bbq in baltimore

any members know of a good bbq restaurant at the inner harbor area?

there's only two good one's I know of and neither are in the Inner Harbor.
1st: Hull Street Blues in Locust Point neighborhood.
2nd: Ray Lewis's Full Moon BBQ in Canton neighborhood.

Both can be reached by water taxi and a short walk from the taxi drop off points.

The founder of Blue Agave (a tequila and mexican food joint in Federal Hill) opened a BBQ place called Rub in south Baltimore. Never been there, but if it's as good as Blue Agave, then it's gonna be great. You'll need to cab it though, it's not anywhere near the water. Plus, it's in a transitioning neighborhood.

Baltimore isn't known for its BBQ - it's known for its crabs. But, if you can get to these places, then you'll be in good shape. Otherwise, stick to crab.

I have some favorites in Fells Point, (which is walking distance to the HArbor, but also reachable by the water taxi) if you're interested.

In the inner harbor, Capitol City Brewing is a good brew pub. The beers are on the hoppy side, but a sampler is a good deal, and the food in my experiences (both inner harber and in DC) has been very good.

Phillips is a popular seafood place at the Inner Harbor, although Obrycki's in Fells Point is the well known local joint.


Signman? any thoughts on this?

RUB does Texas Barbeque................in my opinion, pulled beef is not as tasty as pulled pork! You have to go far north in Baltimore for decent barbeque. Go over to Fells Point via water taxi and have a wonderful time sampling seafood but avoid Bertha's mussels at all costs..............truly dreadful.

Lurker who just happens to be a Baltimoron here, and so I thought I'd contribute.

There's one place in the Baltimore area that puts out BBQ that's at least as good as any place in the south I've been, and it's called "The Corner Stable". It's got its own website at http://www.cornerstable.com.

I go there infrequently, because I can't go there without eating myself sick. The appetizers are great, my favorite being the beer-battered cheddar cheese nuggets, and the salads are delicious, and I believe the dressings are homemade - at any rate I've never had a pepper parmesan dressing anywhere else that even compared.

The ribs are incredible. I've only once had even a scrap of fat on them, and yet they're so tender and moist that you can peel them off the bone with a fork. The ribs are served in a plastic basket with the fries right in with them, which is good if you like bbq sauce on your fries (I do). The fries by themselves are tasty, but tend slightly towards being overcooked. Other sides include baked beans (great) and coleslaw. As for dessert, the Cheesecake Factory provides the cheesecakes that make up a significant portion of the dessert menu.

Incidentally, Corner Stable also does some of the best crabcakes in Baltimore too.

There's another ribs joint in the Baltimore Area, "Razorbacks" up in Towson. I've only been to Razorbacks on occasion, and they're honestly not southern style ribs. What sets Razorbacks apart is the different bbq sauces they put on them. In addition to the standard, they've got Louisian Burbon, Spicy Texas, a Carribean style mango based sauce. Razorbacks is a raw bar and they've got several shellfish based appetizers, as well as oyster shooters, and though I'm not much of a drinker, some of the people I go there with speak very highly of their mixed drinks, especially margaritas.

I have been to RUB about a half dozen times. It's in the 1800 block of South Light Street, almost to I-95.

Mike, from Blue Agave, and Dave from Austin are the proprietors. With an Austin pedigree, the sliced brisket is about as good as you will find in Baltimore. The sides are credible too. Sliced brisket is my favorite kind of bar-b-que. Thankfully I'll be in Texas for a week at the end of the month.

In Baltimore, but a good bit from the Harbor is Big Bad Wolf on Harford Road. Excellent beef ribs, pulled pork, and brisket. I find the pork ribs to be a little on the dry side. Various sauces from Carolina Vinegar to a cherry nutmeg are available. The place is mostly take out.

Andy Nelson's BBQ in the county is also well received.

Both of these places actually smoke their meat. Most BBQ in Baltimore is cooked in an oven or worse yet a microwave.

I really like the baby back ribs at the Corner Stable.Especially with the spicy Texas sauce they offer as an option,as their regular sauce is a mite sweet.
But baby backs seem to be not cool lately,the "St Louis" spare rib seems to be he hot commodity lately.Also the Corner Stable's ribs are admittedly boiled,which is also not trendy.There is copious smoke coming out of this place though,so there must be some official BBQ processing happening.