Best Hot Dog In The US? | Rutt's Hut Ripper Recipe!

Rutt's Hut has been an establishment in Clifton, New Jersey since 1928, severing up deep fried hot dogs known as, "Rippers." Several publications have named Rutt's Hut dogs as the Best in the USA! Besides being deep fried it's their relish that makes them so special. Below you will find the actual recipe that was posted by Anne Rutt in a newspaper column in the 40s. Enjoy!
Rutt's Hut Relish Recipe
4 cups fine-chopped cabbage
1 cup fine-chopped carrot
1 cup fine-chopped green pepper
1 cup fine-chopped onion
1/4 cup pickling salt
1 cup water plus 2 Tbsp.
1 cup white vinegar
1/2 tsp. celery seed (TFD change, original was 1 tsp.)
1/2 tsp. celery salt (TFD addition)
1/2 tsp. mustard seed
2 cups white sugar
1 tsp. freshly-ground mustard seed note
1 1/2 tsp. ground turmeric
3 Tbsp. all-purpose flour
1 (1-quart) sterilized canning jar with lid and ring
Instructions
Combine the cabbage, carrot, green pepper, onion and pickling salt in a large bowl, toss to combine. Allow to sit 2 hours.
Rinse the mixture thoroughly with cold water, drain and squeeze to remove excess liquid.
Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a low boil and simmer for 1 hour covered. Stir the celery seed, the mustard seed, and sugar into the vegetables.
Mix the ground mustard, turmeric and flour together in a bowl.
Carefully spoon 2 tbsp of boiling water into the mustard mixture, stir into a paste. (I used 3-4 tbsp of warm water) Add the paste back into the boiling vegetable mixture, cook and stir until thickened, about 5 minutes more.
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#ballisticbbq #RuttsHut #Ripperhotdog

[@BallisticBBQ]

PLEASE NOTE! When I made this recipe (on video) I made an error with the vinegar measurement. It is 1 cup of white vinegar! Sorry!!! The batch I used on the hotdogs was made correctly with the 1 cup.

[@paulb2741]

Thanks for correcting your mistake. You are an honorable and just man.

[@robinarrington5498]

Did u refrigerate while resting the relish for the few days?

[@tobyyager57]

@@ajconstantine3593where? I couldn’t find it anywhere…. Link please.

[@tobyyager57]

I can’t find natural beef and pork franks on their website. Just beef. Do you have a sku#?

[@joshuamontgomery4992]

Can you freeze this?

[@douglasroadroundabouts2820]

When I was a college freshman at Stevens Tech in 1987, I was wearing a Rutts Hut t-shirt in a Calculus lecture. My professor who was in his late 60s kept looking over at me. Finally he stopped the lecture and asked me if Rutts Hut was still open. I said it was. He laughed and told a story about how he took his wife there on their first date. He was excited to tell her it was still open and he took her back there later that week and told us it was just like they remembered. Thank you for the video!

[@jimmyconway1374]

That's an awesome story I grew up on Rutts living the next town over and lived a long time in Hoboken in my 20-30s. Cheers dude

[@jfreshhhhhhh]

Cool story. Love hearing stuff like that. Thanks for sharing

[@jonathanbair523]

I hope he gave you some extra credit for getting him back there with her.. LOL

[@TheRealJerseyJoe]

We the people of New Jersey salute you ! Well done sir, well done.

[@BallisticBBQ]

Thank you, Joe! Cheers, brother!

[@pnuttheclownh2254]

keeping historical recipes alive this way.

[@sidford8419]

I eat at Rutt's every time I am near Clifton! The chili is delicious too!

[@BabyBackManiac]

Brother this is you doing what you do best and I always love when you get that smile on your face when you know you found something special.

[@BallisticBBQ]

I appreciate that, Justin! I was looking forward to this shoot. Cheers, buddy!

[@impsrule60]

Thank You for this! I'm originally from neighboring Montclair, and Rutt's Hut was the "secret treat" my Grandma Mildred and I shared. My mom was a health food devotee, so a 'Ripper' wasn't regularly on my menu. And with gout and 'The Pressure' bedeviling her, grandma's doctor surely didn't approve. But when I was tagging along with her for the day, her maroon '66 Pontiac Catalina would often point towards Rutt's Hut for a little bite of deep fried heaven! To this day, my visits back home usually include a "Ripper" or a "Cremator." I've resisted making them at home because without the relish... meh. Now thanks to you, I'm inspired! Thanks for lifting up Rutt's Hut and preserving this amazing recipe!

[@BallisticBBQ]

Awesome story! Thank you for watching and taking the time to comment!

[@beence4917]

Usually when someone tries to duplicate a famous restaurant recipe, they reverse engineer it with varying degrees of success. Having Mrs. Rutt's own original recipe is fantastic. Thanks for posting.

[@roninbudo]

JUST HAD 4 YESTERDAY!!!!BEST DOGS ON EARTH....

[@Docstantinople]

I remember watching something about this restaurant of the Food network years ago. The ripper dogs looked so good. It always sticks with because there was some old long time customer there that kept saying “this is a hotdog” over and over in his exaggerated Jersey accent to really make it seem extra old school. 😂

[@johnstroup3191]

Best dog I’ve ever eaten! Relish is awesome! Almost 60 and never knew deep fried hot dogs were a thing. They are at my house now!!! Thanks for the great work!

[@Thrashzer]

Greg!!! One thing you're forgetting is that the oil has to be about 100 years old, because I don't think they ever change it!!! But the dog's are absolutely fantastic! Come out to Jersey and give them a try.

[@MisplacedAmerican]

Wow that relish looks magic - I bet that is amazing and one to have on standby every so often

[@pilates68]

These dogs are right up my alley!!! I love a dog that is Germancentric!!! Old newspaper clippings can be a treasure trove.

[@zekemadjar1966]

I grew up on the border of Clifton, my friend and I enjoyed all the great food growing up. Now I have to make them at home in Raleigh NC.

[@raymondtucker312]

Your passion for the recipe is so clear and enjoyable to watch. Kudos on a wonderful job. I will have to try making the relish. Thank you for sharing.

[@paulhughes3961]

My mouth was salivating watching you make the relish. My wife and I are big hotdog eaters and always try new techniques and new condiments.

[@ultraspinacle]

I made this with the following modifications, and it is excellent. First, I did not incubate the vegetables with salt and then squeeze the water out. I added about 1 teaspoon of salt, adjusted a little bit later with more, and added the cup of vinegar and cooked it all down over 1 + hr. I don’t see the point of removing water from vegetables, when you’re going to add water back in the form of household vinegar, which is just diluted acetic acid in water. So everything was to taste. I went with a little less sugar than the ratio than what you recommended, just for my own tastes. It looks great. Thanks for sharing. It reminds me of another hotdog topping called poolroom slaw, which is essentially the same basic ingredients, but I believe this rutts hut slaw has a bit more complexity to it.

[@Mickcotton]

Wow! Rutt’s Hut & Hodads ❤. What a Great Pair of Lessons. Thank You So Much Brother. Happy Cinco de Mayo 🇲🇽🇲🇽✅ Asada Street Steak Tacos Today. Cheers 🥂

[@JASONH01]

I was born in jersey never heard of rutts hut and in the 80's as a kid I deep-fried hit dogs ball parks and it ripped they were awesome and now come to find out I was doing something someone did a Long time ago and didn't know it but I was doing it at home

[@RealBigBadJohn]

It all really looks amazing.

[@Trumpetmaster77]

These look absolutely fantastic!

[@Andrew_Erickson]

Love to see your process, you are a true chef!

[@Pazman333]

My mouth is Watering!!! 😂 I can’t wait to make this relish and check it out! I always enjoy your videos!! Great Job!👏🏻 👏🏻 Thank You 😊

[@MyCHEFiQ]

This looks AMAZING!

[@kdranchaz3240]

That is just EPIC! Great job Greg!!!

[@BallisticBBQ]

Thank you!

[@davea5017]

That looks amazing.

[@christophmosimann9244]

Great video, very detailed, love it!

[@peterbertoncini5159]

Looks amazing

[@Alberad08]

Pretty convincing - thanks a lot for sharing!

[@robertwayman7974]

Really enjoy these dog videos, especially this time of year.

[@BallisticBBQ]

Thank you, Robert. I have fun making these (dogs and the videos). Cheers!

[@LCafran]

Now that looks really good. Hard to beat those old receipts!

[@bobbicatton]

Yum! That relish sounds fantastic👍😊

[@BallisticBBQ]

It's good Bobbi! Thank you for watching!

[@SopranoPizzaJMFNJ]

Such A Great Experience!

[@joshhoffman1975]

You da man! 💝💯 I like the 2 videos you sent in the last 12 hours, hall of famers! 🎉❤🤩

[@josephroman2126]

Graduate of Clifton H.S. in 1969, was a wrestler and we'd frequently go to Rutt's after a match. I wanted to go to the Hot Grill for Texas Weiners but was usually out voted. Lived in Florida since "76 but still visit family and keep both the Rutt's and Hot Grill tradition going on visits.

[@RTMZ06]

Can't wait to give that relish a try Greg, I'll take your word on the sugar, man that's a lot! Thank you for all of the research as always and the interesting back story on Rutt's Hut's origins through Anne. Cheers!

[@leedoss6905]

I've used pickling and canning salt all my life. I use it to make sauerkraut as well. You can get it in any grocery store.

[@BallisticBBQ]

Yeah, I didn't know about it until this video!

[@billwestbs]

Bucket list to visit Rutts Hut - thanks for doing the research!

[@dwaynewladyka577]

That's a great looking hot dog. That relish sounds so good with those hot dogs. What's not to like about cabbage? As a person with Slavic ancestry, I love cabbage very much. The salt used for pickling and fermenting vegetables makes the difference. My dad would make homemade sauerkraut with cabbages he grew on his farm. He would use a pickling salt that had a coarse texture, and it had no addititives, and didn't contain iodine. The sauerkraut was really good. Cheers, Greg! 👍🏻👍🏻✌️

[@richkretzschmar7170]

I'd love to try this recipe 🌭

[@wfodavid]

Another one for the recipe file Greg. Solid!

[@EverydayBBQ]

Really love that relish I’d love to try it! Hot dogs looked great texture with that “ripper” skin. Gosh I thought it was just me but Nathan’s has changed a lot in recent months. I don’t even buy them anymore. Great video, brother!

[@BallisticBBQ]

Gotta' give it a go, Brother-Mike!

[@skip9607]

Living out west we miss those wellers!! How about doing a video on their onion rings?? They are the best on earth.

[@davidmech2956]

I have got to make that relish...thanks for the history lesson!

[@DonPandemoniac]

Same here, it looks and sounds superb!

[@william7108]

Definitely looks like a relish with mustard in it but man you put a lot of stuff in a lot of effort into making this so I'm glad it came out tasting great

[@DFitzSimonsPFS]

Love Rutt's grew up on them

[@paladinsmith7050]

Another thing to note, cooking in 1928 they were probably using beef tallow to fry which is healthy compared to cooking in vegetable oils and seeds oils. Beef fat also contains nutrients although I'm not sure how much makes it through the high temperature of frying, the flavour is better as well. Beef fat won't clog your arteries either or make you ill.

[@BallisticBBQ]

I'm sure you're 100% correct. I thought about this to myself actually, but opted to use what they are now using. KFC was even fried in tallow back in the day. Lies were spread about beef tallow, as I'm sure you are well aware of.

[@paladinsmith7050]

@@BallisticBBQ Now you got me thinking about KFC haha. yeah there's a lot of lies in the food industry unfortunately. I suspect a lot of peoples immune disorders and allergies are from these "cooking oils", before they put them on the table they were used to grease machinery. Try experimenting with the tallow, better flavour and your body will be healthier & better for it. English fish n chips is traditionally cooked in beef tallow. Much love brother.

[@63ah1275]

I have a ricer with two different sized dies. I use it with both dies installed to wring stuff out. Works great.

[@PicSta]

Hey Greg, nice video and great recipe. Thanks for sharing and re-creating it. What distracted you while recording? Naked neighbors? Haha!

[@jessiegandhi4340]

Clifton NJ!! my hometown! great hot dogs too

[@ronaldyeater3322]

Sup Greg, I have that recipe,thought was my dad's lol, we're German, Amish, pa dutch.. told me was a dutch recipe, but always talked about Rutt's deep fried hot dogs, we've deep fried some, I like well done or used to lol. Wish he was around to ask questions but I'll meet him again 👍, great job brother,the hot dog links look like saugies we buy, that skin is it👍. We went through his recipes and got it, made a red cabbage and apple slaw for brats too. A hot dog brings up memories, figure that out 😂🤣, been layed up so catching up, tyvm tc 🌭

[@cycole9690]

Hoffman and weigel are also natural casing dogs.I love Hoffman. Aldi carries them and they're a good price. Only 2 and 1/2 lb or anywhere from $11 to 13 bucks

[@ozzymaxx3158]

I agree with Hoffman's. Some family members from Syracuse turned me on to them years ago. Used to get the 10 lb. bags from Wegmans. I also recently tried a brand called Sahlens, another New York dog, and they were Very Good.

[@wadestephens7902]

That recipe it identical to one that as been in my family for over 60 years, only difference is we use cucumbers instead of cabbage, and a couple of minor tweaks, but it is the best relish at least to me, thanks for the video,

[@chicagomike2111]

Excellent video.. Really enjoy the hard work you do with the research. I have one question, when you let the relish sit in the mason jar did you keep it in the refrigerator or out at room temp?

[@johnpeccarelli2389]

I live in NY now, but I sure miss Rutt’s Hut!

[@gdfan618]

another awesome video, Greg! This house my mouth fricken watering.... might just run out and get some dogs to cook up for dinner even though I have leftovers planned to eat. UGH

[@cookingwithunclemike831]

Oh man you were 5 mins from me. Amazing dogs

[@joshualaird5303]

glad you added some relish to that sugar

[@ralphrehmjr.3003]

Fantastic effort in making your video you did a great job tying up all the loose ends which made the so complete so Thank-You-!!! for doing all the hard leg work it really showed I’m a Boarshead user too-and just a note on you and some of your readers Nathan’s is No longer a American company so it doesn’t surprise me that their changing things up that all I need to say-hope you enjoyed the second dog as much as the first for you truly deserved it-!!! Keep up the good work we enjoy the videos a bunch-!!!👍

[@BallisticBBQ]

Wow! Sad news about Nathans! Thank you for the info, and watching my video!

[@MntDude-td6kr]

Great video Greg made my 4 year old girl Daughter this yummy dog she ate it up and said more

[@backwoodscountryboy1600]

Damn man, this was an awesome video and I love a great hot dog with some really super great condiments. I cannot wait to try this recipe.

[@BallisticBBQ]

Thanks for watching! Cheers!

[@1timby]

Looks like a chutney and looks delicious. HDs are always a good thing. I prefer them on a grill.

[@powerlinekid4296]

Rutt's relish is much yellower, almost canary yellow. They sell quarts and pints of the relish to go (Travelling). No chilli dog at Rutt's, you want chilli on your dog, gotta buy cup of chilli with or without beans. Rutt's oil has to be 500+ degrees dogs rip in less than a minute.

[@Irish_Mike_NYC]

Oh cool, I only went there once, my cousin always raves about it after a trip to the Yogi Berra Museum, I’ll have to get up there & get a quart, used to be a half hr away now I moved down by Trenton so I’m about an hour away now

[@pkdiddy]

Grew up in Clifton. I found that Usinger hot dogs come closest to Rutt's dogs. You nailed the relish!

[@NabiscoAmerican]

I knew you could do it!

[@DosMasTequila]

That is one fine looking hot dog ! Super Tasty ❤

[@KurtFlechtner]

I sure appreciate the effort you put into this cook; well done! I am a big fan of Rutt's and have tried the same thing at my house, but I must say you are missing one thing: Rutt's Hut uses a special Thumann's natural casing frank that is specifically created for deep frying. I used to be able to get them at a local butcher, but no more because the demand wasn't there. I tried every other natural casing hot dog available to me and none of them work quite right. I truly believe that unless you are using the Thumann's product specifically formulated for deep frying, you are not accurately duplicating the Rutt's experience.

[@donl1410]

Relish looks great. I'm a Flickr member, and I checked the link out. The author had some interesting follow-up comments on the recipe

[@georgiabigfoot]

Thanks for making this. I’m sure Rutt’s is using a food service oil, perhaps like Optimax Canola which is what the Varsity in Atlanta uses on their famous onion rings. In the case of the Varsity it must be Optimax Canola for it to be spot on. Any idea what oil Rutt’s uses or even for you to tell us what oil you are using? Thanks

[@leo.girardi]

Very interesting. I think I might try this by just fermenting it, not cooking or using the vinegar and see how that comes out.

[@gregorylocke]

Greg! What are your thoughts about using a Food Processor for the chopping rather than by hand?

[@garyschartz3023]

I had eaten at Rutts for about ten years. Moved away. Never been back. I totally dig this video. I heard they used Thumann's hot dogs. Go for the Creamator.

[@garyschartz3023]

Also, I believe they fry them at 310°.

[@forget2207]

うわー めっちゃ美味しそう🤤

[@BallisticBBQ]

ありがとう！

[@MrDmorgan52]

I use the canning salt when I make sausage instead of table salt. It's easily found in my grocery store. Morton Canning salt

[@mfaria11]

Damn good lookin ripper man, now if I could find a recipe for a complete Italian Hot Dog from Jimmy Buffs (including the pizza bread) I would be all set.

[@gmdx3]

How important is the mason jar step? If I skip that would it make a difference?

[@alanwalker1337]

just for clarification....the one cup of water plus 2 tabl. of white vinegar then 1 cup white vinegar .....should read 1 cup white vinegar and no water is that correct? thanks love your hot dog vids!!!

[@drillsgtlangdon]

You are absolutely right about the hotdog having a natural casing. Your call on the Deets n Watson, and Boars Head are great, but there are two others that would be a Sin to leave off of the list! Koegels out of Michigan (A personal favorite of mine), and Martin Rossols out of Connecticut (2md choice all day long!).

[@etherdog]

Way to go on getting the relish recipe down, Greg! It looked like you had a lot of fun figuring it out and it came through on camera!

[@BallisticBBQ]

I was really looking forward to shooting the one. Cheers!

[@ChefTommieG]

Great video! Can you PLEASE TELL ME where you're finding the Dietz and Watson Hotdogs? I can't seem to find them anywhere. I am also in San Diego.

[@BallisticBBQ]

Albertsons used to have them in the deli department. Depending on what Sprouts you have nearby, you'll either find Dietz and Watson, or Boars Head. I found the D&W at the Santee location. They have the pork and beef frankfurter, which is what I used here as well as the "New York Style Franks.

[@OGStoneVegas]

i need that relish

[@garryhammond3117]

Thanks Greg! - I've always resisted getting a deep fryer (for the obvious health reasons), but there are many compelling reasons to have one and when properly deep fried, the food is not necessarily not healthy. - These skinned dogs look awesome! - Cheers!

[@eclipsez0r]

Dang I was looking for a good chilli recipe

[@guyelluzzi2705]

Greg, Big thumbs up for your re-creation of the legendary Rutt's Ripper. I went to college near there and visited Rutt's Hut many times back in the day. As always you really did your homework, amazing job!

[@oldfarmshow]

👍❤️

[@chrisdroblyn]

Greg, I'm not a huge fan of relish but....I'm making this! Thank you for doing the hard work and giving credit to those who posted.

[@svfrey7]

Kosher salt is basically the same thing as pickling salt, but coarser. I think the rule my mams taught me was that you use about a quarter more kosher than pickling if you don't have it.

[@joedin4201]

Hi,Buffalo ny I enjoy sahlens and Texas hot sauce with onions and webers mustard

[@billstout2118]

When you showed the recipes there was one for hot pepper relish. Have you tried that one? I think that would be really good.

[@BallisticBBQ]

I have not, but I do plan on trying some of those old recipes out.

[@jimpowers2047]

The interweb 😂😂😂

[@jodyrockhill7200]

Natural casing snap when you bite them.The best

[@BallisticBBQ]

100%!

[@jebedial]

You gotta do Paul’s Place in Rocky Point, NC. Local spot that’s been around since 1928

[@BallisticBBQ]

Thank you for the suggestion! I will check out Paul's Place for sure. Cheers!

[@jebedial]

@@BallisticBBQThanks for the great content sir

[@joelblair8339]

I've made squash relish before, which was delicious, but that cabnage one looked better.

[@AvenueD417]

Deep fried hot dogs are 🔥

[@offroadskater]

Hey Greg, I think there is a little mistake in the written recipe. You say 1cup of water and 2tbsp of vinegar in the video. The written recipe says an additional cup of vinegar. That might be a copy paste issue.

[@dwaynevarnell9157]

I definitely shouldn't be fasting and watching this.

[@user-yz4zv1nl8z]

Number 1

[@DooDooFairy]

Use Thumann’s hotdogs for Rutts Hut rippers

[@william7108]

No just add a corned beef brisket into the pot put in the oven and cook it 225° for 8 hours haha but might not taste bad man that's one hell of a mustard sauce