Baked Beans on the smoker


 

Brian B.

TVWBB Fan
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
 
I always cook my beans under my ribs and everyone loves the results. I use a cast iron Dutch oven and put them on part way through the smoke. Be sure to monitor them because it is possible to over cook them and end up with a pot of mushy almost bean paste substance.

Mike
 
I posted too fast. What I should have asked was, how do you know when they are done. I've never made beans like this before.
 
90 mins should be fine. If you think about it, the cans are already cooked, just need to be warmed up, and let the flavors melt together. 90 mins should be goood.
 
I put beans below the ribs all the time in one of those cheap metal roasting pans. I like to trim the spares St Louis style, dust the boneless trimmings with rub and put them on with the meat. When the trimmings are done, I chop them up and put them in with the beans. The roasting pans I like best are deep so only the top of the beans get dry. I leave em on for the entire cook (6 hours for spares). They're probably done a lot sooner but I just stir the dry top into the wet bottom and they taste great. I've never had the come out mushy.
 

 

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