Loin back ribs were on sale.

This slab was just $7 something.  That is about half the price of baby backs in season.  It was a nice day so I smoked them with the recipe below but I used the JD rub instead of the one included with the recipe.  My son worked up a Cherry BBQ sauce for ribs when he was in Seattle but has not made it is quite a while so when I saw this one, I tried it.  It is very similar to his but has a little more heat.

Cool Smoke Baby Back Ribs with cherry chipotle bbq glaze

FOR THE RUB:

1/4 C Light brown sugar

3 tsp. sweet paprika

1 tsp.chipotle powder

1tsp. Onion powder

1 tsp garlic powder

2 T. kosher salt

1 tsp. black pepper

2 racks pork baby back ribs (loin back)

FOR THE Cherry BBQ SAUCE:

3 C. ketchup

1 C. light brown sugar

3/4 C. distilled white vinegar

2 T. molasses

1 T. Worcestershire sauce

1 T. chili powder

1 T. sweet paprika

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. chipotle powder

1/2 tsp. ground black powder

3/4 C. water

1/2 C cherry preserves

1/2 C apple juice in spray bottle

The night before, I used the JD rub on the ribs, wrapped them for overnight in the fridge. I cooked the second stage for just one hour.  The temperature was 195.  That was done enough for ribs IMO.

Heat smoker or set up grill for indirect cooking and bring the cooker up to 275º .  ( I aadd some water to a pan near the fire box for steam in the smoker compartment) Cook, spraying with apple juice every 30 minutes for 2 hours. Transfer to two large sheets of foil, spray both sides with cider. Turn ribs meat side down and return to smoker. Cook for another 1.5 to 2 hours.  Internal temp should be around 203-205. Remove foil and discard. Brush both sides with sauce and return to cook for another 15 minutes to set the sauce.  Serve with remaining sauce. 

JD 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

 The Best Potato Salad

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

Prep Time 20 mins  Cook Tim e20 mins  Total Time40 mins

 Author: Sommer Collier

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up