Mr. Bones Memorial Cook!

[Spinaker]

Welcome to the Mr. Bones........These Bones are for you! Memorial cook.

There is no question that Mr. Bones was a valued member of our community here at Amazingribs.com. To honor him, we would like to invite everyone to do a memorial cook in his honor. (March 19th, 2022)

Please feel free to post throughout the day and night. We would love to see pictures of your cooks, set up and maybe having a drink to Mr. Bones.

Thank you to everyone that is participating, I know Bones would have loved to see this. Now.......Let's see them Bones!

Here is to you Bonesy!

[CaptainMike]

I'm in. I Think about him every day and will happily honor our Dear Brother.

[Steve B]

Let’s get this party started.
This is the best way we can honor our dear friend Mr. Bones.
After all this is what brings us together.

We all love you Mr. Bones and will always remember and miss you. My friend. ❤️

[Panhead John]

+1 👍👍

[Sweaty Paul]

+1

[ItsAllGoneToTheDogs]

Part 1:

Guinness Gringo Barracho Beans

2lbs mixed beans
1 yellow onion
1 can RoTel
2 bottles Guinness
1 smoked pork tenderloin
1 tsp Mexican oregano
Garlic and salt to taste at the end

Might let this go on low until Sunday when I do part 2 and put the two together, but the bowl I just had was glorious... but I did have 4 bottles Guinness into the chef before hand...

[ItsAllGoneToTheDogs]

pulled them off the stove about an hour ago, the broth has reduced perfectly. Can't wait to tuck into these tomorrow.

[efincoop]

Thanks for posting the bean recipe, they sound delicious!

[Beefchop]

That sure pretty partner!

[58limited]

Prep work started: Duroc ribs from Creekstone Farms. Dry brine of 50/50 pink Himalayan salt and Redboat fish salt applied. I'll cook them on the SnS Kamado. In Loving Memory...

[DaveD]

I'm doing one of those Creekstone Duroc racks too! Maybe we both got them at the recent sale, 4 in a bundle?

Ready to go for tomorrow!

[58limited]

Yep, I got the four fer sale. Cooked one rack a few weeks ago - best ribs I've made to date.

[SmokeyGator]

Not much to show right now. Just two racks o ribs, which are peeled and dry brined and resting in the fridge.

[Steve B]

SG. Cain’t wait to see your cook tomorrow. It’s gonna be a glorious day.

[Jerod Broussard]

I got a pork shoulder going on about 1am, then about noon tomorrow I'll slide that dude over and lay some ribs down and take her up a bit in temperature.

[jfmorris]

Which cooker are you running this on?

[Jerod Broussard]

jfmorris Pellet, it runs about 230 on the chimney end when I set it at 200. I have an extra layer of foil to catch butt drippings; for the ribs I remove extra foil and move butt closer to the hopper and set pellet at 225 so I can have about 275 for my ribs and the butt will still be running 225-230-ish

[Beefchop]

Did you put some Tony's on them ribs?

[DavidNorcross]

Got a couple racks of baby backs ready to go. Miss you everyday Mr. Bones!

[Mosca]

Same here. I’m using Meathead’s commercial rub, so I applied it tonight as the dry brine. I have some dust mixed up for tomorrow if they need more (I don’t think so though).

[RichieB]

As previously noted, my cook was done today. I will wait till Saturday to post results. If weather clears, tommorow, might add some stuff. Guinness will be poured in a toast. I've been laying off the hard stuff. So it will be beer and wine for me. Man, I miss him.

[Sid P]

I didn’t know if I could BBQ on Saturday, so Wednesday I did these baby backs on the Weber/SnS in Bonesy’s honor. I’ve always done MMD with hickory chunks, but this time I went with Meat Church’s Honey Hogg and cherry wood chunks that my daughter gave me for Christmas. I forgot the "before" pic - the first pic is about an hour in. They were delicious.

RIP Mr Bones, and Godspeed.

[Steve B]

Got my Creekstone Farms plate ribs that Bonsey graciously gave me for this year’s past Secret Santa’s gift.
All trimmed up and seasoned. Note. This is only half of what he gave me. The other plate ribs will be cooked on another special day.

[klflowers]

Beauteous Bonsey is grinning ear to ear

[Sweaty Paul]

Those look delicious. Bet you’ll love them!

[Beefchop]

I respect the prep work!

[Texas Larry]

Ribs salting tonight. Will go on tomorrow midday with bbq beans. Some Tennessee sippin’ whiskey to go into the beans and the pittmaster in Bonesy’s honor. Gonna also do some chicken bones. Need to feed a neighbor who had back surgery today. Pics coming tomorrow for sure.

[Steve B]

Love it. 👊

[Dr. Pepper]

Good neighbor!

[Lodi,WI Dan]

You're a good person, Texas Larry !

[RonB]

Ribs in the refrigerator now and about to get a dusting of salt.