Soak the beans in plenty of water for 8 hours or overnight, then drain.
Smoked Ham Hocks
Set up a smoker to burn for around 10 hours at 250 degrees F (121 degrees C). Once your smoker is stable, add a couple of apple wood chunks.
Smoke the ham hocks for 1 hour in your pit. The internal temperature will be around 140 degrees F (60 degrees C).
Pour the soaked and drained red beans into a 6-quart Dutch oven. Add the double-smoked hocks and 6 cups of water. Put the pot on a burner on high heat and bring it to a boil, then reduce to a simmer. Skim off any scum off the top and dispose.
In the skillet, saute the onions, bell peppers, and celery in the lard with the all-purpose rub until the mixture is soft, translucent, and slightly caramelized, about 10 minutes.
Add the sauteed onion mixture and the bay leaves, thyme, pepper, and garlic to the pot of simmering red beans. Return the temperature to high heat, bring to a boil, then turn off the heat.
Transfer the Dutch oven to the smoker.
Smoke the beans in the Dutch oven uncovered for 5 hours. Using tongs, remove the ham hocks and set aside. This will keep the hocks from breaking into tiny pieces and minimize leaving small annoying bone fragments that would be hard to pick out later.
Cover the Dutch oven with a lid and close the smoker back up. Continue cooking until the beans are tender, 3 hours or more.
After the reserved hocks are cooled, pick off all the meat and cut into pieces; reserve.
Pull the finished beans out of the smoker and add the reserved pieces of hock meat. Put the beans on the stove over high for a few minutes, stirring constantly. This will help break up the beans and create a velvety consistency. Adjust the thickness of the beans to your liking by either adding a little water, if too thick, or reducing it a bit if too watery. When you have your desired consistency, add 2 tablespoons of all-purpose hot rub and salt to taste.
Place the rice, water, butter, bell peppers, onions, and celery in a saucepan. Bring to a boil, reduce to low, cover, and steam for 20 minutes. Open and fluff gently with a fork.
Ladle the beans into a bowl. Use a tea or coffee cup and pack in a serving of cooked rice. Flip the molded rice into the center of the beans. Garnish with sliced green onions.