Second Annual Mr. Bones Memorial Cook

[DesertRaider]

From the better late than never department
Last year I missed the cook, and vowed I wouldn't let it happen again this year. Bonesy was one of the first to welcome me, and not knocking anyone else here, but he was the reason I knew I had made the right decision joining. He really was a special one.
So because of weather and a few family issues, I'm posting this cook from yesterday. Monday is close to Sunday, right?
Started with babybacks, washed sauced and rubbed.

Then it was on to the smoker. First time I've used these "needle" probes. Worked well.

About 170f ~ 180f they got wrapped.

A shot of the bed of coals. Just cuz!

And, pulled the ribs from the foil when they hit 195f, let them finish to 205f. Finished the zoom call I was on, cleaned the smoker, and had dinner.

Got the smokering, the bark, and oh that flavor
In memory of a true one of a kind.

[Elton's BBQ]

Lokka like you hit bullseye there!

[Starsky]

They look awesome!

[smokenoob]

dem bones dem bones dem bones! Nice work!

[tenphases]

I missed the Mr. BONES cook-off. Better late than never for a great person

[Panhead John]

Way to jump in tenphases ! We eagerly await the finished product…🙌

[Locotech]

Had a piece of flat left from a bigger brisket, so that was for Mr.Bones. There were a few posts of bad weather puttin' a damper on some cooks. Us northerners can't be swayed by that....

[Alan Brice]

Hope you have plenty of sun screen.

[Clawbear57]

Way to go Pit Master. Love the pics.

[klflowers]

I had a hard time clicking like with all that snow. I had flashbacks to my childhood with a shovel. But nice looking cook

[Soonerpop]

Well, as promised my weekend rib tribute (Bones for Bones) was on Wednesday. Went old school for Mr. Bones, charcoal and pecan on the PBJ. Rubbed with Meat Church Holy Cow and Texas Sugar. And I didn’t have Buffalo Trace, so I made do with Woodford Reseve Double Oaked, one of my favorites. Here’s to you, Mr. Bones..

[Clawbear57]

Excellent cook. Love the bark.

[Alan Brice]

Great Pics! Almost tripped n fell head first into that glass! Very Nice!

[Elton's BBQ]

Looks darn good!

[Davek8282]

Apologies again for being a week late, had to contend with the BIL's birthday. No way my sister would let me cook for that event.

Followed the Sous-Vide-Que instructions from Clint Cantwell. He's my new hero, they turned out great.

Here they are out of the Sous-Vide bag after sitting in the fridge for a day






On the pellet grill, close to the finish






On the plate and ready to eat. Tender and succulent. Again thanks to Clint Cantwell for a great way to cook Beef Ribs, he has the recipe listed as difficult but I did not find it difficult at all. I did not go with the Red wine sauce as one of the people for dinner last night is not allowed any alcohol so just went with bbq sauce.

[Steve B]

Nice looking plate all around.

[Clawbear57]

Very good plate well worth waiting for.

[Elton's BBQ]

Looks perfect! And i bet it was good!

[DaveD]

Alrighty, better late than never I guess...! After returning from the family travel that kept me from participating in this on the weekend, I was all set to do my entry yesterday. But the windstorm that swept through here on Saturday brought down a huge tree onto the main power supply lines into our subdivision, and we were without power from 10pm Saturday to 8pm Sunday. Undeterred, here I finally am! My customary gory detail levels right this way.

Did up a Compart Farms Duroc rib roast that got dry brined for two days (because of the delay from the outage), then doused with Jenni In A Bottle rub for a few hours beforehand. Then right before cooking, schmeared on a compound of unsalted butter and JIAB. Pellet smoker until IT was sufficiently undershot such that searing it would bring it where it needed to be (low 140sF/low 60sC), then seared on the Weber gasser. I stuck the landing: final IT was 143F/62C after resting tented for about 10 min after searing.

Outcome was superb, absolutely delicious, tender, juicy, smoky, all of the things. Here's to ya, Mister Bones!

[Steve B]

Very nice Dave.
And glad you are feeling up to it. Cooking can be a great healing tool.

[Elton's BBQ]

Now this looks great!

[Alan Brice]

Wow! Beautiful Dave. Looks perfect.

[ItsAllGoneToTheDogs]

I'm way late to the party, weather, work, and some unexpected ER visits may have delayed me... but today I finally completed and enjoyed my remembrance submission...

[smokenoob]

nice job! and, ribs are good medicine!

[Starsky]

Awesome!

[Alan Brice]

Mr. Bones would have loved your choice of plateware. Beautiful Bones.

[GolfGeezer]

Well, this took a long time coming, but finally after 3.5 months rehab on my shoulder, I'm allowed to lift enough weight to finally use my MAK again. And what better way than to finally participate in this tribute to Bonsey! So, I had a rack of Wild Fork Beef short ribs and I had 1/2 lb of Rancho Gordo pinto beans. Seemed like the right combo for this!

The night before the cook, I trimmed and rubbed the ribs with Butcher BBQ and Money rubs.




Next morning, after cleaning the MAK, fired The Beast up at 250*, and put the ribs in at 8AM, targeted for 3PM (we old folks eat early!). My target temp finish was between 195*-203*, but typically these ribs seem to get probe tender at around 195*. This was also a good time for my first real use of the new Combustion Inc. wireless probe, and I also put in a probe using my Fireboard Spark. The results of that will go into another post under Thermometers.

While the ribs were going, I soaked the pinto beans which really did not need it. I ended up dumping the beans out of the water after a couple of hours as some were starting to split open. Anyway, I chopped up a green bell pepper, 1/2 a yellow onion chopped and 1 TBS minced garlic then sautéed them in the pot I cooked the beans in. After sautéing for a few minutes, I stirred in about a cup of leftover enchilada sauce I on hand and enough water to cover plus an inch or two over the beans. A TBS of cumin, a TBS of chili powder, a TBS of oregano and the beans stirred in, brought to a boil and then set to simmer. Target 3 hours.

At 2:30, the ribs were probe tender, pulled, wrapped in foil an into a warm oven to hold. At 3:15, all came together:



Yummmmm! So, I ate 2 of the ribs deboned on the plate with a bowl of beans (my bride had a salad for dinner as she doesn't eat smoked foods). There was a lot of beans leftover, so I cut up the other two ribs and stirred them into the leftover beans. Gonna be a good couple of lunches. Fortunately, the weather is great, so we can open the windows after I eat these methane producers!! Bon Appetite!! To you Bonsey - may you smell the good eats floating up to you!

[HawkerXP]

Now I call that an "Early Bird Special!"

[Elton's BBQ]

Looks awesome!!

[GolfGeezer]

fzxdoc Kathryn, I read that Rancho Gordo considers beans that are cooked within 2 years of their "stamped" date are considered fresh. Before I cooked these pinto beans, I kind of didn't believe it. Now I'm a believer!

[Clawbear57]

Sam welcome back to the back yard.cook looks great..