Sorry that I'm late with the post. It must have been fate that these were the best tasting ribs I've cooked. Here's to you Mr. Bones
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I have been off the site for a while, just getting back now. So sad to hear Mr. Bones is no longer with us. Used to love a lot of his crazy posts. What a great guy. He will be sadly missed. Not able to join the cook till a day late, but I will certainly have a few fingers of bourbon in his honour tonight. RIP my friend.Comment
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I love all the comments about making this an annual event, and I couldn't agree more. The Annual Mr. Bones Memorial Rib Feast! And pegging it to the Saturday closest to equinox (vernal in the northern hemi, autumnal in the southern) would (if I understand correctly) be not far off from his birthday, which is much better to memorialize than the date of his passing IMO. As some have already posted, that would be a good excuse for those coming out of winter to bust out the gear, and those who may have to put it away soon to see out the season in style.
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To follow-up on leftover ribs. Did a McRib Sammi. I'm sure I posted this b4. Used the end of ribs which hung closest to coals in PBJ. Need to cut rack in half. Used Mr. Stubbs Hickory Bourbon. For a twist dabbed some Frank's Hot Sauce. Subbed Cowboy Candy for pickles. Kaiser roll home baked, Bonsey would have liked.
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Well, Mr Bones, as they say…better late than never. Last night I finally had some time to cook some bones for Bones. Used the convection oven as an experiment. Worked out pretty good. No smoke but it made great bark. Jerk ribs w coconut rice and an interesting sugar snap pea salad I found on my NYTimes subscription. Oh, and everyone at the table had a little taste in your honor. Cheers Bones, the Pit is less vivid w/o you.
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I'm also late to the tribute cook, but I'm here.
3 racks of BB for Mr. Bones. You are missed here! RIP
I put 3 racks on less than an hour ago.Attached FilesComment
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All done! I also put a couple gallons of water in the smoker for the first time. Shhhhh!
they are resting now. LolAttached FilesComment
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Was traveling out of state and just got back. Reading through this thread has been a very uplifting experience. I'm sure Bones would have enjoyed it, and humbly down-played it. You people are the best.Comment
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I’m sure somebody has mentioned this at some point - I’m not willing to scour the pages to confirm - but I assume this will be made into an annual event. Perhaps one with a meet up option.
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I like the idea of an annual event too, but Steve B as far as a move of event to early April, I would like to request and suggest early May. I am a CPA in tax practice. I would never be able to participate on a timely basis if held in April. And honestly not being able to participate would make me sad. -
Alabama Smoke I think it’s gonna stay in March. Third weekend. As Huskee mentioned here. I have not been in contact with the mod’s about it but after thinking about it more. I think it would be best keeping it on its original weekend. This would elevate confusion.
Hopefully that can work for you.
Steve B
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D**n. I just read of Mr. Bone's passing. Maybe this is why I have been craving smoked and grilled foods recently. . . I remember how concerned I was when he posted the pics of his head injuries; I pm'm him, wanted to make sure he was checked out for concussion. He accepted my concerns and made me feel like it was appreciated. I enjoyed my messaging with him and considered him a friend.
Thank you, Mr. Bones, and may you always come out on top, without a bump or scratch, and have lots of smoked goods wit' appropriate libations after.
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I had every intention of doing my Mr. Bones cook on the appointed day. Unfortunately a major digestive bug decided to make my life miserable for about 5 days. I could barely keep down saltine crackers, so cooking and eating ribs were out of the question.
Which brings me to today ... the long delayed, much anticipated northeast Iowa installment of the Mr. Bones Memorial Cook.
Beef ribs, country pork ribs, and baked beans slow cooked in the Hasty Bake with a side of creamed corn made with bacon, onion, and smoked provolone. (A grateful tip 'o the hat to the recent creamed corn thread.) Washed down with Mudpuppy Porter on my side of the table and Blue Moon on my spouse's. With two drooling dogs eagerly waiting for the bones and scraps.
Even though DH isn't an Amazing Ribs member, he's heard a lot about all you smoky yahoos, including and most especially Mr. Bones. We both raised a toast to Mr. Bones.
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For "Bonesy". Some Absolutely Delicious Spare Ribs Tonight. Truffled Duck Fat Potatoes and Grilled Romain Salad with Homemade Dressing. Oh Yeah!!
SnS Oak Smoked 5 hours with with B&B Competition Logs and B&B Briquettes.
I went to an Old School butcher on the West Side of Chicago to get these wonderful ribs at $2.99LB. The tips we're almost as big as the rack. That will be a meal for another day.
These were among the tastiest and juiciest ribs I have made in a very long time.
Last edited by troymeister; March 27, 2022, 07:26 PM.Comment
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So ... leftovers ... I used some of the pork country ribs to make soup. Riffs on this recipe are often called "Tortilla Soup" elsewhere, but the only tortillas in my recipe are tortilla chips served at the table as a side. Anyways, here's what I did for yesterday's supper --
Veggie, Bean, and Pork (or Chicken) Soup
Serves: About 8 bowls
2 Tablespoons bacon fat or oil
1 medium onion, diced
1 cup sweet pepper, any color, diced (about 1 large pepper)
2 cloves garlic, minced OR
1/2 teaspoon garlic powder
1 Tablespoon mild chili powder
1 teaspoon cumin
1 teaspoon mild Hatch chile flakes
1/2 tsp ancho chile flakes or to taste
1 carton (32 oz) chicken broth OR
32 oz water + chicken bouillon per directions on package
1 15-oz can plain diced tomatoes
1 15-oz can Rotel tomatoes with chilies, mild OR
1 cup mild salsa
1 14.5-oz can black beans, drained, rinsed
1 14.5-oz can pinto beans, not drained *
2 cups fresh or frozen sweet corn OR
1 15-oz can sweet corn, drained
6 uncooked chicken thighs OR
3 uncooked chicken breasts OR
similar amount of cooked chicken or pork, shredded or diced
1/2 bunch fresh cilantro leaves, rough chopped
2 TBL lime juice (about 1/2 lime) or to taste
1/4 avocado, sliced, per serving
1/4 cup grated or 1 slice mild, melty cheese per serving, about 1 ounce
Corn tortilla chips
Heat fat in 4-6 quart pot. Add the onions and cook until translucent. Add chopped sweet pepper, garlic, and spices. Cook another few minutes.
Pour the chicken broth, tomatoes, beans, and corn into the pot and bring to a simmer for 15-20 minutes. If using uncooked chicken, add pieces to the soup to poach while the soup is simmering. When the chicken is 165 F in the center, remove from pot, let cool enough to be safely handled, and remove meat from bones. Shred or dice into bite size pieces.
Turn off heat and stir cooked meat, lime juice, and fresh cilantro into the soup. Let soup sit off the heat for about 5 minutes to warm the meat and cilantro. Add salt to taste. Ladle soup into bowls. Top with cheese and avocado and serve with chips. This soup freezes well.
* I used Rancho Gordo cranberry beans I had cooked and frozen rather than canned beans. Beans with a soft texture like pintos or cranberries will add creaminess and thickness to the broth.
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