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Indulge in tender smoked barbecue beef ribs paired with creamy, smoky pimento mac and cheese. This Southern-inspired meal combines bold flavors, rich cheeses, and a perfectly charred finish, ideal for backyard cookouts and hearty dinners. Pairs well with a Tito’s Kimchi Bloody Mary.
Ingredients | Serves 4-6
For Ribs
- 5-6 beef ribs
- 4 tbsp. Worcestershire sauce
- 2 tsp. mustard powder
- 2 tsp. garlic powder
- Salt and freshly cracked black pepper
- 1 cup apple cider vinegar
- ¼ cup hot sauce
For the Smoky Pimento Mac and Cheese
- 1 lb. egg noodles
- 4 roasted garlic cloves, minced
- 8 oz. cream cheese
- 4 cups shredded sharp cheddar
- 3 tbsp. flour
- 2 cups whole milk
- 3 tbsp. salted butter
- 1 tsp. smoked paprika
- 6 oz. roasted pimentos, diced
- 1 tbsp. green onions, sliced
- Salt and freshly cracked black pepper
- ½ cup panko breadcrumbs
- 1 tbsp. bacon fat or butter
To Prepare
To Prepare the Ribs
- Bring ribs to room temp. Rub with Worcestershire, spices, salt and pepper. Smoke at 250°F for 3 hours.
- Transfer to a baking sheet, wrap with foil, and bake at 250°F for 5 hours, spraying hourly with vinegar and hot sauce. Finish on the grill at 450°F for a charred crust.
To Prepare the Smoky Pimento Mac and Cheese
Cook pasta 2 minutes shy of package directions. Drain and reserve in a large bowl. Make roux with butter and flour. Whisk in milk, paprika, salt and pepper. Add cheeses and stir until smooth. Combine with noodles, garlic, pimentos and onions. Transfer to a baking dish. Mix breadcrumbs with bacon fat and spread on top. Grill-bake at 350°F for 10-15 minutes until golden and bubbling.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
