Pork Ribs & Bean Salad

                        

        Every day that I am alive and kicking is worth celebrating. The 4th of July is an especially important day to celebrate. Nothing like some slow Smoked Pork Ribs and a cold summer Mexican Bean Salad.

The Ribs were pork spare ribs cut St. Louis style. The ribs and the pieces cut off were all smoked at 270F for about 2.5 hours, then wrapped with a little brown sugar and apple juice and put back on the heat for another 2 hours.

   The Mexican Bean Salad  was made the day before and allowed to chill in the refrigerator overnight.