Baked Beans with Tangy BBQ Sauce

  • Prep Time
    40 mins- includes WSM set up
  • Cook Time
    3 hours
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1 can (400g) cannellini beans, rinsed and drained
  • 2 rashers rindless bacon
  • ¼ cup water


For the tangy BBQ sauce (only 1 cup require for the recipe):

  • 2 tablespoons vegetable oil
  • ½ brown onion, diced
  • 1 garlic clove, crushed
  • 1 jalapeno, cored, seeded and diced
  • 1 cup tomato sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon Tobasco sauce (optional)
  • 3 tablespoons brown sugar
  • 2 tablespoons treacle
  • 2 tablespoons American style mustard
  • 1 teaspoon dry mustard powder
  • ½ teaspoon freshly ground black pepper
  • Salt
  • 1 cup water
  • ¼ cup Whiskey


Step 1
Mix the spice rub ingredients together in a large bowl. Massage the spice rub into the beef and cover with plastic wrap.

Step 2
Leave the saucepan on medium heat and simmer uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the barbecue sauce from the heat and set aside to cool for about 10 minutes.

Step 3
Place the beans in a small aluminium drip pan. Cook the bacon directly on a preheated barbecue on medium, until crisp and golden. Roughly chop the bacon and add to the beans.

Step 4
Pour one cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Set up your Smokey Mountain Cooker as per the instructions in your handbook. Once the smoker has reached the desired temperature, add 2 chunks of Weber Firespice Apple or Hickory wood (or a combination of both) through the front door. Close the door.

Step 5
After 10 minutes, smoke should be visible coming from the top vent. Place the drip pan with the beans on the cooking grill and close the lid.

Step 6
Cook the beans in the smoker for 3 hours making sure to stir them every hour.