Pulled Pork Back Ribs Shepherd’s Pie

Preheat the smoker to 250°F (120°C). While it preheats, remove the membrane from the pork ribs, season generously with your favorite spice rub, and place them in the smoker.

Smoke the ribs for 2 hours. Then wrap each rack individually in aluminum foil and return them to the smoker for an additional 3 hours, until the meat easily pulls away from the bone.

While the ribs cook, peel the potatoes and boil them for about 30 minutes, until tender.

Drain the potatoes, then mash them with the milk, butter, salt, and pepper. Add the cheese curds at the end and mix gently.

Remove the ribs from the smoker, shred the meat, and transfer it to a large oven-safe (or smoker‑safe) dish. Mix in the whole kernel corn and creamed corn, then spread the mashed potatoes on top. Sprinkle with shredded Tex‑Mex cheese and a bit of spice rub.

Bake (or smoke) at 350°F (175°C) for 30 minutes, until the cheese is nicely browned. Serve hot.