Ingredients

• 2 (55-ounce) cans baked beans
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup molasses
• 3 tablespoons Rib Seasoning, recipe follows
• 3/4 cup BBQ Sauce, recipe follows
• 1 teaspoon liquid smoke
• 1 cup sugar
• 1/2 cup salt
• 2 tablespoons paprika
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon ground cumin
• 1 tablespoon ground celery seed
• 1 cup sugar
• 1/4 cup salt
• 2 tablespoons celery seed
• 2 tablespoons ground cumin
• 2 tablespoons ground red pepper
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 2 quarts ketchup
• 2 cups apple vinegar
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon freshly squeezed lemon juice

Instructions

1. In a cast iron pot, combine beans, brown sugar, molasses, Rib Seasoning, Barbecue Sauce, and liquid smoke. Cook on the grill, stirring occasionally, until a hardened "crust" forms on top of beans, about 20 minutes.
2. In a medium bowl, combine sugar, salt, paprika, red pepper, cumin, and ground celery. Store in an airtight jar at room temperature for up to 3 months. Yield: about 2 cups
3. In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature. Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months. Yield: about 3 quarts