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-flavoured 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 invite guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen TVs that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favourites, help to extinguish fiery spices. Patrons should hold off on beer if they hope to polish off 5-pound burritos that ooze with cheese, beans, and lettuce—winners receive T-shirts and spots on R.U.B. BBQ's wall of fame.