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Recipe by Darren Doyle, Editor:
I normally try to stay out of the kitchen when it comes to cooking; however, I've been known to achieve some great things on both the grill and the smoker. One of my favorite dishes is BBQ Ribs and this week I'd like to share my own recipe.

Smoking meat can be quite the challenge for beginners, so there's a learning curve with this style of cooking. There are also all sorts of smokers and I've had them all: egg-type, indirect smokers with fire boxes, and the one I have now, which is an electric smoker. The key to properly smoking meat is monitoring both your meat's temperature and your smoker temp, and thanks to technology, there are easy ways to do that.

Beware: this is not something you decide for supper as you're coming home from work. This takes about 6 hrs of cooking time, and some of the prep work will have to be done the night before. There are three things you need to remember when smoking meat: patience, taking your time, and patience. Smoking meat properly can get a bit pricey. High-quality smokers and temperature monitoring devices aren't found at the local food mart...The art of smoking is a labor of love.

RUB Ingredients:
(I often double this or even triple and place in a jar with a lid filled with holes to make a large shaker)

1. 1/4 cup of coarse or kosher salt
2. 1/4 cup of sugar (can be either white or brown)
3. 1/4 cup paprika
4. 1/8 cup black pepper
5. 2 tablespoons garlic powder
6. 1 tablespoon of ground chipotle pepper
7. Slab(s) of baby back ribs (Cee Bee has excellent, high quality meat)
8. Hardwood for smoking: hickory is an old standard, but you can also use oak for a stronger smoke flavor, or you can go with apple wood, cherry, or even peach wood for a lighter, sweeter note.

Directions:

1. Several hours before cooking, or even the night before, coat the slabs front and back with yellow mustard. Squirt on then brush thoroughly. Some remove the membrane, others don't. I've tried both methods and haven't really seen a major difference either way.
2. Apply the rub until it covers every square inch of the ribs. You'll think you'll have too much, but you won't.
3. Leave ribs at room temp for about an hour before cooking. This helps them cook a little more evenly.
4. Set smoker to 225 degrees and make sure it's reached this temp BEFORE putting the ribs on.
5. Place ribs meat side up (bone side down) and smoke for 3 hrs. My smoker has a thermostat that keeps the temp pretty regulated. I also have a probe thermometer that is placed in the ribs. This probe has a long metal cord that connects to the temp unit outside the smoker, which allows monitoring without opening the smoker.
6. After 2.5 to 3 hours remove ribs and wrap in foil, spraying some apple juice. This really helps with the tenderness. You don't have to spray anything on them at this point, but doing so makes them a bit more juicy.
7. Place wrapped ribs back in smoker for another 2 hrs.
8. Remove foil and coat with your favorite sauce. For store brand, I prefer Sweet Baby Ray's original. Note: this rub is good enough that you don't need a sauce while cooking or afterwards; however, it's really good if you like sauce. Place uncovered ribs back in smoker for about an hour.
9. Remove your ribs when the internal rib temperature reaches 185-190. 
10. Let set for 20-30 mins and get ready to be happy. Invite your neighbors over to enjoy--or better yet, don't. Keep it for yourself and what you don't eat will make a great midnight snack or lunch the next day.

REMEMBER: There are tons of different methods, rubs, woods, cookers, etc when it comes to ribs, pork, and other meat, so try different things and see what you like best. This works for me and hopefully it will work for you.

Ingredients

• 1 cup lemon yogurt
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 2 cups watermelon balls
• 2 cups cantaloupe balls
• 2 cups halved fresh strawberries

Directions:
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

Ingredients

• 2 liters Big Red soda (chilled)

• 1 package frozen strawberries (16 oz., thawed)

• 2 cups Sprite or 7UP (chilled)

• 6 scoops of vanilla ice cream

Directions

• Add 1 cup water and thawed strawberries to blender, and puree.
• Pour mixture into large punch bowl.
• Add Sprite and Big Red to punch bowl, and stir well.
• Just prior to serving, add 6 scoops vanilla ice cream to punch bowl, stir and serve. Enjoy!

​INGREDIENTS
FOR THE WINGS

• Zest of 1 lemon
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1/4 tsp. cayenne
• 2 lb. chicken wings
• Vegetable oil, for grill

FOR THE SAUCE

• 1/2 c. mayonnaise
• Juice of 1 lemon
• 1 tbsp. Dijon mustard
• 2 tsp. horseradish
• 2 tsp. freshly chopped chives
• 1 tsp. hot sauce

​
DIRECTIONS

1. Make wings: In a medium bowl, whisk together lemon zest, salt, paprika, garlic powder, onion powder, thyme, and cayenne. Pat chicken wings dry and place in a large bowl. Add spice mixture and toss to coat.
2. Heat grill or grill pan to medium heat. Oil grill grates with vegetable oil. Add wings and cook, stirring occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
3. Meanwhile, make sauce: In a medium bowl, whisk together mayo, lemon juice, mustard, horseradish, chives, and hot sauce.
4. Serve wings hot with dipping sauce.

This recipe appeared on delish.com

If you gotta wear a mask outside your home, you may as well enjoy this delicious mac and cheese recipe inside your home!

Ingredients

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese 
• ½ cup grated Parmesan cheese
• 3 cups milk
• ¼ cup butter
• 2 ½ tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup bread crumbs
• 1 pinch paprika

Directions
 Step 1
Cook macaroni according to the package directions. Drain.

 Step 2
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

 Step 3
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

 Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy without a mask--as eating this while wearing one will result in a poor experience.

INGREDIENTS: 

• 1/4 cup butter (1/2 stick)
• ​1 cup milk
• 1 large egg
• 1 1/4 cups yellow, white or blue cornmeal
• 1 cup  all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

DIRECTIONS:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

EXPERT TIPS:
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises.

For a corn stick pan, completely grease the grooves so the sticks slide out without sticking.
(ORIGINALLY PUBLISHED AT BETTYCROCKER.COM)