Welcome!

**RonB** · March 19, 2022, 03:00 PM

Ribs off and in a 150° oven for a bit. It's a little early to eat supper now.

**Red Man** · March 19, 2022, 03:02 PM

Pastrami short ribs just went in. Enjoying a Guinness extry stout on a beautiful day that was forecast to be raining all day.

**DaveD** · March 19, 2022, 03:08 PM

Ribs are cruising along, temps now in the mid-180sF/mid-80sC range. And those beans are FANTASTIC, even though they need another hour or so. But damn.

Here's my rack at T+3 and T+4 hours. Been spritzing every 90 min or so.

And here's the tune in my musical livestream this afternoon that I dedicated to Bones. The link will take you to the spot in the stream where I intro the song, and it'll just play on from there to the very end -- I haven't clipped out just this segment, so feel free to bail out when you've seen enough

**wrgilb** · March 19, 2022, 03:19 PM

Only the best for Mr. Bones. 1-1/2 racks of Berkshire St. Louis ribs. RIP friend. Hope you enjoyed the Salute to Service pin I sent you.

**Mosca** · March 19, 2022, 03:22 PM

Dear Lord, please shepherd the soul of our departed brother Terrance aka Mr. Bones to his eternal rest. Thank you for sharing him with us. Amen.

Thank you, Bonesy, for everything you gave to us.

**stoews1979** · March 19, 2022, 03:32 PM

Two racks St Louis cut spares... Miss you Mr Bones

**smokin fool** · March 19, 2022, 03:33 PM

She’s over and done, one of my better efforts if I do say so myself.
Been a bitter sweet day, seeing everyone pouring they’re hearts and souls into they’re cooks.
I never met Mr. Bones in this life, if there is another life, well, hopefully we’ll meet there.
.... mind you I’ll be heading down not up....

Attached Files

**rickgregory** · March 19, 2022, 03:37 PM

A half rack of ribs from a local farmer (Olsen Farms for you in the area): about 90 mins in, the temp was 210F, so I played with the coals and they're bumping along at 225 right now. The other half rack goes on tomorrow as it's a Bonesy weekend here.

Five hours in, done. These are a little less meaty than I'd prefer but they're tasty as heck. High quality, just like Bonesy.

**Dick Anderson** · March 19, 2022, 03:44 PM

Hold on there, Baba-louie!

**Bendy** · March 19, 2022, 03:48 PM

First pic ever inspired by Mr. Bones, wish only peace and happiness to his family. Not sure that anyone could hear enough that their family member inspired people that they never met. I have never thought about someone more than Mr. Bones that I never met. 2 lamb racks and a pork loin for my family dedicated to his.

Attached Files

**Jerod Broussard** · March 19, 2022, 03:53 PM

**Jim White** · March 19, 2022, 03:53 PM

When I first learned the memorial cook was planned for today, it added to my heartbreak because I knew that I wouldn't be home. But sometimes life just has a way of working out in unexpected and wonderful ways, and Bonsey certainly celebrated that wherever he saw it.

It turns out I'm in San Diego. I had planned a nice walk to an Italian restaurant for lunch about a mile away because they do a four day ferment on their pizza dough and I am intrigued. I knew that my walk would take me past Kansas City Barbecue, a fairly well-known spot. And then when I got there, I knew the pizza was out.

Some of you may already know that I'm a graduate of the University of Kansas. Of course, you all are aware that Bonsey was a KU employee. The inflatable Jayhawk and KU banner are not usually in front of the restaurant, but my slow brain finally fired to tell me that KU's next game in the NCAA tournament was about to begin.

But there's a further connection to Bonsey with this site. It was used as the location for the bar scenes in "Top Gun", a movie that almost surely must have been a Bonsey favorite with his love for all military aircraft.

I knew from previous visits to San Diego that food is not a reason to visit this restaurant. But given the moment, this just didn't seem to matter at all. Further confirming that this was meant to be, I strolled in only about 15 minutes before tipoff and got a prime table right by the TV.

Everyone in the room was there to watch the game, and a fellow alum at the table next to me gave me a KU sticker to wear since I had neglected to pack a KU shirt for the trip.

Of course, I had to order ribs and beans. The menu said they'd be baby backs. The waitress said I would get two bones. When she brought them out, though, she said I got lucky and they gave me extra ribs. Thanks for slippin' those extrees onto the plate, Bonsey! They also were clearly SLC.

The ribs had a respectable bark and even a bit of a smoke ring, but there wasn't much taste at all to them. They were very tender. The sauce was very molasses forward and improved the ribs quite a bit. I'm sure Bonsey would have approved heartily. The beans were not much to speak of, but Bonsey loved beans so much I'm sure he wouldn't have cared, so I didn't either. I downed them with enthusiasm.

I know sports was not an interest, but surely the fact that KU finished off the win while I was writing this would have brought a big smile to Bonsey's face.

Salute, Bonsey, save me place at your table and I'll be along eventually.

I'm not a bourbon drinker regularly, but I'll seek some out with dinner tonight.