Sunday St Louis Ribs


 
Erik Tracy

Erik Tracy

TVWBB Pro
We had both sons home for the weekend and they wanted ribs - so they got ribs.

2 Full racks of St. Louis ribs trimmed and rubbed for the WSM
Ribs-Prepped.jpg

I had to mound the ribs over aluminum foil balls to get them to fit, WSM loaded up Harry Soo donut style with buried chunks of hickory and pecan
WSM-Loaded.jpg

Done, a light slather of Sweet Baby Ray's, and resting before serving.
Ribs-Done.jpg

Plated with homemade mac & cheese (Alton Brown's recipe), homemade cornbread, and grilled veggies
Ribs-Plated.jpg

Family approved thumbs up! (y)
 
Rich Dahl said:
Erik, looks really good, really like the Mac & cheeses got the recipe for that.
Click to expand...
It's a really good recipe - it's from when he was still doing shows for the Food Network - I saved it as a PDF. Not sure if it's still on-line. Alton's website has a slightly different recipe now.

Here's the saved recipe I have:
Ingredients
1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:
3 tablespoons butter

1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.
 
Erik Tracy said:
It's a really good recipe - it's from when he was still doing shows for the Food Network - I saved it as a PDF. Not sure if it's still on-line. Alton's website has a slightly different recipe now.

Here's the saved recipe I have:
Ingredients
1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:
3 tablespoons butter

1 cup panko bread crumbs

Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.
Click to expand...
It's the exact same recipe I got off the net.

www.bing.com

alton brown's mac and cheese recipe - Bing

Intelligent search from Bing makes it easier to quickly find what you’re looking for and rewards you.
www.bing.com www.bing.com
 
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