RIBS: Ribs here come as Wet, Dry, or Sweet. Wet ribs are just plain ribs that are sauced before being brought to your table. They are usually ok although the last time I went the fat was not rendered all the way off and they were less than ok. Dry ribs are wonderful, super-smoky ribs, caked in enough nasty dry rub to choke a horse. The sweet ribs are my favorite. The sweet sauce is cooked into them, caramelizing the sugars and giving some hellacious burnt ends that never have failed to please me in a half-dozen visits. \r
BRISKET: Brisket has a nice smoky flavor and is lightly seasoned. It has an excellent, homemade mouthfeel and b1te to it, and generally should please.\r
PORK: Pulled pork is smoky, sauced by the kitchen (grrrrr!) and made up of well-cleaned chunks. \r
Red Hot and Blue also serves a nice, smoky, pulled chicken which is meticulously cleaned. If we were into this sort of thing, wed like it.\r
Sauces are 4. Sufferin Sweet is thick, not THAT sweet, and a bit nondescript. Its much better baked onto the ribs than actually placed on food, cold. Mojo Mild is a nice sauce that defies easy description. Would it help to say its tomato-based? Red? Thickish? H00chie Coochie is a hot, hot, hot vinegary sauce that would make any North Carolina mountain man happy. Carolina Style Voodoo Child is merely hot and vinegary like NC sauce should be. \r
You can get any one of 14 sides here. Beans were canned-tasting jobbies with some chopped meat on top (a nice touch, but it couldnt fool us into actually eating them). Fries are quite good. Miss the bland seasoned rice.\r
If you must eat at a chain, you can do pretty well here. I give this place a B+ (although the sweet ribs are a solid A-). (We tend to index our grades to A+ joints like The Salt Lick outside of Austin Texas). \r
Review by: THE MICHIGAN BARBEQUE SOCIETY
Pros: Great variety of sauces, some BBQ meats are really great. Good beer on tap.
Cons: Spotty service at times.