Ribs Dinner with Drinks for Two or Four or $10 for $20 Worth of Barbecue Lunch at R.U.B. BBQ

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In a Nutshell

An eatery featured in the New York Times serves up St. Louis–style ribs and Michigan craft brews

The Fine Print

Expires Dec 12th, 2012. Limit 2 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Reservation required for dinner options; subject to availability. Dine-in only. Not valid on game days at Detroit location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The smoke from a wood-fire oven enhances meat with complex flavors and can create a smoke screen so that no one sees you eat an entire roast boar. Pig out with this Groupon.

Choose from Three Options

  • $28 for a full slab of ribs, one Half Time item, and two house drinks at dinner (up to a $57.98 value)
  • $58 for two full slabs of ribs, two Half Time items, four house drinks, and a choice of select appetizers at dinner (up to a $124.95 value)
  • $10 for $20 worth of barbecue at lunch

Each full slab of baby back or traditional St. Louis–style ribs comes with two sides, such as mac ‘n’ cheese or coleslaw. The Half Time section of the menu includes lighter dishes such as caesar salad with housemade dressing or Cajun gumbo. Four-person parties also choose one of the following Pre-Game appetizers: rib tips, rub wings, Southern-style whole wings, barbecue nachos, catfish nips, and vegetarian fried pickles. House drinks range from top-shelf mixed drinks to 16- to 25-ounce craft beers, which include drafts from Michigan breweries such as Bells and New Holland. Customers also receive 10% off any catering order when they mention their Groupon at booking.

R.U.B. BBQ

R.U.B. BBQ has earned shout-outs from the New York Times as well as a handful of television features for its tender, well-flavored meats. Various proteins are smoked daily and slathered in a made-from-scratch rub of more than 20 spices and herbs, and cooks begin each dish with locally sourced ingredients whenever possible.

Aromatic smoke wafting from ribs, chicken dishes, and seafood platters invites guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen televisions that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favorites, help to extinguish fiery spices.

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