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Killer Kamado Baked Beans & Ribs


shmckdc
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Killer Kamado Baked Beans & Ribs

After reading a great post by @DerHusker (http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) my wife & I were inspired to make 'Wampus’s Award Winning Peach Bourbon Baked Beans' as per DerHusker's ingredients & steps listed on the post. There were a few variants from the posted ingredients (we used Great Northern beans, Tennessee Pride hot sausage, yellow bell pepper, Famous Dave's Sweet & Zesty BBQ Sauce, Jack Daniel's bourbon, ground Chipotle pepper)

I also had a rack of baby back ribs, and a rack of pork spare ribs which I trimmed St. Louis style. Both racks were seasoned with Dizzy Pig's Dizzy Dust. We got the ribs on the grill and allowed them to smoke for about an hour. At that point I added the pork fatty and let it smoke an hour. The beans were ready to go at this point so I placed them directly on the heat deflector so they could catch some of the delicious drippings from the ribs as they cooked. The babybacks were done after 5 hours total time. We sauced the spares at 5.5 hours with a homemade KC-style BBQ sauce, and the spares were done after 6 hours.  The beans sat underneath everything until the spares were done - about 4 hours total for them.

The ribs turned out just right - not falling apart but extremely tender and moist.  IMO the best ribs I've cranked out to date.

And the beans - OMG the beans!!! I gotta hand it to DerHusker - he was absolutely right when he commented that his wife said the Peach Bourbon Baked Beans were "Off the Charts!". They were indeed excellent. My wife said "They were the best baked beans ever!" and she does not really care for beans to begin with. I think she had 2 servings the night we cooked them :)

I did not document the entire cook but got a few shots of everything...except the finished baby backs.  I ended up eating most of those while I waited for everything else to cook.


Thanks for looking :)

 

 

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Matt, that looks absolutely amazing! I see that you humped your ribs. Good idea. Let me ask you, did the St Louis have that gross tendon in them?

Thanks Ally!  Yeah, the St. Louis still had the tendon in them although not quite as pronounced as a full rack of spares.  As you can see in the pics I smoked the St. Louis rack and the 'brisket' with each other. It was my first attempt at trimming spares this way so I don't know if others with more experience might have words of wisdom that could help avoid/remove the 'worm tendon' lol. I just eat around it!

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