DRY RUB: Combine chili powder, granulated garlic, granulated onion, paprika, salt, black pepper, and cayenne in a medium bowl and mix to combine.

GLAZE: Whisk together barbecue sauce and honey, set aside until ready to use.

Season ribs with half the dry rub mix and rub all over. Wrap ribs in foil and marinate 4 hours or overnight in refrigerator. If you do not have time to marinate the ribs, they can be cooked right away. Season drumsticks with remaining dry rub. Wrap drumsticks in foil and marinate 4 hours or overnight in the refrigerator. If you do not have time to marinate the drumsticks, they can be cooked right away.

RIBS: Remove marinated ribs from fridge when ready to cook. Preheat oven to 325 degrees F. Keep ribs in foil and place on baking tray. Bake ribs until tender, 1-1 1/2 hours, or until internal temperature reaches 145 degrees F. Once ribs are tender, open foil packet and brush with reserved barbecue sauce mixture. Increase oven temperature to 400 degrees F. Return sauced ribs to oven and bake to set glaze, 5 minutes. Repeat with barbecue sauce mixture until ribs are glazed and shiny, about 4 times. Transfer ribs onto cutting board, cut along bones and serve immediately.

DRUMSTICKS: Remove marinated drumsticks from fridge when ready to cook. Preheat oven to 350 degrees F. Spread drumsticks on foil-lined baking sheet. Bake drumsticks until golden brown on all sides and internal temperature is 165 degrees F, 35-40 minutes. Remove drumsticks from oven and increase oven temperature to 400 degrees F. Brush drumsticks with reserved barbecue sauce mixture. Return sauced drumsticks to oven and bake to set glaze, 5 minutes. Repeat with barbecue sauce mixture until drumsticks are glazed and shiny, about 4 times. Serve drumsticks with ribs.

Heat beans until heated through. Serve with ribs and drumsticks.