DINO RIBS
STEP 1:
Prepare the ribs by lightly trimming the fat, leaving a good amount to remain.
STEP 2:
Use mustard or hot sauce as a binder, and season with salt and pepper on all sides.
STEP 3:
Put it in the smoker at 225°F (107°C). With the aid of the ThermoPro Twin TempSpike, remove from heat when the internal temperature has reached 200°F (93°C). Cook time can average around 10 hours.
STEP 4:
Let it rest for 30 minutes, and then slice.
JALAPENO POPPERS
STEP 1:
Cut and hollow out the jalapeno peppers like a boat, then add cream cheese and cheese.
STEP 2:
Wrap bacon around the jalapeño, making sure to cover the filling. Coat with your favorite BBQ rub.
STEP 3:
Set smoker to 350°F (177°C), and smoke for 1 hour.
PANKO-CRUSTED MAC & CHEESE
STEP 1:
Cook noodles until their firmness has become al dente.
STEP 2:
Create a roux by adding butter and flour to a pan and whisking. Add shredded cheese, milk, and heavy cream. Salt & pepper to taste. Mix until well combined and cheesy Pour mix over noodles, and add panko bread crumbs and BBQ rub.
STEP 3:
Put it in the smoker at 375°F (191°C) for 45 minutes.
FINAL ASSEMBLY
STEP 1:
Spread the Mac & Cheese over a large tortilla bread.
STEP 2:
Lay slices of the Dino Ribs on top of the spread along with a row of Jalapeno Poppers. Garnish with pickled onions.
STEP 3:
Wrap into a burrito, and enjoy!
