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Tuesday, August 4, 2009

Therein lies the Rubb
Matt Levin inside the brick-walled space that will become Rubb BBQ, in a horribly lit photo.

Lacroix at the Rittenhouse alum Matt Levin did not have the menu for his forthcoming Rubb BBQ in Manayunk when we chatted last week.

But now he does. He's calling his casual concept "punk rock BBQ."  All that, and bug juice to wash it down. He's looking at mid-fall at 4445 Main St., next to the firehouse and two doors from Liberties. He says he'll be cooking pulled pork and ribs in Saturday's Stephen Starr-Garry Maddox BBQ Challenge, confirming the Illadelph's blog post.

Meats
Hand-pulled pork
Beef brisket
Hand-pulled Elysian fields lamb leg
Homemade sausage
Local ribs- sometimes St Louis or baby back BBQ
organic chicken
smoked turkey breast
chili
Berkshire pork belly (bacon)

Sandwiches
Burnt ends on bread
Hand-pulled pork, mustard
BBQ beef, Guinness, smoked chilies
Spicy chicken, pickles, sweet cabbage
Smothered sausage, onions, herbs
Hand pulled lamb, long hots

 

Sides
Hush puppies, poblano ketchup
Collards with ham hocks and hot sauce
Hand-slammed fries, three dips
Corn on the cob, roasted garlic-lime butter
Cole slaw
BBQ'd black-eyed peas
sweet potato salad
corn bread
mac&cheese

Bug juice
Purple
Red
Orange

Sauces
Black pepper
Memphis mustard
Chocolate chipotle
Banana jerk
Roasted garlic ancho chili
Chimichurri
Mombasa pepper
Posted by Michael Klein @ 12:12 PM  Permalink | File Under: TableTalk | 7 comments
7
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  • Comment removed.
  • 0 like this / 0 don't   •   Posted 2:08 PM, 08/04/2009
    Interesting what gets first attention here! As I see it what really matters is that this is a very promising new (and possibly only?) source for BBQ lamb in Philadelphia environs. Anyone know of any others?
    — iskrantz
  • 0 like this / 0 don't   •   Posted 2:33 PM, 08/04/2009
    That door in the back ground has some serious character, hopefully it isn't replaced!! I wish this place was around while I was in Manayunk as the menu looks solid.
    — J.H.S.
  • Comment removed.
  • 0 like this / 0 don't   •   Posted 7:54 PM, 08/04/2009
    can someone please explain what the hell punk rock bbq is??? this city and its latching on to trends...bbq will be exhausted before we know it...what will the next trend be???
    — jagee77
  • 0 like this / 0 don't   •   Posted 9:56 AM, 08/05/2009
    Punk rock bbq sounds to me like Williamsburg (Brooklyn) style bbq. Gentrified with an attitude, and a jukebox (digital, most likely) to match :-)
    — iskrantz


7 comments
About Michael Klein
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.
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