Smoked Bbq ribs, homemade Mac and cheese, mustard greens, candied yams and cornbread!!!
Smoked Bbq ribs
2 racks baby back ribs , membrane removed
1/3 cup yellow mustard
1/4 cup apple juice
1 Tbsp Worcestershire sauce
generous amount of your favorite dry rub
1/2 cup light brown sugar
1/3 cup honey
4 Tbsp butter
6 Tbsp bourbon , divided (or more apple juice)
1 cup your favorite bbq sauce
Lay out 4 large sheets of aluminum foil and set aside. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well.
Remove membrane from back of ribs. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. Grab the membrane and pull it off. Use a paper towel to get a better grip on it.
Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides. Season ribs with dry rub on both sides. Be generous.
Start smoker on the smoke setting for 5-10 minutes. Increase heat to 225 F degrees. Smoke the ribs, meaty side up, for 3 hours.
Leave smoker on at 225 F degrees and place ribs on foil sheets. Sprinkle rack of ribs on both sides with half of brown sugar and honey, then top with 2 Tbsp of butter. Pour in 3 Tbsp bourbon. Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon.
Add another foil sheet on top of the ribs and crimp to seal tightly. Return foil packs of ribs to grill and cook for 2 hours.
Carefully remove ribs from foil, and brush ribs with bbq sauce. Place ribs back on grill grate and grill for 1 hour. Slice and enjoy!
Baked Mac and Cheese
12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream about 10-12% MF
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup optional 10.75oz
4 cups sharp cheddar divided
1/2 cup fresh parmesan cheese
Preheat oven to 425 degrees.
Cook macaroni according to package directions.
Drain and run under cold water.
Melt butter over medium heat in a large saucepan.
Whisk in flour and let cook 2 minutes while stirring.
Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste.
Cook over medium heat while stirring until thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted.
Add soup if using.
Toss cheese sauce & macaroni noodles together.
Pour into a greased 9×13 pan.
Top with remaining cheese.
Bake 18-24 minutes or until bubbly.
Do not over cook.
Cool 10-15 minutes before serving.
Simple Southern Mustard Greens