Cooked it all in the smoker.
Had some rib tips in freezer from spare ribs I had trimmed St. Louis style, so rubbed them heavily and glazed for last hour with honey & Boubon to get great bark. On top rack.
Placed some bakers in the left and right side of rack 2 after a few hours . Coated with olive oil and kosher salt.
After an hour or so I added the small pan of baked beans with strips of bacon to the center of rack 2
Also added a Vadalia Onion to rack 3.
Everything got done at the same time -- somehow. Cut the tips into chunks tossed in the rest of my glaze and more rub and called them burnt ends.
Every was very good. I thought the burnt ends were a little sweet and regretted adding the left over glaze, but my wife thought they were perfect. I was a little disappointed in the beans. It wasn't that they weren't good, just that there wasn't that much difference from cooking them in the oven.
Had some rib tips in freezer from spare ribs I had trimmed St. Louis style, so rubbed them heavily and glazed for last hour with honey & Boubon to get great bark. On top rack.
Placed some bakers in the left and right side of rack 2 after a few hours . Coated with olive oil and kosher salt.
After an hour or so I added the small pan of baked beans with strips of bacon to the center of rack 2
Also added a Vadalia Onion to rack 3.
Everything got done at the same time -- somehow. Cut the tips into chunks tossed in the rest of my glaze and more rub and called them burnt ends.
Every was very good. I thought the burnt ends were a little sweet and regretted adding the left over glaze, but my wife thought they were perfect. I was a little disappointed in the beans. It wasn't that they weren't good, just that there wasn't that much difference from cooking them in the oven.