Beef Ribs with Oak-Smoked Beans Recipe


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



450 g – 1.8 kg rack beef ribs
1 tablespoon salt
1 tablespoon black pepper
½ tablespoon garlic powder
½ tablespoon hot pepper flakes
1 cup apple cider vinegar


1 kg of white beans 1 tablespoon olive oil
4 slices of bacon, diced
1 cup white onions, diced
¼ cup jalapeños, seeded and diced
2 teaspoons salt
½ teaspoon black pepper
½ cup tomato sauce
2 tablespoons tomato paste
½ cup brown sugar
⅓ cup apple cider vinegar
½ tablespoon molasses
1 tablespoon Dijon mustard
¾ cup beer
handful oak wood chunks


  1. Preheat your smoker to 115°C.
  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 115°C. Spray the ribs with apple cider vinegar every hour.
  4. In a large cast iron skillet, cook the bacon, onions and jalapeños 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 aluminium foil. Once the ribs have reached an internal temperature of 95°C, remove from your smoker and let rest at room temperature for 20 minutes before slicing.

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