Smoked Spare Ribs with Baked Beans Recipe

Ingredients

2	racks of spare ribs washed (membrane removed)
½	cup yellow mustard
The rub:
2	tsp salt
1	tbsp onion powder
1	tbsp chili powder
2	tsp fresh black pepper
1½	cup brown sugar
2	tsp cayenne (to taste)
1	tbsp paprika (preferably smoked)
The mop:
1½	cup water
¾	cup apple cider vinegar
	reserved rub
Baked Beans:
2	cups RG Yellow eyes (navy beans or other beans will work here)
½	pound speck or bacon coarsely chopped
1	onion, finely diced
3	tbsp molasses
2	tsp salt
¼	tsp ground black pepper
¼	tsp dry mustard
½	cup ketchup
1	tablespoon Worcestershire sauce
¼	cup brown sugar

Ribs:

Mix the rub ingredients together in a bowl. Reserve 1/2 rub for the mop.

Rub the ribs all over with the mustard.

Liberally apply the rub. Don’t be afraid or timid, get that rub all over!

Wrap in plastic wrap and let sit for 4-8 hours preferably overnight.

Make mop. Place all ingredients in a sauce pan. Simmer until reduced by almost half.

Prepare smoker.

Smoke ribs, at 225 degrees-f for 4-5 hours or until meat shrinks up exposing about 1 inch of bone.

Mop the ribs throughout the smoking process.

Beans:

Sort and soak beans in cold water overnight.

Place beans and soaking water in a large saucepan.

Bring to a simmer and gently simmer 1-2 hours.

Preheat oven to 300 degrees-f.

Drain beans reserving cooking water.

In an oven-proof pot, all ingredients except speck and beans.

Bring to a boil and reduce heat.

Stir in beans and speck.

Cover the beans by 1 inch with the reserved cooking water.

Cover the pot.

Place into the oven.

Bake for 4-5 hours in the preheated oven, until beans are tender.

Remove the lid about halfway through cooking, and add more water if necessary.

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