversation about BBQ. They're nice people.


                          1 Reply
                          1. re: Davwud

                            I am always wary when meat comes pre sauced, i know most like it up here but true bbq fans want to try it before the sauce covers up the meat..which i think is the case sometimes, figuretively and literally.

                          2. My wife and I went on Friday night, my observations:

                            1) Very enthusiastic, friendly and proud owners.

                            2) Sides were uniformly excellent and generous portions including the green beans, mac & cheese, Aunt Phee's potatoes and baked beans. My only small criticism is that the baked beans were a bit overcooked and mushy, I prefer to see distinct beans in the sauce. Complimentary cornbread was wonderfully moist and appetizer hush puppies with orange-mustard sauce were delicious.

                            3) Side ribs were falling of the bone but meat was still slightly firm and toothsome, just how I like it. They were not quite as meaty as expected and brushed with very
                            tasty sauce.

                            4) Too much sauce served on the pulled pork and beef brisket, also brisket was sliced too thin in my opinion and could have been juicier (brisket was the ony real disappointment of our meal).

                            5) In general, the smoke flavour on all meats was quite subtle. Not suprising as a conversation with the owner revealed that they are using the Southern Pride smoker, not the best for delivering that permeating smoke that I love.

                            6) Amazing and very spicy Habanero BBQ sauce is available, I recommend you order a side to try it.

                            7) Homemade peach cobbler was outstanding , a pleasant find not seen on many menus. Pecan pie was also good, but somehow paled in comparison to cobbler.

                            Prices and portions quite reasonable: $52 incl. tax for an appetizer, 2 beverages, 1/4 rib + pulled pork combo, 1/4 rib + brisket combo, peach cobbler and pecan pie.

                            1 Reply
                            1. re: bogie

                              Nice review bogie!

                              The smoke issue is based on the cook's preference not so much the smoker used. Depending on the wood chosen and the amount used, the smoke flavour can knock you over or be subtle as you described.

                            2. Just came back from here, got a nice take-out order for us at home

                              Picked up a couple racks of ribs (original mild sauce) and a pulled pork sandwich (mild as well)

                              The store - Luckily, this is not some overly pretentious or fancy hybrid restaurant/rib joint (cough, sweet smoke). Smelled nice when I walked in (bit of smoke in the air, always good) and it's just regular wooden tables with blues music playing on the speakers. An HDTV is mounted on the wall where they of course had on the superbowl pre-game show in HD

                              Sauce - I got the "mild" variation, of which there are mild, medium, habanero hot, and carolina mustard. I enjoyed the mild for sure, but the woman with the take-out order was asking for entirely carolina mustard for her order, so that's what I'm trying next.

                              Ribs - I will start by saying, I'm not a side ribs fan. But these were definitely good. Good sauce (sweet), good flavor to the ribs, although no noticeable smoke ring. My gripe with them, though, is that they did not scrape up the fatty deposits on the underside of the bones (something I do every time when I smoke ribs in the summertime) so I had to remove it with my knife by hand. Maybe some people just eat it, but it's kind of congealed and does not appeal to me at all...

                              Interesting choice in city because there is already Memphis Style there. They would have been better off in Mississauga, IMO, which for some odd reason has not a single smoked BBQ place. Oh, and I definitely like the ribs here better than at memphis style. Sweeter sauce too, which I am a fan of

                              Aunt Phee's Potatoes - a disaster for me, I hated them. Potatoes were super undercooked and raw still, although mom said she didn't mind the flavor

                              Coleslaw - nice dressing, but cabbage maybe looked a bit wilted. I'm sure nothing a fresh batch wouldn't fix. I liked it.

                              Mac & Cheese - Very basic IMO, not alot of flavor really. I am spoiled by the mac & cheese at sweet smoke I guess which has a bit of the charred top on it... So I give the M&C to Sweet Smoke for sure

                              Cornbread - Real good. Definitely asking for an extra piece next time. Very sweet, and baked individually so the portion is similar every time.... Although the large cornbread loaf with the hand-cut pieces feels a little more authentic, rather than manufactured

                              Pulled pork sandwich - haven't eaten it yet, but looked at the meat inside. No smoke ring again, like the ribs. Most likely because of the cookshack style smoker (electrical)

                              Overall though, a very good experience, at least for the pork product alone. Will try the brisket and smoked chicken next time... Definitely would take this over Memphis Style in the same city


                              3 Replies
                              1. re: duckdown

                                I was just at Memphis on Islington on the weekend, tried their brisket sandwich and was disappointed...did not get much smoke flavor as it was drowned in sauce, and the meat was tough and rubbery. Maybe having brisket at Rudy's in Austin and making myself makes me more critical, but brisket should be smoky on the outside, have the smoke ring, and be tender almost falling apart...I made some for a party at Xmas and some of my friends were saying it was too tender and falling apart....i just shrugged....knowing better....guess I will now wait for my Memphis in May trip and try some brisket at Willingham's food stand if they are again a food vendor at MiM...would hazard to guess brisket could not get much better than W'ham's.

                                1. re: duckdown

                                  Hey DD....I was just re-reading your post on the Mississauga comment...I live in Miss and the reason I would guess why a smokehouse specializing in 'PORK' is not out here or Brampton is my guess the demographics.

                                  1. re: ebay3392

                                    I guess, but if you look at when ribfest Mississauga rolls around, lineups are unreal and the place is jam-packed.. So it's not like people in Mississauga don't enjoy a good rib also.. You're right its a very ethnically diverse area, but there are still alot of us who enjoy pork! :) I think if a place has the right location and the right pricing, it would definitely be a success, even in Mississauga


                                2. Hi CH'ers,
                                  How would you rank this establishment to Memphis (style) Smokehouse (on Yonge, just north of Sheppard on the west side) and Buster Rhino's (in Whitby). I only suggest these two other places because they were well received on other board posts... unless you can recommend a resto with better southern style food.
                                  Thanks in advance!

                                  1. Just want to say -- went back to Southern Rub tonight for a large takeout order (various things.. wings, pulled chicken, ribs) and it was all really great

                                    And the owner (Nick) is a real nice guy, we talked satellite and barbeque while I waited for the order and he seems happy about what he's doing

                                    The ribs were even better this time, and I ask for them pre-cut now to avoid messy cutting at the dinner table.. They were better than most of the ribfest vendors I go to

                                    Only complaint is even after asking for it "with lots of sauce" they were still not saucey enough for my liking!

                                    The place was empty again though, except for a couple that came in right as I was leaving... it is a shame because I want this place to succeed..

                                    I just can't understand why BBQ isn't a big seller here in Canada..

                                    Anyways, a definite thumbs up, I won't be getting take-out ribs from anywhere else as long as they're around

                                    8 Replies
                                    1. re: duckdown

                                      I look fwd. to checking these guys out.

                                      1. re: magic

                                        I too have been following this thread and am looking forward to checking out the place. It seems rather far for me, HWY 7 and all. But good food is always worth the drive. No one has mention if they are licensed by LCBO, BBQ always taste better with a good cold beer.

                                          1. re: Davwud

                                            They have it now (the liquor license and beer)

                                          2. re: Pastryrocks

                                            The pulled pork isn't as tasty as Lykn Chickens IMO

                                            1. re: duckdown

                                              Well since I need to almost drive by Lykn Chicken to get to Woodbridge, I guess I'll save some gas and get some BBQ at Lykn Chicken. The last time there I had some really meaty ribs, more like lion with a few ribs, than ribs with very little meat.

                                        1. re: duckdown

                                          "I just can't understand why BBQ isn't a big seller here in Canada"

                                          I don't know about the rest of Canada but I can tell you that it will only become popular here in TO when it becomes "In". Toronto is so much a trendy town that it needs to be trendy.


                                        2. Part of the problem may be the terrible location. For people in the north west end of the city, it's great. But, when we found this place originally, it was because I was searching to find the place that my hubby bowls at just off of Hwy 7. We live in S. Etobicoke, so this won't be a frequent haunt of ours. Perhaps Mississauga would have been a better location. But, it's not the easiest of places to find or get to.

                                          We still continue, however, to go there as we really like it as well.

                                          Hopefully more people will find ths place.

                                          2 Replies
                                          1. re: maryfran

                                            Not sure why they would choose Woodbridge; people there seem to only eat pizza and veal sandwiches and coffee time if you go by 90% of the restaurants there

                                            I think Mississauga would have been much better, in the SQ1 area maybe... since when Rib Fest @ Square 1 rolls around the place is absolutely packed..

                                            How long has RUB been here? Is it a new place?

                                            1. re: duckdown

                                              Roughly a month. It was 3 weeks when we went there.


                                          2. We headed up to Woodbridge from midtown Toronto for dinner tonight. First thing I noticed is that you've all gotten the name of the place wrong. It's Real Urban BBQ (R.U.B. is an acronym) Southern Smokehouse. (When I called to find out if they were open tonight, someone answered the phone, "Real Urban BBQ.")

                                            We ate in, and were the only guests in the place throughout our meal. The breaded, fried okra appetizer was great; very fresh, plump okra, not too much breading, served with an okay ranch dressing (of which I've never been a fan).

                                            We tried the pulled pork sandwich (ordered with medium barbecue and Carolina barbecue sauces on the side), a 1/4-rack of ribs and brisket combo, and a single 1/4-rack of ribs. Between the two of us, we tried sides of cole slaw (which comes with the sandwich), beans, and mac and cheese.

                                            The pulled pork sandwich was delicious -- the meat was extremely tender and delicately flavoured, but I would have liked a bit more smokiness. I'm glad we ordered the sauce on the side. Of the two sauces we ordered, I preferred the medium barbecue sauce (which has quite a bit of kick and no sickening sweetness that many barbecue sauces have). The Carolina sauce had the faint flavour of prepared yellow mustard, just light enough that it wasn't nauseating. I've always known Carolina sauces to be vinegar-based, not mustard-based, so not sure where this comes from.

                                            We forgot to order the sauce on the side for the brisket, unfortunately, so it came slathered in the medium sauce we'd specified. It was tender, but I'd have liked to be able to taste the meat on its own.

                                            The ribs, in my opinion, were the weakest part of the meal: no discernable smokiness (nor was there any smoky odour upon entering the restaurant) and somewhat lacking in texture, flavour and fat.

                                            The mac and cheese was nice and creamy, but a little too mildly flavoured for my tastes. The beans were very good, but as someone else mentioned, a little too mushy. The coleslaw was good and the right texture (not too crunchy) for adding into the pulled pork sandwich.

                                            I wish these guys well, but I believe they chose a location that's too far west of the Highway 7/Weston Rd. "action." The strip mall they're in is a bit too isolated and the restaurant is too unnoticeable for it to attract passing traffic. I'm known as someone who'll drive crazy distances for good food, but in this case, I can't see myself heading back up there anytime soon (and Woodbridge, to me, is not a crazy distance).

                                            One other thing: As far as I know, it's virtually impossible to achieve a smoke ring using an electric smoker.


                                            12 Replies
                                            1. re: Tatai

                                              Nice critique, and a place well worth visiting.
                                              Mustard and Carolina sauce are synonymous in my book!

                                              1. re: jayt90

                                                Mustard in some parts of the Carolinas, yes, but wouldn't there be a discernable vinegary flavour, too?

                                                1. re: Tatai

                                                  The mustard and vinegar dressing is the standard in Eastern North Carolina on slaw and BBQ. As you go west tomato appears in the BBQ.

                                              2. re: Tatai

                                                I also am one of those people that drive ridiculous distances to try new places or eat good food... but this place is only 10 mins or so on the 407 luckily, so thats not too bad

                                                The ribs seem different from time to time -- my first time eating there wasn't as good as the second (for me).. both times good though, regardless

                                                Mac & Cheese is way too mildly flavored, gotta agree there as well

                                                Have you tried Memphis BBQ around the corner from here? They are the other "major" BBQ place in the GTA that most people think is the best. Curious on your opinion or comparison

                                                1. re: duckdown

                                                  We did try Memphis BBQ awhile back (was it about a year to 18 months ago that it was raved about on CH?). While I can't recall many details of our meal there, I do remember discussing with my husband that it wasn't worth the drive.

                                                  We did drive out to Paris about 18 months ago to try out Camp 31. I think I'd rather drive all the way there than to Woodbridge for my BBQ fix, even though not everything we ordered was great. I remember enjoying the chicken, the back ribs (but not the side ribs), the pulled pork, and both kinds of fries.

                                                  Which reminds me, the fries at R.U.B. were awful frozen coated things (we got a chicken finger and fries takeout for our daughter).

                                                  1. re: Tatai

                                                    oh ok, so you don't eat BBQ often at all then (12-18 months ?) in the GTA... Was going to ask what your favorite place is in the GTA then, but you are probably not a fan of any of them it sounds like

                                                    Sad to hear you were the only customer there the entire time also... Hope they can stick around

                                                    My Camp 31 drive was definitely not worth it... Paris is far and I wasn't blown away.. Pulled pork was like rubber but ribs were good


                                                    1. re: duckdown

                                                      duckdown, your last remark hits the nail on the head. Inconsistency is often the bane in the longevity of restaurants. The pulled pork I had at Camp 31 was meltingly tender, with itty-bitty bits of fat (a good thing, in my opinion) mingling with the meat. In the same vein, the ribs we had at RUB last night could have been from a batch that just wasn't up to par. It can't help that there seems to be very few customers; who knows how old our ribs were. Just as Zane Caplansky is hard at work perfecting his brisket, the guys at RUB, who've only been open a short time, need to find a way to make their product more consistent.

                                                      Then again, there's no accounting for differences in taste among diners. I'll be the first to admit that, where food is concerned, I'm a very tough judge. So I do look forward to hearing about other people's experiences when they try RUB.

                                                      As for not being a frequent BBQ eater in the GTA, when a truly great place opens, I'll be there all the time. Until that happens, I'll try the ones that come -- and inevitably go -- and hope for better. By the way, I didn't say it had been 12-18 months since I'd had any BBQ in the GTA, just that long since I'd tried Memphis and been to Camp 31.

                                                2. re: Tatai

                                                  I heard fried okra, and I'm even more intent on giving this place a go. But, are their hush puppies good? And, will the potlikker make me want to drink it up?

                                                  I'm curious, I agree, for some reason Canadians find it difficult to emulate a consistent bbq joint.

                                                  I wonder, do you think we're ever being overly critical? Personally, at this point in time, I'm willing to over look any missed technicalities on vinegar based, to mustard based sauces, if the ribs are tender, the meat is falling off the bone and the taste makes me want to go back for more.

                                                  I'm just hungry for bbq. I just get a little tired when some BBQ joints claim to have different varieties of ribs (Memphis, vs. Kansas etc) and in the end, they are smoked with the same mix it's just the idea of dry vs. wet. Even then the wet is covered in a bbq sauce that also coats the pulled pork, etc. It's like - seriously? Don't advertise you're down with regional bbq's when it's clear that isn't the case.

                                                  Seriously, if I'm going to drop some cash for some decent bbq, it doesn't HAVE to be bang on authentic, but it needs to be good. Otherwise, I will just pay less at Swiss Chalet - at least I know it'll be consistent. And, damn, I don't know what it is but that Swiss Chalet bbq sauce... it's dirty good!

                                                  Anyone been to Highway 61?

                                                  1. re: mnicola

                                                    Huge post on highway 61

                                                    I thought it blew

                                                    1. re: mnicola

                                                      But BBQ pureists will slam you for saying "fall of the bone" that is a big no-no in BBQ.. so you see what no-one can agree!

                                                      1. re: OnDaGo

                                                        100% correct on the fall off the bone thing, and most people are taught to think fall off the bone is actually really good. If you ever have a perfectly cooked rack of ribs the meat should come off the bone easily, not fall off it. If you pick up the bone with meat on it that meat should stay there until you pull it off. Once you pull it off the bone should be clean and white (not meat left on). This state of perfection is hard to come by in a commercial operation to say the least.

                                                        When meat just falls off the bone (pick up the bone, no meat on it) it's classified as soupy and after you have had ribs as above you will no longer consider this the way ribs should be cooked.

                                                        In the end, it always (and I say this often) in the end depends on your own likes and dislikes - just because someone says "Oh this is great" doesn't mean that it is, and doesn't mean that it is for you personally. So if you like it, eat it (damn the opinions of someone else) and if you don't, then don't.

                                                    2. re: Tatai

                                                      Hi there, North Carolina is vinegar based, South Carolina/Georgia is mustard based because of the German settlers in those regions way back.

                                                    3. Hello All,

                                                      Being the owner of another Southern BBQ restaurant (Buster Rhino's in Whitby) and having family that are three time state champs in South Carolina might give me a bit of insight into a couple of the questions or statements made about this restaurant (I haven't been but am planning on it).

                                                      1) Smoke and Smokers;
                                                      A southern pride smoker has nothing to do with how much smoke is in the food. It has to do with how much wood is added to the smoker. Keep in mind that the chef has to make sure that he cooks for the public not himself or the individual. It's not like they can change how much smoke is in the meat to suit a particular taste. It has to start from the beginning and really needs to be made for the masses. Believe me the Southern Pride can pump out as much smoke as you want in your food. When my chef and I cook privately for ourselves we make it considerably smokier than we do for our public as the vast majority of them just wouldn't like that level of smoke.

                                                      2) There are several different regions for sauces with of course the Carolina's being one of them. It is extremely common for that regions sauce to be based on heavy doses of vinegar. Unless you are used to it and really enjoy it once again the mass public in Canada just will not go for it. Many Carolina style sauces call for the main ingredient to be vinegar - it can be very overwhelming.

                                                      3) The smoke smell in the restaurant will come. Keep in mind that if it gets too smokey the health department will have a huge problem with it and probably shut them down. If you are looking to find a place that smells like heavy smoke you will have to go down south where the laws for restaurants are much less strict. If this company can get smoke into their restaurant at all over the next year I will be surprised. We have been open now for 17 months, we cook from 2000-5000lbs of meat a week, all smoked and you cannot smell it in our place either. If you could, we would probably be closed.

                                                      4) Why hasn't Southern BBQ taken off in Canada? It's getting better, more people are doing it in their back yards, which will in time mean these restaurants will be able to succeed better. Until that point the vast majority of people that go out and try pulled pork at a restaurant get a version that's not even close to a real pulled pork.

                                                      I can't wait to go try this new restaurant (yes even though this is what I do every single day is southern bbq). I hope they succeed as the restaurant industry is a tough go to say the least. Southern Style Mac and Cheese is high on my list of last dinners.

                                                      4 Replies
                                                      1. re: BusterRhino

                                                        A lot of what you say is what I have come to expect from Q up here and it's one of the things I mentioned to the owners of RUB. "DON'T DUMB IT DOWN." The problem you run into is you alienate the die hards and the neophytes don't get what all the fuss is about. Do it right or don't do it at all. I do shoulders for our hockey banquet and other smoked delights for friends and acquaintances and they all love, love, love it. I don't get why that small sampling can't be extrapolated to the large population.

                                                        I did suggest that they up the smokiness of their product. It's got very little smoke. It does need some.

                                                        Finally as you say, the local health and fire codes just simply won't permit what needs to be done to make truly outstanding Q. It's too bad that these people have to be that way. It's not like the south is plagued with dead bodies from bad Q.


                                                        1. re: Davwud

                                                          Davwud's right. Too many places produce an inferior, and inconsistent product.
                                                          I wouldn't blame Public Health and Fire codes. My experience with them was mostly to have the smoker CSA approved and completely underneath an exhaust canopy fitted with a fire suppression system. Then any operator can smoke away. Yes, all that beautiful aroma goes outside unless the exhaust fan "accidently" gets turned off occasionally just before peak sales periods.
                                                          A smart operator would also invest in Alto-Sham sealed hot holding equipment to preserve freshness without drying out smoked products while keeping Public Health folks happy with safe holding temperatures. It helps with customer loyalty too.

                                                          1. re: Davwud

                                                            I understand your point but there is a big difference between dinner party guests loving your smokey delights vs paying punters of a restaurant.

                                                            bbq in Toronto is an everyman food with an appeal for a wide demographic. Most people wanting ribs probably conjure memories of swiss chalet to baton rouge to etc.....This isn't fine dining or ethnic cuisine that have a more specialized following.

                                                            I too would want more authentic items, but I totally understand the reasons restaurateurs have to "dumb it down" so to speak. Imagine if it was your money that's on the line....

                                                          2. re: BusterRhino

                                                            A good informative post, thanks Buster.

                                                            I am also glad to hear that you think southern style BBQ is on the rise up here -- definitely a good thing.

                                                            I wish BR's wasn't all the way in Whitby or I'd be up there all the time!


                                                          3. Well, I just mapquested this place and it is soooooo close to my work, like 2 minutes. So I'm 90% sure that I can get there for lunch today, and then I'll report back. Just to let you know though, I have no experience with real southern bbq so I hope the review has some merit to it.
                                                            And for those of you that want a bit more information, I just called, and they said that they are opened for lunch and are next to the Pita Pit...which is in the same plaza as the McDonalds on the Southwest corner of Pinevalley and Hwy 7.

                                                            1 Reply
                                                            1. Hi Everyone, Just got back from Southern R.U.B. Smokehouse...and after about 1/2 hour, my mouth still has a lingering smoky taste! So as previously stated, I have no experience whatsoever with southern BBQ.
                                                              Me and my mom arrived around 12 and the place was still empty. We were seated and the waitress brought over menus and asked for drinks order.

                                                              Firstly: Service was, shall we say, very eager. The place is small and they are itching to get going so service is always suuuper fast. Which is a good thing right now because I had to be back at work by one.

                                                              Let me also say that my mom is not the most adventerous eater (but she is getting much better!) and she can't eat pork due to some health issues. She was contemplating the pulled chicken sandwich but wasn't in the mood really for a sandwich and wanted to have a "meal" that came with the 2 different sides. So she settled on the small size meal of bbq chicken breast with mac & cheese (which was also highly recommended by the waitress) and the southern style green beans. I decided on the pulled pork (with the mild bbq sauce...I told them "easy on the sauce") and the 1/4 rack of ribs with the Carolina Mustard sauce. Along with that, i ordered the bbq beans and the coleslaw.

                                                              My meal: Beans were really really good, with a nice smoky flavour and there was an ingreident in there that I couldn't pin point but gave a really unique taste. I can understand what others said about the beans being too mushy though. I wouldn't have minded if they were slightly less cooked. The coleslaw had a nice piquant zip to it and you could see what I think were mustard seeds in it as well. The pulled pork was really really tender, but was punctuated with pieces of "crust" that allowed for some contrast of consistency and FLAVOUR?! Overall, the pork wasn't very smoky, but as soon as you ate a piece of the crust, you could taste very distinctly that it was really nicely smoked. The sauce was also really nice, and not overly sweet. The ribs were really nice as well. There was not too much sauce slathered on, which was fine by me. It was a tasty sauce, but I was expecting it to taste more of mustard. The meat itself again did not have an overly smoky taste, but if you licked the end of the bone (;)), then you tasted the smoke. The meat was not super fall off the bone like the ones at Baton Rouge and had a nice texture.

                                                              My mom's meal: She was very happy with it. The chicken breast was good she said, (but I didn't try it), and she was really happy with the mac & cheese. It was nice and creamy and had some more melted cheddar on top. (Couldn't try it as I can't have dairy). She also LOVED the green beans, which were sauted with some garlic and sweet red peppers and were still a little crisp. (these I tried and were very good)
                                                              Cornbread: this is brought to the table in place of bread and even though I shouldn't eat it as there is guaranteed to have dairy or eggs in it....I had a bite and it was goooood.
                                                              Overall, I was really happy with my experience and I will definitely be going back to try other things.
                                                              The Small Chicken Breast meal was $8.49 and my meal of 1/4 rack of ribs and pulled pork and 2 sides was $13.99. I was stuffed!

                                                              Hopefully this review will be helpful. And I hope this place is around for a long time.

                                                              11 Replies
                                                              1. re: icey

                                                                Great review -- only disappointing part is how you mention you were the only person there :(

                                                                I also hope the place sticks around, because I really do think its better than Memphis BBQ which is just around the corner

                                                                I'll have to give the pulled pork another shot, and I definitely want to try the brisket. I like mine swimming in sauce ;)


                                                                1. re: duckdown

                                                                  Sorry, forgot to mention that as we were eating, another 3 people came in to eat. We left at 12:45 so hopefully more people came in afterwards. There are a lot of businesses in the area, so I hope that there will be a steady lunch crowd soon.

                                                                2. re: icey

                                                                  Hey icey great review. Glad you liked it. Just so you and since you're a newbie to BBQ, the "Crust" as you call it is gonna be reffered to as one of two things. If it's a bit of a crust that has built up on the exposed part of the meat it's called "Bark." If it's actually crisped up skin it's called "Cracklin's."


                                                                  1. re: Davwud

                                                                    Thanks for the info Davwud! What I ate today was definitely "bark" and it was delicious!

                                                                    1. re: icey

                                                                      People in the south will tell you it's the best part.
                                                                      I've seen people cut it off because it's "Burnt" or something like that. What they don't know........


                                                                      1. re: Davwud

                                                                        If I saw someone cut it off I would freak! thats what holds all the rub and seasoning!

                                                                        1. re: duckdown

                                                                          I just chuckled. I've also had people show me pink chicken (Smoke ring) meat and say it isn't cooked.


                                                                        2. re: Davwud

                                                                          Bark = WHATS HAPPENING WITH MY TASTEBUDS! Their ALIVE... If your pulled pork doesn't have at least some bark in it then your not eating true pulled pork. Personally I am surprised I haven't had a heart attack yet with the amount of Bark I have eaten over the last year - hmmm wonder if thats why my salt was so high in the last round of bloodwork.

                                                                          As for the pink chicken...I laughed when I read this. I have had people look at me like I have lost my mind when I serve them pink chicken. Always have to say...when was the last time you saw chicken cooked on the inside but not the outside.

                                                                          1. re: BusterRhino

                                                                            Yep, the "pink chicken" thing always comes up when dealing with smoked chicken.. It's to the point where I'm like, "you don't want it? Good. More for me.."

                                                                            1. re: duckdown

                                                                              Yet when it comes to the other white meat folks aren't surprised by pink pork, - ham.

                                                                              1. re: iamafoodie

                                                                                Actually I've never thought of that before... Interesting point

                                                                  2. Another review from me. Went back on Friday for a take out lunch as my husband wanted to try the pulled pork. I ordered 2 mild BBQ sauce pulled pork sandwiches, but I think the order was mixed up and we got medium, because it had a nice KICK to it that I did not remember from a few days before! Not a bad mistake at all, but for me, it tasted quite hot for a "medium". The sandwich comes on a nice soft white kaiser, although as a personal preference, I may have wanted the bread toasted just a little so that it would hold up just a bit better. It comes with a tiny container of coleslaw that you can put on top of the sandwich, (maybe 2 containers would have done the job better in my book), and a pickle spear which was just your run of the mill pickle.
                                                                    Verdict....it was goooood. The "bark" (thanks Davwud!) was just as good as a few days prior, but I couldn't taste the smoke as much because I do not have a very high tolerance for heat and therefore, the spice was overpowering the smoke a little bit. But For around $13.00 for 2 really nice size sandwiches, I was very happy! And I will return again and again!

                                                                    1. any updates on the place? I plan to head that way, and would appreciate more recent takes

                                                                      10 Replies
                                                                      1. re: shekamoo

                                                                        Well alot of these are from within a month ago, including myself.. Last time I was there was probably a month or so. Pretty recent.

                                                                        I've enjoyed it every time I've gone. Don't get the "Aunt Phee Potatoes" though unless you like raw potato

                                                                        1. re: shekamoo

                                                                          I was there at the beginning of the month and really enjoyed my meal. I had the Pulled Pork (medium and yes, has a kick) and Ribs Combo with Aunt Phee's Potatoes and Baked Beans. My friend had the Beef Brisket & Ribs Combo with the Macaroni & Cheese and Coleslaw. We also shared some Hush Puppies and had the Peach Cobbler for dessert. Don't forget that you also get Cornbread! I was stuffed!!!

                                                                          The highlights for me were the Pulled Pork, Cornbread and Peach Cobbler (that was so delicious and pure comfort food. I'm glad I jammed dessert into my already full stomach). My friend really liked the Beef Brisket & Ribs and Coleslaw. The Macaroni & Cheese was kind of bland, though it was very creamy and the macaroni was cooked perfectly.

                                                                          I wish this place was closer because then I would be a regular for take out. Of course I would probably be about 10 pounds heavier too.

                                                                            1. re: pancake

                                                                              Highway 7 and Pine Valley, I think

                                                                            2. re: always_eating

                                                                              Now there is a thought! I wish I could find their website so I could see a menu.

                                                                              1. re: Alacrity59

                                                                                Been to memphis, cluck grunt low, and RUB... in my opinion RUB wins. The sauce tastes great. We also tried the fried chicken which was surprisingly well. It is correct that they are not the busiest place but that is because they kind of hard to find and newish. I hope talking about will help remedy that.

                                                                                However, Ribfest season is coming up so im going to be making my rounds since i think they are so much better than anything we have in TO.

                                                                                1. re: ttran88

                                                                                  definitely agree... i've tried even more places than the ones you've mentioned... memphis style on yonge, sweet smoke in oakville, phils in toronto, and so on.. RUB is the best of the bunch

                                                                                  camp 31 supposedly was supposed to be great also, but it was definitely not worth the drive when i went there...

                                                                                  1. re: duckdown

                                                                                    Mrs Sippi was there for lunch on Friday and said that every table was full.
                                                                                    She took a girl from work who'd never been and she loved it too. Took some ribs home for her hubby.


                                                                                    1. re: Davwud

                                                                                      I actually went there on Friday for lunch as well. But I called in advance and ordered 2 mild pulled pork on a bun to go. I enjoyed these sandwiches more than the previous ones from about 1 month ago. They definitely are putting less sauce on the pork (which is one of the suggestions that many were talking about), and I found their mild and medium sauce (I got a medium on the side) to be more flavourful and deeper than before. But maybe I was just really hungry! :)

                                                                                      1. re: Davwud

                                                                                        Awesome news

                                                                                        Very glad to hear that...

                                                                                        Hopefully it continues that way.. I was fearful they might close down

                                                                            3. Anybody know about a functional website? rubmeat.com doesn't seem to be it.

                                                                              11 Replies
                                                                              1. re: peasontoast

                                                                                Don't think they have one up, sadly

                                                                                Their flyer that you get in-store says rubmeat.com but I guess they never got around to designing it

                                                                                1. re: duckdown

                                                                                  Hi there, want to try this place out either Wed or Thu, question can I order a pulled pork sandwich without sauce or is it presauced? I actually was going to order cole slaw, bring some of my homemade West Carolina type vinegar dip (vinegar, ketchup, hot sauce worcestershire sugar) as I actually like it better than KC type sweet sauce, but if it is sauced will forget about whipping up a bit...anyone know?

                                                                                  1. re: ebay3392

                                                                                    it's sauced to order, since they have different kinds of sauce (mild, medium, hot, jalepeno hot, and carolina mustard)

                                                                                    so yeah, you can get it without sauce for sure


                                                                                    1. re: duckdown

                                                                                      awesome, thanks...getting hungry now....haha

                                                                                      1. re: ebay3392

                                                                                        lol, me too

                                                                                        i gotta make a trip back there soon

                                                                                        1. re: duckdown

                                                                                          Just came from R.U.B.....had the small pulled pork plate with fries coleslaw and cornbread....got to say I was impressed...requested and was given with sauce on the side...Southern Mustard sauce which I recommend....to me pork is sweet and smoky already, hence my liking of mustard or vinegar sauce to cut the sweetness..but most of the sauce was still there when I left as meat was good on its own..which is the way it is supposed to be...meat was nice mixture of outside and inside....meat was moist, not dry which is great...smoky but not too smoky as I know a lot of people would not go for that....slaw was excellent, vinegar sauce and not swimming in mayo...would definitely top a sandwich next time I was there...the cornbread was good, not dry, moist...like the wife makes it....fries were fries...only complaint was I should have ordered the large...my appetite tends go from a 200lb person to a 300lb person's appetite when it comes to Q...lady serving was very attentive and so was the fellow behind the counter...will take my friends there next time...thumbs up.

                                                                                          1. re: ebay3392

                                                                                            Good to hear, I haven't really heard anyone who's eaten there be disappointed yet, so that's good news.. I just hope the place continues to be successful. Mind if I ask, was there anyone else in the restauraunt when you were there? My last few visits (albeit it at least 2 months ago) the place was sadly pretty much empty except for me.. Hoping that business has picked up for them.


                                                                                            1. re: duckdown

                                                                                              Yeah actually I got there around 1145 and there was a group of four guys already there, then a couple of other tables filled when I was leaving around 12:10 or so. Only complaint on location was I had to look for it, would have driven by it as you know it is inset a bit next to the pita place and not smack out facing the road. Sort of like Memphis on Islington you would miss it if you did not look for it down in the gully sort of thing.

                                                                                    1. re: peasontoast

                                                                                      Nice find, it's good that they finally got their site up, thanks

                                                                                      1. re: duckdown

                                                                                        On my radar screen for tomorrow...will try the pulled pork with the mustard sauce on the side....and will try brunswick stew for the first time...bringing some vinegar sauce of my own in case the sauce disappoints....will give my amateur opinion now and then a follow up after my Memphis, TN and Decatur, AL trip to see how good it is or was...prices seem good, PP sandwich $5.99 with slaw

                                                                                2. PS, ebay3392, since you're a pulled pork fan like myself, if you're ever even remotely in the Oakville area, try to make your way to SweetSmoke.. Best pulled pork sammy and mac & cheese I've probably had in the GTA... however, it's saucy with a unique orangey-type BBQ sauce that I don't reccomend omitting

                                                                                  8 Replies
                                                                                  1. re: duckdown

                                                                                    DD, I live near Oakville, but orange type sauce? Hmmm....got to think about that one....

                                                                                      1. re: jayt90

                                                                                        Oh, I misunderstood...was thinking orangey flavor sauce which sent me shuttering...yeah, that makes sense and gives it some good ol' Southern authenticity.....

                                                                                      2. re: ebay3392

                                                                                        No, I don't mean mustard sauce

                                                                                        I mean BBQ sauce with a hint of orange.


                                                                                        Very good though, I'm telling ya... I've only ever heard one person on here say they didn't like the sweetsmoke pulled pork sandwich, and it's a well known troll on these boards

                                                                                        Can't hurt to try it, right? If you decide to try it, make sure to ask for the sandwich with their homemade coleslaw on top

                                                                                        I like their mac & cheese too, although its a ripoff for the small portion

                                                                                        1. re: duckdown

                                                                                          I have to try this place as any pulled pork sandwich that could be better than Sweet Smoke's is worth investigating. Has anyone tried their wings yet?

                                                                                          1. re: callitasicit

                                                                                            my brother got their rib/wings combo before, they're not smoked like at Memphis BBQ.. just dusted and tossed with your choice of wing sauce

                                                                                            they were good but not really anything exceptional

                                                                                            but for my 2cents, i've tried the pulled pork at southern rub, and i don't think it's as good as sweet smokes (just my opinion!)

                                                                                            their ribs have been dynamite though


                                                                                            1. re: duckdown

                                                                                              I love the pulled pork sandwich at Sweet Smoke, I would go more often but it is so far from where I live. I am a man that loves his food so I am willing to travel pretty far for some good eats;)

                                                                                              I think I will head down to Southern Rub and try their ribs sometime.

                                                                                              Thanks for the info, Duckdown!

                                                                                              1. re: callitasicit

                                                                                                Hehe, no problem..

                                                                                                Much like me, I travel ridiculous distances for good grub... Up to an hour sometimes! Crazy, i know...

                                                                                                Sweet Smoke isn't close to me at all either, but worth the drive when I do make it out there.. Glad to hear you enjoy it too (The SS pulled pork).. needed someone to back me up because I might have freaked people out with the orangey-BBQ sauce comment


                                                                                    1. I went to RUB today, after a terrible experience at route 61 yesterday (See: http://chowhound.chow.com/topics/6113...).

                                                                                      I was very happy. I ordered the brisket dinner at $12.95, and received a good portion of brisket smothered with great homemade sauce. The brisket was nice and smokey, with almost no fat to trim, and delicious. Having just been to Memphis, this was a pleasant surpirse, and even surpassed some of the brisket I had right in Memphis. Spoke with the owner, Nick, and clearly he has a passion and skill for what he does. He told me that he has been doing this for years, perfecting his craft, and invested in the "cadillac" of smokers. He told me that he even makes the hot sauce from scratch. He told us that he picks his meats by hand from the butcher every day and smokes the rbisket for something like 17 hours. It was a real pleasure with caring, wonderful, service, and pride of ownership.

                                                                                      My wife, who is not really a big BBQ fan, just loved the brisket.

                                                                                      We didnt try the ribs or the pulled pork, so I will defer to others on that.

                                                                                      We will certainly be back and are fans now. this is defintily the best in the GTA.

                                                                                      I have attached a picture of the beef brisket dinner. Sorry, that was the best I could do.. lol.

                                                                                      4 Replies
                                                                                      1. re: Teffub

                                                                                        Really glad to hear that. We love the place and the people are great. We've been really hoping the place succeeds.

                                                                                        How was the crowd??


                                                                                        1. re: Davwud

                                                                                          Well I went Easter Monday at about 3 pm, so not real busy but still was steady traffic. I hope it succeeds as well. it deserves to, and Nick seems like the kind of guy who will keep on improving things, just like Zane Caplansky.

                                                                                        2. re: Teffub

                                                                                          Also very happy to hear that

                                                                                          I talk to Nick as well, every time I'm in there, and he even remembers my name.. I was gonna set him up with a satellite system after we were chatting on my last visit

                                                                                          As long as word of mouth keeps travelling like this, and the customers are happy, hopefully the place is bound for more success

                                                                                          Would have liked to have heard that it was busy, but regardless, still good news

                                                                                          Glad you liked it; the ribs are really good too.


                                                                                          1. re: duckdown

                                                                                            Steady at 3pm is a good sign. Especially for a Monday and a quasi holiday Monday at that.


                                                                                        3. Was about to head up to Memphis on Islington but then read this thread! So, now heading to RUB. I'm so hungry! What is the best thing on the RUB menu?

                                                                                          14 Replies
                                                                                          1. re: Food Tourist

                                                                                            The brisket platter is excellent ,good value and great taste .

                                                                                            1. re: Food Tourist

                                                                                              I can only talk about the pulled pork and ribs, but I highly suggest that you include at least some pulled pork in one of the platters. The ribs have great texture and I love that the coleslaw is vinegar based. The sauces are nice and deep, but I think my favourite is the medium, even though it is very spicy. I usually order mild, with a little medium on the side.
                                                                                              Enjoy and please let us know what you decided on.

                                                                                              1. re: icey

                                                                                                Stopped in this week when I was in the neighbourhood. Now let me say I am a food lover, I love to eat, love to cook, but I am sure no expert when it comes to "real" BBQ. I just love food.
                                                                                                Ordered a couple of the briskets to take home, coleslaw, mac and cheese. And the carolina sauce which was fantastic. Will definitely be back and try the pulled pork and ribs and I am kicking myself that I forgot to order the hushpuppies! and I am the worlds biggest baked beans fan and completely missed them too. I guess I was on information overload.
                                                                                                Coleslaw was great, just the right tang. I would have probably liked the brisket to be sliced a bit thinner- but it was delicious. Gotta go back, I have more stuff to try!

                                                                                                Oh yeah, and for those of us not from Vaughan, it is a bit of trick to find, but look for McDonalds, It is beside /behind it, SW corner Pine Valley/7. Nick and Jim are both very friendly and worth the visit.

                                                                                              2. re: Food Tourist

                                                                                                I did an apples to apples tasting of the two Woodbridge bbq pits. Friday night (we arrived at 7:40) at Southern RUB included fried okra (bland, but not the hint of grease); 1/4 ribs (dry rub, no sauce, 5 bones, no fat) and brisket platter with baked beans (slightly soft, no smoke) and coleslaw and mini loaf of corn bread (sweet). Nothing struck me as "excellent" since both meats were lacking a little in the smoke department. Both meats were evenly brown in colour (no pink).

                                                                                                On Saturday, I had an early dinner at Memphis on Islington, including 1/4 ribs (4 bones, St Louis cut side ribs) and beef brisket (they substituted the Elvis Platter pork for me as normally brisket is only available in a sandwich), along with slice of corn bread (sweet, cakey), beans (mushy, awful) and creamy coleslaw. Both meats were evenly brown in colour (no pink). Memphis tells me they use hickory. Elvis also comes with 5 chicken wings, which were tiny but enjoyable.

                                                                                                The verdict? RUB makes much better brisket and beans. Memphis makes slightly better (though much fattier) ribs. I liked both coleslaw styles and both corn breads.

                                                                                                Neither place makes their own ice tea or lemonade, which would have been a good idea.

                                                                                                I won't be rushing back to either place. I love really smoky meat and nothing was overly smoky.

                                                                                                1. re: Food Tourist

                                                                                                  At last month's foodservice industry show I had the opportunity to ask the people from the best selling commercial smokers about the prevailing low level of smokiness in Toronto BBQ, - excepting Buster and Caplansky. The response, with a shrug of the shoulders, was that it was the decision of local operators.

                                                                                                  Maybe Chowhounds should start a "Where's the Smoke?" movement to get the attention of some of these restaurant folks. It shouldn't be considered complaining if it's useful feedback for a restaurant to grow their business.

                                                                                                  1. re: iamafoodie

                                                                                                    A discussion about BBQ restaurant smokers has been split to the General Chowhounding Topics board.


                                                                                                  2. re: Food Tourist

                                                                                                    That's really surprising FT, in regards to the Brisket at RUB...you didn't taste any smoke? I am by no means an expert at bbq and don't have much knowledge on smoke rings, but the first thing that hit me when I tried the brisket was the flavour of smoke. I agree with you about the beans, they are not very smokey and I would LOVE to have some homemade iced tea or lemonade. I am just curious about the brisket.

                                                                                                    1. re: icey

                                                                                                      Levels of smoke are a relative thing really, my level of smoke that I enjoy would probably send most people in the north into a self induced gag fest - whereas the level of smoke they prefer would be akin to - what no smoke? I think you will slowly see more smoke added to the meat in these areas as more and more customers become used to the levels and they start to hear feedback along those lines. 1 think i can promise though - if there isn't a smoke ring, real smoke has not been used. It's a byproduct of the chemicals found in the smoke reacting to the blood cells in the meat.

                                                                                                      1. re: BusterRhino

                                                                                                        The guy at Memphis had never heard the term "smoke ring" but said they use hickory instead of cherry because cherry causes pink and customers don't like to think their meat is raw.

                                                                                                        1. re: Food Tourist

                                                                                                          Huh? smoke causes pink, you can burn paper in a smoker and it will create a smoke ring. It's a chemical process caused by ALL smoke that causes the ring.

                                                                                                          1. re: BusterRhino

                                                                                                            Yeah, seriously...I can get a smoke ring on my little baby Weber grill. Not a deep one, but it's decidedly pink on the edges. And I use hickory.

                                                                                                          2. re: Food Tourist

                                                                                                            Wow...I trust he was not one of the owners, the owners I talked with a while ago and they seem to know their stuff...not sure why the quality isn't better overall....as for the 'smoke ring' funny...my wife had issues when I started smoking in the backyard but I quickly pointed out 'how can it be pink on the outside and cooked in the middle?' Then her physics background kicked in....Cherry does cause more pinkness I get where you are coming from there.

                                                                                                        2. re: icey

                                                                                                          Even Buster Rhino holds back on smoke for the GTA market. Darryl says he could add more if the market demanded it, but we are not quite there yet.

                                                                                                          1. re: jayt90

                                                                                                            This is true, he isn't lying to you. We have people all the time ask us about this. Over time we have added more and more smoke to the product. It's smokey for sure, not as smokey as I would have it personally though.

                                                                                                    2. Drove up from downtown Toronto today and DOH! the place was closed for Greek Easter Sunday. Who knew there were Greeks in Woodbridge?! :-) Anyways, we managed to salvage the time and gas when I remembered there was another BBQ joint somewhere up there. I found Memphis BBQ on my BB and off we went. My thoughts in the Memphis BBQ thread.

                                                                                                      For RUB, I don't remember seeing any mention of what beer is on tap. For those that have been, do you recall what micros are available, if any?

                                                                                                      4 Replies
                                                                                                      1. re: lister

                                                                                                        Where is that thread? I want to know what you thought about MemphisBBQ

                                                                                                        1. re: duckdown

                                                                                                          Hmmm, the thread I was thinking about has both the Woodbridge and the North York Memphis' in it. I'll probably post to that one. I'm just typing up the review now.


                                                                                                        2. re: lister

                                                                                                          I've been to RUB twice now and the only beer I've seen is in bottles. Next time I go I'll write them down, but I seem to recall it's the usual suspects like Rickard's Red, Keith's, Heineken etc.

                                                                                                          1. re: lister

                                                                                                            Neither RUB nor Memphis in Woodbridge have good beer on the menu.

                                                                                                          2. So, since I was inspired by Food Tourist on Friday night, and I finished work late, I met up with a friend for a quick dinner at RUB.

                                                                                                            I decided that I had to have the ribs, but that I wanted to try the beef brisket this time. I completed the platter with the baked beans and the coleslaw. My friend had the ribs and pulled pork platter with fries and mac & cheese.

                                                                                                            My platter: Baked beans were really good, but VERY saucy...I mean, dribble-down-the-chin saucy!, the coleslaw was as good as ever with a nice vinegar bite and lots of mustard seeds inside. The ribs..same great texture, very lightly sauced, which is good with me. My revelation....THE BRISKET!!!! HOLY MOLY!!!!! There were 3-4 pieces of really tender brisket, and it was sauced down the middle which means that there was a lot of brisket unsauced and you could taste the meat and it was SMOOOOOKEY!!! Really nice flavour and it paired well with the Carolina Mustard sauce.

                                                                                                            My friend went nuts for the mac & cheese and said the pasta was cooked well and the sauce was creamy and really cheesy. The only complaint for some people would be that there is no breadcrumb crust on the mac, so for people looking for the crunch, they may not be completely happy with it. My friend also adored the Cavindish fries as he said that it brought back a lot of memories from high school. I tried them and they were slightly battered, which I'm not crazy about. I don't think I would order them myself.
                                                                                                            My friend also devoured his ribs and pulled pork and said that next time he would just order a big ole plate of pork and go to town on that.

                                                                                                            I know that Davwud and Duckdown have been asking and I am happy to report that at 7:30 at night on Friday, every table was taken and several people came in and took out 2-3 bags full of takeout each! YAY! By 8:15 when we left, it was a little more quiet, but a few more people had come in.

                                                                                                            13 Replies
                                                                                                            1. re: icey

                                                                                                              Good stuff on the crowd.

                                                                                                              The M&C is how I find it down yonder. It's very creamy and doesn't have a crust on top.


                                                                                                              1. re: icey

                                                                                                                I'm surprised that they actually promote frozen Cavendish coated fries, which are available at any Costco.

                                                                                                                1. re: jayt90

                                                                                                                  About 10 years ago some of the big national brands offered rebates for menu placement. Maybe we are back to that again as a backlash against small, local producers getting menu placement at better restaurants.

                                                                                                                  1. re: iamafoodie

                                                                                                                    umm. absolutely - take it from an industry insider...

                                                                                                                  2. re: jayt90

                                                                                                                    Hi, I did a review just over a week ago and the only thing I would consider 'average' or 'run of the mill' were the french fries. I am a real french fries fan having family up Northern Ontario where chip stands are common....but yeah, if they had better fries would have not faulted anything from the meal from a picky perspective.

                                                                                                                  3. re: icey

                                                                                                                    Awesome news regarding the crowds, yep

                                                                                                                    I find the M&C there kind of tasteless though, but sounds like it could have improved. I haven't been in about 2 months. I'm planning on going this week for sure

                                                                                                                    thanks for the info!


                                                                                                                    1. re: icey

                                                                                                                      I had lunch there today and ordered the Brisket/Rib combo with Baked Beans and Slaw with the sauces (Habanero and Carolina Mustard) on the side. I experimented with the sauces and decided about 1/3 Habanero & 2/3 Carolina Mustard was the ideal combination of flavours and heat. Without the sauce, the brisket was a bit dry, but the flavour was very good with great smoke taste; when I slapped on my custom mixed sauce, it was fantastic! It was a different story with the ribs. Unadorned, I could have eaten a whole rack: great taste with a nice balance of smokiness and seasoning with a firm, meaty texture that came away from the bone cleanly, exactly as Buster Rhino describes the ideally cooked ribs:

                                                                                                                      "If you ever have a perfectly cooked rack of ribs the meat should come off the bone easily, not fall off it. If you pick up the bone with meat on it that meat should stay there until you pull it off. Once you pull it off the bone should be clean and white (not meat left on). This state of perfection is hard to come by in a commercial operation to say the least."

                                                                                                                      When I coated the ribs with the sauce, and they were outstanding. I ended up having 4 with the sauce and two without.

                                                                                                                      As for the sides: The slaw was good, but I found it a bit too sweet. I think it needed more of a bite to complement the richness of the meats. The beans were tasty and smokey, but I stirred in some of my sauce and they were even better.

                                                                                                                      I had a chance to talk with one of the owners - I think it was Jim - and gave him my feedback. He seemed genuinely interested in my opinions.

                                                                                                                      I'll be back.

                                                                                                                        1. re: Davwud

                                                                                                                          I got there late for lunch, almost 2:00, so I was the only one.

                                                                                                                        2. re: OTFOODIE

                                                                                                                          Hi, funny you found the brisket dry....I was there a few weeks back and ordered brisket and it was excellent...just the way it should be....tender, not the least bit dry and had it mostly without sauce or as a dip.

                                                                                                                          1. re: ebay3392

                                                                                                                            It wasn't badly dry - I did say it was a 'bit dry' - it just wasn't moist the way I expect brisket to be.

                                                                                                                            1. re: OTFOODIE

                                                                                                                              Sounds like it's a case of inconsistency. I would also say the brisket was on the dry side and lacked smoke flavour.

                                                                                                                          2. re: OTFOODIE

                                                                                                                            I had the brisket/rib combo with the sauce on the side as well tonight. My ribs were just like yours "nice balance of smokiness and seasoning with a firm, meaty texture that came away from the bone cleanly". They were tasty enough on their own that I bypassed the sauce on 5 of the 6 bones. My brisket was dry though. I had some fantastic brisket from Dinosaur BBQ in Rochester a couple of weeks ago that I can't help comparing every order against now and RUB's unfortunately just didn't measure up. I really enjoyed the slaw but found the beans too sweet. The cornbread was good but I prefer the ones from Camp 31 better. I like the pecan pie, it wasn't too sweet. The peach cobbler unfortunately was too sweet and made with canned peaches (so wrong when Ontario peaches are in season right now!). The service was great even with a full house at 5pm and lots of takeout orders heading out the door.

                                                                                                                        3. Well, I never would have thought that one of my posts would have garnered so many responses. I'm glad that everyone seems to be enjoying this place. I've only eaten there once since I posted this way back in January, and I have to say that the last time, hubby got take out as we live quite a distance away. And, I was very disappointed because I think I got the piece that they were going to throw away. Even hubby commented on how bad the piece of meat was that I got, but I am willing to try again at some point, perhaps even this weekend. I'm glad that this place is still in business - when we went in January, it was pretty empty and we thought that it would be too bad if it closed!

                                                                                                                          Always looking for more finds!

                                                                                                                          1. Finally hit this up a few days ago, impressions......

                                                                                                                            Owner is a friendly guy, relaxed banter between him and my friends. It was a bro down kinda night so he interacted accordingly.

                                                                                                                            Between the 3 of us, we ordered a fried okra app and 2 "Tuesday Specials". It normally consists of 1/2lb pulled pork, 1/2lb brisket, 1/2 rack of ribs + 2 sides & 4 cornbread . Well they ran out of brisket so we substituted it w/ wings and sausage. I didn't realize we were shorted 1 piece of cornbread until I re-checked the website just now.


                                                                                                                            It was too much food for me personally, but my friends are big with appetites to match. We wolfed it down, perhaps too fast for our own good. We sampled all 4 sauces (mild/med/habanero hot/Carolina mustard), requested on the side. The two resounding favourites were the habanero and mustard. Be forewarned, the habanero does indeed pack some heat.

                                                                                                                            Pulled pork imo was the weakest of the selections, it needed much more smoker time as it tasted pedestrian sans sauce. There could've been more burnt ends/bark on the pulled pork.

                                                                                                                            Wings were executed nicely, perfectly cooked plain wings which we dipped into the sauces. No complaints at all, but then again we only got the wings because the brisket sold out. Odd considering we were there at 6pm, before dinner rush.

                                                                                                                            Sausage was a highlight, again perfectly cooked, glistening exterior with a juicy center. We inquired about the sausage, he would only divulge leek and obviously pork as ingredients. The recipe is a "secret", but it is made off-site by a butcher shop in the area. It is his personal recipe though, he just outsources the production.

                                                                                                                            Ribs are the best of the meat items, soft but not boiled to death fall off the bone soft. It was the only thing we got pre-sauced as this was his suggestion. He said mild would be best as the caramelization would over-intensify the flavours of the other sauces. We added additional sauces on the ribs after they arrived on our table as per his suggestion.

                                                                                                                            Sides wise, I was actually quite surprised. The green beans were tremendous, cooked absolutely perfectly. I've had much worst at supposed fine dining restaurants, they really hit that one out of the park. Mac & cheese again was quite velvety, it was seasoned right, so perhaps they've tweaked it since earlier postings. It is still missing the charred top that some have desired here. Coleslaw was functional, sweetness dominates over vinegary notes. It looked like it had been sitting in its dressing too long, thus limp. Cornbread could've arrived warmer, a minor quibble. Baked beans had the smokey flavour sorely lacking in the pulled pork.

                                                                                                                            My friends, bbq fiends that they're, approved. Having only been to Memphis bbq once, I prefer Southern. Then again, I don't eat bbq that often, last occasion was the Markham ribfest at the end of summer.

                                                                                                                            $19.99 for the platter is a heck of a deal, it is enough to feed 2 normal people. Alas my friends are anywhere but normal.



                                                                                                                            1. I'd highly recommend Buster Rhino's in Whitby. It's REAL low and slow Southern barbecue. If you're looking for chic ambience, then you shouldn't be eating real bbq. Buster Rhino's could be described as a hole in the wall, albeit a clean one. The food was GREAT, big servings, and very affordable. We were there on Friday and they had a rib special: Full rack of back ribs, rubbed and smoked, sauce on the side, choice of one side, and a pop for $13.99. Easily enough for the two of us. We also had a Texas style smoked brisket sandwich and a Carolina style pulled pork sandwich, each for $4.50. Very large servings of meat on a really fresh bun, with your choice of sauce. They make their own rubs and sauces which you can also purchase. Original (mild), Hot (nice little kick), and Holy Habanero (great hab flavour and heat). Very good sauces which are definitely meant to go with smoked meat. They're sweet but with enough vinegar tang to cut through the rich meat. I ordered one side of coleslaw which was not the macerated mushy sweet stuff you'd get at the grocery store. it was raw and crunchy, hand sliced, in a vinegar and mayo dressing. Nearly impossible to eat out of the styro cup with the plastic fork because it was meant to go on the sandwich, barbecue style. It added the perfect crunch to the succulent and tender pulled pork with the vinegar tang cutting through the richness of the meat. All in all, we thought this was authentic barbecue worth the 1-minute stop off the 401 at Thickson Rd. Info is on their website.


                                                                                                                              1. Here are the two dishes I had at RUB.

                                                                                                                                Pulled pork was okay... it didn't have enough smoke IMO and I wish I got to add on the sauce myself.

                                                                                                                                Ribs were okay too, they forgot to give us cornbread but we didn't realize until after we left. Fries were definitely frozen

                                                                                                                                1 Reply
                                                                                                                                1. re: Muffin__Top

                                                                                                                                  Hi there, ask for sauce on the side...I did when I was there.

                                                                                                                                2. Gave this place a visit and will definitely will be going back!

                                                                                                                                  Started with the fresh corn bread that was really good quality.

                                                                                                                                  Got the ribs with two sides, boy do they provide a lot of food! I got the mac and cheese and the fries on the side. For the ribs I found it to be quite good. I'm a novice rib eater so my only other experience is at Baton Rouge. I found the ribs to be a bit tough but I guess that was because these were side ribs compared to the baby backs i'm used to at Baton Rouge. The sauce was tasty but I could enjoyed a bit more sauce. I tried the hot sauce on the side it was nice and wasn't overly hot by any means.

                                                                                                                                  The mac and cheese was really good and my girlfriend ended up polishing it off! They were really creamy and melted in your mouth. The fries were okay but wasn't expecting much since they were Cavendish.

                                                                                                                                  I ended the meal with a peach cobbler that was phenomenal! The quality of the food was really good and for a meal for two that came to a total of $27 it was really good value!

                                                                                                                                  6 Replies
                                                                                                                                  1. re: rapsrealm

                                                                                                                                    Hi all, was there for the second time with a vendor....ordered hush puppies, I had small brisket plate and he had rib/wing combo...hush puppies were good...not dried out turds like I have had at some other places....'small' brisket with 1 1/2 the portion you would be getting at Phil's at 60% of the price...and the brisket is moist, sliced combination of the flat and the point, habanero sauce on the side...sliced not chopped meat like other places I have been....worth getting....Duckdown, you would be happy to know it was packed by 12:15, full....good to see. My colleague liked so much he ordered wings to go for his co-workers, think he is hooked now. My office is 10 min away, may have to take more trips to the office!

                                                                                                                                    1. re: ebay3392

                                                                                                                                      thats awesome news! :)

                                                                                                                                      i haven't been in a long time... maybe I should go this weekend

                                                                                                                                      thanks for the info :)

                                                                                                                                      1. re: rapsrealm

                                                                                                                                        I was here last night (Saturday, June 6th) with my wife, my older son and 2 friends and we had a great meal.

                                                                                                                                        All of our food was quite good and we found the portions to be very generous.

                                                                                                                                        As the bbq fanatic in the family, I really loved the spare ribs but we all enjoyed the Savanah skins, the chicken wings and the hush puppies.

                                                                                                                                        What was most impressive was the quality of service that we received. We were able to have a great relaxed meal with the food taking exactly the right amount of time and all of the staff was very friendly and willing to share information and details about the food and bbq. They also went above and beyond with us including providing a few extra Savannah skins for one of our dinner party who can't eat cheese, sending us home with some extra corn bread for my younger son who wasn't able to be there with us and loves corn bread and providing extra sauce for the food we took home.

                                                                                                                                        We didn't have room for dessert as we kind of over-did it on the appetizers but next time, I am going to pace myself better so that I can try their cobbler. All of us thoroughly enjoyed our meal and we will definitely be back in the near future.

                                                                                                                                        1. re: Reithd

                                                                                                                                          Based on everyone's reviews, I tried it on Sun night. We got there at 7pm and were the only ones there. There were 3-4 other tables by the time we left. I really enjoyed the pulled pork and absolutely loved the BBQ sauce (both the medium and the hot!). Ribs were good and brisket was good. Someone had the chicken, which was dry. I have to say, though, the ribs didn't have that "BBQ char" that gives so much flavour. They were kinda just "done". Flavour was good, but I'd put Phil's ribs way above them in terms of flavour. The brisket also was good, but far from my dream brisket. Having said that, I haven't found outstanding brisket anywhere in Toronto, so maybe my expectations are just too high. Fries seemed like standard frozen fare. I found the cornbread to be way too sweet.

                                                                                                                                          So, overall, good, but nothing impressive. I'd go back, but only if it was convenient and not in a hurry.

                                                                                                                                          1. re: SMOG

                                                                                                                                            I tried Souther RUB this week for lunch. The place was empty except for 1 other guy. The ribs and pulled pork were good although not great. As others have mentioned, the smoke flavour was mostly absent and I thought they were a little too fall off the bone. The beans were good as was the cornbread (not too sweet) and I really liked the carolina sauce on the pulled pork. I would agree that I actually think Phil's compare favourably to them (havn't been in a long while based on other posts here on Phil's downhill spiral). Food portions were large and we left stuffed.

                                                                                                                                            All in all I would go back but I was slightly disappointed in the ribs.

                                                                                                                                      2. I stopped into RUB last Friday based on many of the reviews I read on this forum, plus my sister highly recommended the okra and pulled pork sandwich. I went with a few friends, and I ordered the rib/pull-pork combo, while they ordered ribs or chicken (which I tasted off their plate). I thought the ribs were great; they fell off the bone when I picked up the rack, and the pulled pork was so tasty. One of my friends had the ribs with mustard sauce, so I tried that as well, and I enjoyed it a lot, it was very tasty and Ill most definitely be getting it upon my next visit.
                                                                                                                                        While the food was great (enjoyed the mac & cheese side very much as well), what stood out to me was the service. I went into the restaurant nursing a cold and sore throat, and the staff was EXTREMELY helpful and concerned. They offered to make me tea, and the manager stopped by several times to see how I was and to give little tips on how to soothe a sore throat. For me, this is the first time something like that has happened to me at a restaurant, and it left a big impression on me. The staff was very informative about the ribs. sauces and sides, but they really went out of their way to ensure I was comfortable which i appreciated more than anything else.
                                                                                                                                        I will definitely be going back and telling friends to try it out.

                                                                                                                                        6 Replies
                                                                                                                                          1. re: Davwud

                                                                                                                                            This place has the best ribs in GTA and excellent service. I hope it was more busy. at least in my experience it doesnt get the flow it deserves

                                                                                                                                            1. re: shekamoo

                                                                                                                                              Agreed and agreed.

                                                                                                                                              The place definitely deserves more recognition for the great food they make...

                                                                                                                                              1. re: duckdown

                                                                                                                                                Went again today and had pulled pork sandwiches for takeout...excellent sandwich with a side of slaw which I dumped on it 'Memphis Style' ..had two sauces, the mild which was too sweet and mild for me, and the medium which was right up my alley for taste and heat. Pickup was ready in five minutes...good stuff...

                                                                                                                                                1. re: ebay3392

                                                                                                                                                  Had the brisket sandwich today and was a bit disappointed....was quite rubbery and had the fat slab running between flat and point in there (when I make at home I separate the flat and point by pre-carving out the fat in between) the mac and cheese was a bit flat, but added some hot bbq sauce to liven it up. I think I will stick to the pulled pork there from now on.

                                                                                                                                                  1. re: ebay3392

                                                                                                                                                    Yeah I hate when they leave that huge layer of fat in. Sometimes it will render down if you give it the low and slow and LONG TIME that it needs, but more often than not, it's just too much. I haven't been here in quite a while, reports seem to be coming back mixed lately.. Some people impressed, some people not. I always liked the place personally and the guy there is nice enough so I do want them to succeed...

                                                                                                                                                    I'll stop in there sometime soon and see how the food is


                                                                                                                                        1. U went there on Monday Dec 7 driving from scarborough and i enjoyed the food and the service i got i arrived late and the owner called me on my way as he had to stay behind i loved it so much on Thursday dec 10 went right back after i had an exam i had the pulled pork and rib combo both times the rib to me were awesome waht i want ina a rib the pulled pork was so good love their mild sauce love the beans and mac and cheese cornbread was very good for me love it will continue to go there at least once a week

                                                                                                                                          8 Replies
                                                                                                                                          1. re: Kedeisha8

                                                                                                                                            I haven't tried this place but I must say, judging by the pics, it looks pretty good.

                                                                                                                                            I'm a first time poster but long timer lurker.

                                                                                                                                            Having been a lurker on this board for a long time, I've tried many of these ribs places that have been review positively and have always been disappointed. The two biggest bust of them all were Buster Rhino's (which I drove all the way out to Whitby for and I live in North York) and Phil's Original BBQ. Man, not even close to what you get at a ribfest. I've also tried Memphis BBQ in Woodbridge, again, huge disappointment. It seems like the only place in the province that has good ribs is Camp 31 out in Paris Ont. (I like ribs but I'm not going that far


                                                                                                                                            Well, next time I'm in Vaughn I'll give this place a try. I'm hoping my dream of a REAL rib type place like (like the ribbers at ribfest) has finally arrived.

                                                                                                                                            As sad as it is to say, outside the ribfest, the best ribs I've had have been at The Keg.

                                                                                                                                            1. re: C mac

                                                                                                                                              I was not impressed with my one visit to Southern Rub at all, so don't go with your hopes up.

                                                                                                                                              1. re: C mac

                                                                                                                                                The haters of this place don't speak for everyone. I for one prefer it to almost all the other rib places in the GTA.. So don't believe everything you read, it seems alot of people from this board were bitter about their visit there but I have yet to experience bad ribs.

                                                                                                                                                Also check out Paul & Sandy's in Etobicoke

                                                                                                                                                1. re: duckdown

                                                                                                                                                  As a group, we asked for a tasting menu for about 16 people. We could not represent where we were coming from. The service was excellent, as was the price ($11 or $12 each) but the food seemed to be prepared in advance for a large group, and reheated. The negative reviews were very consistent. I could only take a small amount of each presentation; the brisket especially was a disappointment. If you arrive when the food comes out of the (small) smoker, your mileage will be better.

                                                                                                                                                  1. re: jayt90

                                                                                                                                                    Yep. The meats were a huge disappointment. And the sides were a big let down as well -- watery, bland mac and cheese; dry, tasteless corn bread. I left at least 75% of my meal uneaten. Fortunately, we had already eaten well at Chicago Pizza Kitchen and St. Philip's Bakery.

                                                                                                                                                    Chicago Pizza Kitchen
                                                                                                                                                    2338 Major MacKenzie Dr, Maple, ON L6A3Y7, CA

                                                                                                                                                  2. re: duckdown

                                                                                                                                                    Oh, yeah, I'm bitter all right. Southern RUB and I...well...it's complicated. I wasted the best years of my life with that place, when we both knew it wasn't working - and when I think of what RUB asked me to do...well...I'll spare you the details, but it did involve several kinds of poultry and a very confused hamster. Some things just can't be forgiven.

                                                                                                                                                    Please. He served us bad food. We reported on it. Not only would I not go out of my way to get more of it, if I were next door and starving I would just keep walking and try something new. If the above poster was disappointed with Buster's (the best approximation of BBQ I've had in the area yet that wasn't homemade), then they really should adjust their expectations as Jo suggests. That being said, the ribs were the best thing on a plate of bad food.

                                                                                                                                                    1. re: duckdown

                                                                                                                                                      I used to say that RUB has the best ribs in GTA. I now think it is second best, after Stockyards. Still by leaps and bounds superior to most ribs you will get in this neck of the woods. and I have tried many

                                                                                                                                                      1. re: shekamoo

                                                                                                                                                        Alright, based on this most recent feedback, I'm going to say that my dream of a place in the GTA that does ribs like the ribfest or Camp 31 is once again crushed. I've been bitten way to may times by reading reviews that were 50/50 and taking a chance. Biggest disappointed being Buster Rhino's because the positve reviews seem to be more like 2-1 ration on this board and how far I drove to try this place.

                                                                                                                                                        It kills me because to me it just doesn't seem to be that difficult to emulate one of these ribbers at the ribfest. (I have to be careful when saying this though because Memphis BBQ and Turtle Jacks both have a both at the odd ribfest and their ribs are awful)

                                                                                                                                                        These people need to watch a BBQ episode of Dinners, Drive-ins and Dives.

                                                                                                                                                        A real authentic BBQ place in Toronto would be a gold mine.

                                                                                                                                                        HELLLLO CAMP 31!!!!! It's your for the taking.

                                                                                                                                                        I think these guys should wake up and open a location as well:


                                                                                                                                                2. We went to this place tonight for dinner, and I have to say we enjoyed our meal very much.

                                                                                                                                                  I had 1/4 rack of ribs with the mild BBQ sauce and wings with the carolina bbq mustard sauce. Both were very good, but I would not get the mild BBQ sauce again, was just too mild for my liking, but there was nothing wrong with it at all, very tasty. I had Aunt Phee's Creamy Potatoes and garlic butter green beans, both were amazing. The potatoes had a very unique taste to them, but it was delicious.

                                                                                                                                                  My husband had 1/4 rack of ribs, mild bbq, and pulled pork with the smoky molasses sauce. Just the right amount of sauce on the pulled pork, the sauce was amazing. I would definitely get the smoky molasses sauce again. He had mac n cheese and baked beans as his side, again both were very good.

                                                                                                                                                  We shared an appetizer of the hush puppies with the orange sauce, very yummy, nice little kick to them, and we also shared a peach cobbler for dessert. One of the best cobblers I have ever had.

                                                                                                                                                  Our overall dining experience was great. We talked to a couple regulars there, overall a very nice crowd. Our waitress was very nice, I believe we were greeted by one of the owners when we first came in and he was very nice. It was a very pleasant dining experience, and we will definitely be going back very soon.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: Tara1748

                                                                                                                                                    Next time, don't order individual meals. Order a big platter and share. Better deal. Glad you enjoyed it.

                                                                                                                                                    1. re: Crispier Crouton

                                                                                                                                                      We were actually thinking about that, but I guess it just slipped our mind. Next time we'll do that.

                                                                                                                                                  2. Mrs. Sippi returned for lunch after the terribly underwhelming visit we had with a group of hounds.

                                                                                                                                                    Anyway, a split in the ownership has left one owner with the other off to persue other interests. From what she tells me, it hasn't helped. However the place was packed.

                                                                                                                                                    She summed up her visit as follows, "Their food is so lacking." She sent me a pic of the mashed potatoes and they looked awful.


                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: Davwud

                                                                                                                                                      I went once, about 2 and half years ago.

                                                                                                                                                      Just awful food. Sweet service. Never went back and certainly no plans to return.

                                                                                                                                                      1. re: magic

                                                                                                                                                        Ribs were nothing special, brisket was dried out long slabs, short on flavour. Sides were fine, but once here is enough.

                                                                                                                                                        1. re: Chester Eleganté

                                                                                                                                                          We tried it about 3 years ago and were pleasantly surprised. We went back a few months later and it was terrible. So terrible we didn't return.


                                                                                                                                                    2. I am a big fan of bbq and smoked ribs in particular and I really enjoy Southern Rub. I usually get the ribs with no sauce and get the Carolina mustard sauce on the side.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: mediumrare

                                                                                                                                                        Just a heads up,this place is closing soon. Owner has it for sale and will probably bail on it soon.Ive eaten here a few times and found it pretty lacking. Gone downhill since the original partner left the big guy there alone. Its for sale for $79,000 so it's not making money thats for sure

                                                                                                                                                        1. re: Vitoleone

                                                                                                                                                          Haven't been there in a few years when i frequented it working nearby. That is too bad, they were enthusiastic when first opening, that is a cheap price for sale, I trust that does not include the Southern Pride smoker in that price?

                                                                                                                                                          1. re: ebay3392

                                                                                                                                                            Southern Pride should be included for that price... they aren't that expensive... I would actually expect that it's included that's why the price is that high.