Short Rib Mac and Cheese

Season the short ribs generously on all sides with about 2 tablespoons of the sweet BBQ rub.

Place the seasoned ribs on a wire rack over a baking sheet. Cook in an oven or smoker at 250°F until tender.

While the ribs cook, begin the mac and cheese. In a large, oven-safe skillet over medium heat, melt the butter.

Add the remaining 1 tablespoon of BBQ rub to the melted butter and toast for about 30 seconds until fragrant.

Pour in the heavy cream, stirring to combine. Bring the mixture to a light bubble over low heat.

Stir in about 1/4 cup of BBQ sauce.

Turn off the heat completely. Add the shredded sharp cheddar and Colby Jack cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth.

Cook the rotini pasta according to package directions until al dente. Drain well.

Add the cooked pasta to the cheese sauce and stir until every piece is coated.

Once the ribs are tender, remove them from the oven. Brush them with the remaining 1/4 cup of BBQ sauce.

Increase the oven temperature to 450°F. Return the sauced ribs to the oven for a few minutes to get crusty.

Remove the ribs from the oven, let them rest briefly, then chop them into bite-sized pieces.

Mix most of the chopped short ribs into the mac and cheese.

Top the skillet with an additional layer of shredded cheese.

Bake the mac and cheese at 450°F until the cheese is melted and bubbly.

Remove from the oven and top with the remaining chopped short ribs and a sprinkle of fresh parsley before serving.