After doing some pulled pork on Friday, I decided to try ribs. I got some St. Louis Style already trimmed and used TX BBQ Original on one rack and the TX BBQ Championship rub on the other. Put rub on them the night before and let them sit in the fridge overnight. At the same time whipped up some mac and cheese with a recipe I got from dadgumthatsgood.com. It was a four cheese mac and cheese with sharp cheddar, cream cheese, Gouda and Parmesan.
Next morning I take the ribs out and dust them with more rub. Not sure I will rub down ribs the night before, I wasn't a big fan of the paste rub that was the result. Oh well, live and learn. Smoked the ribs at 225 with 4 oz. of hickory. At the two hour mark I put the mac and cheese in the smoker. At four hours I did the toothpick test and still needed a little bit. I took them off about 45 mins later.
The taste was good on the ribs. I will use a different rub next time and only put the rub on right before smoking them. I also may try temp at 250 to see if I can tell a difference.
The mac and cheese was good taste wise but not enough smoke flavor. Might try a different recipe next time or stir everything so more of the noodles get smoke.
Thanks for looking and happy smoking.
Next morning I take the ribs out and dust them with more rub. Not sure I will rub down ribs the night before, I wasn't a big fan of the paste rub that was the result. Oh well, live and learn. Smoked the ribs at 225 with 4 oz. of hickory. At the two hour mark I put the mac and cheese in the smoker. At four hours I did the toothpick test and still needed a little bit. I took them off about 45 mins later.
The taste was good on the ribs. I will use a different rub next time and only put the rub on right before smoking them. I also may try temp at 250 to see if I can tell a difference.
The mac and cheese was good taste wise but not enough smoke flavor. Might try a different recipe next time or stir everything so more of the noodles get smoke.
Thanks for looking and happy smoking.
