Potato and Short Rib Hash

1. Prepare barbecue rub: In large bowl, toss together ingredients, being careful to break up large pieces of brown sugar. Store in airtight container for up to three months.
2. Prepare barbecue sauce: In large saucepan, heat oil. Add onions and peppers; saute until translucent. Add garlic; cook until lightly browned.
3. Stir in brown sugar, ketchup, molasses, vinegar and chipotles; cover and simmer 30 minutes. Season with salt and pepper to taste.
4. Prepare braised short ribs: Trim short ribs of excess exterior fat; coat ribs liberally with barbecue rub. Prepare a cold smoker with applewood chips. Place short ribs in smoker and let meat absorb smoke for 2 hours.
5. Remove short ribs and immediately sear over very high heat just until evenly browned on all sides.
6. Preheat oven to 300 F. Place seared short ribs in deep-rimmed braising pan; fill halfway with barbecue sauce. Cover with plastic wrap and then foil to form a tight seal. Roast in oven for 4½ hours or until meat falls off the bone.
7. Remove from oven and immediately shred short rib meat from bones. Place in large bowl; fold in enough of the cooking liquid to moisten meat.
8. Prepare hash: In deep saucepan, heat vegetable oil to 350 F. Fry potatoes 12 minutes or until golden brown.
9. Meanwhile, in large skillet, heat 1 tablespoon oil. Add onions and bell pepper; saute until translucent. Remove from heat and stir in potatoes, 1 pound short rib meat and barbecue rub and salt to taste.
10. To serve, place mixture into a mold and turn onto plates. Top each mold with two eggs.

Photo courtesy of Idaho Potato Commission