Beef Ribs with Oak-Smoked Beans

6:15 - Prep 0:15 / Cook 6:00

Thick, meaty and perfectly smoked beef ribs paired with spicy, tangy oak-smoked beans.

6 Servings
  • 1 4-pound rack beef ribs
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon hot pepper flakes
  • 1 cup apple cider vinegar
  • 38 ounces of white beans (2 cans)
  • 1 tablespoon olive oil
  • 4 slices of bacon, diced
  • 1 cup white onions, diced
  • 1/4 cup jalapenos, seeded and diced
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1/2 tablespoon molasses
  • 1 tablespoon Dijon mustard
  • 3/4 cup beer
  • handful oak wood chunks
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Step 1 Of 6
1. Preheat your smoker to 225°F.
2. Mix together the salt, black pepper, garlic powder, and hot pepper flakes. Season both sides of the ribs with the mixture.
3. Place the ribs in your smoker and toss a few oak wood chunks onto hot coals. Close the lid and cook for 6 hours at 225°F. Spray the ribs with apple cider vinegar every hour.
4. In a large cast iron skillet, cook the bacon, onions and jalapenos in olive oil for 5 minutes over medium heat. Add the salt, black pepper, tomato sauce, tomato paste, brown sugar, apple cider vinegar, molasses, Dijon mustard and the beer. Simmer for 5 minutes before adding the beans.
5. After the beans have been added to your skillet, remove from heat and place in your smoker for 2 hours.
6. Wrap your ribs in aluminum foil. Once the ribs have reached an internal temperature of 205°F, remove from your smoker and let rest at room temperature for 20 minutes before slicing.
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