Cliff Bartlett
R.I.P. 5/17/2021
Dry rubbed ribs and beans sounded really good. Pulled a rack of baby backs out of the freezer and got going. Saw some Jolly Green Giant packaged corn in the produce section of our market and threw on a couple of ears of that to. Lastly a loaf of Tartine Country Sourdough.
Made a really tasty rub for the ribs.
Rubbed down.
4 cups of Pintos and a ham hock.
Ribs on 18" WSM @ 250. Pecan for smoke.
Put about 2 inches of water over the dry beans, brought to a boil and then let simmer for around 4 hours.
Stirred periodically and kept an eye on the water.
After a couple of hours threw in some red bell pepper, diced onion and a bunch of garlic.
Made a really tasty rub for the ribs.
Rubbed down.
4 cups of Pintos and a ham hock.
Ribs on 18" WSM @ 250. Pecan for smoke.
Put about 2 inches of water over the dry beans, brought to a boil and then let simmer for around 4 hours.
Stirred periodically and kept an eye on the water.
After a couple of hours threw in some red bell pepper, diced onion and a bunch of garlic.
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