A large rack of babyback ribs (little over 4 pounds) are on the menu for tonight. They were seasoned
with BBQ Savor and Sweet Seduction.
Put onto the Grid Iron, using apple pellets and temp of 200.
The Cheesy Green Beans and Bacon were made following this recipe that was posted by Terry Quinn
on Facebook. The only modifications I made was putting them on my smoker and I used my own apple
smoked cider mill bacon.
Ingredients:4 cups of Fresh green beans washed and ends trimmed off
5-6 Slices Thick sliced Bacon ( I used Oscar Meyer Center cut)
6 Scallions (green onions) chopped coarsely.
1 1/2 cups Shredded Cheddar Cheese (though this will be good with any choice of cheese!)
1/3 Cup Hellman s Mayonnaise
1/3 Cup Sour Cream
Salt and pepper to taste..Directions:
Pre heat oven to 325°
Place green beans in a pot of Boiling water and boil for a minute or two..(Do not overcook)
When done add green beans to a greased baking dish and set aside.
Cook Bacon slices till just about crispy and remove from pan and crumble when cool.
Add Scallions to fry pan and toss for a minute or two in bacon grease and remove from heat.
Add to Green beans with crumbled Bacon.
In a medium bowl mix together Mayonnaise, Sour Cream and 1/2 cup of Cheddar (reserve 1 cup for topping)
Mix together Green beans with Mayonnaise mixture and top with remaining cup of Cheddar.
Bake for 40 minutes or until green beans are tender.
Ingredients ready to be mixed together.
All mixed up and ready for the smoker.
Put on the Grid Iron alongside the babyback ribs that are almost done.
Babybacks are done!
Green Beans are done!
Ribs sliced.
Here’s your plate!
Ribs were outstanding! I really like the combination of BBQ Savor and Sweet Seduction on my ribs. The
green beans were real tasty, but next time I do these I will boil the green beans a little bit longer. They
were a tad bit crunchier than I like. But my wife loved them so that is a plus!
