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Rick Salmon's Blue Ribbon Barbeque Pit Beans

Rick Salmon's Blue Ribbon Barbeque Pit Beans

This is a baked bean recipe that I have made dozens of times. I first saw it on the BBQ Forum. Rick Salmon is a regular poster on The Forum and from what I can see from here, a pretty darn good cook. The problem with making these beans, folks like them so much; they ask for them all the time.


Two 28 oz. and one 15 1/2 oz cans of Bushs original baked beans

1 12-to-16 ounce bottle barbeque sauce (I use KC Masterpiece)

1/2 onion finely diced

1/2 green pepper finely diced

3 celery stalks finely diced

8 tablespoons of prepared yellow mustard

About 1 pound brown sugar (or what ever it takes to adequately cover)

2 tablespoons powered hickory seasoning (or bbq rub)

2 tablespoon celery seed 1 to 2 pounds of smoked pork or brisket or a mixture of both 1 aluminum half steam pan (roughly a 9x13)


Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about 1/2 to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary. Can be done in the oven. Use one of the big industrial cans for two half-steam pans.

Maureen Harvie is Senior Supervising Producer for On the Record. She is a graduate of the University of Maryland, Baltimore County, and joined WYPR in 2014 as an intern for the newsroom. Whether coordinating live election night coverage, capturing the sounds of a roller derby scrimmage, interviewing veterans, or booking local authors, she is always on the lookout for the next story.
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