ROUSES_Summer2022_Magazine.indd

HWY. 1 RIBS Serves 6+

the first rack on a large piece of heavy-duty aluminum foil, and pour ¹⁄₃ cup of apple juice over it. Wrap up the ribs well. Repeat with the remaining rack. Put the packages of ribs side by side on the smoker. Close the lid and leave the ribs to cook for 2 hours. Take the foil-wrapped rib packages from the smoker and carefully remove the foil. Baste the meaty side of the ribs generously with honey. Place the ribs with the bone side down on the smoker, close the lid and leave to cook for 1 hour, opening every 20 minutes to baste with honey. Take the ribs out of the smoker, and slather them with barbecue sauce before serving. WHAT YOU WILL NEED: 4 large russet potatoes 2 tablespoons vegetable or canola oil Kosher salt, to taste 4 tablespoons unsalted butter, cubed and softened ½ cup whole milk ½ cup sour cream ½ cup grated Cheddar or Colby Jack cheese, or both Black pepper, to taste 2 tablespoons chopped green onion tops or chives HOW TO PREP: Preheat a grill or smoker to 250°F using hickory chips. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and ½ teaspoon salt. Place the potatoes directly on the preheated grill grates. Close the lid and cook for about 75 minutes, or until the potatoes are soft. Use tongs or oven mitts to transfer the hot potatoes to a rimmed baking sheet. Let the potatoes cool slightly, around 5-10 minutes. Slice the top third lengthwise off the pota toes. Use a spoon to scoop out the flesh, leaving a ¼-inch border of potato on the skin, and transfer all the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl too. Lay the hollowed-out grilled potato shells back on the baking sheet. TWICE BAKED POTATOES Makes 4 servings

You never want to put honey or sauce on ribs until the last hour of cooking, because it will burn and get bitter if you put it on too soon. WHAT YOU WILL NEED: For the Ribs: 2 (or more) racks of St. Louis-style ribs Dry rub (recipe below) Yellow mustard ²⁄₃ cup apple juice Honey Barbecue sauce of your choice, like Big Mike’s or any Rouses Markets BBQ Sauce

For the Rub: 3 tablespoons dark brown sugar 2 tablespoons paprika powder 2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder

1 tablespoon black pepper 2 teaspoons garlic powder 1 teaspoon dry mustard

HOW TO PREP:

Soak a handful of applewood chunks in water. Remove the ribs from the

package and rinse under cold water. Pat dry or set on paper towels to dry. Remove the membranes on the hollow side of the ribs by inserting a thin knife or other sharp object between the membrane and the rib. Release the membrane and pull it off by hand. Repeat with the remaining ribs.

Mix together all ingredients for the rub. Coat the ribs with the yellow mustard to create a sticky base for the rub. Sprinkle the ribs on both sides with the rub and rub it in a bit, making sure you have full coverage. Place in fridge for a couple hours or overnight. Set up your smoker for cooking with indirect heat at about 225◦F and add the soaked applewood. (If your smoker has a drip pan, use it.) Once the smoker is ready, place the ribs bone side down on the smoker grate. Smoke the ribs for 3 hours, unwrapped. Remove the ribs from the smoker and place

ARROW-CIRCLE-RIGHT Advertising & Marketing Director Tim Acosta shared his mouthwatering rib recipe with us

for this issue. His recommendation? Spritz the ribs with apple juice before wrapping them with foil, and slather them with honey for the last hour of cooking. Ca cʼest bon!

22 ROUSES SUMMER 2022