I finally got a chance to make these yesterday. I halved the recipe and followed it to a "T" up until the uncovered cook portion. For the uncovered cook I put them in my
WSM under some baby backs (cut in half due to being a big slab and having a full smoker - see picture) for ~2 hrs at 235 degrees. The flavor was great with the beans themselves being the focus of the dish. I will definitely make them again and make sure to change three things (all errors on my part): 1.) Although the beans weren't exactly flooded, I did have a heavy pour and put too much liquid in the beans. My reserved water from boiling was not nearly enough to cover the beans so I used water to make up the difference which seemed to work fine. 2.) I got everything ready the previous night including the spices. Once everything was combined and I was ready to put the dish in the oven I realized I forgot the molasses so I added it to everything that was already in the dish. 3.) I used bacon instead of salt pork which was good, but I feel the added salt would kick the flavor up more, especially given the water I had to add.