How to Make BBQ Beans | Smoked Barbecue Beans

I had mentioned this in another post about smoking baby back ribs but I wanted to dedicate an entire post to it because I received some positive feedback.

Smoking BBQ Beans


You will need 4 cans of your favorite types of beans. Mix and match and almost any combination will taste good. I prefer a combination of baked beans, northern or pinto beans, and kidney beans. You can use pork & beans but I find that they easily turn to mush.. so try to use a more firm bean.

Drain bean juice out and set aside. Take meat off of the 3 or 4 ribs that you set aside earlier from one of your smoked rib racks and set aside. Take a pound of bacon and cut it into 1" to 2" sections. I find that it easier to just leave the bacon in the packaging and just start slicing it up, that way I can slice from one side of the package to the other and it stays together while I am doing it. You are on your own for food safety.

Fry bacon until it is almost done; don't get it too crispy since we don't want to be replacing teeth. Add a cut up onion to the bacon about three-fourths of the way through. Throw some garlic in there too or whatever else you like. Once in a while I will put diced bell pepper. Don't crisp bacon all the way and don't burn onions.. you want the soft and just starting to turn black around the edges. Don't add oil as the bacon's grease will suffice. Drain and return to pan. Add about one cup of your favorite barbecue sauce and a couple spoonfuls of grape jelly; add the beans in too and the chopped up smoked rib pieces as well.

Key: do not over-stir; If you do then the whole thing will turn to mush. I like to wrap the bottom of the pan in foil so that I do not ruin it because next we are going to put the bbq beans on the grill. Wait until about a half hour before the ribs are done and then put the all-metal pan of beans on (notice that I sneaked in "all metal" -- guys don't put a pan with a plastic handle on the grill. Don't use teflon coated one either as the coating may flake off when heated and during stirring). Stir occasionally to keep bbq beans from sticking to bottom. Do not over stir the beans because if you do then the whole dish will turn to mush. Just lift and turn. Sounds like good modeling advice now eh? Do not cover bbq beans as we want the smoke to get to them.

For the final stage: if the barbecue beans are not warm enough you can throw into the oven with the ribs for about the last 45 minutes or you can heat on the cook top prior to serving. Make sure that the beans are not runny.. the dryer the better. Enjoy eating the smoked beans.