(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

Had a few people over this past Friday for the Capitals vs. Rangers game so I decided to grill up some BBQ.   Unfortunately, my team (NYR) lost but it was a good time nonetheless.


I’ve already posted several times about my general pulled pork technique/recipe so I won’t go into detail here since I want to focus on the Baked Beans and tasty Mustard/Vinegar BBQ sauce that I made.


7.5 lb pork butt-which had to be trimmed significantly since it was overly fatty

Dizzy Pig Red Eye Express  Rub & Swamp Venom

inject with pineapple juice and apple juice (w/ TBS Worcestershire sauce)

smoke with apple wood over indirect heat (w/ aluminum tray containing water)

smoked for approximately 9 hours at 250 degrees (until internal temp hit 195 degrees)

Baked Beans:

This was my first attempt at Baked Beans so I went to my go-to recipe site allrecipes.com  and found a highly rated beans recipe which I modified a bit based on the reviews.  Below is what I did.

2 bags of uncooked navy beans which I soaked in water overnight then drained the water and washed the beans.

Note: this made about 7 cups of uncooked beans (after swelling in the water) which was too much so next time I think I will go with a single bag of beans the keep everything the same.

Added 5-6 cups of previous soaked navy beans to a crock pot along with the following ingredients.

~1 cup of cooked ham (from the xmas ham I recently posted about, you can substitute with bacon if needed)

1 medium sized onion (finely chopped)

4 TBS molasses

1 teaspoon black pepper

1 teaspoon dry mustard

3/4 cup ketchup

1 TBS Worcestershire sauce

1/4 cup brown sugar

Then heated in crock pot for 8 hours on high, followed by 1/5 hours in the oven at 325 degrees, adding water periodically to prevent it from getting too dry.

I thought these beans came out really well.  Perfect texture.  My guests thought they were outstanding and they tasted better the next day (which I had during the UFC 168 fights).

Don’t think I would change anything next time expect I may not have the cooked ham ready so I would substitute with bacon.

Mustard Vinegar BBQ Sauce

I was looking to mix things up in the BBQ sauce department and try something other than the typical Kansas City Style sauce or Eastern Carolina Vinegar Sauce.  I’ve always enjoyed a good Mustard Vinegar BBQ sauce, especially if it isn’t too mustard flavor and has more Vinegar flavor.

Once again I check out allrecipes.com and found a recipe that looked really good.  Although I did modify it a bit.

Details are provided below.

1/2 cup prepared yellow mustard

1/4 brown sugar

1/4 cup + 2 TBS cider vinegar

1/4 cup + 2 TBS beer

1/2 teaspoon ground pepper and 1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

1 TBS butter

1 tsp tabasco sauce.  

added all the ingredients and simmered for about 20 minutes, then let cool to room temperature and quickly pulsed in blender.

Ideally you would want to let the flavors marry overnight but I had it 4 hours later and it was quite good.

Will be adding this to my BBQ sauce list for sure.   Even people who typically don’t like this sauce were all about it.   Next time I might try to replace the beer with white white and see how that goes.



Baby Back Ribs (2-1-1 method) with Kansas City Style BBQ Sauce

The Kamado Joe “Bessie” was once again called upon for an OnPoint meal. This time it was 3 racks of baby back ribs we picked up from Wegman’s

Last night, I washed the ribs under cold running water and removed the membrane using a butter knife and paper towel (easier to pull it off this way).

Then patted the ribs dry and coated with yellow mustard. You don’t need much, just enough to give the rub something to stick to.

Coat both sides of the ribs liberally with two Dizzy Pig Seasoning (Dizzy Dust and Red Eye Express). Placed ribs in a tray and covered with plastic wrap (put in fridge overnight).

Remove ribs from fridge to allow to warm to room temperature. Pre-heated the Kamado Joe to ~220 degrees with heat deflector in place and aluminum tray (filled with 1/2 cup apple juice, 1/2 cup cider vinegar and 1/2 cup water). I used 4 apple wood chucks for the smoke which provides a nice mild but noticeable smoke flavor.

Used the Kamado Joe Rib rack for the first 2 hours of the smoke. Place ribs in a deep pan and covered with aluminum foil for the 3rd hour and grilled directly on grate for the 4th hour. Note: brush on BBQ sauce in the last half hour of the process (in this case at the ~3:30 hour mark.

As noted in previous posts, I typically use the 3-2-1 method which means 3 hours unwrapped, 2 hours wrapped in foil and 1 hour unwrapped. However, this caused the ribs to be a bit too fall off the bone.

Some prefer this but I wanted to try to make “competition-style” ribs which are nice and tender but still hold there shape when cut.

Made up a fresh batch of Bubba’s Kansas City Style BBQ sauce which once again was a big hit (even with my 4 year old niece).

I must say, the 2-1-1 worked out very well! I took a few pics of the process


After 2-1-1 (BBQ sauce applied)



These ribs were definitely OnPoint! All 3 racks were quickly gone. Will probably stick to the 2-1-1 method in the future for baby back ribs. If you want them a little more on the tender side you can do 2-1.5-1

Off to the DC zoo in the morning, then chicken wings, burgers and hockey.


Kansas City Style BBQ sauce (Bubba’s Best BBQ sauce)

Kansas City Style BBQ sauce (Bubba's Best BBQ sauce)
This is a fantastic Kansas City Style BBQ sauce that has a depth of flavors not present in most store bought sauces. Highly recommend. Thanks Bubba!
Recipe type: BBQ sauce
Serves: 3 cups
Prep time: 
Cook time: 
Total time: 
  • 1 cup Coke or Pepsi (not Diet!)
  • 1 cup canned tomato sauce
  • 1 (6 oz) can tomato paste
  • ¼ cup butter
  • ½ cup worcestershire sauce
  • ½ cup packed brown sugar
  • ½ cup molasses
  • ⅓ cup cider vinegar
  • 2½ tsp balsalmic vinegar
  • 1½ TBS steak sauce
  • 1 TBS yellow mustard
  • 1 TBS chili powder
  • 1 tsp dried savory
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp hot sauce (tabasco)
  1. In a saucepan, mix all ingredients and slowly bring to simmer under medium/low heat stirring often. Allowed to simmer for about 1 hour, then cooled to room temperature and placed in the refrigerator for ~6 hours (overnight would have been better).
  2. Removed from fridge and heated until lukewarm.


Kamado Joe Beef Brisket

Picked up an 8LB brisket from Costco Friday afternoon.

Trimmed the fat cap just enough so there was a think layer left.

Covered liberally with yellow mustard and used the Dizzy Pig Cow Lick Seasoning for this Brisket [note: I want to try Meat Church’s Holy Cow for the next one].

Dizzy Pig Cow Lick Seasoning

After applying rub I placed the brisket in a metal tray, covered with plastic wrap and put it in the fridge overnight.   I prepped the Kamado Joe with Royal Oak Lump Charcoal so I would be ready to go in the early AM.

5:00 am (Saturday).   Took the brisket out of the fridge to warm up a bit.  Although I have read that a colder meat develops a better smoke ring.  Fired up the Kamado Joe, got it up to temp (~225 degrees).   Added a few chucks of hickory wood, put the heat deflector in place along with an alumnium water tray (filled half way).

5:30am:  Put the brisket on the grill. Fat side DOWN.   Temp of grill holding steady at 225 degree.  Before closing the lid I sprayed the brisket with Spray butter and a 50/50 mixture of apple juice and apple cider vinegar.

Note: Temp monitored with an igrill2 thermometer.

7:30 am: Meat temp = 157 degrees.   Climbs fast initially (Don’t Panic) it will slow down considerably soon.

8:00 am:  Beginning of the stall (164 degrees)

11am: Still in the stall period.   Took picture, filled up water pan and sprayed with butter, apple juice/apple cider vinegar mix.

Brisket Onpoint

1:30pm: Grill temp around 265 degrees, meat temp 179 degrees.

3:45pm: Meat was stalled at around 180-184 degrees, decided to implement the Texas clutch (wrap in aluminum foil) to reach the 195 degrees faster [people were coming over].  Sprayed with the above mentioned mixture before wrapping (tightly)

4:45pm: Meat reached 195 degrees, wrapped in a towel and placed in a cooler that was prewarmed with hot water.

6:30pm:  removed from cooler and sliced against the grain.   Beautiful smoke ring and the meat was very tender.

Important note: If you keep the water pan from drying out by periodically adding water/beer you will end up with great Au jus.   Don’t throw this out.  Filter through strainer and save to drizzle over the meat.

Final product pics (Best brisket I’ve done yet, tender and moist throughout.

Served with the Kansas City and Mustard BBQ sauces which I have blogged about previously (Search the site for “Kansas City” or “Mustard Sauce” and you’ll find the recipes.

On Point Beef Brisket

Beef Brisket

Another onpoint BBQ meal!!  Just wish the Rangers didn’t blow a 2 goal lead with 3 minutes to go in their game.