Behind the Smoke

Washingtonian Magazine : Cheap Eats 2017

Frederick, Ijamsville

Our favorite ribs in the area can be found at these cheery barbecue houses. The St. Louis–cut racks are available two ways—dry (rubbed in brown sugar and spices) or wet (mopped in thick sauce). We can never decide, so spring for a half rack of each. Brisket is best shown off in a Baltimore-style sandwich with horseradish sauce, or doused in crimson sauce for the destination-worthy Arkansas beef.

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