Baby backs/mac and cheese for dinner

[cronocide]

After the successful inaugural smoke of a brisket last weekend on the OK Joe Highland, it is time to see how good ribs turn out. I have 2 racks of baby back ribs that just went on at 225-250* and plan on whipping up some homemade mac to smoke the last hour. I'll snap a starter pic when I spritz here shortly.

 

[kilo charlie]

Are you making the MAC ahead of time and then just adding some smoke flavor to it?

 

[cronocide]

Are you making the MAC ahead of time and then just adding some smoke flavor to it?

Yes, going to make it about 1.5 - 2 hours before and toss it on to get the smoke. Going to make a roux with butter, flour, half and half, and mustard powder and mix in some cream cheese and sharp cheddar/gouda that I'll be shredding.

 

[cronocide]

The ribs.

 

[kilo charlie]

Yes, going to make it about 1.5 - 2 hours before and toss it on to get the smoke. Going to make a roux with butter, flour, half and half, and mustard powder and mix in some cream cheese and sharp cheddar/gouda that I'll be shredding.

Nice... I just make mine all right in the smoker.. takes about 2.5 hours but with ribs, that's not a problem. Don't forget to post pics!

 

[cronocide]

Nice... I just make mine all right in the smoker.. takes about 2.5 hours but with ribs, that's not a problem. Don't forget to post pics!

I sure will. If you didn't see my brisket from last week, it turned out phenomenal and there were plenty of pics.

 

[cronocide]

Here is some Q-view. Ribs have a bit left to go, going to pull ribs and mac together.