4cupscooked cowpeas or black-eyed peas, with liquid
1/2cupchopped meat from Rodney's Ribs
3tablespoonscider vinegar
1tablespoonrib rub(above)
Instructions
Make the Rub
Combine the paprika, brown sugar, salt, onion powder, garlic powder, and cayenne in a small bowl. Sprinkle each rack on both sides with the rub, saving 1 tablespoon for the cowpeas, and set aside at room temperature for 1 hour.
Make the Mop Sauce
Combine the vinegar, chili powder, granulated sugar, paprika, black pepper, cay- enne, and pepper flakes in a 2-quart container. Cut the lemons in half and squeeze the juice into a container. Drop the lemon halves into the sauce and stir to com- bine. Set aside.
Heat a smoker or grill to 250°F.
Place the ribs on the grill, meat side down and cook over indirect heat for 2 to 3 hours, until tender but not falling off the bone, flipping halfway through cooking. During the last 45 minutes of cooking, mop with sauce every 15 minutes.
Serve hot with the cowpeas. (See instructions below)
To make the Cowpeas
Preheat oven to 375°F.
Combine the peas, rib meat, vinegar, and ketchup and rub in a medium mixing bowl. Transfer to a 2-quart casserole dish and bake until heated through and bubbly around the edges, about 25 minutes.