These beans are so easy, it's hard to believe they get such raves when served at a barbecue. I'm approximating the measurements, as I pretty much just grab a big handful of brown sugar, squirt the mustard, etc. The biggest difference I see in bean recipes posted is that I drain my pork and beans, and replace it with barbecue sauce. If you are out of brown sugar, use molasses or corn syrup, or even pancake syrup. Try different mustards. This recipe fits in a 13x9 pan, but you can adjust for 8x8 or whatever. Even the temperature is flexible.