Welcome!

**Soonerpop** · March 25, 2023, 11:27 PM

Well, I know I said I was in, but hadn't put the date on the calendar for a 75th bd celebration for my wife’s cousin. So, I’m out of town, and my “bones for Bones” will be done Wednesday when I get home. Stay tuned.

**Jim White** · March 26, 2023, 06:31 AM

Just chiming in on all these wonderful tributes to our late friend to note that even though I swapped phones last week to a new one, I've never been able to delete Bonsey's number from my contacts list. I'm sure I'm not the only one who keeps him there for the occasional smile it brings to see his name while scrolling for someone else.

**Steve B** · March 26, 2023, 07:52 AM

Gettin all set up like.
Got a couple of racks of Creekstone Farms Stl. Ribs all rub up. And what would bbq be without a side dish. 😁 In this case it’s chicken. 😂 And what better way to sauce them up than with some good ol’ Bone Suckin’ Sauce.

**Dewesq55** · March 26, 2023, 08:04 AM

Prime been ribs from Creekstone Farms in honor of Mr Bones.

Trimmed up:

They were then dry brined with SPG and put in the fridge overnight
Big Bad Beef Rub applied and ready for the smoker:

The mini smoker, with ribs inside, rolling post oak smoke:

**klflowers** · March 26, 2023, 08:09 AM

Getting started.

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**Jfrosty27** · March 26, 2023, 08:46 AM

The beef plate ribs went on the Recteq this morning at 7:15. I’m in the game! Full post later today.

**Old Glory** · March 26, 2023, 08:55 AM

Posted earlier in the old Memorial thread by mistake. Firing up the stick burner for the first time this spring in honor of Mr. Bones.

Trying out Wild Fork St.Louis racks

**klflowers** · March 26, 2023, 09:09 AM

We are on. I was going to pelletize but Bonsey was a Weber fan so the WSM came into play

**CaptainMike** · March 26, 2023, 09:14 AM

Beans and bones for Bones. I used 2 cans of pintos and avoided being whacked in the nether region by either one. If you know, you know, and if you know, say so!

**Jkahnert** · March 26, 2023, 09:21 AM

Here's to you, Mr Bones! You are missed.

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**Alan Brice** · March 26, 2023, 09:23 AM

As soon as I got things cookin, mutha nature came in hard! Everything but the kettle got blown about. Had a date w/the Tax Man. The briskie was a big hit. Also made another bread puddin' w/whiskey sauce topping. this time Jimmy black. Will have to make another go today. Things are looking much better, weather wise. (My Wifi is down n my laptop will not access my phone pics like I usually do.

Will have to finish posting later) kitchen is a disaster area. GB ya Bonesy! Thinkin of you my brutha!

**Alan Brice** · March 26, 2023, 09:33 AM

whoa Lookout!

**smokin fool** · March 26, 2023, 09:40 AM

OK kids after yesterday's flop/possible wimp out the smokes rolling this morning.
Ribs with a light mayo binder and my Mississauga Delta dry rub.
New move today dry brined half with Lawrys to see if there is a difference....for science and humanity, The Three Stooges from the short, Dizzy Doctors.
Cooking on Visions lump with maple chips and hickory chunks.
The ol Keg continues to fall apart with the weld breaking on the top shelf support, easily fixed with a paver and a coupla stones from the neighbors garden. Yes....I will put them back.
.....ratz, the Bourbon, be right back

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**smokin fool** · March 26, 2023, 09:47 AM

Thar we goes 3 fingers a Four Roses for Mr. Bones.
....well two fingers now, I did toast to his memory

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**efincoop** · March 26, 2023, 09:55 AM

Hi fellow Pit Masters, I started out with the humble aspiration to cook a single rack of ribs, but decided to amp it up in Mr. Bones honor and make a full blown Bone-a-palooza

.

We had a new family move in next door and we have talked enough to discover they enjoy ribs. So I added a few extra racks to my plan since I was going to be firing up the pit anyway.

I started out with 2 half racks of Berkshire pork ribs, but then added 2 racks of spare ribs that I trimmed down to St. Louis style.
And in doing so, I wound up with 1 very large portion of riblets, which I added to the cook.

I seasoned the Berkshire ribs with dalmatian rub. One St. Louis rack got Meathead's Amazing Smoked Pork seasoning and the second rack got Meat Church's Holy Voodoo seasoning.

I want to do beans from scratch, but was short on time, so I doctored up a can to my liking.

It was cold and rainy/snowy, but the Shirley pit ran like a champ. I pulled the ribs at 4.5 hours, wrapped and rested for an hour. I glazed 1 of the Berkshire half racks with Bourbon honey. The rest remained dry.

My favorite 2 were the honey glazed and the Holy Voodoo. I never tasted the Meathead seasoned ribs, but my new neighbor loved them!

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