Summertime Smoked Ribs & Cheesy Potatoes

Hey all, this is a scrumptious recipe for an age-old classic: meat and potatoes. Except, we are going to modernize this stand-by combination by smoking the meat and cheesing the taters. Are you with me?

Ingredients:

Ribs
1 rack Saint Louis style spare ribs
1 bottle of mustard
1 cup of brown sugar
3 tablespoons cayenne pepper
salt, pepper, paprika

Potatoes:
4 to 6 potatoes, peeled
1/3 brick of Velveeta Cheese
1/2 onion, peeled and sliced
1 teaspoon garlic

Equipment:
Charcoal
Wood chunks or twigs
Smoker or gas grill
Aluminum foil

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Preparation:
Start gas grill or charcoal in your smoker.

Wash ribs, coat heavily with mustard.

Microwave brown sugar, salt, pepper, cayenne, paprika for about 30 seconds to soften together.

Sprinkle/spread mixture over both sides of ribs. Work in and mix with mustard with your hands. Place ribs on grill, preferably on a double layer of foil so they do not get torched to death.

Lower grill/smoker to low setting, add wood chunks or twigs, close to flames but not touching. Cook ribs about 2 hours prior to adding potatoes. If you are slow smoking, then adjust times to suit.

[Observe safety instructions for your grill or smoker. Aka: don't do anything stupid. Make sure you are cooking on concrete and away from any structure (namely, your house!)]

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Cut up potatoes. Microwave potatoes for 4 minutes to soften just a bit. You will finish cooking on grill.

Cut Velveeta into chunks as well. If you do not have Velveeta, just use some shredded or block cheese.

Cut up onion

Place 3 layers of foil on counter. Fill foil with potatoes, cheese, and onions. Season. Wrap into a pouch.

Place pouch of potatoes onto grill, not over direct heat. Punch large holes in top of pouch.

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Cook until both ribs and potatoes are done.

Tips:

Move food around and re-fuel grill as needed based on how smoky you want your food.

Open pouch of potatoes for last 20 minutes of cooking.

Flip pouch of potatoes often, as they will tend to burn.