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RUB

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From Food & Wine, Jun 2007

“I continue to compete because I love great barbecue: slow-cooked, tender, moist and packed with intense flavors. One student, Andrew Fischel, convinced me to help him open RUB (Righteous Urban Barbecue) in New York City in 2005....” MORE>>

– “Cook Like a Pit Master”

Last updated June 2007 lastArticle = 6/2007 and lastAward =