Sloppy Joe Dip
1 pound lean ground beef
¼ cup chopped onion
¼ chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
¾ cup ketchup
3 teaspoons brown sugar
Salt and pepper to taste
¼ cup shredded cheddar cheese
Sour cream to taste
1 bag RUFFLES Sour Cream and Cheddar Chips
Cook the ground beef in a skillet over medium heat. Add in the onion and green pepper until softened. Stir in remaining ingredients and allow to simmer for 30 minutes. Top with cheddar cheese and sour cream. Serve immediately with RUFFLES. Invite over your best bros and let the dippin’ begin!





BBQ Ribs
1-package baby back ribs
¼ Cup Prepared Yellow Mustard
Dry rub
Fruit wood chips for smoking
Apple Juice (in a spray bottle)
BBQ Sauce
Ruffles Smokehouse BBQ Style Chips
Remove membrane located on the back of the ribs.
Slather both sides of ribs with mustard and cover all sides with dry rub.
Cover ribs and place in refrigerator for 2 hours.
Prepare Grill or BBQ
Cook ribs over sustained indirect heat (200°F-225°F) for 3 hours. Hickory, apple or other fruit wood may soaked in water and tossed in small quantities over the hot coals periodically during the cooking. Approximately every 2 hours spray with apple juice to keep ribs moist.
Wrap Ribs in foil and spray with apple juice and return to grill for about 2 more hours.
Remove ribs from foil and baste all sides with sauce and return ribs to BBQ for additional 30 minutes to set the sauce. Cook until the internal temperature reaches 145°.
Serve with a generous portion of Ruffles Smokehouse BBQ Style Chips.
The ribs are done when they are “tender as a Momma’s love” and the meat will have shrunken away from the ends of the bone by 1/4-inch or so.
Total cooking time is approximately 5-6 hours but this will vary according to your grill and the size of the rib rack (s) being cooked.


BBQ Chicken
4 Boneless Skinless Chicken Thighs
12 oz. Italian Dressing
4 slices bacon
¼ cup Dry Rub Mix
Place chicken thighs in a non-reactive bowl with the Italian dressing, cover and marinate for 3 hours in the refrigerator.
Prepare BBQ or Grill.
Wrap the chicken pieces in bacon and secure with skewers or toothpicks.
Season both sides with dry rub mixture
Place Chicken on the grill over indirect, medium heat.
Cook for Approximately 1 hour at 325-350 or until the internal temperature of the chicken reaches 165°.
During the last 15-20 minutes glaze them with BBQ sauce.



Ruffles Buffalo BBQ Corn
4 ears of corn
1 jar of RUFFLES Creamy Buffalo Ranch Flavored Dip
1 ½ cups cotija cheese
4 teaspoon chili powder
1 lime cut into wedges
1 bag of RUFFLES Original Chips
Grill corn on a medium heat. Note that you will want to station the beverage cooler near the grill to ensure the social conversation follows while you’re playing pit boss. Spread an ample amount of RUFFLES Creamy Buffalo Ranch Flavored Dip over each ear of corn. Sprinkle with cotija cheese and chili powder. Enjoy with lime and a side of RUFFLES chips. Sharing with friends is optional.





Ruffles Buffalo Mac
1 box easy prepare Mac & Cheese
1 jar of RUFFLES Creamy Buffalo Ranch Flavored Dip
1 bag of RUFFLES Deep Ridged Hot Wings Chips
1 bag of RUFFLES Original Chips
Acquire Mac & Cheese
Stir in 1-2 tablespoons of RUFFLES Creamy Buffalo Ranch Dip (but we do not judge if you want more)
Crumble a handful or two of RUFFLES Original Chips & RUFFLES Deep Ridged Hot Wings Chips on top
Give yourself a pat on the back.
Bask in the delight of your excellent creation and enjoy!





Ruffles Irish Nachos
1 bag RUFFLES Original Chips
1 cup fully prepared ground beef
1 cup shredded cheddar cheese
1 carton grape tomatoes, sliced in half
¼ cup diced onions
1 jalapeño, sliced
Sour cream to taste
Layer chips on the plate. Pile high with ingredients. Take it up a notch by microwaving before adding the sour cream. Enjoy the awesomeness you have created.

Doritos Nacho Cheese BBQ Flavored Chips
Don’t know what to do with the leftovers from yesterday’s BBQ? Look no further than this nachos recipe perfect for your next tailgate!


BBQ Dry Rub
1/2 cup paprika
2 cups brown sugar
1/3 cup onion powder
1/4 cup black pepper
1/3 cup salt
1/4 cup garlic
1/4 cup cumin
Combine all ingredients and mix thoroughly removing any lumps.
Let the mixture stand for 2 hours or overnight. Store in a cool dry place in an airtight container.


Pulled Pork
Yields  4 lbs cooked pork
One 5 pound bone in pork shoulder
4 cups chicken stock
5 bay leaves
2 tablespoons canola oil
2 teaspoons celery salt
2 teaspoons salt
1 teaspoon black pepper
In a large sauté pan, heat the oil on high heat. Season the pork with salt and pepper. Once oil is hot, sear all sides of the pork to caramelize and seal in the juices. Once pork is caramelized place in a medium-roasting pan. Pour the chicken stock over the pork. Top with celery salt and baby leaves. Cover with a foil lid. Cook at 300 degrees for 10 hours or till pork melts off bone. Shred with forks.

Tangy Carolina BBQ Sauce
Yield – 16 ounces
1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup packed brown sugar
½ cup chopped white onions
2 tbsp butter
Dash of Worcestershire sauce
¼ teaspoon chili powder
Pinch of cayenne pepper
Salt to taste
Black pepper to taste
Place all the ingredients in a small saucepan and bring the mixture to a boil over high heat.

Allow sauce to cook at a rolling boil, stirring occasionally, for 3-4 minutes until the sauce is reduced by 1/3.

Remove the sauce from the stove and season with salt and pepper.
Refrigerate until ready to use.

Roasted Cherry Tomatoes
This is a quick and easy recipe perfect for summer. Try it as a side dish at your next BBQ!
Click here for the recipe


Ruffles Ultimate Smokehouse BBQ Quesadilla with BBQ Beef Dip
4 each(s)
large flour tortillas
2 Tablespoon(s)
butter, room temperature
1/2 Pound(s)
grated cheddar cheese
1/4 Pound(s)
grated pepper jack cheese
1 bunch(s)
Green Onions, sliced thin
4 Cup(s)
Ruffles Ultimate Smokehouse BBQ potato chips
1 jar(s) – [15 Ounce(s)]


  • Pre-heat gas or charcoal grill to medium heat
  • Rub a small amount of butter onto one side of each tortilla.
  • Cut 4 large squares of aluminum foil about the size of the tortillas. Lay each tortilla, buttered side down onto the foil sheets
  • Mix the cheeses together with the green onions and sprinkle evenly over the non buttered side of each tortilla
  • Lay the each tortilla, foil side down onto the grill and cook until the tortilla is golden brown and the cheese is melted.
  • Remove from the grill and arrange the chips on half of each quesadilla, then fold the other half over, cut into four triangles and serve immediately with the BBQ Beef dip (warmed) on the side for dipping.

1 package Shady Brook Farms® Turkey Breast Tenderloins, cut into 1-1/2-inch pieces
Click for this recipe

Wholly Guacamole Potato Salad 
A perfect BBQ side dish!
Click here for the recipe

BBQ Sirloin Roast

A great bbq sirloin roast recipe. Michele gives tips on preparing your own dry rubs and shows how to roast on a grill using indirect heat.
Click for this recipe

Hawaiian Pineapple Sweet & Sour Smoked Sausage
The bold flavor of Smoked Sausage is balanced by tender red peppers, sweet chili garlic sauce, and the refreshing taste of pineapple and served over rice in just 15 minutes.

30-Minute Baby Back Barbecue Ribs
One bite of these righteous rubbed ribs and you’re going to thank us for giving directions both for the grill and the oven. That way you can enjoy them year-round.
Click here for the recipe

©Copyright 2015 National Capital Barbecue Battle. All rights reserved.