Smoked Ribs, Baked Mac, Cowboy Beans, Fried Cabbage and Deviled Eggs Recipe

Introduction

This Ultimate Smoked Ribs Feast is the best BBQ spread recipe for a crowd-pleasing weekend meal. It features tender smoked ribs, creamy baked mac and cheese, savory cowboy beans, crispy fried cabbage, and classic deviled eggs. For more perfect barbecue sides, consider the Jalapeño Cheddar Cornbread Recipe or the Easy Coleslaw Recipe to complete your table.

Ingredients

Gather these ingredients for a feast of smoky, cheesy, and savory flavors that will fill your kitchen with incredible aromas.

• For the Smoked Ribs: 4 racks pork baby back ribs (about 10 lbs), membranes removed, 1/4 cup yellow mustard, 1/2 cup brown sugar, 1/4 cup paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp black pepper, 1 tbsp salt, 1 cup BBQ sauce
• For the Baked Mac: 1 lb elbow macaroni, 4 cups shredded cheddar cheese, 2 cups milk, 4 tbsp butter, 1/4 cup flour, salt and pepper to taste, 1 cup breadcrumbs
• For the Cowboy Beans: 5 cans Bush’s baked beans (3 original, 1 maple, 1 brown sugar), 1 lb bacon cut into pieces, 1.5 lbs brisket diced 1/2-inch, 1 medium onion chopped, 1 green bell pepper chopped, 1 cup brown sugar, 1/2 cup ketchup, 1/4 cup mustard, 2 tbsp Worcestershire sauce
• For the Fried Cabbage: 1 large head cabbage shredded, 1/2 lb bacon chopped, 1 onion sliced, 2 tbsp butter, salt and pepper to taste
• For the Deviled Eggs: 12 hard-boiled eggs peeled and halved, 1/2 cup mayonnaise, 2 tbsp mustard, 1 tbsp vinegar, 1 tsp paprika, salt and pepper to taste

Timing

Prep Time	1 hour 30 minutes
Cook Time	5 hours 30 minutes
Total Time	7 hours

Context: This spread of smoked ribs, baked mac, cowboy beans, fried cabbage, and deviled eggs is a multi-project feast, but efficient prep makes it about 20% faster than tackling each dish separately on different days.

Step-by-Step Instructions

Step 1 — Prepare and Season the Ribs

Remove the membrane from the back of the ribs for better smoke penetration and tenderness. Apply a generous coating of your favorite dry rub, ensuring all sides are covered. Let the ribs rest at room temperature for about 30 minutes while you prepare your smoker.

Step 2 — Smoke the Ribs Low and Slow

Preheat your smoker to 225°F (107°C) using a mild wood like apple or cherry. Place the ribs bone-side down on the grate and smoke for 3 hours. This initial phase builds a flavorful bark and a rich, smoky color.

Step 3 — Wrap and Continue Cooking

After 3 hours, wrap the ribs tightly in butcher paper or aluminum foil with a splash of apple juice or broth. Return them to the smoker for another 2 hours. This step tenderizes the meat by braising it in its own juices.

Step 4 — Prepare the Baked Mac and Cowboy Beans

While the ribs are wrapped, boil your pasta for the baked mac and cheese until al dente. For the cowboy beans, sauté onions and bacon in a cast-iron skillet, then combine with canned beans, brown sugar, and mustard in a baking dish. Both sides can bake together later.

Step 5 — Finish the Ribs and Bake the Sides

Unwrap the ribs and place them back on the smoker grate. Brush with your preferred barbecue sauce and cook for a final 30-60 minutes to set the glaze. Simultaneously, bake the assembled mac and cheese and cowboy beans in a 350°F (175°C) oven until bubbly and golden.

Check the ribs for doneness by looking for a slight pullback of the meat from the bones and an internal temperature of about 200°F (93°C).

Step 6 — Cook the Fried Cabbage and Deviled Eggs

Thinly slice a head of cabbage. In a large skillet, cook chopped bacon until crisp, then sauté the cabbage in the bacon fat until tender and slightly caramelized. For the deviled eggs, halve boiled eggs, mix the yolks with mayo, mustard, and relish, then pipe the filling back into the whites.

Step 7 — Rest, Slice, and Serve

Remove the smoked ribs from the smoker and let them rest, tented with foil, for 15 minutes. This allows the juices to redistribute. Slice the ribs between the bones, then arrange them on a platter with the baked mac and cheese, cowboy beans, fried cabbage, and deviled eggs for a complete feast.

Nutritional Information

Calories	~980 kcal
Protein	~48 g
Carbohydrates	~78 g
Fat	~52 g
Fiber	~10 g
Sodium	~1,850 mg

Note: Estimates are per serving for a plate of smoked ribs, baked mac, cowboy beans, fried cabbage, and deviled eggs, based on typical ingredients and portion sizes. Actual values can vary with specific brands and preparation methods.

Healthier Alternatives

This classic spread of smoked ribs, baked mac, cowboy beans, fried cabbage, and deviled eggs is incredibly versatile. Here are some practical ingredient swaps to adjust for dietary needs or health goals without sacrificing flavor.

• For the Smoked Ribs (Protein Alternative) — Swap pork ribs for beef short ribs or a whole smoked chicken. For a leaner option, try smoked turkey legs or a seasoned, grilled portobello mushroom “steak” for a satisfying, meaty texture without the red meat.
• For the Baked Mac (Lower-Carb) — Replace traditional elbow pasta with a blend of cauliflower florets and a smaller amount of high-fiber pasta like chickpea or lentil pasta. The cheese sauce will still coat everything beautifully for a comforting, lighter dish.
• For the Baked Mac (Dairy-Free) — Use a creamy sauce made from blended cashews, nutritional yeast, and vegetable broth, or opt for a store-bought vegan cheese sauce. The result is just as rich and decadent as the original.
• For the Cowboy Beans (Low-Sodium) — Use no-salt-added canned beans and diced tomatoes. Boost flavor with extra smoked paprika, cumin, a dash of liquid smoke, and fresh herbs instead of relying on salty bacon or pre-seasoned beans.
• For the Cowboy Beans (Plant-Based Protein) — Keep the recipe entirely plant-based by using a meatless ground “beef” alternative or simply doubling up on different bean varieties like black beans and kidney beans for extra heartiness.
• For the Fried Cabbage (Added Protein) — Sauté the cabbage with diced turkey sausage or crumbled tempeh instead of bacon or high-fat sausage. You’ll get that savory, salty flavor with a boost of lean protein.
• For the Deviled Eggs (Lighter Filling) — Substitute half the mayonnaise with plain Greek yogurt or mashed avocado. This creates a tangy, creamy filling with more protein or healthy fats and fewer calories.
• For a Gluten-Free Spread — The meal is naturally mostly gluten-free. Simply ensure your baked mac uses a certified gluten-free pasta and double-check that any spice blends or sauces (like in the beans) are gluten-free.

Serving Suggestions

This spread of smoked ribs, baked mac, cowboy beans, fried cabbage and deviled eggs is a celebration of bold flavors and comforting textures. Here are ideas to make your meal shine.

Perfect Pairings

• Balance the richness with a crisp, tangy classic coleslaw or a bright, vinegary cucumber salad.
• Offer soft, warm dinner rolls or fluffy cornbread to soak up the delicious juices from the cowboy beans and smoked ribs.
• For drinks, consider a cold, hoppy IPA, sweet iced tea, or a smoky bourbon cocktail to complement the meal.

Occasions & Crowd-Pleasing

This feast is ideal for a backyard barbecue, game day gathering, or a summer holiday like the Fourth of July. It’s designed to feed a crowd with minimal last-minute fuss, as most components can be prepared ahead.

Plating & Presentation Tips

• Serve family-style on large platters and in bowls for a relaxed, communal feel.
• Place the rack of smoked ribs as the centerpiece. Slice between the bones for easier serving.
• Use the deviled eggs as a garnish around the edge of a platter or in their own dish sprinkled with paprika.
• Let the vibrant colors of the golden baked mac, deep brown beans, and green fried cabbage create a visually appealing table.

Common Mistakes to Avoid

• Mistake: Rushing the smoke on your ribs, leading to tough meat. Fix: Maintain a steady 225–250°F and use the bend test to check for doneness, ensuring tender, pull-apart ribs.
• Mistake: Using pre-shredded cheese for baked mac, which can cause a grainy sauce. Fix: Always grate a block of sharp cheddar yourself for a smooth, creamy cheese sauce that binds perfectly.
• Mistake: Underseasoning cowboy beans, making them bland. Fix: Build layers of flavor by sautéing aromatics first and using both a smoky element (like bacon) and a touch of sweetness (molasses or brown sugar).
• Mistake: Overcrowding the pan when frying cabbage, which steams it instead of caramelizing. Fix: Cook in batches in a very hot skillet to get those delicious, crispy, browned edges.
• Mistake: Overcooking deviled eggs, resulting in dry, green-tinged yolks. Fix: Follow a foolproof method: bring eggs to a boil, cover, remove from heat, and let sit for 10–12 minutes before an ice bath.
• Mistake: Not resting smoked ribs before slicing, causing juices to run out. Fix: Tent the ribs with foil and let them rest for at least 30 minutes to allow the juices to redistribute.
• Mistake: Adding raw toppings like breadcrumbs to baked mac before the final bake, leading to burning. Fix: Toast your breadcrumb or panko topping in a skillet with butter first, then sprinkle on for the last 10 minutes of baking.
• Mistake: Using canned beans without rinsing for cowboy beans, making the sauce overly thick and starchy. Fix: Always drain and rinse canned beans to control the sauce consistency and improve flavor.
• Mistake: Skipping the taste test for seasoning across all dishes before serving. Fix: Adjust salt, acid (like a splash of vinegar in the beans or cabbage), and heat levels at the very end to make every component pop.

Storing Tips

• Fridge: Store all components in separate airtight containers. Smoked ribs, cowboy beans, and fried cabbage will keep for 3-4 days. Baked mac and cheese is best within 3 days. Deviled eggs should be consumed within 2 days for best quality and food safety.
• Freezer: Smoked ribs (without sauce), cowboy beans, and baked mac and cheese freeze well for up to 3 months. Wrap ribs tightly in foil and place in a freezer bag. Portion beans and mac into freezer-safe containers. Fried cabbage and deviled eggs do not freeze well.
• Reheat: For best results, reheat ribs wrapped in foil in a 250°F oven until the internal temperature reaches 165°F. Reheat baked mac and cowboy beans in the oven covered with foil, or gently on the stovetop, stirring until hot throughout. Fried cabbage is best quickly reheated in a skillet. Always ensure reheated food reaches a safe internal temperature of 165°F.

To maintain the texture and flavor of this complete meal, cool dishes to room temperature before refrigerating and avoid leaving them at room temperature for more than two hours.

Conclusion

This hearty spread of smoked ribs, baked mac, cowboy beans, fried cabbage, and deviled eggs is perfect for feeding a crowd. We hope you love this complete meal as much as we do. Give it a try and let us know how it turned out in the comments below! For another great side, check out our Jalapeño Cheddar Cornbread Recipe.

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FAQs

What is the best way to time cooking all these dishes together?

Start with the smoked ribs, as they take the longest. Prepare the deviled eggs and cowboy beans next, as they can be served warm or at room temperature. Finally, cook the baked mac and fried cabbage just before serving to ensure they are hot and fresh for your complete meal of smoked ribs, baked mac, cowboy beans, fried cabbage and deviled eggs.

Can I prepare any components of this meal ahead of time?

Yes, you can smoke the ribs and prepare the cowboy beans a day in advance, then gently reheat them. The deviled eggs can be assembled several hours ahead and refrigerated. For the best texture, bake the mac and cheese and fry the cabbage just before serving your feast.

What type of wood chips are best for smoking the ribs?

Fruitwoods like apple or cherry provide a mild, sweet smoke that complements pork ribs beautifully without overpowering the other sides. Hickory is another excellent choice for a stronger, classic barbecue flavor that anchors this hearty meal.