It's a pretty straight forward thing to make, in all honesty the mac and cheese had more effort involved.
I was excited to be using my Pro Q Excel for this cook! It's always challenging to try out a new type of smoker and i lost my shit at it a few times. Sudden drops or increases in temperature, learning which parts i can't touch with bare hands, it's all a part of this game called love.
Anyway enough about me
STEP 1. PREP AND REST RIBS
I'm not going to tell you how to remove the membrane again, you should know that by now. What i will tell you is how to save yourself the "what the fuck am i stepping on? is that rub?" moments. After trimming the ribs place them in a storage container and do all your rubbing in there, this saves you lots of time on clean up, after a nice winter coating of rub tightly wrap in Glad Wrap and place in the fridge overnight. I used a store bought rub for this because simply put it's my favourite rub on earth which i have to order from the states. Its "Hank Williams jnr, Family Tradition Rub" oddly enough this is a musician who happens to lend his name to bbq products. I know, weird shit
STEP 2. SMOKE THEM FOOLS
I'm sure you also know this step by now. I use a 3-2-1 method with ribs, I suggest reading previous posts of mine to establish what this is. I used Cherry and Jam Wood for this
STEP 3. MAKE ZE MAC AND CHEESE
As i wanted to cook my mac and cheese with the ribs i had to allow extra cooking time as mac and cheese usually requires higher heat. So after 3 hours i begun making my mac and cheese to go on for 2 hours at the 4 hour point. I love mac and cheese, i mean truly love it. On a trip to the states in 2010 i am pretty sure i had it every day for a month and never got sick of it. I got sick yeah, i gained 8kgs in 4 weeks yes, but shit was it worth it.
Here is the recipe and method for this heavenly concoction.
400g dried macaroni
3 Tablespoons Butter
1/4 Cup Flour
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
2 Cups Milk
1 and half cups Cheddar Cheese, divided
1 Cup Smoked Cheddar Cheese, divided
2 Jalapeno peppers, seeded and diced.
1 Tablespoon Hot Sauce
Boil pasta till done, drain and set aside. Stir through some olive oil to prevent stickage (sorry i don't have a photo for this, i assumed you would know)
Melt Butter in a deep saucepan, add salt, pepper, dry mustard and flour and whisk like hell.
Add milk and continue to whisk like hell, be sure to break down any lumps.
After about 5 minutes pull from heat and add 1 cup Cheddar, 1/2 cup smoked cheddar, Jalapenos and Hot sauce and mix till smooth.
Transfer macaroni to some sort of BBQ safe magic food vessel and run this shit all through it and mix well. Then ad the rest of the cheese and mix, even weller? Transfer to BBQ at low and slow temps and cook for about 1.5/2 hours.
STEP 4. SAUUUCE
You can easily use a store bought sauce as this point but I have made this "Cinderella" Sauce previously and thought it would work magic on this sandwich. I was right y'all
In a deep saucepan combine the follow ingredients and bring to a simmer. Reduce heat to low, stir frequently and just wait for it to thicken up. About 30 mins
1 and a half cups Tomato Sauce
1 cup beer (good beer)
3/4 cup apple cider vinegar
1/4 cup minced Coriander
3 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon minced garlic
2 Tabelespoons ground cumin
1 Teaspoon ground star anise
1 Teaspoon salt
1 Tablespoon Hot Sauce
STEP 5. FINISH RIBS. DE-BONE, CONSTRUCT AMAZING SANDWHICH
When your ribs are done pull from the smoker and let rest for 5 minutes,
When you can, pull all visible bone and cartilage and discard, try and keep the rib shape (which i couldn't do too well)
Get yourself some nice thick and wide rolls, slice, butter, pickler (?) then construct sandwich with Rib Meat at the bottom. Spoon Sauce all over, don't be shy, close and enjoy.
Also don't be shy with the mac and cheese!