Red, Hot and Blue

Best Joint: Red, Hot and Blue
Where: 3350 Crain Highway Waldorf, MD 20601 (301) 705-7427
Online: www.redhotandblue.com
What: Dry Ribs, Wet Ribs, Pulled Pork, Smoked Half Chicken, Pulled Chicken, Smoked Sausage, plus non-barbecue items
Why: For me, IT'S All ABOUT THE RIBS

It looks like an average restaurant, like thousands you can find in strip malls across the country, but as you walk in, you pass under that sign that says "The best barbecue you ever ate in a building that wasn't already condemned". Average nice-looking place, tables and booths, bar off to one side. Then the waiter brings you your ribs!

They come with a generous serving of coleslaw and barbecue beans. The dry ribs have been rubbed with a spicy blend, and the wet ribs have just enough sauce on them to enhance, not drown the flavor. The first bite is wonderful! The ribs are not steamed or overcooked so they are mushy and fall off the bone. They are perfectly cooked so that a slight tug with your teeth releases meat into your mouth. The meat is rosy-colored from long, slow smoking, and the meat is moist and so flavorful, you'll think you've died and gone to pig heaven. This meat has been cooked low and slow over hickory fire. There is no other way to get this flavor, color and texture. Every time I go, I leave feeling stuffed, but I wouldn't change a thing about this dish.

My wife likes their pulled pork, and I agree that it's great. Moist, and tender with one of their homemade sauces. But like I said, It's all about the ribs for me!

Paul Peters
paulpeters@hotmail.com

Paul,

I happened to see your post, and was surprised to find a RHB about 4 miles from my house. My wife and I will be giving it a try within the next week or two. Thanks..

Pete

I use to go to the original Red, Hot, and Blue, in Crystal City, Virgina (across the river from DC). I especially liked the Memphis dry-rub ribs. The late Lee Atwater was one of the owners at the time and he and some of this buddies would come in an play music from time to time. That was fun. I see now that RH&B is a chain since I recently saw one in Savanah, Georgia. . . and of course, I had to stop in and get some of those mighty fine Memphis dry-rub ribs - and they were still great. Highly Recommended!

I live in Winchester Va. My girlfriend and I LOVE RH&B. I like the swet ribs and my girlfrind likes the beef brisket. And I love the BBQ baked beans are the best. If anyone has their recipe for the beans I would love to have it.

I used to live in Arlington, VA and Red Hot and Blue was my favorite local BBQ joint. The "Delta Double" was the way to go - Ribs and Pulled Pork. The Dry Ribs rocked....

About 9 years ago on a trip to Amsterdam, we saw a Red Hot and Blue over there...that was very cool to see. I wonder if it's still open.

If you live in Arlington and want to try some excellent jerk chicken, hit the Caribbean Grill on Lee Highway (heading outbound, it's just before Harrison St). It's a Cuban restaurant that does an amazing jerk chicken on a rotisserie. They serve Ropa Vieja, empanadas, and many other caribbean/south american specialties.

If you live in Waldorf you have some of the best ribs and sauce in town and it aint Red Hot and Blue. Its Lefty's on Rte 5. Do not get me wrong when it's to cold to Q at my house I will eat at RH&B in Laurel if I don't have the gas for a trip to Lefty's I alway's bring home a jar of sauce ok I mean a GALLON!!!

I love the dry ribs, and other food, at the RHB in Laurel, MD. But I then went to the RHB Express in Mannassas, VA. For those who haven't been to one, its a fast food version of RHB. No bar, more like a McDonalds or something. But my wife and I will never go into one the Express' again. The food wasn't even quite good enough to call mediocre. I know several people whose ONLY impression of RHB is from one of the express stores. They all said that the food was a big disappointment and they have never tried RHB again. It is a shame, because I really enjoy their real restaurants.

RH&B has not done well in North Carolina. The restaurant in Charlotte didn't last long and I understand that the one in Chapel Hill recently closed.

I've been to both and would describe them as very commercial and inconsistent. The Chapel Hill location was better than the Charlotte location, where I had one of the toughest racks of ribs I've ever encountered.

Not sure whether the NC operation was a franchise, but I wouldn't be surprised.

I have to tell you I really do not go out for BBQ anymore. The worst food to come off my pit is still better than the best BBQ I can get at a franchised restaurant. Do not get me wrong I know there are great family owned Q joints its just once they expand quality is always the first thing to go.

I ate at the Red Hot and Blue in Willamsburg and was severely disappointed. My ribs were dry and has the membrane still attached. Bummer.

I've eaten many times at the RH&B in Derwood, MD. I especially enjoy the pulled pork and dry ribs. Maybe the best thing on the menu is their potato salad. Not mushy or mayo-laden...not too dry.

RH&B, being Memphis style can't touch eastern NC pulled pork in my book...but they are tasty nonetheless.

Stu

I saw that there was a location in Cary, NC. Anyone have experience with that one? Do they take pride and do a good job with the ribs?.............Argon

they used to have one of these in amsterdam of all places. it was awesome. good bbq in amsterdam is very hard to find. i don't think it's there anymore.

I live here in Waldorf, Maryland, and of the chain Barbeque joints, I guess Red, Hot, and Blue is my "favorite", if you can call it that. The best thing about the place is their barbequed baked beans. I really do like them.

I have also been to Lefty's and I never have really cared for it. And, I think their prices are too high.

But, back to Red, Hot, and Blue. I have a hard time understanding how RH&B, or any chain, can advertise on their menu that all the items are "smoked over hickory wood", and I don't see a single pile of wood outside. I have never smelled any hickory wood smoke permeating the air. I have never seen anyone anywhere near the kitchen in particular, or the restaurant in general with any wood in their hand. I always thought that for hickory smoke, you needed to burn some hickory wood?

I don't mean to slam just RH&B. All the chains that I have been to are pretty much this same way. If you want to eat real barbeque at a restaurant, you really have to find one of those q-joints down south with a smell of smoke all around the place and a bunch of wood stacked up out back.

RH&B's sauces are okay, but not the best I have ever had. I make better myself. How can the meat be hickory smoked, and I don't see a smoke ring? Their brisket doesn't have a smoke ring, even though the menu says it is smoked slowly over hickory wood. I have a hard time calling their brisket beef. It is almost like some kind of processed meat of some kind. I didn't care for it.

Their ribs aren't bad for a chain. I can't really remember if they have the membrane on them or not. There really is no excuse for that if it is.

Their pulled pork is okay, but not the best that I have eaten. It is good for me to stop in and grab some quick, without having to cook it myself. The pulled pork in Waldorf is not that bad for a chain.

I used to have no other choice here in Waldorf, until I bought a Char-Griller at Lowes. Now, if I want real barbeque cooked over real hickory wood, I cook it myself.

We had one in Frederick, MD. It was terrible and eventually went under.