Southern Grill Dinner: Smoky Memphis BBQ Ribs with Creamy Mac & Cheese
Discover the perfect Southern Grill Dinner recipe: Smoky Memphis BBQ Ribs with Creamy Mac & Cheese that captures the essence of a Friday-night tailgate or secret restaurant hack. This bold flavor combination is easy to make and sure to impress.
Allergens
Milk, Gluten
Ingredients
- 1. 2 racks pork spare ribs, trimmed (about 4 lbs.) 2. 1 cup Memphis BBQ dry rub 3. 1 lb. elbow macaroni 4. 4 cups whole milk 5. 8 tablespoons unsalted butter 6. 8 tablespoons all
- purpose flour 7. 16 oz. sharp cheddar cheese, grated 8. 8 oz. Monterey Jack cheese, grated 9. Salt and pepper, to taste
Instructions
- Rub the ribs with the Memphis BBQ dry rub, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat your grill to medium heat (350°F). Place the ribs on the grill rack, bone side down, and cook with the lid closed for 1 hour 45 minutes, turning every 45 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk and cook, stirring constantly, until the sauce thickens, about 5 7 minutes. Reduce heat to low and add cheddar and Monterey Jack cheeses, stirring until fully melted. Season with salt and pepper, then mix in cooked macaroni.
- Remove ribs from grill and let rest for 10 minutes before slicing. Serve alongside the creamy Mac & Cheese.
Chef’s Insight
Experiment with different BBQ dry rubs to create your own unique flavor profile for the ribs.
Notes
Adjust the dry rub seasoning according to your taste preference for heat and spice.