"rub" news and stories

One of my favorite steak rubs is the Sizzlin' Steak Rub made by Brazos Legends. I got it as part of a gift set quite some time ago, and since Brazos doesn't list it on their website, I'm not certain that they even make it anymore. The rub contains salt, black pepper, garlic, coriander, cumin, onion & paprika. I got my bottle quite some time ago and, though I use it all the time, the bottle isn't empty yet. Of course, that's because I concocted a mix that is almost identical to the original spice rub and am able to keep myself well supplied. It's fantastic on all types of meat, on vegetables, french fries, pita chips and probably many other things I haven't yet thought of. Here's my rendition of the steak rub so you can try it out for yourself:

 

I was overjoyed to hear that one of my favorite New York City barbecue joints is back open for business today. RUB (Righteous Urban Barbecue) was closed for a week while its owner, Andrew Fischel, was getting hitched in sunny Costa Rica and the dining room was getting some renovations. I can now quench my jones for burnt ends, and no longer have to use the above photo to fantasize about the object of my barbecue desire. RUB has the distinction of being the only 'cue spot in New York City serving burnt ends, which are as ubiquitous in Kansas City as hot dogs are in New York. Burnt ends consist of the deckle or cap of the brisket that's been smoked and then cut into chunks of crusty, meaty goodness. Words fail me. I'm off to Chelsea to sate my carnivorous cravings.