Staff meals can be dicey, as any choice on which you land faces the discriminating tastes of your kitchen crew. But comfort food usually satisfies the most picky eaters among my staff. These St. Louis BBQ ribs, made with a smoked rib rub and in a slow roast delighted the entire crew. The wafting essence of paprika and liquid smoke perfumed the entire kitchen. And the scrapings that were combined for the BBQ-sauce made for eager dipping.  To finish, I whipped out a batch of my army-days macaroni salad. Delish!