I was tipped off to a relatively new BBQ joint in South Baltimore, so far south on Light Street that it's practically underneath I-95. Importantly to us, Rub BBQ has three house beers sharing a mostly-Coors-based draft line-up: a bock-ish Red, an IPA, and a seasonal (a wheat as I type). In addition, the place features its own root beer and cream soda on draft, and also stocks a couple decent bourbons, as well as a loooong list of frozen drinks and cocktails.
The source of the house beers? Surprise: no other than the Dog Pub Brewery of Westminster, which seems to be finding a curious niche contracting house ales for more than just this place.
But how's the BBQ? I'm well-versed in Carolina and Virginia BBQ traditions, and am somewhat well-versed in Memphis and Texas versions as well. This place aims for the Texas style; my sandwiches were straight-up meats (chicken, turkey, beef brisket, or sausage) to which the patron can add mild, hot, or honey mustard sauces. I have a client who usually takes me to Red Hot & Blue for lunch if I'm working with him (it's an excuse for me to enjoy hearty meats when I'm married to a vegetarian that would starve at such places); Rub would easily satisfy a RH&B fan as long as he doesn't need to see music ephemera on the walls. It's a project of Michael Marx, the former owner of the Blue Agave Restaurant elsewhere in the area.
NOTE/EDIT: URL problems have temporarily (we hope) disrupted by what appears to be a trademark/URL/website problem between Rub Baltimore and a similarly named place in New York City. Stay tuned, or use your favorite Internet search engines.
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