Start off by prepping your beef ribs by removing all the hard fat and silver skin. Apply hot sauce as a binder and then season with your favorite beef seasoning. Let them sit for 45 minutes.

During this time, fire up the smoker at 225 degrees F. I used a pellet smoker and smoked overnight. Let them smoke until an internal temp of 170 degrees. Get butcher paper set up at the prep station and apply a tablespoon of beef tallow on the butcher’s paper (spread it evenly). Place the beef ribs on the butcher’s paper, bone side down, and then add another tablespoon of beef tallow on top of the beef ribs (rub it across the ribs). Place back into the smoker until an internal temp of 203 (Probe tender). Leave them wrapped and place in a cooler for 2 hours of resting.

During the resting period keep the smoker rolling at 350 degrees. 30 minutes prior to shredding the beef ribs, place 4 cloves of garlic and a shallot on aluminum foil and apply a few teaspoons of avocado oil and a pinch of salt. Place on the smoker for 25 minutes.

Place the heavy cream in a pot and put it on the smoker to warm and reduce a bit. Make sure you whisk every few minutes. Also, boil your penne noodles inside and strain.

Shred the beef ribs.

Get a skillet over medium heat and crisp the bacon, make sure the bacon is diced, and when it is crispy place it in a bowl. Leave the bacon fat and add a tablespoon of flour and whisk. Add the chopped shallot and garlic and whisk for a minute. Add the hot heavy cream and whisk for a minute. Now add in (a handful at a time) your cheese, and keep whisking the whole time until it’s a consistent gooey cheese sauce.

In an oven, pan add some olive oil to the bottom and then the cooked noodles, the cheesy gooey sauce, and the shredded beef ribs. Mix together and then top with the three kinds of cheese and crispy bacon.

Place in the smoker for 25 minutes at 350 degrees F.

Remove and enjoy the best Beef Rib Mac and Cheese!