Potato Plant-Based “Ribs”

1. Gather all ingredients and equipment needed.
2. Wash and rinse potatoes, shake off excess water, and using a large sharp knife, slice the skin on potatoes lengthwise into 4 equal wedges.
3. In a large pot, add chicken stock and liquid smoke, and potato wedges, and turn on the heat to high. Bring to a boil and then reduce heat to a simmer and cook for 30 minutes or until fork tender. Drain potatoes from liquids and let them cool down completely and place them in the refrigerator overnight.
4. To make BBQ rub, in a bowl add paprika, brown sugar, garlic powder, onion powder, chili powder, ground thyme, and black pepper and mix until fully combined. Set it aside.
5. Preheat a gas or charcoal grill.
6. Place chilled potato wedges on a sheet tray, then by brush or by hand, evenly coat potato wedges with yellow mustard, then generously sprinkle BBQ rub evenly. Place potato wedges on the grill skin side down then cover, and grill for 10-15 minutes, then brush on BBQ sauce and grill for another 10-15 minutes until edges are slightly charred and BBQ sauce is glossy. Remove lacquered BBQ potato ribs from the grill and place them on a sheet tray to slightly cool.
7. Serve with your favorite BBQ sides dishes like potato salad, coleslaw, baked beans, and corn.

*Nutritional information is only reflective of the potato ribs.