There's bbq, and then there's grilling. If you dont understand the difference then you never will.

I usually do a prime rib at around 4 hours, though, actually.
I do enjoy grilling, though, too

Not bbq, but still some fine slow roasted meat.

I take it off at 4 hours so I can serve it mid-rare

Just got me a thermo-pop thermometer for Christmas, I'm super excited about that! Woukd be great to use on a fine roast like that. Just did ribs tonight, they were fantastic.

I'm definitely more of a fan of back ribs vs spare ribs.
I have a generic instant read and one of the old style thermometers with the dial that I use for the roasts like that the digital ones are super nice. Those are the things I never like to overcook

Did spare ribs last night bc I could find baby backs, but they turned out awesome

Do you bake your mac&cheese? I settled on a stove top recipe that my mom used to make. Everybody seems to prefer mine over others

I've got a couple of baked recipes that tend to be hots, but the stove top I did last night was really good

Hits*

You take your pasta out of the water early so they finish cooking in the oven? I like to use rotini

Maybe just a bit early, but not too much. The one I do is good with elbows, penne, rotini, or shells, and a mixture of medium cheddar and sharp cheddar, heavier on the sharp to give it a good bite. Lots of butter of course, eggs milk salt pepper and you've got one tasty macaroni pie! Some recipes call for mustard...I never got that concept...lol

I like mustard, but that doesn't seem to fit mac & cheese

Going back to ribs; are you a membrane on or membrane off person

Only with pork ribs though. I leave it on for beef because its usually the only think that will hold them together. I use mustard or olive oil pre-rub to help the spices stick, smoke for a couple hours and then wrap with foil meat side down with some butter and apple juice, 2-3 more hours, then unwrap, baste, and cook on high heat to make the sauce set in.

I prefer to take the membrane off if I can, but if I can't get it going within a minute I just give up and leave it on. Then I'll usually use olive oil spray because it's easier.
I do a 3-2-1 cook, usually for back ribs with about 15-20 minutes after. I usually baste with a mixture of water, apple cider vinegar and worche

Sounds good to me, I basted my last ones with maple syrup, gives it a sweetness that pairs up with the pork really well without overpowering anything.

I've used honey before, it's just a bit thicker. I just like how maple and pork goes together, it's great. The way it basted on with the dry rub, you dont even need any sauce

worcestershire

You like using the word though, don't you?

My wife is one of those people who uses barbecue for both, though

Sorry! My bad for not using quotation marks....I meant the word "though".

Slow cook rotisserie pork loin, but stop before it falls apart. Then chunk it into the veggies and BBQ sauce and into the pie dish. So good hmmmmmm....

Hard to beat a good pot pie, that's soul food!

Sounds like a good menu to me!

You got it!

I've also made some freaking awesome meals on grills smaller than I'd care to admit, its amazing what you can do if you're committed. Hang in there!

Yes it is, murica dangit!

Its like a toast, lol

Lol

I could get a burger on each side. It wasn't much, but it did the trick! mac n cheese with a touch of BBQ sauce is right tasty, if you haven't tried it. Upvote!!!

I'd cook on a grill any day of the week over cooking inside