Hi all, I'm contemplating doing some beans with my ribs tomorrow and wanted to get your advice. I'm going to work from Keri's recipe as a base but wanted to modify slightly.
Has anyone tried doing these using jalapeno for heat. I'm ok with the chipotle or cayenne, but if I cut that to 1/2 tsp and use a jalapeno would that work?
Also, when you cook these under your ribs do you run them there for the whole time or do you put them in 2.5-3 hours out? I've never cooked anything under my ribs to catch the drippings so I don't want to mess these up.
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)
As always, thanks for all of the tips. This forum makes cooking great!
Brian
Has anyone tried doing these using jalapeno for heat. I'm ok with the chipotle or cayenne, but if I cut that to 1/2 tsp and use a jalapeno would that work?
Also, when you cook these under your ribs do you run them there for the whole time or do you put them in 2.5-3 hours out? I've never cooked anything under my ribs to catch the drippings so I don't want to mess these up.
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)
As always, thanks for all of the tips. This forum makes cooking great!
Brian