Pull off enough meat from leftover ribs to measure out about two cups of meat. You’ll probably need 3-4 ribs to get this amount depending on size of the ribs. Roughly chop the rib meat.
Cook elbow macaroni according to instructions. Drain macaroni.
In a medium bowl, stir together grape tomatoes, sweet peppers, scallions, macaroni, and rib meat.
In a small bowl, whisk together mayo, Stubb’s Original Bar-B-Q Sauce, apple cider vinegar, and a pinch of salt and pepper.
Stir dressing into the macaroni salad. Top with a drizzle of extra Bar-B-Q sauce and store in the fridge until ready to serve.
The macaroni salad will keep well in the fridge for 2-3 days.