BBQ Pork Shoulder And Spare Ribs With Macaroni And Cheese

Chef Tory Miller Madison Wisconsin

Tory Miller – Featured chef

About Tory: 

Tory Miller, Co-owner and Executive Chef of local restaurants L’Etoile and Graze, shares one of his favorite BBQ recipes with Quigley Decks & Fence. L’Etoile has been a pioneer in supporting local agriculture since the ’70s, and has been a beacon of inspiration in the fostering of farm-to-restaurant relationships in Madison and beyond.

Recipe from Tory Miller, owner and Executive Chef of L’Etoile in Madison, WI

For the Pork Rub


1 cup brown sugar
2 cups Kosher salt
2 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 t. ground black pepper
1 t. ground coriander
1 t. ground ginger
1 t. dry thyme
1 t. dry oregano
1 t. ground juniper
1 t. ground cayenne
1 t. ground allspice
1 t. ground nutmeg

Tips for Barbecuing Ribs:

Remove the membrane (the thin skin on the bone side of the rack) using a blunt knife. You should be able to tear the membrane right off once it’s loosened. Cover both sides of the ribs generously with the rub. It’s not necessary to marinate the ribs in the dry rub for long, so doing it immediately before grilling will be fine. Lay the ribs bone side down on the grill, and don’t use too much heat. Patience is key! You’ll want to grill the meat indirectly – imagine your grill split up into four separate quadrants: in the top left quadrant are the ribs, in the bottom left there is a pan to catch the drippings.

In the top right place another pan full of water, and in the bottom right is the fire. (You can modify this setup to fit your grill in the best possible way, just remember – indirect heat). Your ribs will need to cook for several hours at 200-225 degrees F. They’ll be done when the meat is tender and loose around the bones. To replicate authentic smoked barbecue flavor on a charcoal or gas grill, you can use water-dampened wood chips added to the charcoal (for a charcoal grill) or in “smoke bombs” (for a gas grill). To make smoke bombs, wrap 1/2 cup damp wood chips in a single layer of tinfoil, poke holes in the foil, and place under the grate you’ll use to cook. Turn the heat on the grill hot enough to get the wood chips smoking, then turn the heat down and put your ribs on the grill.


For the Macaroni & Cheese


4 cups garlic minced
1/2 onion minced
1 cup Sauvignon Blanc
1 cup chicken stock
3 cups cream3 sage leaves sliced thinly
1 teaspoon thyme
1 tub Widmer’s brick cheese
8 ounces cream cheese
1-2 cups cheddar


Add the wine, onion and garlic to a pot and cook on high to reduce by three quarters. Next, add the chicken stock and reduce by half. Add the cream and reduce by half again. Then, add all the herbs. Whisk in the cheese. Finally, toss with cooked pasta and top with bread crumbs.

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