Ribs in the smoker with potato salad and sourdough bread.

Smoked ribs, potato salad and sourdough bread

POTATO SALAD

RICH DAVIS, KCSMAG MAY 1998(Note Rich Davis is creator of KC Masterpiece BBQ sauce)

1 1/2 LB RED POTATOES 1 1/2  tsp CAVENDER’S SEASONING

2-15ounce CANS CHICKEN BROTH 1 T. CHOPPED PARSLEY

2/3 C. CHOPPED RED ONION 1 1/4 C. MAYONNAISE

2 C. MINCED CELERY 1 1/2 T DIJON MUSTARD

1/3 C. MINCED GHERKINS OR SWEET SALT AND PEPPER TO TASTE

PICKLES PINCH PAPARIKA

4 EGGS, HARD COOKED AND CHOPPED

WASH AND CUT THE POTATOES INTO 3/4 INCH PIECES.  PLACE THE POTATOES IN THE BROTH AND SIMMER 15 MINUTES, OR UNTIL THE POTATOES ARE TENDER BUT STULL FIRM.  ADD ONE FREEZER TRAY OF ICE CUBES AND ALLOW THE POTAOTES TO COOL IN THE BROTH AND THEN REFRIGERATE OVERNIGHT.  DRAIN THE POTATOES AND DRY THEM WELL IN A TEA TOWEL.

IN A BOWL, MIX TOGETHER THE REST OF THE INGREDIENTS, THEN GENTLY FOLD IN THE POTATOES.  DECORATE WITH PAPRIKA.

Sourdough bread

1 1/3 Cup water

1 Cup sourdough starter

1 T. sugar

1 T. salt

1 tsp. baking soda

2/3 T. instant yeast

enough flour to make a soft dough.

Add water and starter with sugar and soda. Mix salt and yeast with a cup of flour and add to beater bowl with water and starter.  Beat with whisk for about a minute. Switch to bread hook and add flour a little at a time until it forms a ball around the bread hook and does not  stick to the bottom of the bowl.  Allow the dough hook to knead the bread for a few minutes.

Remove to board and knead. If it seems a little dry, wet your hands and knead it until softens. If it is sticky, knead in a little flour until if feels right.  Put in a greased bowl, cover with plastic wrap and let rise until doubled.  Punch down, shape into two long loaves and place then on a double french bread pan.  Allow to rise for a couple hours, slash three times at an angle, brush with beaten egg, sprinkle with sesame seeds or poppy seeds and bake at 430.  After ten minutes, when the crust is set, insert the probe of a thermometer and remove from the oven when it reaches 190º.

 The store had spare ribs @ $3.50 per pound and St. Louis rigs @ $5.00/lb.  Spare ribs are the same as St. Louis ribs with about a pound to a pound and a half of extra meat. I got the spare ribs with the intent of trimming of the extra meat and grind it up to make sausage but at the last minute, I decided to smoke the whole slab instead.

Ribs 

 Trim spare ribs or get them already trimmed as St. Louis ribs.  Remove membrane and hard fat. Sprinkle with rub made with the following.

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

Wrap in plastic, then foil and refrigerate overnight.  Heat smoker to 240- 250 with apple wood and charcoal. and add water to pan for moisture.  Place ribs in smoker and smoke for 3 hours, spritzing with apple or orange juice after 2 hours. At 3 hours, brush with bacon fat mixed with Horizon BBQ sauce.  After 30 minutes, turn and brush the other side. After 4 hours, if done, remove, let set 10 minutes and serve.