Bonesy, my smoked tri-tip plans got derailed by an ATT install today so I threw a burger on in yer honor, I know ya gots a BIG grin on yer face right now! Keep calm and smoke on Brother!
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Ribs are in the Primo! Used a prepared rub made with brown sugar, black pepper, cumin, garlic powder, smoked paprika, and some other stuff EXCEPT salt. Wood is mesquite, its a nice big ole chunk too. In another post I will go over how I solved the issue of farty little joke wood chunks in the bags - HINT it involves buying Kingsford log splits and then use of a band saw.
Now just need to wait.Comment
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Had a most memorable day and cook.
Spent time reminiscing and really coming to appreciate how much of a presence Mr. Bones had and still has in the pit. It is a privilege to have been in his company albeit on line. So unpretentious and humble that his presence will be felt for a long time to come.
I meet up with Mr. Bones everytime I clean my flat top and have been ever since his commenting on how long it took Carlos to clean the flat top in a video posted here.
I believe we all have a specific moment or thing that we can relate directly to Bonse'y that we hold dear to ourselves.
Sorely missed but never forgotten.
First cut
and the leftovers.
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Yet more Duroc spares going on the Smoke Vault for Mr. Bones . Pot of smokehouse beans underneath for good measure. We'll have a place set for you, Bones.
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It's been a busy and fun day! Got the bacon smoked up and had a fine BLT for lunch. Fuel for the cook!
Used the bacon grease to get the onions, garlic, and spices ready in the DO, then deglazed with most of that can of Sierra Nevada Pale Ale. Added the soaked & drained black beans, can of diced tomatoes + green chiles, and the chopped up smoked bacon (reserved some to crumble on top of the baked tater I'll be having with dinner). Covered with chicken broth, boiled 10 min, and the beans are simmering on the stovetop.
Ribs rubbed, then into the smoker on the Pit Boss Copperhead's "Smoke" setting, which yields temps around 125-140F/52-60C. Then it was time for my livestream, and I set it to 225F/107C once I was done a short while ago. Here's the rack at insertion and after that 90 minutes on "Smoke."
Now I can kick back and have some beverages, raising my glass to the memory of Mister Bones. Rest easy, brother.
Attached FilesLast edited by DaveD; March 19, 2022, 12:37 PM.Comment
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2 racks of baby back, one for the WSM and the other for the Silverbac.
To Mr. Bones……..thank you.Attached FilesComment
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Here’s to you Bonsey, wish I could have had the pleasure of knowing you longer.Comment
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We’re almost 4 hours in and the ribs are looking good. Great color hey? I’ll finish with a light glaze of sauce when they’re probing tender. A couple more hours I’d guess.
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Cooking plan did not happen the way I wanted.Resubmitting Tuesday ribs that were supposed to be today's cook.
have some lowly bone in New yorks for later.
I didn't know Mr Bones well , Had a few short conversations.
We Salute you Sir!
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