For this cook... I decided to combine one of my favorite barbecue meats, with a favorite side in a skillet meal. My plan was to start with some country style shoulder ribs and cook them indirect in the 250° range. Seasonings were cracked pepper, Cimarron Doc's and The Gospel.
Normally I take country ribs to a sliceable doneness, but for this dish I wrapped and went with fall-off-the-bone tenderness.
For the mac and cheese I used half & half, whipped cream cheese, smoked gouda, Gruyere and cheddar, then a couple of shakes of Cimarron Doc's. The jalapeno was huge and the hottest in a long time, so I nixed dicing it up and went with 3 thick slices. Toppings were a little Panko and some green onion.