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OK this is my simple but very effective recipe for bbq baked beans. What I do is buy racks of pork spare ribs and trim off the skirt and extra meat to get them down to St. Louis style. I then smoke the trimmings and put them in the beans. This guy does a great job of explaining how to trim the ribs:

http://www.youtube.com/watch?v=qWrg71CAAIg

although I prefer listening to Bob Poland talk about ribs

http://www.youtube.com/watch?v=uDgSFPRgut0

Ron’s BBQ Beans

• Glass baking dish
• Smoker @ 225-300F
• 1 big sweet yellow onion
• BBQ Sauce
• Yellow Mustard
• Dark brown sugar
• Enough canned beans to fill the baking dish 80% full
• Pork trimmings from the ribs you’re going to smoke
• Enough Ron’s Rib Rub to thoroughly coat the trimmings

Put your ribs and trimmings on the smoker. Make sure to apply Ron’s Rib Rub to the trimmings. I put the trimmings closest to the firebox (I have an offset NBBD) where it’s a little hotter. After about 2 hours they should be pretty well done and taste yummy. I usually snack on a few, and keep the rest for the beans. These are full of flavor. Chop them up into little pieces, and make sure to keep any of the black stuff too. Set aside. This is not carcinogenic as some people may have you think. To produce the carcinogenic compounds you need to go reallyhot > 500F and the smoker is nowhere near that.

While your trimmings are smoking dice up the onion and sautee it until somewhat tracnslucent with browning edges. Set aside.

Pour the beans into the glass dish. Do a big squirt of mustard on there. Do a twice as big squirt of BBQ Sauce on there. And put some brown sugar on there too. Throw in the cut up trimmings and onion. Mix it all up, taking care not to smash the beans up. I guess you could ‘fold’ it. I just use a big spoon.

Put the beans uncovered into the smoker for at least 2 hours. Each hour stir the top of the beans down into the rest so some fresh beans get in contact with the smoke. As they start to thicken up, I take them out of the smoker and cover them with foil and put them in my oven @225. They can stay like this until the ribs are ready. I then uncover the beans for the last 15 minutes or so to let the top layer firm up.