Why is my food pink?

Don't worry, your food is fully cooked. Barbecuing over wood smoke imparts a pink tint to chicken, especially around the bone, and a noticeable "smoke ring" along the edge of other meats

Why isn't my food hot?

True barbecue is never cooked over high heat; therefore, it never gets 'hot.' Our barbecue is served at the temperature that it comes out of the smoker.

Why don't you make more if you see you're running out?

The barbecue we are serving was placed in the barbecue pits much earlier in the day. We cook at low temperature over smoke for up to 17 hours. It's this low and slow cooking style that gives our food its signature taste; therefore, we can't just cook more when we see we're running out. We refuse to compromise the quality of our food by partially cooking in advance or reheating on the grill. You will not find a microwave at RUB BBQ.

How come ______ is sold out?

The simple answer is that we would rather sell-out than have food left over at the end of the night. Barbecue (as with most food) is best served when it is prepared and served fresh; therefore, we estimate what we'll serve today, and when it's gone it's gone. We smoke literally thousands of pounds of meat each day and like all authentic barbecue joints, when our fresh cooked food is gone…it's gone for the day.

Who is Paul Kirk?

AKA the Kansas City Baron of Barbecue, Chef Paul is renowned as the world's most accomplished barbecue chef and pitmaster. Chef Paul is the recipient of 425 cooking awards, including champion of the American Royal Open (the largest barbecue competition in the world) and seven World Barbecue Championships. Chef Paul was inducted into the Barbecue Hall of Flame in 1990, and has been named numerous times to the Julia Child BBQ Team of Ten. Chef Paul's expertise extends beyond the kitchen, as he is also an author, with numerous books in print including, 'Paul Kirk's Championship Barbecue Sauce Cookbook' and 'Paul Kirk's Championship Barbecue' both published by Harvard Common Press, and coffee table cookbooks “Smokin” and “The Big Grill” published through Quintet Publishing.