Smoked Baby Back Ribs several sides.

I use the following Smoked Rib recipe with the following changes: 

1 Used yellow mustard instead of olive oil.

2. Used the following rib rub

2 tablespoons sugar

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper

3. Used Dr. Pepper BBQ sauce. Recipe follows.

4. Used a wood burning/ charcoal smoker instead of pellet smoker. Used apple wood and charcoal.

5 Entire cook time 4 hours. 2 hours with rub, 1 1/2 hours in foil and 1/2 hour without foil and with basting with BBQ sauce twice, second time after 15 minutes.

6. I used loin back ribs instead of St. Louis ribs and 6 hours it too long for baby backs. 

SMOKED RIBS WITH HONEY BUTTER BROWN SUGAR

JULY 3, 2017

Prep Time:30 minutes Cook Time: 6 hoursTotal Time:6 hours, 30 minutes

The most tender and juicy smoked pork ribs made with honey butter and brown sugar. This will be a family BBQ staple!

Author: Abbey

Yield: 4 servings

”How to Make Smoked Ribs with Honey Butter Brown Sugar" alt="How to Make Smoked Ribs with Honey Butter Brown Sugar" style

Ingredients

• 1 rack St Louis-style pork ribs

• 2 tablespoon olive oil

• 1-2 cups rib rub

• 1/4 cup apple juice (in a spray bottle)

• 1/2 cup butter, sliced

• 1 cup brown sugar

• 1 cup honey

• 1-2 cups BBQ sauce

Instructions

1 Remove rib membrane from the bottom. Apply olive oil to both sides. Generously coat bottom, top, and sides of ribs with rub, working the rub into the meat with your hands (ideally the night before so rub sets in).

2 Fill up pellet hopper with pellets of choice. Set temperature to 225°F. Allow smoker to preheat.

3 Put ribs on. Spritz with apple juice at one hour, and two hours.

4 After three hours, remove ribs. Apply butter, brown sugar, and honey to both sides. Double wrap in foil. Place on grill, with meat facing down (bones face up) for two hours.

5 Remove from foil. Set on grill for one more hour.

6 Apply BBQ sauce with 15-20 minutes remaining. Temperature should be between 190-195°F.

7 Remove and dig in while warm! Enjoy!

DR. PEPPER BARBECUE SAUCE

 INGREDIENTS

• 12 oz Dr. Pepper

• 2 cups ketchup

• 1 cup brown sugar

• 1 tablespoon Worcestershire Sauce

• ½ teaspoon liquid smoke

• 1 teaspoon coarse salt

• 1 teaspoon chili powder

• ½ teaspoon granulated garlic

1 Add all ingredients to a large sauce pan and whisk to combine. Place over medium-high heat and cook, stirring often until mixture just starts to bubble. Lower to simmer and cook 5 minutes or until sugar is dissolved.

2 Store in an airtight container in the refrigerator until ready to serve.

I cut the potato salad recipe in half, added pickle relish and increased the amount of mayonnaise

QUICK POTATO SALAD IN THE PRESSURE COOKER

yield: 8 SERVINGS

INGREDIENTS:

6 medium russet potatoes, peeled and cubed

1 1/2 cups water

4 large eggs

1/4 cup finely chopped onion

1 cup mayonnaise

2 tablespoons finely chopped fresh parsley

1 tablespoon dill pickle juice

1 tablespoon mustard

Salt and pepper to taste

DIRECTIONS:

Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.

When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice three of the cooled eggs and stir into potato salad. Add salt and pepper to taste. If needed, add more mayonnaise to achieve desired consistency.

Chill at least one hour before serving. Top with slices of remaining hard boiled egg.

This recipe was made with two ears of corn and the rest of the ingredients scaled down proportionately.  This recipe was assembled the day before, then topped with club cracker crumbs just before baking.

Old-Fashioned Scalloped Corn

DAVID TANIS YIELD6 servings TIME1 hour

Karsten Moran for The New York Times

Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.

Featured in: Finding Comfort In Scalloped Corn. 

• 8 tablespoons unsalted butter (1 stick)

• 3 tablespoons all-purpose flour

• 2 cups milk or half-and-half

• Salt and pepper

• Pinch of cayenne

• 1 small onion, diced (about 1 cup)

• 1 small red bell pepper, diced (about 1 cup)

• Kernels from 6 ears fresh corn (about 3 cups)

• 1 egg, beaten

• ½ cup crushed oyster crackers or soda crackers

PREPARATION

1 Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.

2 Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.

3 Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes.

TANGY APPLE-CABBAGE SLAW

I didn't heat the dressing but marinated the apples and onions in it while the cabbage was being salted.  I let the whole mixture marinate several hours before serving.

From the episode: Southern BBQ

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 6 to 8.  

INGREDIENTS

	1 medium head green cabbage , cored and chopped fine
	2 teaspoons salt
	2 Granny Smith apples , cored and cut into thin matchsticks (see note)
	2 scallions , sliced thin
	6tablespoons vegetable oil
	1/2 cup cider vinegar
	1/2 cup sugar
	1 tablespoon Dijon mustard
	1/4 teaspoon red pepper flakes

INSTRUCTIONS

1. Toss cabbage and salt in colander set over medium bowl.  Let stand until wilted, about 1 hour.  Rinse cabbage under cold water, drain, dry well with paper towels, transfer to large bowl.  Add apples and scallions and toss to combine.

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.