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Last edited by Fire Chicken; March 19, 2022, 09:40 PM.-
Oh yeah, stupid Pellet smoker flaked out, but I only over cooked a little bit of it.... -
That is pretty dang hot for a pellet cooker, did you have a grease fire? -
texastweeter no grease fire. Run it out of pellets on warm up and after refilling the hopper it went crazy. Guess I should've filled it sooner. Oops
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So... here is the end result carrying on from post #60 and #118 of this thread... this shows the progression from coming out of the foil, final saucing, final cook, cutting, and serving. Inspired by Bonesy!
Post #60 https://pitmaster.amazingribs.com/fo...72#post1191772
Post #118 https://pitmaster.amazingribs.com/fo...95#post1192095
RIP Bonesy!
Last edited by treesmacker; March 19, 2022, 09:47 PM.Comment
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Wasn’t able to cook up ribs today but I do have those ready for tomorrow! But I did get to cook up, drink a bourbon and played some git-fiddle as well!
Santa Maria tri tip and Santa Maria pinquitos today for Bonesy!
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Ribs or not, that looks delicious. Especially the beans! -
Thanks, Daniel! I must say the same about your cook! And your house! Wow what a beautiful space you have to cook in and share with the family! One of these days! Dr. Pepper
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I still have pages 6-10 to review, but figured I better post now before half the country is asleep!
For Terrence: two racks of petite Iberican ribs, 1rack of Eastern Washington, all St. Louis cuts. The WA ribs rubbed with S,P, O, G, Coriander/Cumin/Brown Sugar. The Iberican deserved some precious Henrik 's pork rub. Into the KBQ at 250, until I got distracted and the coals almost died out, then had to rebuild the fire! So, finished at 275-300 to 'catch up'. Grandkids don't like to eat late.
Did Rancho Gordo Pinto beans, separate post.
WA Ribs
Iberico on the top two racks. I put these in 1 hour after the WA ribs, which is on the 3rd rack.
Iberico ribs. Delicious, but not a lot of meat.
Big ol' 'Merican ribs
To Mr. Bones. I explained his importance to the AR community, and a brief biography, as gleaned from this site. Our almost 7 y/o, and 4 y/o (at the top of the table, hidden by a wine glass) appreciated the tribute, and toasted their bubbly water. Wife at left, younger daughter in white blouse, and Patagonian SIL to the right.
Last edited by Dr. Pepper; March 19, 2022, 11:11 PM.Comment
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PART 2 MR. BONES MEMORIAL RIB AND BEANS
Rancho Gordo pinto beans. Sofrito, or mirepoix, what ever, sautéed in bacon fat. Added some garlic, tomato paste, jalapeños, and a couple of tsps of chicken 'Better than Bouillon'. Added the beans after their 3 hour pre-soak and 15 minute rapid boil. Into the KBQ under the 3 racks of ribs.
Very tasty, but I prefer the beans without the smoke flavor.
My wife consented to her photo today!
To Terrence! 🥂
Last edited by Dr. Pepper; March 19, 2022, 11:14 PM.Comment
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My tribute to you Mr. Bones. Simple, honest,and good for the soul. Baby backs and taters.
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Man, everyone hit it out of the park!Comment
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Reflecting here on this beautiful Sunday morning after yesterday's global Bones-a-thon. I don't know about all y'all, but I was really feeling the connection all day, knowing that so many other people were doing something similar for the same reasons at the same time. It was a shared experience, elevated above the day-to-day, and allowed all of us to tie in to something bigger than ourselves. So many wonderful sentiments expressed in the thread as the day progressed (with more to come I'm sure), so much focus on the things that truly matter, that really bring us together in times of so much division.
What a gift that is. Mr. Bones's final gift to his Pit family. Rest easy, brother.
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What an amazing outpouring of love for Bones! Thanks to everyone that participated yesterday. Man this was fun!
Here are my Beef ribs I ripped on the KBQ. We made them into tacos that were absolutely killer. I know Bones would have loved to try these.
This one was for you Bones, you are sorely missed and can't be replaced, but we can celebrate you. Cheers!
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Thanks for everyone participating! Spinaker thank you for organizing all this!! -
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An amazing tribute to our dear brother Mr. Bones. I do believe he approves.
In his honor I did some beef short ribs and a big pot of pinto beans simmered in Texas chili
I used the last of my heirloom plates to start the fire
This is what I shared with my Facebook friends:
I'm an active member of an outdoor cooking forum and over the years many of the people I've interacted with have become very good friends. I have even traveled a couple of times to meet up with a few and will do so again. On a sad note, one of our members passed away a couple of weeks ago and I considered him one of the best friends I never met. Mr. Bones was the kind of man that never met a stranger and was very much beloved by our entire membership. His trademark was a straw cowboy hat with cavalry cords (retired Marine) and some sort of tasty adult beverages. Today, hundreds of members from all over the world are doing a rib cook in honor of our beloved Mr. Bones. Rest easy, brother, we'll hold the line from here.
Last edited by CaptainMike; March 20, 2022, 12:56 PM.Comment
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Thinking this morning about yesterday. Amazing how Mr. Bones had such a positive affect on everyone in The Pit. Kindness and being thoughtfulness are powerful gifts as he exemplified. I’m going to miss his kindness and insight.
I will, however, be bouyed by knowing his spirit lives in the kindness and support of this community that came together to give a heckuva tribute. Thanks to Steve B and Spinaker for organizing this event and thanks to everyone else who participated! Looking forward to reading and seeing all the cooks tonight when I’ve a quiet moment to reflect.
Below the finished results of my Creekstone beef short ribs and Creekstone Duroc St. Louis ribs along with the beans. Pic of the beans done shortly after the piranhas mowed through. Had a little Weller Antique 107 to toast Mr. Bones.
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Our pleasure Sweaty Paul This was a blast.
And beautiful cook.
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Here's to your memory Mr. Bones. Although I am a PBC rib cooker I did this cook on my kettle in your honor. Thank you for your service and sacrifice and may you rest in peace in BBQ Valhalla.
Spares all trimmed up to St. Louis:
All dusted up with my modified Memphis Dust:
Kettle, SNS, chunk of apple, and my SV rack serving as a rib rack:
Trimmings were used by my wife to make a batch of Posole:
The final product, great ribs (sauce optional at our table), Posole, dirty rice, and a complete garden salad:
And of course a tribute and thoughts of praise to my friend Mr. Bones. Lots of delicious smelling "incense" rose to the heavens yesterday to greet Mr. Bones because Amazing Ribs, it's leadership, and of course it's legion of loving brothers and sisters are quite simply the best. To you Bonesey . . . . missed but never, ever forgotten, Peace
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Beefchop give a listen sometime to Duane Allman killin' that slide guitar while singing Drunken Hearted Boy and you just know Bonesey would be groovin' and toe tappin' as only he could. Old Grand Dad 100 proof is in the lyrics.
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Starting our bones portion of the cook started Friday. Friday we had beans and beers, Saturday we had beers, and today we will have beans, bones, and beers... by we, I mean me... well, maybe Mr Z can have a sip or two
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