Fourth Annual "These Bones Are For You" Memorial Cook: March 21st-23rd, 2025

[klflowers]

Don't forget the Guinness

[Panhead John]

Or Coors Light! 🤓

[Spinaker]

Coors Latte? Panhead John

[Spinaker]

Looking forward to it folks!

I am going to run to Costco today and see if they have any beef ribs available. If not, I will settle on the pork ribs! Looking forward to the cook!

[Steve B]

You and me both my friend. I'm all set up and raring to go.

[Draznnl]

I have some prime beef ribs from Wild Fork defrosting in the fridge. I’m going to be cooking them up on Sunday.

[Panhead John]

Ready to go for this weekend. I won’t be doing ribs but this Porterhouse instead. But, I did decide to do a bone-in Porterhouse instead of the boneless variety….

[Spinaker]

Bones are bones! We will take your word for it!

[RichieB]

I'm thinking of doing a boneless T-Bone.

[Mosca]

I was going to do a porterhouse, too, but I couldn’t find the one I know I have in the freezer. So I pulled a nice rack of baby backs instead. I have a grilling recipe for them, I’ve done it a couple times. The first time it was great, the second time I screwed it up: too much garlic, if you can believe that. Third time’s a charm, though.

Grilled Pork Ribs Rosticciana, America’s Test Kitchen

Ingredients:
1 or 2 racks ribs (any cut, I used whole racks and used the tips), cut into two rib sections
salt
vegetable oil
pepper
Vinaigrette:
½ cup evoo
4 finely minced cloves of garlic
2 tsp finely minced fresh rosemary
2 Tbsp lemon juice (about 2 lemons)

Directions:
1 hour before grilling:
Cut the ribs into the 2 rib sections, salt, and refrigerate. Make the vinaigrette by mixing the first three ingredients and microwaving them until they just start bubbling, about 30-45 seconds; then whisk in the lemon juice and let stand.
Get a fire just slightly less than afterburner hot, between burger and steak: 450-500. Brush the meaty side of the ribs with vegetable oil, pepper them, and grill them meat side down for a few minutes. Turn, grill, turn, grill, etc. Take them to 150 [edit: I just watched the ATK video on these, it says to take them to 180-185] between the bones, which will keep them juicy and give a great crust.
When they are done, let them stand a few minutes and serve with the vinaigrette on the side.
Also works with chicken.

[itsnotmyfault]

man, that sounds good! Seems a bit light on the garlic though...

[yakima]

Last week I did 2 racks of SLC pork ribs from Costco. One rack was outstanding. Other rack was a bit drier. I used a glaze on the latter rack, think I put it on too soon, dried out and charred some. Still pretty good, but not great.

[Spinaker]

Sounds like you need to revisit and cook some more ribs this weekend!

[STEbbq]

Well, I wasn’t sure I was able to participate. Luckily, I have been tasked with making 6 pounds of glorious Creekstone Prime outside skirt steak for tacos ( barelfly alert! ) Saturday. I am happy about this one!

[barelfly]

TACOS BABY!!!!!!!!!!!!!!!!! Singing my song!!!!

[Huskee]

You're disqualified, there's no bones there! (ha ha)

[GolfGeezer]

Plate ribs ready to go on the SnS early tomorrow morning!

[Steve B]

Looking good Sam.

[Spinaker]

L F G

[Huskee]

Got 8 bones of Creekstone Farms beef ribs thawing. I will be smokin' them up tomorrow. I will update this space here as I go so I don't take up too much other space.

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EDIT: Update from Friday 3/21:

Smoked 'em today with B&B charcoal w/ orange & ash wood. My wife made Buffalo cauliflower and garlic mashed taters. Enjoyed with a nice bold petite sirah.

[Huskee]

Steve B Two 4-bone plates.

[jfmorris]

AMAZING! The smoke ring pretty much penetrated throughout the meat. Which cooker did you use?

[Huskee]

jfmorris This was the 26" kettle w/ SnS

[SheilaAnn]

This may have been asked and answered…. Were there any favorite sides with receipts? (I said receipts on purpose) 💕

[klflowers]

Bonsey did lots of beans. And Guinness

[Carolyn]

If you make his beans, make sure the vegetables get to the point of "Tickety-Boo."
(I laughed when I read that.)

[Sweaty Paul]

klflowers he did do some beans for sure and Weber kettles.

[klflowers]

I did some short ribs a couple weeks ago so that is out. I was in Detroit last week and got to stop by the Eastern Market. Meat heaven; I was so excited that I forgot to take pics. One of the meat purveyors, Randy's, makes some sausage called hot franks. I had orders for 60lbs of the stuff (I drove up) and I had limited cooler space. I couldn't get everything I wanted, but they had some really pretty St Louis ribs. I'll be firing those up.

If you are ever in the D, stop by the market. You won't be disappointed. I didn't even make it over to the produce areas.

[Panhead John]

Produce? What’s that?

[DavidNorcross]

Baby backs going on tomorrow

[Spinaker]

I just picked up some short plate ribs from Costco. They look killer. I also got my obligatory pork belly and sardines.

[Steve B]

Well at least sardines do have bones. 😁

[SheilaAnn]

Steve B somewhere in my pics, I have a bone-in pork belly I did several years ago. Let me see if I can dig it up.

[RichieB]

I brought up a 1.5# T-Bone for a Saturday cook. If I can get to a market tomorrow I'll see if I can get some beef ribs. The local Stop and Shop isn't ideal for meat selection. With my wife being under the weather, I do not want to venture too far. It's a nice choice steak and will honor to our dearly departed. I also brought up some party wings. I hope to warm up the Kettle tomorrow with the vortex. Hey, wings have bones.

[SheilaAnn]

Steve B I present bone-in pork belly circa Aug 2020. I had just joined AR. I may have been too shy to post….



IIRC this was sublime!!!

[Steve B]

Awesome

[Sweaty Paul]

Wow!