Beans Finished Under Smoking Ribs or whatever

[SheilaAnn]

Hey! I’m looking around and can’t seem to find any definitive answer…. How long should a mess of beans be under whatever it is you are smoking?

Context: I am going to rotisserie a rack of ribs tomorrow, thanks to dpearce inspiration. I have some RG Bayo Chocolates I want to use. Do I cook first and finish and the ribs? Or….?

fzxdoc

Mosca

[jfmorris]

I think a lot depends on the temperature in your smoker where you want to put the beans.I've tried this before on the kettle with the SNS, and the temperature on the charcoal grate is 50 to 100 degrees lower than it is on the cooking grate, believe it or not. So if that is your cooker, I think you almost want the beans cooked, and just finish them there for an hour or two to get some smoke and drippings.

[TripleB]

I put beans under ribs. I just check them. If they look done, I pull, wrap and keep warm. There is enough liquid in the beans to easily make it through from start to finish.

[Draznnl]

I rarely make pork ribs, but I'll make beans under the brisket or beef ribs. I just put the beans in at the start of the cook and let them go for several hours.

[JCBBQ]

Haha 3 totally different answers. Looks like you’re on your own, kid! 😂😂

[Bkhuna]

Define a mess.

[Jerod Broussard]

Hehehehe. We always had bacon in our beans. Sorta like meatloaf, I don't bother with a bacon weave, I just put the bacon in the meatloaf.

[Duanessmokedmeats]

I have smoked beans under a basket that had bacon smoking in them...Delicious
Smoked for @1.5 hours, stirring every half hour.

[fzxdoc]

I Instant Pot dried beans to a "toothy" doneness and let them hang out in the smoker for an hour or two after that to pick up some smokiness. Usually I IP the beans the day before so the cold beans pick up the smoke better.

I seldom put the beans under the meat's grate to catch the drippings because my diffuser plate on the WSCGC in kamado mode gets pretty hot--I use ceramic spacers to keep the drip pan off the diffuser plate. If the drippings in that pan are tasty, I fold them in to the beans at the end.

I've never done ribs and beans in my 22" kettle or in kettle mode on the WSCGC, but I'm appreciating what jfmorris and others have to say on that subject.

Kathryn

[Richard Chrz]

I cook my beans in the house, but I always try to capture drippings from pork or beef, and add a bit of it into my beans prior to serving. I also render keep tallow and lard and have it ready to add to beans, or even start my aromatics and etc in a bit of lard or tallow before cooking beans.

[fzxdoc]

This.

[SheilaAnn]

This is what ended up happening. See my post in SUWYC. 😞

[yakima]

I would start soaked beans in a mirepoix or NOLA trinity. Then move them to the drip pan with desired amount of water.
My experience, limited, with rotisserie is that things cook faster. Thus the precook. Beans are so forgiving, hard to go wrong.
My green egg basically has the guts out if it, just a charcoal grate and an aluminum GrillGrate cut to size to rest on the inner lip of the firebox, on which the drip pan sits..

[das85]

I see I'm too late, but if you consider this again sometime - my approach starting with RG dried beans has been to cook them first in water as usual, then add "baked beans" ingredients including a ketchup or BBQ sauce, and then put them in smoker under meat.

With a smoker at 225-275, I've found they can hang out under the meat almost indefinitely - 2 hours, 6 hours, whatever. Just periodically stir back in the crust that forms on top & add liquid as needed.

My interpretation is the acid in tomato based sauce keeps them from overcooking, just as it would prevent them from softening if not pre cooked. (Something good seems to happen after minimum 1-2 hours but I think that's more about the other ingredients coming together, not the beans cooking.)

[dpearce]

SheilaAnn l'm looking forward to see this!

I can't offer anything on the beans, as I would cheat and use the heat and serve (like Bush's). I mean, at least I'd heat them in the kettle, but still...

That's one thing I need to try out, properly cooked beans. Since joining, I've been curious to try some of the methods and products I'm seeing people post about.