July 4th

 I wasn't planning anything for today until about 1:30 when I decided I should do something. I did some spare ribs and gpicked up some salmon. I already had made the potto salad and the rub so most of the work was done already.  The salmon was just added to the smoker for an hour then seasoned with teriyaki sauce.

Smoked Loin Back Ribs with Cherry BBQ Sauce 1 C. Cool Smoke Rub (p. 49) 2 racks loin back ribs, trimmed with membrane removed 1/2 C. apple juice in spray bottle  (I used spare ribs this time) 3 C. Cherry BBQ Sauce (p. 63) Prepare Cherry BBQ sauce An hour before cooking, clean & season ribs with 1/4 C. per side with Cool Smoke rub. Use shaker to evenly coat each side. Heat smoker to 275º & place meat side up in smoker.  Cook 1 hour, spray with apple juice. cook another hour. spray again.  Repeat every 30 minutes until final 2 hour mark. Prepare Cherry BBQ sauce.  When ribs have mahogany brown  color, wrap both slabs with foil. Move to grill meat side down.  Cook on cool side of 2 side heating 1 1/2-2 hours, until tender. Open pack and check for tenderness with toothpick.  Remove, brush1/2C cherry sauce per side, return to cool side grill 5- 10 min. to set sauce. Watch closely to avoid  burning. Serve with any additional sauce. Cool Smoke Rub Smoked Chili Powder 1/2 C. Turbinado sugar 1 C. Smoked paprika 1/4 C.+ 2 t. kosher salt 5 t. + 1 tsp dried Greek oregano 1/4 C. smoked Chili Powder (P50 ) 3 T+1 tsp ground cumin 2T.+2 tsp ground cumin 3T+ 1 tsp granulated garlic 1 tsp. cayenne pepper 2 T. granulated onion 1 T+ 1 tsp cracked black pepper 3T+ 1tsp. cayenne pepper Mix as above 1 T. + tsp granulated garlic 1 T.+ 1tsp granulated onion Mix store airtight cook dark place Cherry BBQ Sauce 3 C. ketchup 1 c. packed lt. brown sugar 3/4 C. distilled white vinegar 2 T. molasses 1T. Worcestershire sauce 1 tsp. chipotle chile powder 1 T. chili powder 1 T. sweet paprika 1 tsp. granulated onion 1 tsp granulated garlic 1 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 C. cherry preserves 1/2 C. sun dried cherries In 4 qt saucepan, combine all ingr. with 1/2 C. water over med. heat.  Simmer, stirring continuously 20 min until thickens slightly.  Set aside to cook  slightly

Serve grilled jalapeño, corn and potato salad warm or cold

IDAHO POTATO COMMISSION TNS  Every Fourth of July gathering needs a potato salad. This bacon-flecked one comes from the authority: Idaho’s Potato Commission and blogger Courtney Rowland.               BY JESSICA YADEGARANTHE MERCURY NEWS

The secret to this epic potato salad is in the drizzle. You drizzle reserved bacon grease on the vegetables – corn, jalapenos and red onions – before grilling them, then mix everything  together with a creamy, cilantro-based dressing. You’ll never go back to store-bought again.

Ingredients

1/2 Lb Bacon

2 lb Idaho red potatoes, cut bite size

2 jalapeño, seeded & chopped

Kernels cut from 2 ears of corn

1/2 red onion, chopped

salt and pepper

Dressing:

3/4 C. sour cream

1/4 C. mayonnaise

1/4 C. cilantro + more for garnish

1 japapeño, sedes abad righty chopped

Juice of 1 lime

1 tsp. honey

2 tsps. minced garlic

Heat the grill over medium-high heat (400 to 425 degrees).

In a skillet on the stove, cook the bacon until crispy. Transfer to a paper towel-lined plate. Reserve the grease.

Place two long pieces of foil in a T shape on your work surface. Spread half the potatoes in a single layer in the center of the T. Top with half the jalapeño, corn and red onion. Repeat with a second set of foil and the rest of the vegetables. Drizzle the vegetables with the reserved bacon grease and sprinkle evenly with salt and pepper.