Smoked Beef Dino Ribs with Baked Mac and Cheese
Equipment
Ingredients
Ribs
beef dino ribs (raw)
3 kg
olive oil
30 ml
kosher salt
45 g
black pepper
15 g
Mac and Cheese
elbow macaroni (dry)
450 g
butter
60 g
all-purpose flour
45 g
whole milk
500 ml
cheddar cheese (shredded)
300 g
mozzarella cheese (shredded)
150 g
parmesan cheese (grated)
50 g
garlic (minced)
3 cloves
salt
10 g
black pepper
3 g
Instructions
Prepare the ribs
Remove membrane from the back of the ribs and pat dry with paper towels.
Season the ribs
Brush ribs with olive oil and season generously with salt and pepper on all sides.
Smoke the ribs
Place ribs on smoker at 110°C (225°F) and smoke low and slow for 6-7 hours until internal temperature reaches 93°C (200°F).
Rest the ribs
Remove ribs from smoker and rest for 30 minutes before slicing.
Cook the pasta
Bring a large pot of salted water to boil and cook elbow macaroni until al dente, about 8-9 minutes.
Make the cheese sauce
Melt butter in a large saucepan, add minced garlic and cook for 1 minute. Whisk in flour to create a roux, then gradually add milk while whisking constantly until thickened.
Add the cheese
Reduce heat to low and gradually add cheddar, mozzarella, and parmesan, stirring until completely melted and smooth. Season with salt and pepper.
Combine pasta and sauce
Add cooked and drained macaroni to the cheese sauce and stir until well coated.
Bake the mac and cheese
Transfer to a greased baking dish and bake at 180°C (350°F) for 25-30 minutes until golden and bubbly.
Serve
Slice the rested ribs and serve alongside the hot baked mac and cheese.
Original recipe
Storage
Store ribs and mac and cheese separately. Reheat ribs wrapped in foil to retain moisture
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