3 Rack baby back pork ribs, membrane removed

1 Bottle Traeger Pork & Poultry Rub

2 Pound russet potatoes

1 Pound bacon, chopped

1 Whole yellow onion, diced

1 Whole green bell pepper, diced

4 Can Pork & Beans

1 Cup ketchup

2 Tablespoon dry mustard

1 Tablespoon black pepper

1/2 Tablespoon kosher salt

1/2 Tablespoon garlic powder

1/2 Tablespoon onion powder

2 Tablespoon olive oil

1 Tablespoon kosher salt

1/2 Teaspoon black pepper

1 Bottle Traeger 'Que BBQ Sauce

2 Cup mayonnaise

1 Tablespoon dry mustard

1 Tablespoon white wine vinegar

2 Stalk Celery, finely chopped

2 Whole Eggs, hard boiled

1/2 Whole chopped red onion

1 Tablespoon chives, chopped

1 - About 6 hours before you are ready to serve, start prepping your ribs.

2 - Peel membrane from back side of ribs and trim any excess fat. Season both sides of ribs with Traeger Pork & Poultry Rub.

3 - Set the temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

4 - Place ribs on the grill and smoke for 4 to 5 hours. While the ribs are smoking get your ingredients prepped for the potato salad and baked beans. After the ribs smoke, you will be increasing the grill temp and finishing them off with sauce, along with cooking the potatoes and baked beans.

5 - To prep the potatoes, scrub them thoroughly under cold water with a vegetable brush. Set them aside then prep the ingredients for your baked beans.

6 - Place bacon in a cold saute pan over medium heat. Cook until bacon is crispy and fat is rendered. Strain fat from bacon, reserving 2 Tbsp of bacon fat, and set bacon aside.

7 - Place reserved fat back into the saute pan and add onion and pepper. Saute for 5-10 minutes until onions are translucent and peppers are tender. Remove from heat and set aside.

8 - In a 9”x13” casserole dish combine beans, cooked bacon, onions and peppers, and all remaining ingredients. Stir well to combine. Cover the casserole with aluminum foil and refrigerate until ready to bake.

9 - Next up will be smoking the potatoes for the potato salad, but you’ve got some time before we get there. Kick back and watch a game or have some drinks with friends.

10 - When your ribs have 30 minutes left to smoke, get your potatoes ready to go on the grill. Coat them with olive oil and season with salt and pepper.

11 - Spread potatoes out on a sheet pan and place in the grill. Smoke potatoes for 15-20 minutes. Remove the ribs and potatoes from the grill, and increase the grill temperature to 350* F.

12 - Remove the baked beans from the refrigerator and let them come up to room temp slightly.

13 - Tear off four long sheets of heavy-duty aluminium foil. Top with your rack of ribs and Traeger ‘Que BBQ Sauce. Repeat with the remaining racks. Close the foil to form a packet.

14 - Place the ribs, potatoes, and your baked beans back on the grill. Each item is going to cook for a different length of time, so set alarms if you need to and get ready to eat soon!

15 - Let the potatoes roast for 20-25 minutes, until tender. Cook the ribs for 45 minutes or until the internal temperature registers 204 °F. Let the baked beans cook for 1 hour, stirring occasionally, until the sauce has thickened and darkened in colour a little.

16 - When the potatoes are tender, remove from grill and set aside until cool enough to handle.

17 - Once the potatoes have cooled, using your hands and a towel, remove the potato skins and cut into large chunks.

18 - Combine potatoes and the remaining potato salad ingredients in a large bowl. Taste for seasoning and adjust with salt and pepper if needed. Set aside to cool.

19 - Remove the ribs from the grill and let rest 20 minutes before slicing.

20 - Remove the baked beans from the grill and let rest for 15-20 minutes, meanwhile carve your ribs.

21 - Serve the ribs with the potato salad and baked beans. Enjoy!