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.
