Grilled BBQ Ribs and Decadent Mac & Cheese

For the Ribs: Rub ribs with Cimmaron docs rub. Cook low and slow on the grill at 250F until the internal temperature reaches 170F. Remove ribs and wrap them carefully with brown sugar and apple juice, then return to the grill. Continue cooking until the ribs reach an internal temperature of 190F. Carefully pull them out of the wrap. Glaze the ribs with Cherry Habanero Texas Pepper Jelly. Return them to the grill, increasing the temperature to 275F, and cook until the internal temperature of the ribs is between 202F and 204F.

For the Mac & Cheese: In a pot, melt 2 tablespoons of flour and 2 tablespoons of butter together. Gradually add 2 cups of milk, stirring constantly until thickened. Stir in 1 cup of grated Parmesan and 2 cups of grated mozzarella until melted and smooth. Season the cheese sauce with dried chives, salt, pepper, and a pinch of nutmeg. Add the purée of six cloves of smoked garlic to the sauce. Combine the cheese sauce with some cooked cavatappi pasta. Transfer the mac & cheese to a baking dish. Top with more cheese, 1/2 cup of seasoned breadcrumbs, and chopped leftover cooked breakfast bacon. Bake on the grill at 275F until bubbling. Serve the BBQ ribs and mac & cheese together.