Ribs, Pork Butt, and Mac & Cheese

[nkpal624]

After a busy week of final exams and work, I decided to relax this weekend and smoke some ribs, pork butt, and mac & cheese while watching the football games. I am smoking two racks of St. Louis ribs and the mac for dinner tonight while the six pound boneless pork butt is for a friend. Both the ribs and pork butt have my pork rub on them which I will post in a picture here for everyone to see. The mac and cheese will be made later using Traeger's smoked mac & cheese recipe. I will also be firing up some pork tenderloins on Christmas Day.

Interested in seeing what everyone else is smoking this holiday weekend.

-Nick

 

[smokerjim]

Looks like it's going to be some good stuff

 

[nkpal624]

Heres my update on dinner tonight. The ribs and mac & cheese were awesome. I used the 3-2-1 method of smoking which resulted in some pretty good pull from the bone and great flavor without any additional sauce needed. After I pulled the ribs out of the smoker I used the leftover juices from the ribs to sauce them before serving.

I think next time I make the mac and cheese I might top it off with something that has a little more flavor than the mild cheddar. Pork butt is still in there and has about 30° to go before being pulled from the smoker.

Here are some pics of tonight's dinner.

 

[shinny]

Looks great.

 

[gmc2003]

Well I hope you did as well on your exams as you did on that cook. A+

Point for sure.
Chris

 

[SmokinLogs]

Great looking meal. Hope you had a good Christmas and good scores on your exams!