This recipe is my first set of ribs on an incomplete electric smoker but complete enough to test. I am excited because no worries about a store-bought electric smoker catching fire again and I don’t have to tend to fire I don’t have time for tinkering. These were done at 225 for 4 hours and came out great. The outside temperature was about 90, and the flex was about 10 degrees. The unit turns off at 225, so the heat will start to drop, and the unit will turn back on (in these conditions) at 215. Then rinse and repeat on its own. These were cooked at 220 instead of 225. When you add wood chips the temperature will spike up. Get the lid back on, and they will peter out.
Set your time for 4 hours and go back inside to do work.
I actually check the smoker every hour by making sure no breakers have popped (display is on). I don’t open the pit unless I’m showing off. It’s tough by I try...
Red Bean Build
In a pot on medium low add half the bacon grease to coat bottom.
Drop in chopped onion and salt and pepper dash.
Cook til translucent-ish.
Drop in 1 cup of dried beans.
Pour chicken broth in until it is about ½ covering the beans.
Stir and bring to rolling boil for 3 minutes.
Drop temperature to medium low or simmer and let it rip.
Times will vary when done but start checking at 1 hour then every 30 minutes until tender. You may have to add water or chicken broth is you have some left over.
I like them extra tender and these are sort of a refried consistency.
When done strain off water in a bowl.
Put the beans in their own bowl and take a potato masher to them.
Get them to a texture you like or don’t mash them at all will work too.
Mash getting dry? Pour some of the water you saved in it.
This is a meal in itself. Throw some of your favorite plant on it for garnish or taste.
Collard Build
Clean the crap out of your greens. They have sand on them and will ruin the experience.
Clean your greens one more time ;)
Most people will pull the stem up the leaf or cut it out all together.
Since I cook them down pretty good I just cut 4” off the end in one swoop.
Chop them up in editable pieces when limp.
In a medium heat large pot add the rest of bacon grease.
Drop in onions, garlic, bacon and dash of salt and pepper.
Stir till translucent.
Drop in chopped up collards and stir or fold to get covered in your bacon magic.
Heat up until your greens are wilted the way you like.
You’ll want to time this so the ribs are ready with veggies. I started working on the veggies when the ribs had been in the smoker for 3 hours and it was almost perfect timing.
You know what to do! Enjoy amigo!
Notes
These can be done in oven but have to be on a dish or cookie sheet to catch dripping and do not attempt to smoke inside.