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Smoked Ribs & Mac

A rack, smoked low all day, with the same baked macaroni.

Makes

One rack and a pan of macaroni, feeds two or three

Hands on

1 h 10

All in

7 h

Oven

190 °C (375 °F)

What you need

• 1 rackpork back ribs
• ¼ cup (60 ml)brown sugar
• 2 tbsp (30 ml)paprika
• 1 tbsp (15 ml)salt
• 2 tsp (10 ml)black pepper, garlic powder, onion powder — each
• 1 cup (250 ml)barbecue sauce
• 1 batchthe baked macaroni from the roast chicken

How it goes

1. 1

   Pull the membrane off the bone side — lift a corner with a knife, grab it with a paper towel and pull. Left on, it goes to leather and nothing gets through it.

2. 2

   Mix the rub and put it on heavy, both sides. Leave it an hour at room temperature.

3. 3

   Smoke at 110 °C (225 °F) for 5 to 6 hours, bone side down, until a probe slides into the meat between the bones with no resistance. Time is a guess. Feel is the answer.

4. 4

   Brush with barbecue sauce only in the last 20 minutes. Sauce on early burns — the sugar cannot take five hours.

5. 5

   Make the baked macaroni while the ribs finish — the method is in the roast chicken recipe.

6. 6

   Rest 10 minutes, then cut between the bones from the bone side, where you can see exactly where they are.

A couple of things

• Fall-off-the-bone is overcooked. They should hold on the bone and give when you bite.
• No smoker: 110 °C in the oven, wrapped in foil for the middle three hours, does most of it. It will not have the ring, but it will have the texture.

Contains : wheat, milk