Topped the ribs with S&P, a pork rub, Salt Lick dry rub, and grub rub, then threw it on to do the 3-2-1 rib smoke. After 3 hours of smoke (hickory and cherry), I pulled off to foil with margarine, honey, and more grub rub (brown sugar based).
During the 2 hours in foil, I started the mac and cheese to put on with the ribs during the last hour. I used the pioneer woman's regular mac & cheese recipe and added 6 pieces crumbled bacon, 4 oz diced green chiles, 2 tablespoons of diced jalapeños, and a couple of squirts of franks red hot sauce. I also changed up the cheese a bit and used a mix of extra sharp cheddar, mozzarella, and fiesta mix.
After 2 hours I pulled the ribs, unwrapped, brushed on sweet baby rays, and put on the lower rack. I put the mac on top and added hickory chips to get the mac some smoke.
Here they are after the last hour. All really good of course. I like my meat to fall off the bone, and these did with a little pull. The flavor was excellent too.