Here's my bone-in pork butt, dry-brined overnight and then rubbed with Fiesta Rib Rub, ready to go into the old Redi-Smoke.
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It fell apart a bit after it was cooked getting it onto the tray for pictures and pulling, but it sure did taste good. That's the shoulder blade on the lower right of the second picture.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Yeah......so I kept the bones going at syrup camp yesterday. I loaded up 6 racks of ribs into the KBQ, along with some pork belly! We also made some lollipopped chicken legs in the outdoor oven.
Well keep feeding him. That is about what I was at when I was that age. Hit the weights and strapped on the feed bag! Grew another 2" in college. texastweeter
Well, it helps to remember to put the SD card in the camera, so I got no pictures to post. Damn it! Anyway, couple of racks of Baby Backs with Memphis Dust, with AR KC Style BBQ sauce, and some rope sausage. Salute to you Mr. Bones!!!
Almost did that to the wife... set the camera up for her, and she was going to do some real estate photos.... at a house over an hour away... noticed I still had the SD in my PC and ran down with a quickess to pop it in the camera. She woulda killed me.
Mosca I once forgot to put the clothes in the washing machine before starting it and walking away. Boy, was I surprised when I went back to put the clothes in the drier...
As I said in the other thread, travelled Saturday and cooked ribs yesterday. Only the one pic, forgot to take one before I cooked and wasn't given any time to take pictures once I cut the racks. Turned out great and I raised one for Mr. Bones as I consumed in his honor.
Panhead John did them on my daughters GMG pellet grill. Doesn't get any easier, I like the taste better from my Weber kettle but we do what we have to do. Used Memphis Dust and a thinned out Stubbs bbq sauce to finish in the last 15 - 20 minutes
Last edited by Davek8282; March 21, 2022, 12:52 PM.
I made short ribs in the crockpot -- still needing to get our grills set up after our move! Mr. Bones -- thanks for your contributions. Team Amazing Ribs -- thanks for your amazing demonstration of care for one of ours.
@texstweeter, I did not inject this one. The first 12 hours were at 225, I likely went 14, then I bumped to 275, then eventually 295. I pulled it at 21:30 190 IT
I present to you Mr. Bones , the IFZBC chili Verde. I made this using barelfly 's wonderful Secret Santa chili powder, which was simply next-level tasty. Inspired by FireMan 's pointer towards the ISC site where I found this recipe ( https://chilicookoff.com/winning-recipes/details/111 ). I modified quite a few things to suit what I had on hand (added 2x more garlic, 4x as many beans, upped chili powder usage instead of the jalapeno powder etc.) but the basic process and timing of adding each round of ingredients was very helpful. The use of pork butt (found in an handy 2.4 pound size at Fresh Thyme) plus hot Italian sausage was awesome. And the use of a green enchilada sauce as the base versus a tomato base took the flavor profile into a savory versus sweet, and it added a huge amount of depth of flavor.
I think many folks have stated very eloquently their thoughts on Mr. Bones. I would just reiterate that it has been an unique experience to be part of a collective group of hundreds of like-minded folks all cooking food to honor a single individual that most of us have never met. What an incredible forum.
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!
I always enjoyed Mr Bones posts. I read about his passing after the tribute date but the God's were smiling as I was cooking a brisket Thursday/Friday and they turned out excellent.
I've been offline for a few months. Jumped on today, and saddened to hear about Mr. Bones...so sorry I'm late to the Memorial Cook in honor of him. I'm going to smoke a pastrami tomorrow. Wish it was more but I just found out about this.
I sent him the past few years my Ghostly Smoked Garlic Salt and last year some smoked Hatch. He was a fan of Hatch Chilis.... His email is the most recent in my emails.
Sad day.
Dr. Pepper - The KBQ is not only my dream cooker, but also my nightmare cooker. I don't even feed myself that often, so I ain't gonna feed a cooker that often.
Got a late start on Saturday due to A) being out late at a friends' wedding, and B) coming home from that to our A-Hole neighbors partying extremely loudly 'til 3:45 AM when someone got shot. Good times.
Anyhoo I forgot to get a before pic, but a 4.3lb chucky from Click rubbed with Redbeards' #8 with Worsh-yer-Sister as a binder.
About 6 hours in and stalled hard at 162F. ​
Bark looks good, so wrapped in butcher paper with some beef tallow:
While that was finishing I started a mess o' beans. RG Pinquitos with onion, garlic, jalapeño, and smoked chicharrones. Of course I ran out of propane for the gasser, so I fired up the kettle and cooked 'em on there. Dang things never did soften up. Tasted good but the beans stayed kinda chalky. Musta been a bag that was not properly rotated through the bean storage.
Done. ​ ​
And pulled:​ ​
​​​​​​​And by that point it was 1AM, so I made a taco and went to bed.
Everything looks great! I too had one of those loud shoot'em up parties happen across the street a few months back. No one hurt thankfully and that house has been pretty quiet since then.
I still have the Ka-Bar I was issued when I was assigned to IFSSG, Camp Pendleton in 1986. I love that knife. After some of the stuff it's been used for, I don't think I'll cook with it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Woo Hoo! Left over Ribs means McRib Sammi tommorow for lunch. It was my wife who reminded me when I said what will I do with leftover. Basically, Hey you made the McRib last time, you liked it so do it again. Its great to live with someone who has a brain and memory. Mr. Bones would approve.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Someone earlier wondered if we would get to 100 posts on this thread…… so do you think posting leftovers will br8ng us to 300? ðŸ‘ðŸ¼ðŸ‘ðŸ¼ðŸ‘🼠Beef rib, garlic mashed and roasted Brussels and favas.
I slowly warmed the 2-bone portion wrapped in foil in a 350*F toaster oven.
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