Smoked ribs and potato salad

Ribs rubbed with OJ rub and refrigerated overnight. Smoked with oak and apple wood for 3 hours. Spritzed with apple juice after 45 minutes then turned and spritzed again 45 minutes later.  After another 30 minutes basted with a mixture of bacon fat, Night of the Living Dead sauce and pineapple balsamic vinegar.  During the last 20 minutes cooked just sauce. 

            

ALL-AMERICAN POTATO SALAD

             Serves 10 to 12

             Cooking time depends on the size of the potatoes. You’ll know they

             are done when a paring knife is easily inserted into the center of one. 

                4 pounds russet potatoes (about 8 potatoes)

                1 tablespoon plus 2 teaspoons coarse salt

                3 tablespoons cider vinegar

                3 large eggs

                1 cup mayonnaise

                1/2 teaspoon celery seed

                1 teaspoon dry mustard

                1/2 teaspoon freshly ground black pepper

                3 stalks celery, cut into 1/4-inch dice (3/4 cup)

                1 red bell pepper, cut into 1/4-inch dice (1/2 cup)

                1 medium onion, finely diced (1/2 cup)

                10 cornichons, cut into 1/4-inch dice (1/4 cup)

                3 scallions, thinly sliced (1/2 cup)

                2 tablespoons freshly chopped flat-leaf parsley

                teaspoon paprika 

             1. Place potatoes in a large pot with enough water to cover by several

             inches. Bring to a boil over high heat, add 1 tablespoon salt, and

             lower to a gentle boil. Cook until potatoes are tender when pierced

             with a knife, about 25 minutes. Drain into a colander. Using paper

             towels or gloves to protect your hands, peel the potatoes, and cut into

             1-inch dice while still hot. Drizzle with vinegar; set aside.

             2. Place eggs in a small pan with enough water to cover by 1 inch,

             and place over medium-high heat. When water comes to a boil, cook

             for 8 minutes. Drain, and place in a bowl with cold water to cover.

             When cold, peel eggs. Chop two into 1/4-inch dice. Slice the third egg

             into 1/4-inch-thick rounds, and set aside for garnish.

             3. Combine diced eggs, mayonnaise, celery seed, mustard, 2

             teaspoons salt, and black pepper in a large bowl, and whisk to

             combine. Add reserved potatoes to mayonnaise mixture. Add the

             celery, red pepper, onion, cornichons, scallions, and chopped

             parsley. Stir to combine. Chill for 30 minutes before serving. Garnish

             with paprika and reserved hard-boiled egg rounds.