Dutch's "Wicked Baked Beans"

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jalan43-

I mainly use the skirt meat from the ribs. I always save my bacon grease in a jar so I have that on hand to saute my vegetables. IF I have any extra buck board bacon on hand I'll add some of that into the mix.  BBB is hard to keep on hand at my place.

Wmont3-

Let me know how they work out for ya, I'm sure they will become a "must have" for future cookouts at your house!
 
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I premade a batch tonight to go in the smoker tomorrow. Got 2 racks of ribs, 2 cheeseburger fatties and the beans. I've never had the beans before but they look awesome. I was reading that people cook the skirt trimmings over the pan and then toss in the meat so I'm gonna give that a whirl.

It was funny because I tried a bite of the beans straight out the can and thought, "Not bad." Then I added everything but the bacon and veggies and tasted a bite and thought, "Wow that's pretty damn tasty!" Then I added the veggies, mixed it all up again and took another bite and thought, "Man, these friggin rock!" Can't wait to bust em out tomorrow.
 
 
I make the BB all the time, I think they taste even better 1 or 2 days later, The guys at work like to wait a day and then eat them.
 
I'm new to the forums...This recipe sounds great, got to try it soon...always looking for great side dish recipes that I can fix right on the grill or smoker to go with the meat.   Thanks BoG
 
 
My first batch came out so good, I am doing another batch this weekend. Everyone I gave samples to raved and said they were the best baked beans they ever had. I had to agree. This recipe rocks. My only adjustments this time around will be substituting some Sweet Baby Ray's Sweet and Spicy BBQ sauce for ketchup, doubling the veggies for a lil more heat, and draining the beans a bit more. I did a double batch last time and only drained one of the cans. They weren't overly runny though but a lil less liquid would've been a little bit better I think. Gonna toss some brats and Italian sausage on the UDS along with them. I also got some thinly sliced pork cutlets to cook over the beans. I am going to put some rub on them then once done gonna cut em up and put into the beans.

I like to let them sit for a day since they always taste even better the next day. Sunday I will be doing 3 cheeseburger fatties to go with the rest of the beans. Gonna be so good! My neighbor even paid me to make them a fatty too, they were that good.

Here's a pic of the beans and fatties I did last time....



 
I made my beans and some brats today. They came out awesome. The thin pork cutlets I used were perfect. They soaked up the rub nicely and add a bit of texture and something to chew on with the beans. I did a pack of beer brats and a pack of 4 cheese stuffed Italian sausages.

Prepped and ready to go.....


Our cat Doogie Meowser likes to watch from the stool as I do my prep work.


I also prepped up my cheeseburger fatties for tomorrow. 80/20 ground beef, white American cheese, sauteed onions and shrooms, and plenty of bacon inside, then a bacon weave for the outside.


Got the cutlets sliced and diced to go into the beans.


The brats came out awesome. I really liked the Italian sausage with cheese and the wife liked the beer brats the best so it worked out perfectly.


The beans were so stinking good. I really liked substituting the Sweet and Spicy BBQ sauce for the ketchup. Perfect amount of heat and sweet in this works so good with the smoked flavor and the seasoned pork bits.


Once Carl knows all the fatty bits are gone he goes back to his smoked rawhide twists.

 
Did you smoke them in the Cast Iron pot? I did not want to ruin the pot. Does it retain a smokey flavor? That may be a good thing. How hard to clean after?
 
jkrezdorn- Shouldn't be a problem putting the beans in a cast iron pot and then placing the pot in the smoker-only drawback it that the cast iron takes longer to get to temp than the aluminum pans.

I it do quite often. And it won't hurt the pot.

Put the pot in the hottest part of your smoker (I use a reverse flow so for me that would be right at the firebox side). 

Don't put the lid on the pot-and give the beans a good stir every twice and again to get the smokey flavor down into the beans.

Don't worry about the thin blue smoke marring the outside of the pot.  If you have black billowing smoke, you have more to worry about than you pot.
 
jkrezdorn- Shouldn't be a problem putting the beans in a cast iron pot and then placing the pot in the smoker-only drawback it that the cast iron takes longer to get to temp than the aluminum pans.

I it do quite often. And it won't hurt the pot.

Put the pot in the hottest part of your smoker (I use a reverse flow so for me that would be right at the firebox side). 

Don't put the lid on the pot-and give the beans a good stir every twice and again to get the smokey flavor down into the beans.

Don't worry about the thin blue smoke marring the outside of the pot.  If you have black billowing smoke, you have more to worry about than you pot.
Dutch, Thanks I smoke with a Cookshack, I can place it directly over the smoke box. I never thought of using Dutch oven in the smoker. Smoking some short ribs tomorrow with 3.2.1.  With some Hickory from a tree that came down in a storm last fall. This should be perfect time for beans. Can't wait to try them! My nephew is leaving for a mission trip to Africa soon and He will be over on Friday for dinner. Going to smoke a pork shoulder and have the beans then also. Everything in them sounds awesome. So twice in a week should be no problem with the rest of family.
 
My first attempt at Dutch's WBB's. I made these to the recipe, except it turned out I had no dry mustard. I just used regular. MRS jkrezdorn bought these Spare ribs at the farmers market. First attempt at either.


Here is finished product.I used Hickory from a tree that fell at last years Oct 31 snow storm and after a taste, they were already smokey enough. I removed the WBB's from smoker around 3.5 hours in. And placed them in the oven at 170.


IDK if anyone ever had PA Dutch potato filling, but that is the finishing touch to this meal.
 
Thanks for sharing a great recipe.  Can't wait to try it.  Looking for the reply on which beans you use.  Lots of choices from Bush.  I hope to see a post on how the recipe with the rib drippings turns out.
 
Mine were great with the drippings. Mrs and I thought they were awesome. Daughter and son to be SIL said they like plain better. Although he had seconds. He better get used to it cause they will be a regular.
 
Thanks for sharing a great recipe.  Can't wait to try it.  Looking for the reply on which beans you use.  Lots of choices from Bush.  I hope to see a post on how the recipe with the rib drippings turns out.
faucetman- I use the orginal Bush beans.  Shoot, in a pinch I'll even use a generic brand of pork and bean and use them-I'll toss the fatback that's in the can into the fry pan to render and use the fat to saute the peppers and onions.
 
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