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Ribs & Mac n' Cheese
DMW
Posts: 13,836
I wasn't planning to post this, so didn't take many pictures. But these were my best pork ribs yet. St. Louis Spares with Memphis Dust. I did 2 racks, one with Mayo, one just the rub. Mayo wins. I think the oil in the Mayo helped with the high sugar content in the rub. I ran 250* dome temp for 5 hours, then bumped to 275* for the last 1 hour. Texture was perfect, single bite clean off the bone. Even got a smoke ring. I wish I could do things exactly the same and know I would get the same results...
I hope everyone is having a great Thanksgiving week.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Nice cook. How about some deets on the mac'n cheese?
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Those look great. I'm gonna do some ribs tomorrow, definitely going to try the mayo trick. Hopefully they turn out close to yours.In Manchester, TNVol For Life!
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@YEMTreyCrack N' Cheese, recipe below. I used a mix of mild cheddar and havarti. I did the recipe x3. Instead of 4.5 C of milk I did 4 C milk + .5 C of heavy cream. Other than that, the recipe as is.On the egg for the last 2 hours or so of the 6 hour cook.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks like a winner to me =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking cook man. Love that Mac and cheese too. :-bdSlumming it in Aiken, SC.
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Now, mix the rib meat with the Mac n cheese for left over goodness.
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Great looking ribs. Love that smoke ring! The mayo thing kind of freaks me out, like looking at forks and food, but I may just try it! (Mayo, never fork pictures)Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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you are killing me here, no I want some of both! Good job on the cookLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Awesome looking meal as always... Happy Thanksgiving to you and your family. Always enjoy your posts. :-cGreensboro North Carolina
When in doubt Accelerate.... -
Saw this in your FB feed earlier - the smoke ring looks perfect. I know what you mean about wishing you had it down to a science, but I think maybe ribs just aren't like that."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Nailed it... Looks really goodMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Winner, winner pork rib dinner.
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I was going to say that I would have cooked the ribs overtop of the mac+chee to get come pork flavor in there.theyolksonyou said:Now, mix the rib meat with the Mac n cheese for left over goodness.
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Thanks guys.That's a great idea!The ribs were on first, I added the extended rack and mac n' cheese toward the end of the cook. Not sure if there would still have been drippings, but I'll give that a try next time. And there will be a next time.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
=D> Gorgeous looking ribs. Nicely done.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks like an excellent way to stretch your stomach muscles before Thanksgiving! Nice job!XL BGE; Medium BGE; L BGE
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