Tastiest meal I've ever cooked

Thanks for all the compliments. This is not a typical Thursday night kind of cook for us. My nephew came to town and I usually try to feed him well when he comes. He loves to eat brisket here but I didn't have the time to go that route. He was pretty happy after he got done. The slab he ate was about 3" thick. I wish I had taken more pictures.

I have used the honey mustard glaze on whole rack of pork for the last few years but have never seared. On previous cook I just went indirect at 350 and glazed a few times near the end. The glaze, then sear, then glaze again was a real game changer on this pork (I believe this is what @Cen_Tex_Smoker was saying to do all along!) He's right! Also, I really like what the splash of vanilla porter added to the glaze. I did not brine as the Costco racks come in a solution.

I didn't check the final IT but I don't seem to get much carryover cooking for some reason. (took nearly 2 hrs to get to 140 IT as they were around 3" thick) Also, they rested about 10 min. while I while I was getting the taters ready. The sear was quick and down low on the spider and cast iron grate. Egg temp was about 600 so it was MUCH hotter down low. I had the grate below the pizza stone for the whole cook so it was definitely nice and hot. My best guess is they stayed in the 140-145 final IT - they were no where near 150. JUICY!

For the beans, I started with this recipe and tweaked it a bit. I added Ruhlman cured bacon (the over-smoked end pieces and trimmings from a recent batch). Added 1/2 jalapeno without seeds and chopped fine (next time I'll add at least a whole one), used a little less brown sugar, and fried the bacon to about half way done. Then I sauteed the onions in the bacon drippings. I used heavy peach wood smoke at 325-350 for about 3 hours and they got a lot thicker than on previous cooks. This bean recipe is very sweet so the addition of more salty bacon and jalapeno really complimented in my opinion.

Baked Beans Recipe - http://www.sweetlittlebluebird.com/2016/04/anastasias-best-ever-baked-beans.html

I didn't take any pics of the beans last night but here's a shot of a previous batch for reference. Frying the bacon made a difference - it is not fried in the picture as this was a batch I made last summer.