[hammondc]

Originally Posted by OLS

When I have left over BBQ or scraps from a St. Louis cut on a rack or two or three of spare ribs, I tend to soak
a couple pounds of Pinto beans overnight, rinse and cover over again with water and set aside. Make a roux,
throw in some onions and garlic, stir to coat and wilt, throw in the meat and a couple quarts of water, bring it
to a boil for 15 minutes, then reduce to low and leave a lid on it with a small space for steam to vent and cook
down for a few hours. Once it softens up the beans really nicely, your meat is basically shredded or ready to
shred with a good stir and just coalesces with the gravy for a nice dish. I just threw in a rack of beef ribs that
ended up being tougher than I am willing to eat off of a smoker, into the pot BBQ sauce and all and cooked it
down with some Pintos....awesome.

WANT! Bookmarked.