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RUB comes to Long Island

The only thing good about Newsday is the sports section and the Feed Me blog and they report that RUB, an exceptional Q restaurant is on the way to East Meadow.

http://long-island.newsday.com/restau...

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  1. Thanks for posting that. I'd heard about this a while ago and had completely forgotten.

      1. Not entirely true....there's a review of a fantastic production of Spring Awakening in Tuesdays paper. (okay...maybe I'm biased as I'm a part of it, but hey...there's lots of good eating in Smithtown!)

        But I digress....that looks like some tasty Q.

        1. RUB serves truly excellent BBQ. I've heard that they are opening in mid August.

          If you'd like a preview, stop by the 5th Annual NY State BBQ Championships in Manorville. RUB is sponsoring the event and will be vending there. 8/6 and 8/7 at The Maples.

          Andrew, the owner, will be on hand and there will be a number of demos all weekend.

          www.bbqbattleli.com

          Eric

          7 Replies
          1. re: motoeric

            We went, didn't see vending of anything we wanted to eat going on yesterday.

            1. re: mcf

              Well, I guess I made the right decision to pass on it.

              1. re: sbp

                It was a day of drinking at The Maples and cooking and noshing by the contestants. I really didn't want a hot dog, Mr. Softee or grilled ear of corn... The crowd was mostly biker chic and looked well fed, but we were hungry. Had a great meal at Z Pita in Port Jeff, haven't been back there since we moved away 7 years ago.

                -----
                Z Pita
                217 Main St, Port Jefferson, NY 11777

                1. re: mcf

                  I'm confused. Did you see the food vended by RUB and chose not to try it or did you not see it?

                  They were almost directly across from the Ocean Spray people where the demos were taking place.

                  Eric

                  1. re: motoeric

                    I saw them there, but no vending going on while we stopped by...

                    1. re: mcf

                      That is very strange. Their vending helped to raise over $5,000 for the Make a Wish Foundation. The lines were HUGE every time I stopped by.

                      Next time, stop by the Grill Scouts team and say 'hi'. We usually have plenty of extra food after turn-ins for the judges.

                      Eric

                      1. re: motoeric

                        It was mid afternoon, and we actually asked folks at one of the tents where food was being sold after not seeing it happening and we were directed to the Maple's deck. Maybe it was too close to just before the judging? I'll remember to check Grill Scouts, thanks. :-)

          2. Any idea of when they are opening. The sign is up, the phone is working but no spefic date on the phone message.

            12 Replies
            1. re: linsue

              I think, from nosing around, that it's pretty clear they don't have the date yet.

              1. re: linsue

                I had the pleasure of spending some time with Paul Kirk this weekend and he said they'll be opening this week. Foe those who haven't had the chance to eat at RUB in NYC this is an excellent opportunity to try some first rate BBQ right here on Long Island.

                1. re: csweeny

                  Popped in this afternoon; Looked like they were prepping the wait staff; I asked about opening and was told : Perhaps, if all goes well, a "soft" opening this weekend but certainly by Monday it'll be a go. Can't wait

                  1. re: mtobias1355

                    We went for dinner tonite......Food had real good flavor; But the babyback ribs had a tad too much fat and were definately NOT falling off the bone; the mayo based cole slaw tasted real good and was home-made; fried onion strings were great; my daughter liked the pulled pork sandwich; my brisket was tasty but, again, not fork tender; additionally, it was really uniformly sliced as of by a slicing machine or at ;least an electric knife. Personally, I like my brisket to be knife sliced ala Katz's. Lots of interesting beers. It was opening nite so we're willing to cut them some slack.

                    1. re: mtobias1355

                      Ribs shouldn't be falling off the bone, so that's actually a plus. Glad to hear that you enjoyed the food.

                      I'll probably stop by tomorrow night. I'm excited to have good BBQ on Long Island again!

                      Eric

                      1. re: mtobias1355

                        Was the brisket sliced thickly or thinly? To me, that's more important than what was used to slice it (I like it cut thick).

                        1. re: Scott_R

                          Scott; Thin;

                          Eric; I thought that the purpose of smoking, in addition to flavor, was to render rather otherwise tough cuts of meat, soft and supple to the bite. These ribs had the flavor, but were not soft or supple

                          1. re: mtobias1355

                            I don't make my ribs fall off the bone tender, just tender and with lots of flavor. Same with brisket; I don't want it chewy, but it shouldn't fall apart into shreds, either, unless you shred it with forks. Braising, OTOH, should render everything fall off the bone tender... short ribs, frex.

                            1. re: mtobias1355

                              Actually, the process of BBQ takes food that is almost too tough to chew and breaks down the collagen so that the protein approximates the texture of other, more palatable, proteins. It's not intended to render the meat mushy, fall off the bone or without texture.

                              On the other hand, people enjoy what they enjoy and there's absolutely nothing wrong with that. If you prefer ribs that are fall off the bone, more power to you.

                              BBQ purists have certain ideals that they use for judging 'doneness' of ribs, but their level of specificity is a bit much outside of a competition.

                              If you like it and the people you are dining with like it, enjoy and have a great time.

                              Eric

                              1. re: motoeric

                                A quick follow up: I was there again on Thursday and got some food to go. I had some ribs, some burnt ends and a pulled pork sandwich.

                                As expected, everything was fantastic.

                                If you like BBQ and you are in the area, it's well worth stopping by.

                                Eric

                                1. re: motoeric

                                  Went to RUB in East Meadow tonight (I've been to the Manhattan location a couple of times). In addition to my own order (brisket with corn bread and greens) the table ordered a few items. One, the chili-cheese fries I didn't taste (I don't like glop on my fries).

                                  The brisket was excellent--tender and with the right amount of smokiness. Glad they don't sauce the meat, 'cause it was plenty tasty without it. As stated before, i wish, though, that they cut it thicker.

                                  Cornbread was good was good without being exceptional; the greens very good.

                                  Vinegar-based slaw was good, though too sweet for my taste.

                                  For dessert, others ordered fried Oreos for the table; unfortunately, this is exactly what I *don't* like, so I left 90% of mine.

                                  1. re: Scott_R

                                    I was looking forward to trying this new barbecue restaurant. I brought a variety of items home tonight to share with my family. The babyback ribs were dry and too tough, the chicken was mediocre, the fries were soggy. The hushpuppies were tastless. The baked beans , cole slaw, and corn bread were fine.The onion straws were greasy but great. The bill was huge.