Bourbon baked beans in the oven and one hour in on the pastrami short ribs.
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Update: our guests are arriving about an hour later than planned so I'm trying to milk out the cook at a lower temp of about ~200 now. Here they are at 6hrs, avg cook temp 225. This is the best I could get with the cloudy smoke wafting upward.
And here's a pour of Knob Creek, one of Bones' favorites, albeit this is a single barrel & barrel proof (120 proof) version- in a Buffalo Trace glass. I think he would've approved, and there'd probably have been a comment from him about that 120 proof peelin' the pain off'n Ol Blue Belle.
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Well we made it. The ribs came off around 4:15. About 6 1/4 hours. Turned out perfect. The Recteq comes through again and as usual.
Of special note is the sauce I glazed them with at the end. Shout out to Skip my secret Santa. Skip, that sauce is the bomb and perfect over the Memphis style rub! Thanks again.
And lastly, I poured a taste of my usual after dinner bourbon to toast our friend, Mr. Bones. Here’s to you Bonesy!!Comment
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Did a rack of baby backs for my wife and I. Whipped up some baked beans with a baked potato side. With this cook we are all winners. We are not just celebrating a legacy, an honored veteran and a fellow pitmaster, we are celebrating the life of a friend and a brother.
Today a large group of ladies and gentleman did one thing together. We cooked food and for that, I expect Mr. Bones is smiling down on us and there is no question, he would have liked each and every post with care. To someone I never met, never talked to but somehow knew very well. Love and Miss you Mr.Bones.
Attached FilesLast edited by DavidNorcross; March 19, 2022, 04:32 PM.Comment
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Late to the party, had lacrosse games all day. Have my St. Louis pork ribs procured and will cook them tomorrow. However, I do have a beer in hand…..here’s to you Bonesy. Cheers! 🍻Attached FilesComment
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Stopped by the bar/bottleshop on the way home, in addition to my monthly pack of beers these 2 jumped out at me. Bonesy tried to buy me some books once... I think he would appreciate the play on words here. Also, above my dirtboy plate on the wall is a book he would have enjoyed. Lots of folks turn through a few pages while sipping on a pint. Also mostly blues of the 50s and 60s variety in here today.
Last edited by ItsAllGoneToTheDogs; March 19, 2022, 04:53 PM.Comment
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ItsAllGoneToTheDogs 11% pshaw. I have a 15% chilling for the right moment. -
STEbbq I drink a few too many each day to throw more than one higher than 6 into the mix
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Last edited by Texas Larry; March 19, 2022, 04:57 PM.Comment
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Panhead John you can find a recipe by one of our own on the free side. https://amazingribs.com/tested-recip...ed-spare-ribs/
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Here are my plated ribs. As posted earlier, I did half a rack split into three pieces. One was S&P, one was teriyaki, and the other was Meat church rub. They were all good, but the teriyaki had a slight edge for me. The S&P would have benefited from a little sauce, but not this time. I make this post, once again, with a lump in my throat - Goodbye to the best Friend I never met.
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Carrying on from post #60 here... to Bonesy... I'm using Smokin Hogzz' sauce from recipe for "BONE-SUCKING BABY BACK RIBS" from the "Operation BBQ" cookbook.
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Here are the deliverables. First, the scene as I was wrapping up the cook.
Last stages on the ribs:
Beans are absolutely fantastic!
Here's to ya, Mr. Bones. You'll no more be here, but you'll never be far.
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