Sweet and Smokey Baked Beans

1. Place the bacon and onion in a large nonreactive saucepan over medium heat and cook until the bacon fat renders and the onion is golden brown, about 5 minutes (25 minutes for me). Pour off any excess fat.

2. Stir in the beans, brown sugar, molasses, maple syrup, barbecue sauce, mustard, Worcestershire sauce, vinegar, and liquid smoke. Gently simmer the beans until thick and richly flavored, 10 minutes, adding 2 or 3 Tbsp. water if necessary to keep the beans from burning. Taste for seasoning, adding salt and pepper as necessary.

BASIC BARBECUE RUB ~

¼ cup firmly packed brown sugar
¼ cup sweet paprika
3 Tbsp. black pepper
3 Tbsp. coarse salt
1 Tbsp. hickory-smoked salt or more course salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp. cayenne pepper

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your hands work better for mixing than a spoon or whisk does). Use your fingers to break up any lumps of brown sugar.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

BASIC BARBECUE SAUCE ~

2 cups ketchup
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
¼ cup firmly packed brown sugar
2 Tbsp. molasses
2 Tbsp. prepared mustard (Dijon)
1 Tbsp. Tabasco sauce
1 Tbsp. Basic Barbecue RUB
2 tsp. liquid smoke
½ tsp. black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean and sterile jars and store in the refrigerator. It will keep for several months.