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**Donw** · March 21, 2026, 05:22 PM

Cheshire Pork spare ribs cooked on the SnS kettle. No rub, just salt and pepper, cooked nakid. A pot of Good Mother Stallard beans and Cole slaw as sides.

Miss you all!

**RonB** · March 21, 2026, 05:45 PM

I put a few ribs on this afternoon and then we re-potted some of the outdoor plants on the deck, (too many deer to plant in the yard). I almost forgot the ribs, but managed to pull them at the right time. However, I only managed to get one plated photo - sorry. And ai rolled with S&P only today.

**RichieB** · March 21, 2026, 06:05 PM

1st, no specific instances or interactions. But he, Bones was always kind and stopped to listen. As a Veteran who served 2 deployments to Afghanistan a father and had a bit of sense of humor was a special human. We who had the opportunity to interact had a privilege to have those times. My regret is never meeting him in person. Oh, the Kettles.
So in honor to his memory a Kettle cook. Wings and Bone In Pork Chop.

**Richard Chrz** · March 21, 2026, 06:47 PM

I ran low on energy, and my wife was tired from shopping with her mom, so I'm holding off to serve it as a meal until tomorrow… but i needed to have a thin slice, just because.

**Ace** · March 21, 2026, 06:49 PM

"To honor all those who've gone before us."

Tonight's dinner:
Bone in Pork Steak with bourbon bbq sauce for her and Alabama White Sauce for him (inspired by Matt Pittman).
Tex / Mex bbq beans inspired by Aaron Franklin.
Slaw on both.

**dpearce** · March 21, 2026, 07:09 PM

Bit of a turn of events. I was not required to go out of town this weekend. Instead I was left to my own devices (unsupervised). Chores first but cooking in the later afternoon.

Picked up a spare rib, trimmed it down, seasoned with killer hogs. Used Jealous Devil briquettes for the first time. Man they’re big!

both the pit barrel and the Weber going (Weber was for the off cuts)

I decided to wrap and use apple juice and white wine vinegar.

Really tender. I don’t typically wrap but wanted to try it.

smoke was apple and hickory chunks.

Pretty fall off bone, but no complaints in the flavor. I’ll definitely do this again.

So, how do you top off a good memorial cook, on a nice day? With a full belly, a fire in the firepit, a glass of seltzer and bourbon and a cigar from your Secret Santa! Nice Cohiba, smooth and top notch! Many thanks!

A glass held up in honor of those who’ve gone before us!

**mcook2201** · March 21, 2026, 09:46 PM

In their honor:
Busy day-busy week. Smoked up a butt today and served with brookville hotel cole slaw. Had the sons come by with their significant others for a causul meal and fellowship. Just tried to have a relaxed evening. Forgot to take pics during the cook. Salute everyone 🥃

**Skip** · March 22, 2026, 04:57 AM

For this years Memorial Cook a Bone In Pork Chop with Sweet Potatoes and Salad. RIP Pit Friends!

**Davek8282** · March 22, 2026, 06:11 AM

I made ribs yesterday on the Weber Kettle using my Fireboard Ring and held temperatures at 275 for this cook. I normally dry brine and then use Memphis Dust but I noticed a new rub produced by a local firm, Pork Polish by Chilako Meats. The ribs were very well recieved so I'm happy. The color is a bit darker than I am used to but the taste was great so that's what really matters. Enough rambling, picture below of my humble effort in memory of departed friends.

**Purc** · March 22, 2026, 08:33 AM

Let the Memorial smoke begin! Ribs with Suckle Busters Meat Candy over Cowboy briquettes and 2 chunks of hickory using the Weber Kettle and the SnS setup. BTW, I did use mustard as a binder, and I will spritz with 50/50 ACV and Apple juice just because I always have done it that way.

Making progress at 6 1/2 hours !

**Elton's BBQ** · March 22, 2026, 09:32 AM

Due to weather i could not fire up the grill today.. So I did a symbolic traditional Norwegian Christmas dinner. Porkbelly, sausages, meatballs and sourcabbage. Rendered porkfat, lingonberry and mustard on the side.
Served with Christmas beer and aquavit..

Cheers to our fallen pitmasters!

**Steve B** · March 22, 2026, 10:09 AM

Gettin’ things going.
The Ribs and today’s setup.
Ribs: 1 just S&P. The other 3 Killer Hogs.

**N227GB** · March 22, 2026, 01:12 PM

BBs, MMD, and North Carolina Lexington mop sauce—this is my favorite way to make them. I use the recipes from here and do everything from scratch. It just feels right for today.