If you want authentic southern smoked barbecue ribs, then you need a Texas made smoker. Barbecue smoked meat is a way of life in the south. Rube owner and the keeper of the smokehouse Lee Michaelson took a trip down to Texas to learn about smokers and came back with one in tow. Since 2006 Lee has been developing the craft of smoking meat and fish. “It’s an art. You need patience and more patience” says Lee. That’s because the meat is cooked slowly over low temperatures. Lee says “the mix of woods and the rub on the meat creates the unique flavors”. Lee currently uses a wood mixture of mostly sugar maple along with hickory and birch. “The sugar maple gives the slightly sweet smoke taste, hickory provides some tart and the birch a more wholesome flavor”.
Rube features top quality Quebec pork back ribs smoked and cooked to perfection. The Rube smoked ribs are the most popular item on the menu.
Atlantic salmon is also smoked in house and is available year round