Summer Time BBQ Feast

INGREDIENTS

RIBS

• 3 pounds pork spare ribs, on the bone
• 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

CHICKEN WINGS

• 4 pounds large chicken wings without tips (16–18), flats and drumettes separated
• 3 tablespoons paprika
• 4 teaspoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chile powder
• 1 teaspoon mustard powder

POTATO SALAD

• 2 pounds Yukon gold potatoes, cut into cubes
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sliced garlic
• 1/2 chopped red onion
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 tablespoons rice wine vinegar
• 2 tablespoons minced shallots
• 1/2 cup Urban Canning Company Garlic Thyme Beer mustard
• 1/2 cup Duke’s Mayonnaise
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh dill

COLESLAW

• 4 cups Kale
• 1/4 medium green cabbage, very thinly sliced (about 2cups)
• 1/4 medium red cabbage, very thinly sliced (about 2 cups)
• 2 medium carrots, peeled; julienned or grated
• 1/3 cup of fire roasted tomatoes
• 1 ear of Corn
• 1 tablespoon edamame
• 1 tablespoon Sunflower Seeds 
• 1 tablespoon Quinoa
• 1/2 cup finely chopped sweet onion
• 1/3 cup apple cider vinegar
• 3 tablespoons sugar
• 2 tablespoons coarse-grained mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/2 cup canola oil
• 1/4 cup Duke’s Mayonnaise
• 1 1/2 tablespoons rice wine vinegar

HOW TO MAKE THIS RECIPE

RIBS

1. If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a paring knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2. Mix all rub ingredients together for your seasoned rub. Rub the ribs generously on all sides. Arrange ribs on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225F.
4. Place ribs on grill and smoke for 2 hours. Remove from grill and wrap ribs in a double layer of foil. Pour apple juice into the foil pack over the ribs.
5. Return ribs to the grill and cook for 2 more hours. Remove ribs from grill, remove from foil and brush with sauce of choice and cook for 15 to 20 minutes longer allowing sauce to set. 

CHICKEN WINGS

1. Mix all rub ingredients together for your seasoned rub. Rub the wings generously on all sides. Arrange wings on a large rimmed baking sheet and sprinkle half of rub over top. Turn over and sprinkle remaining rub over other side. Let sit at room temperature until grill is ready.
2. When ready to cook, start Traeger on Smoke with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes.
3. Place ribs on grill and smoke for 5 hours. Set the temperature to 225F.

POTATO SALAD

1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, onions and in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Let potatoes rest to room temperature
4. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, mustard, tarragon, and dill in a small bowl, stirring well with a whisk. 
5. Drizzle dressing over potatoes & toss

COLESLAW

1. Whisk together last 10 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Cover and chill 30 minutes or until ready to serve
2. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and set aside into a larger mixing bowl
3. Cut thin slices of the cabbage, and add to the bowl
4. Take the carrots, cut them into 1-1/2-inch-long matchsticks, and add to the bowl. 
5. Toast quinoa, sunflower seeds, edamame, and add to the bowl
6. Grill corn on all sides and cut for kernels, and add to bowl
7. Add fire roasted tomatoes to bowl
8. Pour in dressing and Toss to combine. Let the coleslaw sit for at least 15 minutes at room temperature and up to 1 day in the refrigerator for the flavors to meld. Toss again before serving.