Smoky Mountain Ribs and Slaw

I'm learning that when you barbeque meat here in Appalachia, cole slaw is the natural accompaniment. Barbeque is on my top ten, but cole slaw is not on of my favs.

Smoky Mountain Ribs - Rinse and dry one slab of pork baby back ribs. In a bowl mix 3/4 cup paprika, 1/4 cup brown sugar, 1 pinch of cayenne, 1 tablespoon season salt, 1 tablespoon cracked black pepper 1 tablespoons garlic powder, 2 tablespoon onion powder. Thoroughly mix dry ingredients and rub into ribs, cover and refrigerate for at least one hour or up to 6 hours. Remove from refrigerator and let meat temperature come up a bit. Slice ribs into 2 to 3 rib sections and wrap in foil. Place wrapped meat on heated 250 degree grill (charcoal works best) over indirect heat for abut 2 hours, turn after 1 hour. After two hours, open foil packets, remove foil and liberally brush meat with your favorite barbeque sauce. Cook meat for about 30 minutes, turn and coat the other side and cook for another 30 minutes. Meat should separate from bone easily.

Cole Slaw - Shred one medium head of cabbage, two peeled carrots and one medium onion in food processor using the grater attachment. Empty shredded vegetables into a large bowl. In a medium sized bowl, combine 1/2 cup mayonaise, 1/4 cup yellow mustard, 3 tablespoons apple cider vineager, 1/3 cup granualted sugar, 1/2 teaspoon cayenne, salt and fresh cracked black pepper to taste. Wisk these ingredients together and pour over shredded vegetables. Toss dressing with shredded vegetables to thoroughly coat. Cover bowl and refrigerate for a couple of hours. As an option, you can add 1-1/2 teaspoons of curry powder right before serving cole slaw.