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THIS RESTAURANT IS CLOSED Rub Restaurant Review: There are numerous variants on the barbecue theme, but for Texans they just don’t count. Show a resident of the Lone Star state a heaping platter of Carolina pulled pork, or Kansas City ribs bathed in sweet-spicy tomato sauce, or even a good old Maryland pit beef sandwich, and the reaction will always be the same: “It’s nice, but it’s not barbecue.” Rub was designed for those folks. Michael Marx does meat the Texas way, rubbed with dry spice blends and slow-cooked in an oak-fired smoker. A variety of meats are sold singly, in combinations, or as sandwiches, and come with tempting sides; the corn pudding is a must-try. Wash these down with a root beer, a bourbon-spiked lemonade, a bottle of Shiner, or one of the bar’s fanciful concoctions, served in Ball jars. With food like this, served in roadhouse surroundings---think corrugated tin on the walls and chairs with longhorn cutouts and weathered cowhide seats---you might feel you have been whisked from South Baltimore to the Austin hill country.