A Rub and Tug specialty and the most popular item on the menu, a bone-in Boston Butt which is liberally dry rubbed with the famous Rub and Tug dry rub and marinated for 24 hours. This pork butt is then smoked for 16 hours at 200 degrees for that pull apart juicy experience. After the pork has been pulled apart it is paired with the Rub and Tug famous green Chile sauce and served either traditionally over a bun or since we are in Texas, on a warm tortilla.

Andouille Sausage

A true Cajun classic made with pork, ground garlic and then smoked up to 14 hours. The result is an intensely flavored spicy sausage that will keep you coming back for seconds, thirds, fourths, etc.

World’s Best Boudin Sausage

An intoxicating combination of rice, pork and secret spices makes this our next most popular menu item. This boudin is savory and moist unlike most boudin sausage which can be very dry and pasty. The white pepper infusion makes this dynamic recipe very mild at first, then that little bit of bite that will linger until your next helping.

Side Dishes:

Green Chile Crawfish Mac n Cheese

A decedent and delicious piece of southern heaven with large elbow macaroni combined with a rich and creamy combination of easy melt cheddar and smoked gruyere. We then sauté crawfish tails with hatch green chilies and apple wood smoke bacon to bring the dish together. The end result is the best Mac n cheese you will put in your mouth.
** Also available without crawfish

Muddy Rice

An improved spin on traditional dirty rice. This recipe calls for a garlic induced dark rich roué that gives it that muddy look and mind blowing taste. Great with all of our main dishes but a lot of folks just want it by itself as a meal.

Green Onion Coleslaw

A break from traditional coleslaw with a blend of green onion, garlic and olive oil based sauce with traditional green and purple cabbage along with sweet carrot.

Dessert

Bourbon Bread Pudding

NEED WE SAY ANYTHING ELSE?????

Menu

Main Dishes:

Blackened Brisket

Blackened Chicken Thighs