Smoked Pork Rib Mac n Cheese

Char-Griller Ambassador, Joe Silva of @QBelliesBBQ shares his recipe for the perfect side dish that screams main entrée with smoked ribs and bacon added! Here’s how.

Instructions

Ribs

1. 01

   Remove membrane from the back (optional)

2.  

   Ingredients

   • Pork ribs

3. 02

   Use binder (I use canola oil)

4.  

   Ingredients

   • Canola oil as binder

5. 03

   Starting on the back side, sprinkle garlic and herb rub, then ribs rub.

6.  

   Ingredients

   • Char-Griller Garlic & Herb Rub
   • Char-Griller Rib Rub

7. 04

   Flip the ribs over and repeat the process.

8. 05

   Let ribs sit for 10-15 mins before placing in smoker

9. 06

   Smoke for 3 hours or until bark/color are mahogany in color and rub is sticky.

10. 07

    Remove from smoker and wrap in butchers paper. Spritz some water then add a layer of ribs rub on the butchers paper; place ribs face down. Spritz back of ribs and add another layer of ribs rub. Wrap.

11. 08

    Place back onto the smoker for another hour or until ribs hit 203˚F and are tender

12. 09

    Rest for 30 minutes, remove meat from the bone and chop. Set aside.

Pasta

13. 10

    Boil water

14. 11

    Add 2 teaspoons salt to boiling water

15.  

    Ingredients

    • 2 teaspoons Salt

16. 12

    Add pasta and cook to Al dente (7-10 mins)

17.  

    Ingredients

    • 1 pound Elbow pasta

18. 13

    Save 4 ounces of pasta water, then drain

19. 14

    Add pasta back into pot with 2 tsp sliced butter. Mix so it doesn’t stick. Set aside.

20.  

    Ingredients

    • 2 teaspoons Sliced butter

Cheese Sauce

21. 15

    Add 1 stick of butter to pot over medium heat

22.  

    Ingredients

    • 1 stick Butter

23. 16

    Add shallots and garlic; sauté until translucent

24.  

    Ingredients

    • 2 tablespoons Chopped shallots
    • 2 tablespoons Chopped garlic

25. 17

    Add flour and continuously mix for 1-2 mins

26.  

    Ingredients

    • 8 tablespoons Flour

27. 18

    Add heavy cream; mix for 1 min

28.  

    Ingredients

    • 1 quart Heavy cream

29. 19

    Add cream cheese, rib rub, hot sauce, pasta water, 2 cups of sharp cheddar, 1 cup mild cheddar, 1 cup Monterey Jack; mix all ingredients until creamy texture

30.  

    Ingredients

    • 1/2 block Cream cheese
    • 1/4 cup Char-Griller Rib Rub
    • 2 tablespoons Hot sauce
    • 4 ounces Pasta water (before draining pasta)
    • 2 cups Sharp cheddar
    • 1 cup Mild cheddar
    • 1 cup Monterey Jack

Mac n Cheese

31. 20

    Cook bacon separately and place on a plate (separately to get crispy).

32.  

    Ingredients

    • 8 strips Bacon

33. 21

    Place pasta in cheese sauce and mix.

34. 22

    Add mac n cheese in a half aluminum tray

35. 23

    Add chopped ribs; mix

36. 24

    After mixing, add pork panko on top layer

37.  

    Ingredients

    • 1/3 cup Pork panko

38. 25

    Add the rest of the cheese (1 cup mild cheddar, 1 cup Monterey Jack)

39.  

    Ingredients

    • 1 cup Mild cheddar
    • 1 cup Monterey Jack

40. 26

    Add chopped bacon

41. 27

    Add sliced jalapeños

42.  

    Ingredients

    • 2 Jalapeños (optional)

43. 28

    Place half tray back into smoker at 375˚F until cheese is melted. Rest for 5-10 mins and enjoy!