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Mexican Pulled Pork. Unlike any pulled pork I’ve ever tried. To Mr. Bones
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Pork ribs cooked on the Hasty Bake in dear memory of Mr. Bones. I usually use one rack on the HB and slide it away from the coals until smoking is done. I wrapped for an hour or so and then sauced them up and used the 2 racks. They were tender and nice with good smoke. Here's to you Mr. Bones- in great memories.Attached FilesComment
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I have no idea why I recently had to move up from a 36” to 38” waist size in pants…..
The ribs turned out darn good, but just a tad too dry, I’ll need to make adjustments for my next BB cook. Thankfully I had some Stubbs Sweet Heat to remedy that. I’m not complaining cause I ate 5 ribs and a bowl of the Pintos, which turned out to be the star of the show. Here’s to you Bonesy, I’m raising my red solo cup of Jack and Coke in your honor! Love you bro, you’re definitely missed around here my friend!
Last edited by Panhead John; March 25, 2023, 07:26 PM.Comment
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Alright y’all, I gotta confess… I was feeling some serious pressure here. 😅 A cook in honor of Mr. Bones? As if cooking for an icon wasn’t enough, being local to KC just as Bonesy was, I felt like I needed to go EXTRA big for this one. 💪 Agonized on how to come correct for weeks, but when I saw these baby’s I KNEW! 🤩
Kinda felt like The Little Drummer Boy during the cook - “I cooked my best for him, bah rum bum bum.” Maiden voyage this season for the Hasty Bake, and I went with Montreal seasoning overnight to dry brine. Simple (like me lol), but when you do it right that’s all you need. 👍 Sear (with the Grill Grates) in the rear, because 1) it never fails, and 2) the hell else are you gonna do with these monsters? 🤣🤣🤣 Missed just a scooch high of medium rare on one and just a scooch low on the other, but since that’s the way the fiancée and I prefer em anyway I’m hoping Mr. Bones will give me a pass. 🙏
Before, finished, plated, porn shot and a pic of the side - loaded mashed. Not a pro at posting pics so if they’re out of order I apologize.
So without further adieu… y’all want some damn BONES for Mister Bones? 😃 Then BONES it shall be!!! 💪 Hope I made the old man proud, and that he feels the love I have for him. 🙏Attached FilesComment
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Two weeks ago, I told my wife about the Bonesy Cook and said that, to open the 2023 smoking season, we were going to do the last of several slabs of ribs we bought last year @ $0.87 a pound. She agreed; she usually picks the recipes. and for ribs she has several (Saveur, Cook's Illustrated, etc.), but I had already decided I was going to do Last Meal Ribs complete with Meathead's Pork dry rub. Did NOT tell her that as 47 years of marriage has taught me NOT to tell her what I going to do RE: recipes lest it "conflicts". Yesterday, she handed me a ribs recipe from "All Recipes" (June-July 2021, page 42) and said, "I picked this recipe out." It was a recipe for "Last Meal Ribs" submission from some guy calling himself Meathead Goldwyn. MARRIAGE PRESERVED!!
We ended up NOT using a sauce. I had cut off the small back flap and an untrimmed boneless end and cooked them separately because they were thinner than the slab. We tried them about an hour before the slab was done. No sauce was necessary.
Tech - Weber Summit Charcoal Grill Center, KBB, hickory chunks. Knob Creek box is my thermo keeper.
THANKS to Bonesy and Amazing Ribs, we kicked off this year's outdoor cooking with a memorable meal AND preserved a marriage (hahaha). Pictures follow -
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Cooked a rack of Creekstone St Louis spares on the performer with hickory and cherry chunks. Seasoned with only salt and pepper. No sauce, no wrap. Served with bourbon baked beans and sipping a glass of bourbon after the meal.
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My contribution, Bones, my late colleague in public higher ed. How I wish we had been able to connect more!
Here are the spare ribs about ready to come off....
Look at that color...just smoke, salt, and pepper!
A little Stubbs BBQ sauce and then they go face down for about 30 minutes to rest....
After resting....
Yum YUM!!
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Keep it up y’all. You guys are knocking it out of the park. Not to mention making me REALLY HUNGRY.
Which ain’t so good, as I just finished a whole pepperoni pizza. 😂
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For Bonsey I started the fire in the LSG SM grill and got it rolln with Jealous Devil lump and red oak
SL ribs from Creekside rubbed with Meathead's Pork Rub on had to run the grate up about 18" and it was still at 300F to 350F. Note to self: smaller fire next time
Just about done 2 hours 1 spin and 1 flip (for just 15 minutes then back over). No wrap and will spritz next time
Down to the fire for a kiss or 3 of flame
Read to cut up and plate
Plated with my macaroni salad
Tasted great , I will use Hickory next time. For you Mr. Bones!!Comment
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Last night I posted my Ribs in Honor of Mr. Bones ! Then I attempted to post here, on my phone. Had my explanation written, added pictures, checked and the written part and half the pictures were gone. Decided that was a sign I should wait until today to try again. Fortunately, the cook went better.
I had wanted to use the Bronco for this, but then realized the orange barrel was behind a pile of stuff my son dropped off to store. The OG sits outside, so it got the gig. Don't really buy Baby Backs normally, but I bought a whole hog a while back and checked the Baby Backs box on the form. With just the wife and me at the lake house yesterday, perfect size for the 2 of us. It was a beautiful day, in the 40's, not a lot of wind, only had to chop a little bit of ice to get the cover on the OG loose. Brined with Kosher salt and used some MMD. No wrap. Served with some hash browns my wife made.
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Have I had a few drinks? Yeah. Is it influencing my comments here? No. Just making me braver to admit it. 🤓 This post right here is such a testament to the quality of people we have as members of AR. We’ve said it before, but this place is a shining example of the caring, generous and downright friendliness of our members, which no other website/forum can touch! For people to do this for someone they’ve never met, well, it just goes to show you the quality of people who encompass the membership of Amazing Ribs. Meathead and our moderators, take a well deserved bow! 👍👍Comment
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Thanks Bogy! My resemblance to Churchill or Socrates is stunning to most people.Last edited by Panhead John; March 26, 2023, 04:54 AM.
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Well said!Comment
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Didn't get to cook today, since I stayed at work to watch SDSU Roll Over The Tide.Good game, and I'm not even a fan of squeaky round ball. Didn't make it to the store, though, so no cooking. Bad Matt! No whisky!
Anyway I got some guitar work done, which seemed fitting. Hopefully I can get the frets leveled, crowned, and polished tomorrow and the get it put back together and setup.
And then I went to the halal market around the corner, which has a pretty good butcher counter. Unfortunately they were out of short ribs, so I had to call an audible.
Tomorrow's cook will be lamb shank... Something. I have ideas, I just haven't figured out what they are yet. I do know that it'll be done on a Weber kettle while I work on a guitar, which seems fitting.
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