Macaroni and Cheese with Smoked Ribs & Green Peas

5 Comments

1. andy matthews
   Posted September 14, 2009 at 2:40 pm | Permalink

   Could have added a dust­ing of some smoky paprika to the top. Good com­pli­ment to the smoked ribs, and would have been a nice color addition.

   Reply
2. Ben Frank
   Posted September 14, 2009 at 2:42 pm | Permalink

   there there was plenty of smoke and other flavour from the ribs. They were smoked for 8 hours and i’m pretty sure there is paprika in the rub that was on them. a lit­tle fresh cracked black pep­per on top is all i felt it needed.

   Reply
3. Dan
   Posted September 14, 2009 at 2:53 pm | Permalink

   Yeah, there is DEFINITELY no short­age of smoke fla­vor, and there is paprika in the rub

   Reply
4. Bill Power
   Posted September 14, 2009 at 2:58 pm | Permalink

   Holy Heck.

   Reply
5. Nicole
   Posted September 14, 2009 at 11:14 pm | Permalink

   I don’t think Kraft mac and cheese ever looked so appeal­ing! Goodness!

   Reply