BBQ PORK RIBS & SMOKEY MAC AND CHEESE
Gear up for the 4th of July with two BBQ classics, Pork Ribs & Mac n’ Cheese! There's nothing better than a smokey Mac n' Cheese and fall of the bone BBQ Pork Ribs all prepared on the Burch Barrel.
3 Baby Back Ribs
1/4 cup am Salt
1/2 cup brown sugar
1 lb elbow macaroni
4 tablespoons butter
2 teaspoons dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 cup sour cream
1 cup heavy cream
1 cup velveeta
2 cup cheddar cheese, shredded
1/2 cup smoked gouda, shredded
Sea salt to taste
BBQ PORK RIBS: Start your barrel by preheating to low heat or low track of your barrel.
In a small bowl combine am salt and brown sugar together.
Massage the ribs all over with the rub and place on a baking sheet, loosely cover with plastic wrap and let rest at room temperature for 1 hour.
Once the barrel is smoldering at a low heat place the ribs on the grill. Barbecue for 3-4 hours until the meat starts to pull away from the bones. Remove carefully and wrap in butcher paper or foil. Let rest for one hour.
Spoon over bbq sauce if desired before serving.
SMOKEY MAC AND CHEESE: Start your barrel by preheating to medium high heat or medium track of your barrel.
Cook pasta to package instructions for al dente. Strain, toss with butter and set aside.
Place a sauce pan on the grill and add cream and Velveeta, melt together stirring continuously until melted together.
Next stir in the dry mustard, cayenne, white pepper and sour cream. Melt together and then pour over pasta. Add cheddar and gouda and then fold to combine thoroughly.
Pour mixture into a cast iron pan and place back on the grill for 20 minutes until completely warmed through and melted together.