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So you're going to go through the trouble of thawing out frozen mac n cheese THEN smoking it? Grow up. Make it from scratch, use real bacon you f*cking podunk redneck, and learn smoking & grilling.
Bacon bits. SMH.
Anth roast you lol. Smoked Mac and cheese sounds good but how much smoke could you impart with such a small surface area? Seems like you would be better off smoking bacon and using it in some mac n cheese.I bet chase buys those roasted chickens from kroger and throws them on the grill. Probably the same with the ribs, just warms them up for an hour. Sooooo good y'all.
Yeah, pretty time consuming to boil noodles, add cheese, 1/2 cook some bacon. 15 minutes.
Anyone done a Prime Rib on the BGE?
Baby backs are great, and incredibly easy to do on a whim. They are always in stock, and are done after 3 hours. You get more meat and more fat with the St. Louis/spare ribs, but I have a hard time finding them sometimes, and it takes too long to do them on a weeknight. Just make sure you remove the membranes from the cavity side of the ribs.
May try some beef spare ribs this weekend, but never have done any beef at all on the smoker.
May try some beef spare ribs this weekend, but never have done any beef at all on the smoker.
What are you cooking those ribs at? 325?
Tried some about a month ago, right alongside a rack of pork spare ribs. Both cooked almost identically--port ribs were fantastic, beef ribs were somewhat tasteless and fatty. Unless someone has a better suggestion, I'll never mess with beef ribs again.