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Ribs & Beans

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SciAggie
SciAggie Posts: 6,481
in Pork
I may be remodeling today, but I'll have a good supper tonight. Boston baked beans & 3-2-1 ribs. More pics to come. 


Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
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    My kinda meal. I'll be watching. 
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  • SciAggie
    SciAggie Posts: 6,481
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    Boom! These turned out great. 

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
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    Yep, those will do just fine I'd say. Love me some beans too. Did you heat them up or cook them from scratch? I've never done them from scratch. I've doctored some beans up in the past. Looks great!
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  • SciAggie
    SciAggie Posts: 6,481
    edited July 2015
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    @pgprescott I did them from scratch - boiled them last night to let them swell. Then today - 1 tsp salt, 1 tsp dry mustard, pepper to taste, 1/2 cup brown sugar, 1/2 cup molasses, 1/2 an onion chopped, and 1/4 pound of salt pork chopped. Add water to cover the beans if necessary. Set it on the egg with the ribs for the duration. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
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    That's awesome. Nice job @SciAggie
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  • bluebird66
    bluebird66 Posts: 2,727
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    My kind of meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Lmidkiff
    Lmidkiff Posts: 442
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    Looks great! Thanks for posting.
    McKinney, TX
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