Red Hot & Blue BBQ’s Smoked Dry Ribs,Potato Salad and Creamy Coleslaw
The original recipes from the Red Hot & Blue BBQ.
Red Hot & Blue BBQ’s Potato Salad
• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1⁄2 cup finely chopped green onion top
• 1 1⁄4 cups mayonnaise
• 1 3⁄4 teaspoons celery seeds
• 1 3⁄4 teaspoons salt
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
1. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
2. Serve at room temp for up to 2 hours after making -- refrigerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
3. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
4. ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
RED HOT AND BLUE BBQ’S ST. LOUIS STYLE SMOKED DRY RIBS
Ask for St Louis-style “Skirt Removed” Pork Ribs at your grocery or butcher store.
Step 1: Rinse
Remove the ribs from the package and rinse under cold water. After rinsing, place on paper
towels to drain.
Step 2: Fire up the Grill & Smoke for 3-4 Hours with Indirect Heat and Hickory Wood
At Red Hot & Blue, we smoke our ribs fresh daily – low & slow. That means at a very, very
low temperature and at very long cooking times.
To adjust our recipe so you can cook at home, fire up your grill, placing the coals and wood
chips to the opposite side of the grill or using an external firebox. To cook your ribs
low and slow, you need to use an indirect heat method. If you place your ribs directly over
the heat they will burn before they are cooked properly.
When the temperature of your grill reaches 200-225°F with indirect heat, place your St.
Louis-style ribs bone side down. Add hickory wood chips for that signature smoky-flavor.
Because the thickness of the slabs of pork will vary, adjust your cooking time accordingly.
With indirect heat it will take approximately 3-4 hours to thoroughly cook. When the meat
begins to pull away from the bone-one-quarter-one-third of an inch, your ribs are ready to
season with dry rub.
Step 3: Coat with Red Hot & Blue Memphis Shake Dry Rub
Lightly coat your ribs with a diluted mixture of Red Hot & Blue’s Mojo Mild Barbeque Sauce
and water so the Memphis Dry Rub will adhere to the ribs. Coat meat evenly with Dry Rub,
covering the entire surface. Red Hot & Blue Memphis Shake Dry Rub is delicious on smoked chicken wings, too!
Step 4: Serve
Bask in the compliments of a job well done.
RED HOT AND BLUE BBQ’S CREAMY SOUTHERN COLE SLAW DRESSING
With a hint of spicy, this creamy, Southern, sweet slaw dressing is sure to be a crowd pleaser!
Makes 4-6 servings
½ c. mayonnaise
1 tbsp. prepared spicy brown mustard
2 tbsp. honey
1/8 tsp. celery seed
1 lb. shredded Cabbage
Shredded carrots
Mix together mayonnaise, spice brown mustard, honey, and celery seed. Pour over chopped cabbage and carrots and mix well.
The original recipes from the Red Hot & Blue BBQ.
Red Hot & Blue BBQ’s Potato Salad
• 4 lbs Red Bliss potatoes
• 4 large eggs
• 1⁄2 cup finely chopped green onion top
• 1 1⁄4 cups mayonnaise
• 1 3⁄4 teaspoons celery seeds
• 1 3⁄4 teaspoons salt
Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
1. In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
2. Serve at room temp for up to 2 hours after making -- refrigerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
3. NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
4. ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
RED HOT AND BLUE BBQ’S ST. LOUIS STYLE SMOKED DRY RIBS
Ask for St Louis-style “Skirt Removed” Pork Ribs at your grocery or butcher store.
Step 1: Rinse
Remove the ribs from the package and rinse under cold water. After rinsing, place on paper
towels to drain.
Step 2: Fire up the Grill & Smoke for 3-4 Hours with Indirect Heat and Hickory Wood
At Red Hot & Blue, we smoke our ribs fresh daily – low & slow. That means at a very, very
low temperature and at very long cooking times.
To adjust our recipe so you can cook at home, fire up your grill, placing the coals and wood
chips to the opposite side of the grill or using an external firebox. To cook your ribs
low and slow, you need to use an indirect heat method. If you place your ribs directly over
the heat they will burn before they are cooked properly.
When the temperature of your grill reaches 200-225°F with indirect heat, place your St.
Louis-style ribs bone side down. Add hickory wood chips for that signature smoky-flavor.
Because the thickness of the slabs of pork will vary, adjust your cooking time accordingly.
With indirect heat it will take approximately 3-4 hours to thoroughly cook. When the meat
begins to pull away from the bone-one-quarter-one-third of an inch, your ribs are ready to
season with dry rub.
Step 3: Coat with Red Hot & Blue Memphis Shake Dry Rub
Lightly coat your ribs with a diluted mixture of Red Hot & Blue’s Mojo Mild Barbeque Sauce
and water so the Memphis Dry Rub will adhere to the ribs. Coat meat evenly with Dry Rub,
covering the entire surface. Red Hot & Blue Memphis Shake Dry Rub is delicious on smoked chicken wings, too!
Step 4: Serve
Bask in the compliments of a job well done.
RED HOT AND BLUE BBQ’S CREAMY SOUTHERN COLE SLAW DRESSING
With a hint of spicy, this creamy, Southern, sweet slaw dressing is sure to be a crowd pleaser!
Makes 4-6 servings
½ c. mayonnaise
1 tbsp. prepared spicy brown mustard
2 tbsp. honey
1/8 tsp. celery seed
1 lb. shredded Cabbage
Shredded carrots
Mix together mayonnaise, spice brown mustard, honey, and celery seed. Pour over chopped cabbage and carrots and mix well.
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