Ribs, Baked Beans and Potato Salad

Carolina Q

Bought a rack of baby backs last week. first time in about four years! Decided today was the day. Ribs need baked beans and potato salad, right? So... for Mom's 100th last July, my brother came up with a killer potato salad. Today was the first time I've tried it... won't be the last!! Baked beans were cooked in the pressure cooker and were perfect!

Actually, the potato salad and beans were better than the ribs. These were Memphis style dry rubbed ribs (no sauce). On my large at 325° indirect. Didn't miss the sauce at all. Nice smoke ring too. 

Big pot o beans, big pot o potato salad and a whole rack of ribs. Should last me a few days.

Thanks for lookin'.

Austin Egghead

Very nice cook.  Good leats eftovers

SmokeyPitt

Looks solid! Smoke ring is excellent. Did you use Memphis dust?  I see some rosemary in there if I'm not mistaken. 

WeberWho

Great looking plate right there!

WeberWho

Double Post 

SGH

Carolina Q said:

Baked beans were cooked in the pressure cooker and were perfect!

Great looking grub brother Q. Any chance of sharing your PC bean recipe?

Stormbringer

Lovely looking meal, and I got up early ... breakfast maybe.

Carolina Q

Thanks, guys!

@SmokeyPitt, I actually mixed up some Memphis Dust, but wound up not using it. There's a rather long list of ingredients in the rib seasoning  but none are rosemary.

@SGH, here ya go. Enjoy!

This recipe is for a 15 PSI stovetop PC.

1 lb dry navy beans, not soaked
2 bay leaves
6 C water
1 Tbls oil
2 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
1/4 C + 1 Tbls molasses
1/4 C mustard
6 oz can tomato paste
pinch ground cloves
1/2 C + 1 Tbls brown sugar 
1 Tbls Worcestershire sauce
1 Tbls chili powder
1/4 tsp salt
1-3 tsp vinegar after the cook - I used 1 tsp

1. Place beans, bay, water and 1 Tbls oil into PC, bring to high pressure for 15 minutes. Release pressure under running water if you have a stovetop PC or automatically release pressure for electric. 
2. Drain beans reserving 2 cups of liquid. Place beans and 2 cups liquid back into PC.
3. In sauté pan or skillet, cook bacon till it begins to render fat, add onion and garlic and cook till they soften a little, about 3-4 minutes.
4. Add molasses, mustard, tomato paste, cloves, brown sugar, Worcestershire sauce, chili powder and salt to skillet. Stir to mix well.
5. Pour this over the beans, do not stir. Don't know why, but I don't.
6. Return to high pressure for 15 minutes then automatically release pressure, or place under running water if you have a stove top PC. .
7. Before serving remove bay leaves, stir in vinegar.

Based on this... http://happierthanapiginmud.blogspot.com/2012/05/pressure-cooked-boston-baked-beans.html ...which is based on a Lorna Sass recipe

One of my earlier cooks...

bgebrent

Great meal right there brother Q.  I'm surprised you didn't find the ribs the most satisfying thing on the plate after your 4 year hiatus.
And the killa potato salad recipe?

Carolina Q

bgebrent said:

Great meal right there brother Q.  I'm surprised you didn't find the ribs the most satisfying thing on the plate after your 4 year hiatus.
And the killa potato salad recipe?

The potato salad and beans were both better than the ribs. I'm no potato salad expert. For all I know, this is just a garden variety recipe. But I sure like it!

Mom's 100th Potato Salad

Ingredients

2 pounds small yellow, red or white potatoes (WHOLE)

1 Tbls apple cider vinegar 

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon yellow mustard

1/2 cup finely chopped red onion 

1/2 cup finely chopped celery 

1/3 cup finely chopped dill pickles

2 hard-boiled eggs, chopped, optional

1/4 cup chopped fresh herbs (I used parsley and chives, might add a little dill next time)

Salt and freshly ground black pepper, to taste

Directions

Add potatoes to large pot then cover with 1 1/2 inches of water. Season w/ salt.

Bring to a boil then reduce to low simmer. Cook 15-20 min or til they can be pierced w fork.

While potatoes cook, set up ice bath. Cold water, medium bowl, ice.

Drain potatoes then add to ice bath. Peel potatoes by pinching the skin.

Chop peeled potatoes into bite-size chunks then add to a large bowl. Sprinkle with 1 tablespoon of vinegar and lightly season with salt.

While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little). I did this, but probably won't bother next time. I LIKE raw red onion flavor.

In a medium bowl, combine sour cream, mayonnaise and mustard. Then blend in the onion, celery, pickles, eggs and herbs and gently combine with potatoes.  Season with salt and pepper.

Refrigerate at least 30 minutes before serving. 

GrillSgt

I've got a great great baked bean recipe:

"Hey mama, how about making us some baked beans to go with the ribs tonight?"

saluki2007

Great looking spread Q.  I always cook my ribs memphis style and have sauce on the side for anyone who wants it.

Carolina Q

saluki2007 said:

Great looking spread Q.  I always cook my ribs memphis style and have sauce on the side for anyone who wants it.

@saluki2007, thanks! How do you do dry ribs? The method I used said to apply the dry rub and throw it on the grill. Then, mix up some white vinegar, water and some of the dry rub and baste every 15-20 minutes. When done, baste one last time, apply more rub (dry) and serve.  

I've never done 'em dry before and the only thing I've ever basted with is apple juice or cider. This seemed a rather vinegary end product. Would like to try dry ribs again, but not with vinegar. 

saluki2007

@Carolina Q I use a rub from my favorite place in Memphis call Central BBQ  I never baste them.  Even if I feel the need to wrap them (very rarely), I don't add any liquid to the packet.

Focker

Nice work bud, looks great all around.

Carolina Q

saluki2007 said:

@Carolina Q I use a rub from my favorite place in Memphis call Central BBQ  I never baste them.  Even if I feel the need to wrap them (very rarely), I don't add any liquid to the packet.

Thanks! I'll try 'em that way next time. I might have eaten at Central once upon a time. Been too long to know for sure.

Carolina Q

saluki2007 said:

@Carolina Q I use a rub from my favorite place in Memphis call Central BBQ  I never baste them.  Even if I feel the need to wrap them (very rarely), I don't add any liquid to the packet.

@saluki2007, Okay, so I Googled <central barbecue memphis rib rub recipe> and there are several sites that all list the same ingredients and quantities. All say recipe provided by Central BBQ. One of the hits is a Bobby Flay video where the Central guy says, "here's the recipe, no secrets, nothing left out, don't care who has it."

Don't know if you're buying it or making your own, but this, supposedly, is the real deal. If you're buying it, you should mix up a batch and compare.

Central BBQ Dry Rub
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

If I make this, there will be far less salt.

saluki2007

Carolina Q said:

saluki2007 said:

@Carolina Q I use a rub from my favorite place in Memphis call Central BBQ  I never baste them.  Even if I feel the need to wrap them (very rarely), I don't add any liquid to the packet.

@saluki2007, Okay, so I Googled <central barbecue memphis rib rub recipe> and there are several sites that all list the same ingredients and quantities. All say recipe provided by Central BBQ. One of the hits is a Bobby Flay video where the Central guy says, "here's the recipe, no secrets, nothing left out, don't care who has it."

Don't know if you're buying it or making your own, but this, supposedly, is the real deal. If you're buying it, you should mix up a batch and compare.

Central BBQ Dry Rub
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

If I make this, there will be far less salt.

Thank you for the info @Carolina Q  I buy it so I will have to make a batch of this up to give a try.  They actually have a couple different rubs.  The one listed above it probably their standard rub.  They also have a hot version and a shake.  The shake can be used as a finishing rub or as a seasoning for BBQ nachos, eggs, pretty much anything you can think of.  They also have a jerk seasoning that is very good.

Austin Egghead

Thanks for the recipes.  Your mom's potato salad reads a lot like my mothers.

Carolina Q

Austin Egghead said:

Thanks for the recipes.  Your mom's potato salad reads a lot like my mothers.

Well, this isn't my Mom's recipe, just the one we served at her 100th Birthday Party last year. I roasted the butts (in Mom's oven) and my brother made the potato salad and some other stuff. 101 coming up on July 4!!

As for the recipes... ЯubsЯus!

lousubcap

Great cook across the board.  You nailed those ribs, especially that ring as you note and with a cook at 325*F.  I'm lazy with ribs and go dry rub all the way,  (X-0-0 cook sequence) usually apply the night before. May or may not spray once or twice during the cook with a mix of apple juice and cider.

Carolina Q

lousubcap said:

Great cook across the board.  You nailed those ribs, especially that ring as you note and with a cook at 325*F.  I'm lazy with ribs and go dry rub all the way,  (X-0-0 cook sequence) usually apply the night before. May or may not spray once or twice during the cook with a mix of apple juice and cider.

Thanks! Funny, I have never cared about, or even paid attention to, the smoke ring. But even I noticed this one. 

I had a couple of the ribs today for lunch (toaster oven re-heat). Tried them straight and with some homemade honey chipotle sauce I made the other day. I like them better with the sauce, but I'm fine serving it on the side after the cook.

pgprescott

Good for you Q. Hard to watch a guy deprive themselves of the great BB rib meal. Looks great!

Carolina Q

pgprescott said:

Good for you Q. Hard to watch a guy deprive themselves of the great BB rib meal. Looks great!

Thanks, but I don't feel deprived at all. Ribs are okay, but I just don't have them often. I bought my egg in 2009 and have probably cooked ribs 3-4 times. Just as soon have a piece of chicken or some good potato salad. Which is what I'm having tonight.

SmokingPiney

Looking good.

I'd belly up for a big heaping plate of this goodness. 

bgebrent

Thank you brother.

jonessteave

Hey everyone,

I'm planning a classic BBQ spread with ribs, baked beans, and potato salad. While I've got a solid recipe for the ribs, I'm torn between making the baked beans from scratch or going with a canned version. Any tips on jazzing up canned beans or a killer homemade recipe? Also, for the potato salad, do you prefer a mayo-based or a vinegar-based dressing? I'm leaning towards mayo for creaminess but open to suggestions. With Chez Panisse customer service in mind, I'm aiming to create a memorable weekend BBQ. Share your thoughts and ideas—it's all about making this meal exceptional!

lousubcap

And then along came jonesy.