Backyard BBQ Battle - Episode 2 - Ribs

Here are the recipes from Episode 2 - Ribs Battle

Competition Style Ribs

4-3-2-1 BBQ Rub

• 4 tbsp of paprika
• 3 tbsp of brown sugar
• 2 tbsp of kosher salt
• 1 tbsp of pepper

Combine all ingredients. 

Sweet BBQ Sauce

• 1.5 cups of water
• 1 cup of white vinegar
• .5 cup of tomato paste
• 1 tbsp of yellow mustard
• ¾ of a cup of brown sugar (packed)
• 1.5 tsp of salt
• 1 tsp of liquid smoke
• 1 tbsp of Worcestershire sauce
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp of paprika
• Optional : To make it sweet and spicy, you can add 1 tsp of cayenne pepper or chipotle powder.

Combine all ingredients and bring to a boil.  Reduce heat and simmer for 30 minutes before using. 

Cooking instructions

Remove membrane from back of the rack of ribs.  Generously rub both sides of the baby baby back ribs with the 4-3-2-1 rub.  Preheat smoker or grill to 250 F.  Cook ribs for 2 hours in the smoker or using the indirect cooking side on your grill.  You may add woodchips to your smoker or a foil smoke pouch to your grill for the first 2 hours of cooking.  For the first 2 hours, baste or spray the ribs with apple juice every 30 minutes.  After 2 hours, remove the ribs and wrap them in foil with about ¼ cup of apple juice or beer.  Put them back on the grill and cook them for another hour.  Remove ribs from the foil packet and return to smoker for one last hour.  During the last 30 minutes, baste them with the BBQ Sauce.  Remove from heat, slice into individual bones and serve. 

Perfect Potato salad

• 30-40 sliced baby red skinned potatoes
• ½ cup of miracle whip
• 3 tbsp of honey-mustard
• 2 stalks of celery finely diced
• 2 hard boiled eggs
• 1 carrot finely diced
• 2 tsp of fresh dill
• ¼ cup of green onions or fresh chive
• 1 tsp of paprika
• 1 tsp of olive oil
• 1 tsp of red wine vinegar
• Salt and pepper to taste

Par-boil potatoes.  Finish potatoes on grill in a veggie basket to give them a little bit of char and smokey taste.  While potatoes are mix your dressing by combining Miracle Whip, honey mustard and red wine vinegar and olive oil.  Remove potatoes from heat and dress them while still hot.  Add potatoes, hard boiled egg and celery to the salad and refrigerate till cold.  Mix in fresh dill before serving.