Pork

Bryan Bingham's Grilling Trifecta

Prep Time: 30 min

Cook Time: 4 hrs

Difficulty: Intermediate

Find BBQ perfection in this delicious trio of Bryan Bingham’s favorite recipes: Potato Salad, Mac ’n Cheese, and fall-off-the-bone Ribs. This combo will be a new family favorite.

Instructions

Step 1: Ribs: Preheat recteq to LO.
Step 2: Remove the silver skin on the back of the ribs.
Step 3: Lather the ribs with the mustard, then liberally season with the Rossarooski's Honey Rib Rub.
Step 4: Once seasoned, place on grill for one hour.
Step 5: After the first hour, increase the temperature to 250°F for another four hours.
Step 6: Pull the ribs and wrap in foil with the recteq Mild Gourmet BBQ Sauce.
Step 7: Bump the temperature up to 275°F for roughly 20-30 minutes.
Step 8: Potato Salad: Preheat recteq to 425°F.
Step 9: Place potatoes on grill until easily pierced with a knife (about 45 minutes to 1 hour).
Step 10: Let potatoes cool, then cut potatoes into chunks, leave as much or as little potato skin as you like.
Step 11: Combine remaining ingredients and mix well. Chill in refrigerator until ready to serve.
Step 12: Mac & Cheese: Boil pasta based on instructions on box.
Step 13: While pasta is cooking, combine 1 stick butter and flour in a large skillet to make the roux (reserve remaining 3 tablespoons of butter). Add a little extra flour at a time if consistency is thin or runny.
Step 14: Preheat recteq to 425°F.
Step 15: Place roux on grill, cook for 2 minutes, stirring constantly with a whisk. Add garlic, onion, mustard powder, and pepper to roux, mix well.
Step 16: Stirring constantly, add 2 cans evaporated milk and increase heat to 500°F. Whisk constantly until mixture begins to thicken and boil (consistency will be like white gravy).
Step 17: Once mixture has thickened, reduce heat to 300°F and add cubed Velveeta, stir occasionally until fully melted and pull from the grill.
Step 18: Move the temperature of the recteq up to 425°F.
Step 19: Add 1 1/2 cups shredded cheddar and the drained pasta to roux mixture, mix well (add salt as needed).
Step 20: Melt remaining 3 tablespoons of butter, mix Kinder's Butter Poultry Blend and 1/2 cup breadcrumbs to the melted butter mixture.
Step 21: Transfer the pasta mixture to a greased casserole dish, top with remaining 1/2 cup shredded cheddar cheese, and the breadcrumb mixture.
Step 22: Bake for 20-25 minutes until bubbly and browned on top!

Ingredients

Serving Sizes

Ribs

1 each Rack of Spare Ribs
2 tablespoon(s) Mustard
6 tablespoon(s) Rossarooski's Honey Rib Rub
1 recteq Mild Gourmet BBQ Sauce

Potato Salad

6 each Russet Potatoes, washed
1 cup(s) Bacon, cooked & crumbled
1 cup(s) Sour Cream
¹/₂ cup(s) Ranch Dressing
1 each Ranch Seasoning Packet
1 cup(s) Cheddar Cheese, shredded
1 each Green Onion Bunch, thinly sliced
1 teaspoon(s) Granulated Garlic
2 teaspoon(s) Salt & Pepper

Mac & Cheese

1 each Box of Cellentani Pasta
8 ounce(s) Velveeta Cheese
2 cup(s) Cheddar Cheese, shredded
2 each Cans of Evaporated Milk
1 each Stick of Butter
3 tablespoon(s) Butter (for topping)
5 tablespoon(s) Flour
2 teaspoon(s) Granulated Garlic
1 teaspoon(s) Granulated Onion
1 teaspoon(s) Mustard Powder
2 teaspoon(s) Salt & Pepper (to taste)
¹/₂ cup(s) Plain Breadcrumbs
1 teaspoon(s) Kinder's Butter Poultry Blend

Tools Needed

Aluminum Foil
Large Skillet
Mixing Bowl

Step 1: Ribs: Preheat recteq to LO.
Step 2: Remove the silver skin on the back of the ribs.
Step 3: Lather the ribs with the mustard, then liberally season with the Rossarooski's Honey Rib Rub.
Step 4: Once seasoned, place on grill for one hour.
Step 5: After the first hour, increase the temperature to 250°F for another four hours.
Step 6: Pull the ribs and wrap in foil with the recteq Mild Gourmet BBQ Sauce.
Step 7: Bump the temperature up to 275°F for roughly 20-30 minutes.
Step 8: Potato Salad: Preheat recteq to 425°F.
Step 9: Place potatoes on grill until easily pierced with a knife (about 45 minutes to 1 hour).
Step 10: Let potatoes cool, then cut potatoes into chunks, leave as much or as little potato skin as you like.
Step 11: Combine remaining ingredients and mix well. Chill in refrigerator until ready to serve.
Step 12: Mac & Cheese: Boil pasta based on instructions on box.
Step 13: While pasta is cooking, combine 1 stick butter and flour in a large skillet to make the roux (reserve remaining 3 tablespoons of butter). Add a little extra flour at a time if consistency is thin or runny.
Step 14: Preheat recteq to 425°F.
Step 15: Place roux on grill, cook for 2 minutes, stirring constantly with a whisk. Add garlic, onion, mustard powder, and pepper to roux, mix well.
Step 16: Stirring constantly, add 2 cans evaporated milk and increase heat to 500°F. Whisk constantly until mixture begins to thicken and boil (consistency will be like white gravy).
Step 17: Once mixture has thickened, reduce heat to 300°F and add cubed Velveeta, stir occasionally until fully melted and pull from the grill.
Step 18: Move the temperature of the recteq up to 425°F.
Step 19: Add 1 1/2 cups shredded cheddar and the drained pasta to roux mixture, mix well (add salt as needed).
Step 20: Melt remaining 3 tablespoons of butter, mix Kinder's Butter Poultry Blend and 1/2 cup breadcrumbs to the melted butter mixture.
Step 21: Transfer the pasta mixture to a greased casserole dish, top with remaining 1/2 cup shredded cheddar cheese, and the breadcrumb mixture.
Step 22: Bake for 20-25 minutes until bubbly and browned on top!

Chef Pairings

What else could we add to this magnificent display of smoky perfection? Choose any of our desserts for an epic finishing touch. Consider New York Style Cheesecake or Holiday Chocolate Cake.

Bryan Bingham's Grilling Trifecta | recteq