A friend of mine has a son who sells herbs and spices every year for a fundraiser and i picked up a few new ones this year. One of them is garlicy mustard. So sunday i decided to try it out in some baby back ribs and to go along with it some artichoke stuffed mushrooms and mac n cheese. All of it done on the UDS.
Kroger had ribs buy on get one so i picked up 4 racks. 2 went to the freezer. Seasoned them up with salt coarse ground pepper and the garlicy mustard
Then on to the smoker. I like to lay them on foil in the drum. It helps keep the ends of the bones from getting too dark.
While that started smoking i made up the sides. Mac n cheese and artichoke stuffed mushrooms.
For the mac n cheese i use a pretty simple recipe
1 stick butter
2 cup milk
1lb velveeta block
2 cup dry macaroni noodles
1/4 cup franks hot sauce
When i cook the noodles i only cook them about half way. They are still very firm . Melt the butter,cheese,milk and franks untill combined and then add the half cooked pasta. It will seem like a very runny/watery mixture but once the pasta finishes cooking on the smoker it will soak up the cheese mixture and thicken up. I also like to put a little black pepper in as well
Now for the mushrooms. Again this is a super easy recipe...
1 cup mayo
1 cup grated parmesan
1 can drained and chopped artichoke hearts
Pop the stems out of the mushrooms and fill with the mixture. Put the leftover mixture in the bottom of a foil pan and place the stuffed mushrooms on top. Sprinkle with some all purpose bbq rub.
Once the ribs get to about 165-170ish i pull them off add some butter and wrap them up in foil to get them tender. Normally i would just throw them back on the UDS but i needed room for the mushrooms and mac n cheese. So i popped them in the oven at 225 and on to the smoker went the sides
Give the mac n cheese a stir once or twice while cooking. Once the mushrooms are soft and the mac is thickened up they are ready to come off
Once the ribs were tender i brushed a thin layer of Carolina mustard sauce and put back in for a few minutes to "set " the sauce.
This is unwrapped before sauce
And after the sauce was set
Then cut up and put on the plate with some more sauce and the sides
Mac n cheese with a little more franks on top
The mushrooms
And a couple shots of the whole plate
This meal came out great! I was really happy with the flavor on the ribs and the color looked real nice. Thanks for looking!
Kroger had ribs buy on get one so i picked up 4 racks. 2 went to the freezer. Seasoned them up with salt coarse ground pepper and the garlicy mustard
Then on to the smoker. I like to lay them on foil in the drum. It helps keep the ends of the bones from getting too dark.
While that started smoking i made up the sides. Mac n cheese and artichoke stuffed mushrooms.
For the mac n cheese i use a pretty simple recipe
1 stick butter
2 cup milk
1lb velveeta block
2 cup dry macaroni noodles
1/4 cup franks hot sauce
When i cook the noodles i only cook them about half way. They are still very firm . Melt the butter,cheese,milk and franks untill combined and then add the half cooked pasta. It will seem like a very runny/watery mixture but once the pasta finishes cooking on the smoker it will soak up the cheese mixture and thicken up. I also like to put a little black pepper in as well
Now for the mushrooms. Again this is a super easy recipe...
1 cup mayo
1 cup grated parmesan
1 can drained and chopped artichoke hearts
Pop the stems out of the mushrooms and fill with the mixture. Put the leftover mixture in the bottom of a foil pan and place the stuffed mushrooms on top. Sprinkle with some all purpose bbq rub.
Once the ribs get to about 165-170ish i pull them off add some butter and wrap them up in foil to get them tender. Normally i would just throw them back on the UDS but i needed room for the mushrooms and mac n cheese. So i popped them in the oven at 225 and on to the smoker went the sides
Give the mac n cheese a stir once or twice while cooking. Once the mushrooms are soft and the mac is thickened up they are ready to come off
Once the ribs were tender i brushed a thin layer of Carolina mustard sauce and put back in for a few minutes to "set " the sauce.
This is unwrapped before sauce
And after the sauce was set
Then cut up and put on the plate with some more sauce and the sides
Mac n cheese with a little more franks on top
The mushrooms
And a couple shots of the whole plate
This meal came out great! I was really happy with the flavor on the ribs and the color looked real nice. Thanks for looking!
