Rub ya’self up – Returning to Rub, Birmingham

It has been a while since I have been this active on the blog let alone been in touch with my good friends at Rub Smokehouse, Birmingham, but I must say they have caught my eye of late on social media. They have recently launched a super saver menu to rival the mainstream fast food chains in terms of their value and quality while also going viral yet again with what I believe was the worlds biggest chicken nugget. Nugzilla is real.

I have made no secret that I have always been a proponent of Rub’s unapologetic spirit and the fact that the heart of the business seems to be very much worn on their sleeves. The jovial nature of their attitude towards food bleeds into their model of spreading their message on social media with things like this but ultimately they still have good food at their core. While Nugzilla and the challenge options in that sort of wheel house don’t necessarily appeal to me personally, it gets bums on seats and gives them a platform to show off the sorts of things I ate on Friday. I literally got into cooking traditional BBQ because of Rub Smokehouse and watching Brian Mujati’s YouTube channel so these guys have really imprinted on my development as writer and a cook, so it was a pleasure to be hosted by them again on Friday evening (06/07/18).

Upon arrival I was greeted by the smell of the art of meat alchemy and a really accommodating member of staff, (apologies for not remembering your name) seated at my table and was given 5 minutes to mull over the menu. I decided I wanted to go out like William Wallace and get Hung Drawn and Quartered, which as pictured below, is a platter of smokehouse treats and American inspired sides. To start at the top we have baby back ribs, pulled pork, Brisket, BBQ chicken with white Alabama BBQ sauce and Buffalo wings that’s are served with sides of onion rings, corn on the cob, corn dogs, fries and red slaw. Quite the list right? this can all be yours for £36 to feed two people or £68 for four, which when you break it down is actually very reasonable per person for the amount of food you actually get presented with while also seeing what their food is all about across the board.

It’s also worth noting I upgraded the fries to the ‘poutine’ option (gravy and cheese) which were really a really nice touch and not something you see very often on a British menu.

As ever for me my experience eating this was consistent and thoroughly enjoyable. I am a self confessed burgerholic but when it comes to a place like Rub I need some smoke rings and wings in my life. The brisket was moist while still retaining a healthy bark on the outside that ran into a vibrant pink smoke ring, the chicken and the buffalo wings were a flavoursome punch that packed the odd bit of crackling spice and the pulled pork was an equal partner in the dish as sometimes PP can get lost amongst the bold flavours of a smoked variety dish but it stood up well and in being served dry, retained it’s ‘porkyness’ rather than it just being about the sauce it was in.

One thing I have always struggled to get right on a wood fired smoker is the humble rib. A relatively cheap cut of meat that can be make or break for a cook if they don’t treat it with enough care. It has taken me a long time to be able to get up to a standard where I am even remotely happy with my own rib cooks (I can’t begin to tell you how many racks of ribs I have eaten while simultaneously pissed off about shoulda, woulda, coulda elements on the days grilling) but Rub are really consistent. Every time I have eaten their ribs I get the same effect. I get enough stability where I can pick them up without complete disintegration, enough give that I can pull the bone clean out of the rack or in this case just pull through it with a fork like I’m eating a cake, which in itself has always really impressed me. Something I learned very early on is that you can tell the quality of a smokehouse by how their ribs behave and Rubs ribs were very well behaved little guys.

It really does showcase the size of the dish when I haven’t even touched on the sides yet by this point of the post, however I don’t want to take any shine away from them. I have maybe had corndogs twice in my life as again very much like the poutine, they aren’t really something that has broken into the British culinary lexicon that often. A good example of the American carnival ‘anything on a stick’ attitude, the corn dog offers it’s participants a frankfurter that is deep fried in batter to create a breaded meat rocket on a wooden stick. Rub’s take on the corn dog is fluffy and almost decadent in it’s own way while also offering you some real variance away from the rest of the dish without being odd. It is certainly at home here but just allows you to go somewhere else for a quick minute… which is nice.

Poutine was very pleasant and the gravy just helps you continue on when you start to hit a wall in the third quarter of the platter. Trust the process as Joel Embiid says or in this case just trust the poutine. Onion rings were probably up there with my top 5 onions rings as they were full and fluffy unlike some the scraggly shit I have been served elsewhere in the past. Slaw was refreshing against the heavy nature of the meat and the corn was… yellow. Because I haven’t eaten it yet… because the meal beat me and I essentially brought home an entire further meals worth like I always do when I go to Rub.

We are a few years down the line since my first visit and it is good to see Rub still pumping in it’s original vein. The spirit has not died and neither has the quality of the food. They embrace challenges and change and even enforce some of their own by trying to ‘break the internet’ and some may criticise that or think it to be at the behest of the quality of their actual product, but it isn’t. Which has always really impressed me. We are in the age of social media where even your local butcher is putting something rogue on their A boards in the hope you will tweet it and it will drive more business (or in some cases on Mumsnet or Reddit and you get chased out of business..), Rub has embraced that and built a reputation around big, bold, brash statements and an experience that anybody with an ounce of adventure in them wants to be a part of. It’s always been a interesting ride watching how they develop and long may it continue. Birmingham loves you so just keep doing you, as it’s still working.

 

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