Babybackbakedbeans

After marinating in Lea & Perrins, minced garlic, salt, pepper, and Snyder's rub overnight, the ribs go onto the grille at 5am, to smoke at the lowest setting for 3 hours.



Basting with Lea & Perrins every 20 minutes so meat does not dry out during smoking.




1 lb chopped bacon, yellow onion, sliced garlic get sauteed together for the beans.
Also add ketchup, hot sauce, mustard powder, salt, pepper.



Dried beans soaked overnight in saltwater.
Added to bacon/onion/garlic mixture.










After three hours of smoking, ribs wrapped in foil, and beans are added to grille. Wrapping in foil helps render out the fat from the meat, reducing greasiness.

Ribs unwrapped at 4pm, after 11 hours, heat increased from 180 to 400 degrees, sauce added. I don't like to oversauce--serve most on the side. Stubbs Sweet Heat is my family's consensus.



No leftovers.

[Evans, Marv]

Wow! You should have made more so there would be some leftovers.

[WPOZZZ]

Wow, looked like vultures picked over the bones.

[craigster59]

Pics of mac and cheese or it didn't happen.


Great looking meal!

[KFC911]

Originally Posted by Evans, Marv

Wow! You should have made more and invited us over....

FIFY....still wouldn't be leftovers tho' !

[tabs]

No wonder it took you 11 hours to cook those ribs with you opening the smoke chamber every 20 minutes..

Must have cost a fortune in Briquets to fuel that thin tin smoker you are running for 11 hours. Did ja at least throw a few soaked wood chips on da fire? To impart some smoke flavor.

[Shaun @ Tru6]

looks fantastic!

[tabs]

And you are running a Lodge cast iron skillet..not even a Griswald or Wagner.

[cabmandone]

Looks great! You went all in on the baked beans man!

Just a suggestion... lookup 2-2-1 ribs. 5 hours and they are done to perfection cooking at around 225-250. 2 hours on smoke, 2 hours in a foil wrap, 1 hour back on heat to firm up.

Originally Posted by tabs

No wonder it took you 11 hours to cook those ribs with you opening the smoke chamber every 20 minutes..

Must have cost a fortune in Briquets to fuel that thin tin smoker you are running for 11 hours. Did ja at least throw a few soaked wood chips on da fire? To impart some smoke flavor.

It's a Traeger--runs on their wood pellets. I used the Traeger blend, which has various hardwoods in it. Takes about half a bag to run for 12 hours.

You could have held a gun to my head and I couldn't tell you what type of skillet it was.

As I was putting the ribs on Saturday morning, my neighbor was headed out for salmon. About midday he brought this guy over. Cooked last night in the Traeger, fed six.





Similar quantity of leftovers at the end.



Between my ribs and his salmon, we have a very fine mutually beneficial exchange system established.

[Bill Douglas]

Anyway, how was it?

[tabs]

Next time use a coffee rub on pork or need.

Originally Posted by Bill Douglas

Anyway, how was it?

It was great.

[Superman]

Stubbs is indeed best.

Y-U-M, Terry. I thought I eat well. You eat WELL.

[javadog]

You really shouldn’t cook ribs that long. Half that time is plenty, if you do it right. 11 hours is what you might consider appropriate for an entire shoulder.

Originally Posted by cabmando

Looks great! You went all in on the baked beans man!

Just a suggestion... lookup 2-2-1 ribs. 5 hours and they are done to perfection cooking at around 225-250. 2 hours on smoke, 2 hours in a foil wrap, 1 hour back on heat to firm up.

I think I will try this next. Went to the 12 hours because --well, just because I had the time and wanted to experiment with low temps and long cooking times. It takes me 22 hours to do a brisket this way, but it comes out fantastic.

With ribs, it seems to be all about the heat and the rendering. Don't want them greasy, and don't want them to be pork jerky on a stick either.

[cabmandone]

Originally Posted by madcorgi

I think I will try this next. Went to the 12 hours because --well, just because I had the time and wanted to experiment with low temps and long cooking times. It takes me 22 hours to do a brisket this way, but it comes out fantastic.

With ribs, it seems to be all about the heat and the rendering. Don't want them greasy, and don't want them to be pork jerky on a stick either.

Nothing wrong with experimenting! And when the experiment makes your belly happy, all the better! I did some looking after I posted the 2-2-1 suggestion. It looks like a lot of Traeger owners go with 3-2-1. I have done 2-2-1 on my gas grill with a smoke tray and my Weber Smoky Mountain and they've always turned out tender with just the right amount of "wobble wobble" (yeah, it's a thing).

How long did you do the Salmon? I've always done fillets. Tried cold smoking but the cold smoke generator I bought was a bit tough to work with.

[RWebb]

more meat, less beans

[MBAtarga]

Originally Posted by tabs

And you are running a Lodge cast iron skillet..not even a Griswald or Wagner.

He probably wasn't wearing his Italian loafers and Dragon-Azzed jeans either!