Got my bacon in the smoker at 225F/107C, it'll go a couple hours. Those bacon racks have little troughs along the bottom to catch the grease, which will go into the dutch oven for browning up the aromatics for the black charro. Ribs will go in about noon. Away we go!
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Looks awesome, brother! Mr. Bones would appreciate the bacon and the use of the Dutch over for sure!
Looks like a beautiful morning there, for sure! I wish I were back home on my back porch right now, watching the sun come up while the early smoke rolls!Last edited by realdocBBQ; March 19, 2022, 07:24 AM.
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So much to say, so little time. So many excellent characters and characters on this forum. I can't participate in today's cook, as I'll be driving back home from Houston - maybe I can talk The Wife into stopping in Dallas for some BBQ in honor of Mr. Bones.
Carry on, gents (and ladies!),
"Raise a glass to freedom,
Something they can never take away!"Last edited by realdocBBQ; March 19, 2022, 07:22 AM.Comment
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Mr. Bones,
You have touched just about everyone in this forum! Just like when you served our country, you always went above and beyond! You brought that same quality to this pit…you always went above and beyond, which is why you will be so missed!! So, in your honor we smoked these ribs on a pit boss vertical, the same kind you had and thus our connection. Here’s to you friend!Last edited by Northern lights smoke; March 19, 2022, 06:52 PM.Comment
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Creekstone Chuck ribs dry brining. Doing a pot of Great Northern beans to go with it. Bones we’re all thinking of you Buddy, I know you’re looking down and smilin’
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In honor of Mr. Bones .
Baby back ribs cooked on the Memphis pellet using pecan pellets. I used a wet brine for about 4 hours with salt,pepper , dash of garlic powder and water. ... after drying off ..sprinkled with rib rub (mustard base) then cooked at 225 for about 4 hours. brushed with Hoover sauce towards the end and then wrapped in peach paper.
The beans were cooked with onion, bell pepper, garlic and a bit of mustard. That stray bean in the picture didn't get away.Attached FilesLast edited by bordercollie; March 19, 2022, 08:23 AM.Comment
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Had to simplify my honorable cook for Mr. Bones before work..
Wings on the gasser..
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To Mr. Bones
I’m grateful and honored to have known you. Your memory will last forever in many of our hearts.
To you our friend, we we share these cooks amongst ourselves with you in mind, celebrating your life.
All of the blue smoke rolling today is heading up to you.
Hope you enjoy it our brother.
May peace be with you.
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Dr. Pepper 😂😂 I guess the lack of sunshine makes it look cleaner than it really is.
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I had to cook Friday; just too much going on today and bad weather to boot.
Here's my Memorial for Mr. Bones. I didn't know him well, but well enough to know he was special. He's well-remembered and badly missed. RIP
I prayed for his family-- if we miss him so much, their pain must be far worse. Maybe this outpouring will help them some.Attached FilesComment
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Dr. Pepper- For baby backs, I use 225F and 3.5 hours. I rested these in the KBQ at 160F for an hour until it was supper time. They didn't pull back on the bone, but passed the bend test. -
Oh, one more thing-- the KBQ, with its convection fan, takes about 30 minutes off the cook time. I used to leave baby backs on for 4 hours in my COS.
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RIP Mr. Bones. I made a video for you but I felt it sounded silly. I wish I had done a better job. I know you wouldn't have cared and I still have it for myself. I miss you. This is for you.
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Hi Y'all, in Mr. Bones honor I'm cooking two racks of ribs, a chunk of pastrami separated from its corned beef brother and my best first swing at "Hill of Beans I" Full disclosure, due to heavy rains today, I took advantage of the beautiful weather yesterday. The food is being held in my warming oven for enjoyment with family today.Attached FilesLast edited by efincoop; March 19, 2022, 09:13 AM.Comment
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Let’s get it started. Notice the pot of beans under the wibs. Fired up the wsm for this one.
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Well we’re underway on a cold, wet, and windy day in SE Wisconsin. I’ve got the trusty Recteq just inside the garage to keep things dry and my truck positioned in the driveway to help block the wind. Should be OK.
Three racks of St. Louis cut spares from Costco. One of the racks is a shiner that was hidden in between the other two. Oh well. They were relatively cheap.
Yellow mustard binder with a generic Memphis rub I like. That’s it. My standard method. I’ll run it at 240 until done. About 6-7 hrs. No wrap. Pics when they come off.
Here’s to you Mr. Bones! The most terrific guy I never had the chance to meet. I feel like we were best friends.Comment
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Like most kitchens today ours is a bee hive of activity.
Trimmed up the ribs, gave them I light mustard slather and a coating of my dry rub and a few shakes of Hogwaller.
My wife is making a potato salad for this do.
Going to get the fire/coals rolling here in an hour or so, rains stopped for now.Attached FilesComment
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Hmmm...not the best pic of the wifey....she sees this and I'll be joining Mr. Bones.... -
I was just thinking to myself: 'That's one brave man.'
Change your password, quick.
My wife gets pissed if I include any photos of her. I like to remind her that however bad she thinks that photo is, 10 years later she'll look back at those photos fondly.
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Well for a day that was supposed to be a rainout, this is pretty okay. Here's to you, Bonesy.
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To follow up on my previous post. Here's to you Mr. Bones. You made such a positive impact on so many. I give you 3 types of protein. Cooked with love and admiration for you. R.I.P. Brother.
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