Mr. Bones Memorial Cook!

[Panhead John]

I damn sure wasn’t gonna screw up my ribs today, not today of all days. I took more precautions than normal and it paid off. Some of the best ribs I’ve ever done. Made a pot of brisket beans also. Hope I didn’t let you down Bonesy…..

[JCBBQ]

YUM!

[Troutman]

I like those beans, is that chunks of brisket in there or what ???

[Panhead John]

Troutman Yes, those were a pot of brisket beans I made.

[Smoked Transistors]

Made some homemade Joe Jost's Pickled eggs during the week to go along with with some spare ribs, slaw, beans


R.I.P Mr. Bones

[Steve B]

Pickled eggs? Can you send me the recipe? I’m intrigued and will probably love it.
Thanks in advance.

[Smoked Transistors]

Steve B
Here is Joe Jost's pickled egg recipe. Warning they are so easy to make and extremely addictive with pretzels and a cold Beer https://www.bigoven.com/recipe/joe-j...d-eggs/2227863

[Steve B]

Thanks ST.
Oh I didn’t mention that your cook looks great.

[Stevo]

Here’s to you Mr Bones!

[bardsleyque]

Well I kinda cheated, these are from last week!

[Steve B]

Cheating is totally allowed with this one.
And they look dang dang good.

[Troutman]

Cheating allowed !! Those sure are some fat ones !!

[DaveD]

Yowza!!

[cashelton]

To Mr Bones

[Dr. Pepper]

Looks like candy.

[Clawbear57]

looks amazing. Which cooker did u use?

[cashelton]

@Clawbear57

Ribs were cooked in the PBC!

[xaugievike]

Just getting going, but I will begin this cook on this day.

[DaveD]

Go get 'em!

[efincoop]

Nice set up. What is the scoop on the small wood stove looking unit?

[xaugievike]

https://woodpelletproducts.com

love that thing...way better than the propane versions.

[mcook2201]

Alrighty!! We had a spread of pulled pork, St. Louis ribs dry rubbed and wet with Texas Spicy sauce. Rib tips two styles. Bbq chicken quarters slathered in Alabama white sauce. Homemade baked beans and white slaw. Dessert was Homemade rice crispy treats (my requests instead of a BD cake).
Tipped my hat to Mr. Bones with a long shot of Elijah Craig. Wonderful day to celebrate with friends and family. Cheers Mr. Bones. Cheers.

[efincoop]

Awesome spread!

[Troutman]

Wow what a cook !!!

[Dr. Pepper]

Quite the spread!

[Jim White]

The restaurant where my wife’s group met for dinner has Buffalo Trace. To you, Bonsey!

[Dr. Pepper]

Nice photo! Evokes a Raymond Chandler novel. ‘I was in the office late one stormy night when a leggy dame knocked on my partially open door. I smelled her perfume before I heard her. …’ (She smelled of pork, suffused in cherry & hickory smoke.)

[Caffeine88]

Here's to you Mr. Bones! You are sorely missed. Your wit, sense of humor, and welcoming demeanor helped make the Pit what is. Thank you, and rest in peace.

Ribs, Weber, Memphis dust, and Woodford Reserve rye.

[JCBBQ]

The char on those ribs has me drooling. Looks really good.

[Panhead John]

Gotta admit, those are some of the best looking ribs here 88!

[Caffeine88]

Panhead John
Thanks, PJ - I appreciate it! There's a lotta great cooks on here, and I'm just glad to have a chance to honor a great guy.

[jfmorris]

I had been planning this cook all week, but yesterday I found out about a need for volunteers to help today with an organization called ShowerUp, which has a shower trailer that they setup for the homeless, and today it was next to a laundromat, and we fed them breakfast, helped them shower (the trailer had 3 separate facilities), and helped them get their laundry done, then fed them all lunch, and sent them off with extra food, clothing and other items. I spent most of 5 hours cleaning the facilties in between patrons. I feel that Bonesy would have approved the effort we put in, and the 2pm start I got on my ribs. It also gave me a new appreciation for having a roof over my head and hot showers whenever I want them.

Due to the late start, I ran the cook on the SNS Kamado, as it was in the pavilion and uncovered, and already had some charcoal in the bottom. I ran in kamado mode at 250 to 260, with the ribs on the main grate, and the rib tips and trimmings on the elevated cooking grate. The ribs were dry brined on an open pan in the fridge overnight, and then seasoned with Rendezvous dry rub.



I then went inside, started a pot of Rancho Gordo pintos, adding a splash of Wild Turkey 101 bourbon, and after about 2 hours, I pulled the trimmings off the grill and diced them up into the beans. It gave a nice smokey flavor to the beans, and I think Mr. Bones would have approved.




Ribs did not finish until about 7pm, but I was pretty full from eating on the rib tips, which the dogs eagerly shared with me...



By the time I made a plate it was almost 8pm, but it was very very good. No sauce needed.



While preparing the beans, after splashing some bourbon in the pot, I poured two fingers in a glass, and toasted our dear friend, Mr. Bones aka Bonesy, Terrence Morris. You are missed my friend, but I know you have gone to a better place. Cheers - these bones are for you!

[Dr. Pepper]

Very nice word, Jim. And, beautiful cook. Your unsauced ribs and beans look just like I like 'em. To Terrence!

[DaveD]

First of all, major hats off for your efforts to help those less fortunate than us. That's some important perspective right there. And fantastic job on your cook!!

[Troutman]

Good looking plate Jim !!!

[Red Man]

Pastrami English cut short ribs on the performer with hickory and cherry chunks. Bourbon baked beans. Sautéed cabbage with jalapeños and scotch bonnet peppers. Some Knob Creek to wash it all down. To Bonesy, I never met him but he had a big impact on my life and I can only aspire to be more like him

[Dr. Pepper]

Wow! Those pastrami ribs!! (and the beans.)

[treesmacker]

Pastrami ribs - UNIQUE! Very nice! And nice thick beans!
smokin fool I had beans, but I cheated... opened a can of "Brown Sugar Bourbon" Grillin Beans; I did enhance them a bit by combining some of the rib BBQ sauce I made, and some of the drippings from the rib foil packets; made them almost as good as home made!

[Troutman]

Totally awesome !!!

[texastweeter]

Spinaker Huskee can we get a map made with little flames on it in the locations of that those of us that burned something for Mr. Bones this weekend? I think it would be a wonderful way to visualize the love this community has for that man.

[Huskee]

That'd be very tough. Plus maybe not all want their locations public.

[texastweeter]

Huskee maybe we could "opt in" or keep the names anomous. I muse SOMEONE here knows how to set it up with an app, assuming we get the moderators blessings.

[Huskee]

See this post: https://pitmaster.amazingribs.com/fo...18#post1193118

[SheilaAnn]

OK, here is the final-final. Mr. Bones has helped me through a bad time last year and I will be forever grateful. My bones for Mr. Bones. Rest In Power, friend!!

As mentioned earlier, I went with a Santa Maria Style theme for today.

Getting the grill set up





Santa Maria Style Salsa - it has celery in it… it was interesting!


RG Pinquitos

Ribs were tanked for 48 hours at 135*F then dry rubbed with the MH recipe.

About 2 hours in.

Pulled at 168*F…. Probe tender!!

Plated!

[Sid P]

Excellent! How long were the ribs on the smoker?

[Dr. Pepper]

Beautiful meal. Nice tribute.

[SheilaAnn]

Sid P 48 hours at 135*F in the hot tub time machine. Just about 3.5 hours over the red oak. It was rather windy, so taming the temp was more of a challenge for me this round. Stayed high for the first hour, then I was able to reel it in and stayed around 225-250*F.

[Billy Van]

Cook took longer than anticipated but first time cooking beef flat ribs. Finally got to enjoy supper at 930, but it was worth waiting for. Rest in peace Mr. Bones.

[efincoop]

With everything going on (family commitments) I wasn't able to add much narrative to my posts, so now that I'm home and unwinding with a little toast to Mr. Bones, I wanted to circle back and fill in the blanks.

I fired up my Shirley Fabrication 24x36 Patio Model about 1:00 PM EST yesterday. My best friend since high school came over while the cooker was coming up to temp and I was preparing the beans. It was my first attempt at making Bonsey's beans. First I rendered some trimmings from the ribs I was going to cook, then I sauteed the a couple of med-small onions and a green pepper in the fat. Then I added 10 oz chopped up pork I had taken out of the freezer a few days before, along with the rib meat I had from cleaning up the ribs and browned that up. I deglazed the pan with 1 cup of Jack Daniels and added everything to the pan along with 6 small cans of Bush's Original recipe beans. A quick taste told me to add more JD so I added another 1/2 cup.

The ribs got a basic dalmatian rub (60/40 - Coarse ground pepper/Kosher salt) and sat until the smoker was ready. I got everything on the smoker right around 2:00 PM. The pastrami sat on the top shelf all the way to the right away from the hottest spot, the ribs sat next to each other on the middle shelf and the beans were under the ribs on the bottom shelf to catch all the delicious drippings. The Shirley wanted to run right around 250, so I let her go. I usually cook at about 275, but I had the whole day and my best friend was riding shotgun.

My buddy & I lit a couple of cigars and I explained the reasoning behind the cook and told him about Mr. Bones and the influence he had had on the pit community and me personally. He hung out with me for for about 4 hours (2 cigars) and we caught up and talked about so many things. The weather was perfect and it was a great afternoon.

The ribs were done around 6:30 PM EST, so I double wrapped them and but them in my Pit Boss Series 2 - "Lil Red" on its lowest setting to hold until the next day. Lil Red did a great job of hold temps in the mid-140's to 150 all night long. I left the pastrami on the Shirley a little longer, but finally pulled it around 8:30 PM EST, double wrapped it and tossed in Lil Red with the other stuff.

Today, I pulled the pastrami, let cool, sliced it in half and vacuum sealed it for another day. Then I made 2 different glazes for the ribs. Both had a maple syrup base. To #1 I added about 1 TBSP each of hot sauce and butter. To #2 I added about 1 ounce each of apple cider vinegar and Jack Daniels. I pulled the ribs and glazed them and set the glaze under the broiler before heading out.

I had a great time doing this cook and paying tribute to Mr. Bones. The sudden loss of Mr. Bones reminded me that tomorrow is not promised to any of us. Spending time with my buddy felt as much a part of the tribute to Mr. Bones as the cook. I think Bonesy would want up all to live our best lives and spread the good will he shared with us to make the world a better place. Thank you Mr. Bones and may you rest in peace until we meet again. Cheers my friend.

[DaveD]

This is so heartwarming. Absolutely agree, spending a solid afternoon with a close friend could not have been more fitting while you were cookin' for Bones.

[efincoop]

Thanks DaveD!