Drip Beans Question

[LPcreation]

Hi All!

I'm doing some ribs today and wanted to take a shot at the drip beans.  I plan on using Buckie's guidelines...variety of beans, sweet onion, bell pepper, onion/garlic/honey and bacon.  I have a few questions.

I'm doing baby backs and planning on them taking around 4 hours.

Should I put the beans on the same time as the ribs?

Do I need to precook the bacon?  Logic tells me no...

I think that's all I've got, thanks in advance!

[TheDude]

Personally, I'd run the beans the whole time with ribs. Too much dripage with some other cuts, but I run full time with ribs. I par cook my bacon. It will get to a food safe temp, but a raw texture if not.

[MacEggs]

I like to warm up the beans before dumping them into the pan.  Helps to minimize the heat sink aspect.

And I run them for the same amount of time the ribs are on.

[austin87]

Cook the bacon (you can still add all the bacon grease if you want). Cooked, crispy bacon has a great texture in beans. Bacon that goes in raw has no texture in my opinion.

I would also go the whole time on the beams ribs drip a lot.

[1buckie]

"Bacon that goes in raw has no texture in my opinion."

Texture is that of a rubber band, generally..........

Cook it some, at least......back ribs won't drip quite as much as regular, but a goodly amount,. so yeah, the whole time.......won't be anywheres near as much as pork butt......



......so you should be just right !!!!!

[Lumpy Coal]

I have a pork shoulder waiting to take a turn on the rotisserie...think I'm going to some drip beans too.

[Stu Clary]

I like to add some Coke or Dr. Pepper to the beans.

[TheDude]

I like to add some Coke or Dr. Pepper to the beans.

Not a bad idea. Have to step up the cayenne, though.