Neck bones were sometimes on the menu at our house when I was growing up as a girl in Moorhead, Mississippi.  The only way I remember my mother fixing these neck bones was boiling them in water with whatever seasonings she used.  I remember eating neck bones with things like pinto beans, greens or rice.  And, of course, cornbread! 

After becoming an adult, I still eat neck bones occasionally – maybe once or twice a year.  I had always prepared neck bones in the same way my mother did until someone told me about barbecue neck bones.  The barbecue neck bones I was told about were cooked on the stovetop, but I prepared them in a Crockpot instead.  I later tried cooking the neck bones in the Old Smokey. 

Hearing about Barbecue Neck Bones

My first batch of barbecue neck bones were prepared exactly as described in the above video, except I cooked them in the Crockpot rather than on the stovetop.  They were pretty good, nice and tender, but I could have spiced up the barbecue sauce to give them a little kick.  But overall, the neck bones were good.

Experimenting with Dem Bones

Experiment 1

Once I made that first batch of barbecue neck bones, my creative juices began to kick into gear.  The next batch would be prepared by cooking them on the grill for a short time and finishing up in the oven and Crockpot.  My intent was to get that smoky, charcoal taste into the neck bones.  However, although the neck bones were very good, they did not have the smoky charcoal taste that I had hoped for.  I think the barbecue sauce overpowered the smoky, charcoal taste.  Here is a series of videos on how I prepared this batch of neck bones.

Crockpot Version

Oven Version