On Dec 8, 7:34 am, "43fan" > wrote:
> "Mark Filice" > wrote in message
>
> ...
>
>
>
>
>
> > In article > , Nunya
> > Bidnits
> > says...
>
> >>Do you cut your own spareribs down to St Louis cut or buy them precut?
>
> > I buy cryopack ribs and then trim them myself.
>
> >>I usually buy cryo ribs and cut them down myself to St. Louis cut, and can
> >>then still use the good trimmings, like the flap, as meat seasoning for
> >>baked beans or chopped and sauced. I really like the uniform shape and
> >>cooking characteristics of St. Louis ribs best, even more than baby backs,
> >>which to me have a somewhat hammy taste.
>
> > Baby back ribs cost more, and they don't have as much meat on them. If I'm
> > going
> > to take them time to smoke 'em, I might as well do the full racks.
>
> > I made a dish on the smoker called Calico beans. It is 4 different kinds
> > of
> > beans with Bush's baked beans as the base. The recipe calls for crumpled
> > bacon
> > and ground beef. I made them for a party a couple of years ago--and
> > everyone
> > loved them.
>
> I have a vertical smoker... I usually place the pot of beans in under
> whatever I'm smoking... ribs, pork butt, brisket... anything. Let the
> juices and grease from the meat above drop into the beans. Not the most
> healthy beans you'll eat, but certainly the most delicious.
>
>
>
> > So this time, I smoked the trimmings from the ribs, chopped them up and
> > put them
> > in the bean pot in place of the bacon.
>
> > The beans tasted great.
>
> > Mark- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

What sort of beans do you use?