Ribs and Beans


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Had some of the family over for dinner last night. I've been working on this cook for a couple of days. Like to get all my prep work done ahead of time. Thawed out some ribs I'd been saving and decided to side things up with some grilled beans. Also made another round of Overnight White Bread as I thought it would pair nicely with the ribs. Here's the cook.

I had about a pound of frozen brisket flat that I'd smoked last year. That's going in the beans for sure.



Here's most of the remaining ingredients for the beans. Not shown is brown sugar and Dijon Mustard.



Putting the beans together.



All ready. In fridge until later.



Next I got the Ancho Sauce ready for the ribs. Dried tart cherries, dried ancho peppers, ac vinegar, ketchup, brown sugar, water, molasses, fresh chopped garlic and a couple pinches of dried cloves.



Mixed and simmered for about half hour.



Put if food processor for about 30 seconds and sauce is complete.



I mentioned the Overnight White Bread.





Got the Baby Backs rubbed down with salt, pepper and Simply Marvelous Cherry Rub.

 
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On my 22 WSM, running at a steady 225 with cherry wood for smoke.



Let them go for three hours.



Foiled for about an hour. Applied my Ancho Sauce, brown sugar, rub and honey before sealing the foil.



Got the beans on some indirect heat for about an hour.



Removed foil after an hour.



Sauced one more time and back on the smoker for about half hour.



Sliced up two racks.



Beans done.



Sliced up the bread.



Plated with a gorgeous green salad my wife made.



This cook came out really nice. Everyone was pleased. A great way to end a windy, stormy, rainy night. Had to move my gear to our back deck but it was worth the weather. Two inches of rain here today, putting us close to 30 for the season. The experts say our drought if far from over but we're in much better shape than the last few years. Happy Spring Ahead Day everyone! Thanks for looking!
 
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Fantastic meal Cliff. I think the dried anchos make the sauce! And you and Barb are turning out some really good looking bread. I'm jealous. I love bread but never tackled it. What a great meal! Outstanding!
 
Wow, Cliff, fabulous looking meal all the way around! I'm bookmarking the ancho chile sauce. That looks excellent.

I'm not sure I'm up for braving the weather this evening, will probably roast my chickens indoors. Spent a good part of the day tending my brewery outside, and not sure I have it in me.... ;)

Rich
 
As always, an amazing cook(s) from Cliff's place. Your reward: Giants stomped the Padres. Giants are really looking good this year and it's an even year...October might be extra fun
 
Great cook Cliff, lots of prep time and cooking in lousy weather sure paid off. No rain here just the dang wind which makes it hard to cook outside because of all the junk blowing around from the flowers on the trees. Bread looks great and Barb and I are doing a couple of poolish whites this morning for tonight's dinner, bean soup made in the Winter Weber (slow cooker).
 
Great looking cook Cliff. I'm going to have to borrow some of your recipes. I'm planning on doing my first rib cook on my new Weber this week. Now I have the inspiration!
 
Nate Frost said:
Very nice Cliff! And that bread looks great! Do you have a link or recepie you can share for the bread?
Click to expand...

Nate... There is no link. This is one of Ken Forkish's recipes out of his book Flour, Water, Salt and Yeast. I spent a couple of weeks reading it before I attempted any of his recipes. They are pretty straight forward, but the process is very detailed. If you're into bread it's a good investment and worth every penny of the cost. Hope that helps.
 
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Cliff, that was an outstanding cook. Nothing better then ribs, beans and home made bread. We're on our way. I'm sure there wasn't any leftover's am I right?:(
 
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