The neighbor crew that put on the big Memorial Day picnic this year cooked some chicken that were rubbed with a dry rub brought up by a fellow from Alabama.  Secret recipe, he said.  I managed to get a sample of the rub and used some on these ribs today. It’s pretty good, has paprika, onion and garlic powders, salt and various peppers.  I bet it has some food industry magic in it, some kind of grilled flavor additive, and probably some MSG.  I doubt I can replicate it.  We had German potato salad with the ribs.  Pretty simple recipe, fry bacon, add diced onion (I used up a red onion) and cook until the onion is soft, then add apple cider vinegar, chicken broth, and a dollop of Dijon mustard.  Stir and bring to a simmer, add boiled potato chunks and let simmer, stirring occasionally, until all the liquid is absorbed.  I added Splenda to the dressing to sweeten it a bit.  Sweetening is optional for this dish.  These are garnished with chopped chives.  Green onion will work fine, too.  I like to add onions and peppers to the beans, cook the veggies down in the bacon fat first, then mix them in with canned beans and add BBQ sauce, mustard, catsup, molasses and whatever else strikes your fancy.  Par fry the bacon and set it aside while the veggies sweat, then add the bacon back on the top of the beans for the oven – 350° for a half hour or so works Ok, you can cook them longer and they will dry more and thicken.