Charlie invited friends over and asked for smoked ribs, hot dogs and burgers. I did two slabs of ribs but only took a picture of one slab. I added chislik, beer brats and the required slaw, bbq beans and potato salad. There was also some garlic bread, corn, and fruit salad.
Chislik is lamb cleaned up, skewered and grilled with Creole seasoning. The BBQ sauce was Joe's Kansas City BBQ.
This is the recipe I use for BBQ beans but I use Bush's beans, Better that Bouillon beef, use some fat and chopped meat from the ribs, Joe's Kansas City sauce and some Yardbird rub. I did not measure because I used much less beans than the recipe and just added the other ingredients until it tasted right.
The ribs were smoked with apple wood at about 240 degrees for 4 hours. Spritzed twice with apple juice then brushed with sauce and foiled after 2 1/2 hours.
GATES BAKED BEANS
2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING
1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE
1/2 C. MOLASSAS 1 TSP LIQUID SMOKE
1 c. beef drippings 1 c. brisket fat
1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.
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