1 rack pork spare ribs St. Louis style, yellow mustard for rubbing, 1/2 cup brown sugar packed, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 tablespoon ground black pepper, 1 tablespoon granulated onion, 1 tablespoon granulated garlic, 1 teaspoon mustard powder, 2/3 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 teaspoons smoked paprika, 1 teaspoon granulated garlic, 1 teaspoon chili powder

4 russet potatoes, 4-6 potatoes (small red or purple potatoes (optional)), 2 cups water (divided), 4 boiled eggs, 1 boiled egg (sliced to garnish (optional)), 2 tablespoons rice vinegar, ⅓ cup sweet pickles (diced (or sweet relish)), ½ cup celery (diced), 2 tablespoons yellow onion (diced), 1 tablespoon mustard, ⅓ cup mayonnaise (*Add another ⅓ cup for creamier potato salad), 2 tablespoons sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika (to garnish)

4 russet potatoes, 4-6 potatoes (small red or purple potatoes (optional)), 2 cups water (divided), 4 boiled eggs, 1 boiled egg (sliced to garnish (optional)), 2 tablespoons rice vinegar, ⅓ cup sweet pickles (diced (or sweet relish)), ½ cup celery (diced), 2 tablespoons yellow onion (diced), 1 tablespoon mustard, ⅓ cup mayonnaise, 2 tablespoons sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika (to garnish)

½ cup apple cider vinegar, 6 tablespoons garlic powder, 7 tablespoons pure cane sugar, 15.25 oz BBQ sauce (Rufus Teague Honey Sweet BBQ Sauce), 15.25 oz BBQ sauce (Rufus Teague Touch O’ Heat BBQ Sauce)