{"id":26453,"date":"2014-03-18T07:01:02","date_gmt":"2014-03-18T13:01:02","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=26453"},"modified":"2018-07-16T20:01:53","modified_gmt":"2018-07-17T02:01:53","slug":"rub-n-wood-bbq-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=26453","title":{"rendered":"Rub-N-Wood BBQ – Rio Rancho, New Mexico (CLOSED)"},"content":{"rendered":"
\"Rub-N-Wood01\"<\/a>
Rub-N-Wood Bar-B-Q in Rio Rancho<\/figcaption><\/figure>\n
\n

“Beam me up Scotty. There is no good barbecue on this planet.”
\n~<\/em>James T. Kirk <\/strong><\/span><\/p>\n

Captain James Tiberius Kirk of the United Starship Enterprise never actually uttered those words, but had he visited Rio Rancho between June 22nd and August 2nd, 2013, he would have found NO barbecue–good or bad–in Rio Rancho. No barbecue in the City of Barbecue…er, Vision, is akin to no Subarus in Santa Fe. Rio Rancho, after all, is home to the annual Pork & Brew<\/a>, the state barbecue championship sanctioned by the prestigious Kansas City Barbecue Society<\/a>. Rio Rancho has also been the home–for nearly a quarter of a century\u2014of the legendary Smokehouse<\/a>. <\/span><\/p>\n

When the Smokehouse shuttered its doors on June 22nd, its loyal patrons were torn between wanting to fly the flag at half-mast or flying it upside down as a sign of distress. The Smokehouse\u2019s affable proprietor Gary West urged calm, assuaging those of us whose blood is the color of barbecue sauce with news that we would be without barbecue for only a short while. He told us a competitive barbecue team called Rub-N-Wood would be filling the void soon. Having sampled Rub-N-Wood\u2019s \u2018cue, Gary was excited that Rio Rancho would be well served.<\/span><\/p>\n

\"Rub-N-Wood02\"<\/a>
Interior of Rub-N-Wood Barbecue<\/figcaption><\/figure>\n

Rub-N-Wood (no double entendre intended) opened its doors on Friday, August 2nd. Though it\u2019s not normally a good practice for critics to visit a new restaurant until it\u2019s had a chance to iron out any start-up problems, the intoxicating aroma of barbecue wafting through the air was too irresistible. My willpower lasted a whole day and things went so well, I returned the following day. It will take a while, however, before the number of visits to Rub-N-Wood will equal the one-hundred plus visits I made to the Smokehouse over the years.<\/span><\/p>\n

Rub-N-Wood is the brainchild of Roger Bell who\u2019s been smoking meats since building his first barbecue pit in high school. He\u2019s a veteran of Rio Rancho\u2019s annual Pork & Brew event, consistently placing in the top 25 with an 11th place finish in chicken in the 2012. It\u2019s not every competition barbecue team which will succeed with a storefront operation, but Roger and his family have the right attitude to make it big. They want their restaurant to be a place where friends congregate for good food, good friends and good fun.<\/span><\/p>\n

\"Rub-N-Wood03\"<\/a>
Smoked Chicken, Fried Corn and Bread<\/figcaption><\/figure>\n

There are a number of cosmetic changes that differentiate Rub-N-Wood from the Smokehouse. One is a touch of modernity with a flat screen television over the counter where you place your order. The menu is replete with familiar favorites such as brisket (whole, sliced or chopped), ribs (baby back, St. Louis or spare), smoked sausage, smoked turkey (whole, legs and breast), pulled pork and some of the very best sides served at any barbecue establishment in the Duke City area.<\/span><\/p>\n

3 August 2013<\/strong>: If the smoked chicken<\/em> at Rub-N-Woods managed an eleventh place finish in the chicken category at the Rio Rancho Pork & Brew, the top ten must have really be something. This is an excellent smoked chicken! It’s half a bird of moist, meaty, magnificent deliciousness. Deep-penetrating smoke imbues even the interior flesh with that addictive smoked flavor. This chicken needs no amelioration, but the sauce does pair well. The sauce combines tangy and sweet elements and has a nice viscosity.<\/span><\/p>\n

\"Rub-N-Wood06\"<\/a>
The Bubba Platter: Three meats (pulled pork, brisket and chicken) and three sides (fried corn, okra, coleslaw)<\/figcaption><\/figure>\n

15 August 2013<\/strong>: Rub-N-Wood lends credence to stereotypes of barbecue lovers being hearty eaters with the \u201cBubba Platter<\/em>,\u201d your choice of three meats and three sides. The Bubba Platter is the best way to sample most of what the menu has to offer. Finish a Bubba Platter for lunch, however, and you probably won\u2019t have room for dinner. The Brisket is moist and tender, two characteristics not always ascribed to brisket, a notoriously tough dish that requires meticulous care and patience to prepare and is prone to dryness. The pulled pork is plentiful and makes for a great sandwich or by itself. <\/span><\/p>\n

15 August 2013<\/strong>: There\u2019s only one thing better than a Bubba Platter. That\u2019s two Bubba Platters and someone with whom to share all six meat choices. You might not want to share the smoked turkey which became my favorite of all the Smokehouse\u2019s meaty offerings. You won\u2019t find turkey of this caliber on most Thanksgiving tables. The Flintstonian sized pork ribs are meaty and messy, a combination barbecue aficionados don\u2019t mind at all. The sausage has personality with a spicy flavor profile you\u2019ll enjoy. Rub-N-Wood\u2019s barbecue has a pronounced smokiness. It\u2019s not wimpy smoke as too many barbecue joints offer, but an adult R-rated smoke.<\/span><\/p>\n

\"Bubba<\/a>
Bubba Platter: Three meats (sausage, pork ribs, smoked turkey) and three sides (beans, fried corn, potato salad)<\/figcaption><\/figure>\n

It wouldn’t be a barbecue restaurant without sides and Rub-N-Wood has several stand-outs. My early favorite is the beans with green chile <\/em>which have notes of seductive smoke. The green chile is a bit on the mild side, but it has a prominent roasted flavor. Also notable is the fried corn<\/em>, golden niblets of buttery corn that has been lightly fried. <\/span><\/p>\n

18 March 2014<\/strong>: On Saturday, February 8th, 2014, twenty-six of Rio Rancho’s best restaurants participated in the fourth annual Taste of Rio Rancho, a celebration of the city\u2019s best restaurants. Held in the Santa Ana Star Center, the Taste of Rio Rancho gave guests the opportunity to sample more than seventy-five mouth-watering dishes ranging from decadent desserts to piquant chiles, sumptuous sandwiches, prolific pizzas and much more. The award-winning appetizer was a pork rib<\/em> from Rub-N-Wood. Appetizers were the first category judged during the event so it took great willpower on the part of the judges not to consume the entire rib (it was very tempting). A very assertive rub is applied copiously on these ribs, giving them an adult flavor not for the faint of heart. The Flintstone-sized ribs are very meaty and tender.<\/span><\/p>\n

\"Rack<\/a>
Rack of Pork Ribs<\/figcaption><\/figure>\n

21 December 2014<\/strong>: During the Christmas season, Rub-N-Wood added smoked tamales<\/em> to its menu. Strictly a seasonal item, the tamales are excellent, much more moist than you might imagine. Generously engorged with seasoned pork marinated in red chile, the tamales are a godsend for New Mexicans who don’t consider it to be a true Christmas season without tamales.<\/span><\/p>\n

Desserts include a traditional Southern favorite–cobbler. Rub-N-Wood features peach, cherry, apple or blackberry cobbler as good as it’s made in the Land of Enchantment. You know it’s good cobbler when you don’t need a scoop of ice cream on top. The blackberry cobbler<\/em> is more fruit than pectin with a flaky, buttery crust you could enjoy on its own. <\/span><\/p>\n

\"Rub-N-Wood05\"<\/a>
Blackberry Cobbler<\/figcaption><\/figure>\n

Rio Rancho’s skies are brighter and its citizens happier now that it’s been graced with a barbecue restaurant. All is right with the world again in the City of Barbecue.<\/span><\/p>\n

Rub-N-Wood BBQ<\/strong>
\n4000 Barbara Loop, S.E.
\nRio Rancho, New Mexico
\nCLOSED:<\/strong> 29 January 2016
\nLATEST VISIT<\/strong>: 18 March 2014
\n1st VISIT<\/strong>: 3 August 2013
\n# OF VISITS<\/strong>: 5
\nRATING<\/strong>: 19
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Bubba Platter, Smoked Turkey, Sausage, Pork Ribs, Brisket Smoked Burger, Smoked Chicken, Fried Corn, Beans with Green Chile, Blackberry Cobbler, Coleslaw, Pork Ribs, Smoked Tamales
\n<\/span><\/p>\n

\"Rub-N-Wood<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Beam me up Scotty. There is no good barbecue on this planet.” ~James T. Kirk Captain James Tiberius Kirk of the United Starship Enterprise never actually uttered those words, but had he visited Rio Rancho between June 22nd and August 2nd, 2013, he would have found NO barbecue–good or bad–in Rio Rancho. No barbecue in the City of Barbecue…er, Vision, is akin to no Subarus in Santa Fe. Rio Rancho, after all, is home to the annual Pork & Brew, the state barbecue championship sanctioned by the prestigious Kansas City Barbecue Society. Rio Rancho has also been the home–for nearly a quarter of a century\u2014of the legendary Smokehouse. When the Smokehouse shuttered its doors on June 22nd, its loyal patrons…<\/p>\n","protected":false},"author":1,"featured_media":26459,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,688,262,265],"tags":[],"class_list":["post-26453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-closed-in-2016","category-closed","category-rio-rancho"],"yoast_head":"\nRub-N-Wood BBQ - Rio Rancho, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=26453\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rub-N-Wood BBQ - Rio Rancho, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Beam me up Scotty. There is no good barbecue on this planet.” ~James T. Kirk Captain James Tiberius Kirk of the United Starship Enterprise never actually uttered those words, but had he visited Rio Rancho between June 22nd and August 2nd, 2013, he would have found NO barbecue–good or bad–in Rio Rancho. No barbecue in the City of Barbecue…er, Vision, is akin to no Subarus in Santa Fe. Rio Rancho, after all, is home to the annual Pork & Brew, the state barbecue championship sanctioned by the prestigious Kansas City Barbecue Society. Rio Rancho has also been the home–for nearly a quarter of a century\u2014of the legendary Smokehouse. 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