BBQ Burrito for BBQ Gods
Serves: 4-12
Total: 11H
Prep: 1H
Cook: 10H
4.5
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Recipe Preparation
- 3 bone rack of pork ribs (10 lb total)
- 2 tbsp mustard/hot sauce
- 1 tbsp salt
- 1 tbsp pepper
- 4 jalapeno peppers, large
- 4 tbsp cream cheese
- 2 tbsp BBQ rub
- 16 strips of bacon
- 1 lb small elbow macaroni
- 1 lb cheddar cheese, mild
- 1 lb mozzarella cheese
- 1 lb white cheddar cheese, extra-sharp
- 2 tbsp butter
- 1/4 cup flour
- 1/4 cup heavy whipping cream
- 2 cup milk
- 8 oz panko bread crumbs
- 1 oz BBQ rub
Recipe Instructions
1
Prepare the ribs by lightly trimming the fat, leaving a good amount to remain.
2
Use mustard or hot sauce as a binder, and season with salt and pepper on all sides.
3
Put it in the smoker at 225°F (107°C). With the aid of the ThermoPro TP962 Twin TempSpike, remove from heat when the internal temperature has reached 200°F (93°C). Cook time can average around 10 hours.
4
Let it rest for 30 minutes, and then slice.
5
Cut and hollow out the jalapeno peppers like a boat, then add cream cheese and cheese.
6
Wrap bacon around the jalapeño, making sure to cover the filling. Coat with your favorite BBQ rub.
7
Set smoker to 350°F (177°C), and smoke for 1 hour.
8
Cook noodles until their firmness has become al dente.
9
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.
10
Put it in the smoker at 375°F (191°C) for 45 minutes.
11
Spread the Mac &Cheese over a large tortilla bread.
12
Lay slices of the Dino Ribs on top of the spread along with a row of Jalapeno Poppers. Garnish with pickled onions.
13
Wrap into a burrito, and enjoy!
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