Friday, September 19, 2014
Inquirer Daily News

Therein lies the Rubb

Matt Levin shares his Manayunk BBQ menu.

Therein lies the Rubb

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

Michael Klein Philly.com
About this blog
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. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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