December 2024 marks the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened after a devastating fire.
“Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.”
“The funky roadhouse meets rock n’ roll brothel décor all jives with the laid-back, beer-swilling relaxed vibe of the joint. As the saying goes, “smoke ‘em if you got ‘em”… and fortunately for LA’s carnivores, this meatery has ‘em in spades.”
“Baby Blues BBQ takes pride in its classics–house-smoked brisket and pork, mac and cheese, collard greens, cornbread and their irresistible banana pudding. Everything is made in-house and from scratch, including spice rubs and barbecue sauce. They offer a range of vegan options and serve beer and wine. Baby Blues BBQ specializes in catering events of all sizes–whether for takeout or on-site–and can bring their smoker trailer locations. Early this year a back patio will open for private events.”
“Baby Blues BBQ highlights include Hushpuppies, Fried Green Tomatoes, Smokin’ Wings, Memphis-style Ribs, Baby Back Ribs, Pulled Pork, Brisket, Tri-Tip, Gulf Coast Catfish and Grilled Tiger Shrimp. The menu features nearly 20 sides, and their Plant-Based section offers Country-Fried Tofu Sandwiches, Sautéed Spinach, Baked Beans, and Vegan Corn Muffins. To pair with BBQ, draft beer, cans and bottles are available. Beers like Skyduster Westcoast IPA and Santa Monica Pale Ale are on tap. A selection of red and white wines and refreshing Frosé are available, too.”
Baby Blues BBQ has been profiled on Guy Fieri’s ever-popular “Diners, Drive-Ins and Dives” on Food Network and a follow-up piece will air later this year.
Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our well-informed guide to all things Baby Blues BBQ.
