It is a fine Saturday morning. Chores are to be done and fun is waiting. I decide to maximize efficiency. So the Kamado is fired up, and ribs put on. Consequently freeing up a few hours to do some work while the upcoming meal bathes in savory hickory smoke.
The ribs are rubbed lightly with kosher salt on both sides. Additionally, a pork themed rub is applied. Below is the schedule and temperature of the cook.
|11:30 am||275℉||Ribs on grill|
|2:35||260℉||Wrap in foil. Color and bark are perfect. Rib temp 195.|
|3:20||Probes like butter. Rib temp 206. Pull ribs from grill. Put to rest in cold oven.|
While the ribs are finishing on the grill I throw together a home made potato salad. Being the first time making potato salad from scratch, I am thoroughly impressed with the result. This is the best I’ve ever had!
Boiled red potatoes, medium chop
2 tablespoon apple cider & apple juice blend
1/2 cup sour cream
1/4 cup mayonnaise. Normally I make my own, but this time Hellmans is used.
2 tablespoon mustard. Stone ground german mustard.
1/2 medium red onion, fine chop
3 celery stalks,fine chop
3 hard-boiled eggs, chop and peel
1/2 cup fresh fine chop parsley
Kosher Salt, freshly ground black pepper, dill, cayenne, smoked paprika to taste.
All in all this is a fantastic meal. It will certainly be repeated!
For a fun twist, try with Sour cream onion dip