Smoked Ribs Recipe Ingredients 10 pounds pork spare ribs from 2 racks RUB: ½ cup light brown sugar 2 Tablespoons chili powder 2 Tablespoons paprika 2 Tablespoons salt 1 Tablespoon ground cumin SAUCE: 1 cup barbecue sauce plus more for serving Instructions MAKE RUB: In a medium bowl, combine sugar chili powder, paprika, salt, and cumin. PREP AND RUB RIBS: Pull the silver membrane from the back of the ribs. Transfer ribs to 2 large rimmed baking sheets. Use your hands to distribute the rub over both sides of the ribs and rub it into the ribs. Cover the baking sheets with foil and refrigerate at least 1 hour or overnight. PREPARE FOR SMOKING: If you’re using wood chips, soak wood chips in water 1 hour before smoking. If using wood pellets, skip this step. When ready, fill the smoker box with wood chips or pellets. 15 minutes before smoking, remove ribs from refrigerator and preheat smoker to 180° F with the lid closed. SMOKE RIBS (RIB RACK INSTRUCTIONS): Place rib rack on the grill. Place ribs in the rack. Smoke for 4 ½ hours. At the end of the 4 ½ hours, move to the "COOK RIBS IN FOIL" instructions. SMOKE RIBS (NON-RIB RACK INSTRUCTIONS): Lightly oil grates, and place the ribs (meat-side up) on the grill. Smoke for 1 hour. Flip ribs so they’re meat-side down. Close grill and smoke 30 minutes. Repeat this process every 30 minutes for a total of 2 ½ more hours. COOK RIBS IN FOIL: Remove the ribs from the grills. Increase the grill temperature of 350°F and close the lid. Place each rack on a piece of heavy-duty foil. Brush both sides of the ribs with barbecue sauce. Seal the ribs in the foil. When the grill reaches 350°F, place the foil packets of ribs on the grill and cover. Cook for 40 minutes longer. REST RIBS: Take the ribs off the grill and let them rest for 15 minutes before removing the foil, slicing, and serving.

LASAGNA Ingredients 9 lasagna noodles 1 tablespoon olive oil ¾ cup chopped yellow onion 1 pound ground beef* salt and pepper 3 cloves garlic, minced 48 ounces marinara sauce about 6 cups of sauce 1 teaspoon dried Italian seasoning ¼ cup chopped fresh parsley 1 egg 15 ounces ricotta or cottage cheese 16 ounces shredded mozzarella cheese about 4 cups ½ cup grated Parmesan cheese Instructions Preheat oven to 375° F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions for the minimum cook time. Then, drain the noodles and rinse them with cold water. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes, stirring occasionally. Add the ground beef and cook, crumbling, until the beef is browned. Drain off excess grease. Season with salt and pepper. Add the minced garlic and cook, stirring, for 30 seconds. 1 tablespoon olive oil,¾ cup chopped yellow onion,1 pound ground beef*,salt and pepper,3 cloves garlic, minced To the skillet with the ground beef, add the marinara sauce, Italian seasoning and parsley. Stir to combine. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. 48 ounces marinara sauce,1 teaspoon dried Italian seasoning,¼ cup chopped fresh parsley While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese. 1 egg,15 ounces ricotta cheese To assemble the lasagna, put about 1 cup of the meat sauce into a 9x13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining meat sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top. 16 ounces shredded mozzarella cheese,½ cup grated Parmesan cheese Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil). Bake the lasagna, covered with foil, for 35 minutes. Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 10 minutes before serving.