Smoked Ribs with Sauteed Spinach & Garlic Mashed Red Potatoes

First, I have to say Ryan's Rub is top secret, so I am not allowed to give much from that recipe away. Secondly, you can get his rub at The Choppin' Block, if you'd like to try it. ;-) It's an awesome combination of sweet and spicy, and it can be used on a variety of meats. (We used it in ground chuck for burgers not too long ago.)

RIBS:
Rub 'em and smoke 'em...or grill or bake in foil in low temp if you don't have several hours available to smoke them. The time varies depending on how the temperature fluctuates in his smoker, how many ribs and their size. Usually, 3-4 hours, though.

SPINACH:
You'll need a whole bag or container of baby spinach (5 oz), about a Tbsp of minced garlic or dry minced onion, 1.5 Tbsp of olive oil, salt and black pepper to taste.

1. Heat olive oil in Dutch oven over high heat
2. Add garlic or onions, salt and pepper
3. When oil is hot and garlic/onions are "popping" and starting to brown, begin to add your spinach in handfuls, and keep it moving constantly with tongs until all spinach is in the pot
4. Keep turning spinach until it cooks down some and absorbs oil (whole process should take less than 5 minutes)
5. Remove from heat and serve.

POTATOES:
All I did was wash and dice 4 small red pototoes and add them to a small pot of water with about a Tbsp of minced garlic. Boiled them until soft, drained them and mashed with a couple of splashes of skim milk, a Tbsp of olive oil spread, salt and pepper.

YUMMO.