Nothing says American soul food like Southern barbecue, and nothing says American soul music like the blues. At Red, Hot & Blue you’ll find both. In fact, the rib joint got its namesake from a 1950s Memphis radio show that introduced the nation to greats like Muddy Waters and B.B. King. Inside the restaurant, you can’t help but feel that vibe: the blues ring out, neon lights and classic guitars line the walls, and the stout scent of smoked meat fills the air. About that food … the meat — pork, not beef — is smoked in-house over hickory for up to 12 hours, so it falls right off the bone. The pulled pork sandwich is one of the house specialties, along with the rack of ribs. You can order them dry or wet, and there’s plenty of fixings to choose from: creamy potato salad — served hot, not cold — and the “down-right addictive BBQ beans.” Wash all that down with a tall one from the full bar, but make sure to save room for the banana pudding or the caramel-topped pecan cobbler. —Marlena Chavira-Medford
