Rib Crown Stuffed with Mac ‘N' Cheese

Preheat smoker or oven to 275°F.

Remove membrane from ribs.

Spread mustard over all sides of ribs and sprinkle with spice mix.

Using butcher's string, make a crown with the inside of the ribs facing outwards.

Bake for about 90 minutes.

Place ribs in an aluminum pan, pour the beer in the bottom and wrap in aluminum foil.

Return to smoker for about 2 hours.

Meanwhile, bring a pot of salted water to a boil and cook the pasta.

In another pot, melt the butter. Then add the flour and cook stirring constantly for at least 1 minute.

Add a bit of milk and whisk vigorously. Pour in remaining milk and bring to a boil.

Add cheese to sauce and melt completely. Combine the sauce with the pasta.

Unwrap the ribs, brush with BBQ sauce and return to the smoker for 30 minutes.

Place rib crown on a serving platter, fill with mac 'n' cheese and top with crispy fried onion and chives.