Southern style American Barbecue is an institution in itself. Contrary to quickly grilled meats at high temperatures on an open flame, Southern Style Barbecue consists of a gentle slow process where the meat cooks with the smoke generated from the wood fire. RUBS’ unique recipes have been crafted using Quebec grown sweet Maple wood for a taste like none other.
The cooking process is as distinct as is the outcome. Like the pink tone of a traditional Quebec smoked ham or a steamed classic Montreal “Smoked Meat”, Southern Style Barbecue has its own red interior texture, but fear not, it has been meticulously cooked. The ultimate test: Take your napkin and have it touch the interior of your portion; if the napkin doesn’t turn red, then you know your food has been properly prepared, or shall we better say: Smoked to Perfection.
Our wood fire smokers perfume all meats between 2 to 14 hours every day depending on the cut and type: Beef, Pork, Chicken, Seafood, even our vegetables are smoked. Although we fill our smokers with large quantities, it may happen that we run out of particular choices, therefore arrive early and choose quickly.