NOTE: Vegetarians, avert your eyes, ‘cause this post is about to unapologetically revel in the delicious eats that are the smok-y-fied meats served up at Rub’s Backcountry BBQ. Holy moly, I’m excited – just looking over the menu is making my mouth water.

On March 1 of this year, the team behind Rub’s opened up a new location with a re-vamped menu on Western Ave and has been faithfully churning out “real BBQ” ever since. And by “real,” I mean smoked, Texas-style: no gas and no electricity. Oh! And this spot is BYOB, which just makes everything better (at least when you’re young, financially strapped and a fan of Trader Joe’s $3-buck-chuck). I could ramble on about the rather epic menu at Rub’s, but I’d rather you listen to your singing taste buds when you check it out in person. I will provide you with a sample that you can just about smell: the brisket. Perfectly burnt on the ends, it comes in platter form, burger form, and taster form — for those of you with commitment issues.

Arguably the coolest thing about Rub’s, aside from the noms, are the BBQ cooking classes hosted by owner Jared in the Pit Room four to six times a week. I can just imagine the eager expression on my guy’s face, sitting in one of 24 seats surrounding the giant wood-smoker, furiously taking notes as Jared breaks down his cooking process. The classes are about three hours long and include a five-course meal, fresh from the smoker to your mouth. Um, yes.

– Natasha