Tradition can be a funny thing.
Some traditions seep down seemingly from generation to generation, almost as if passed down from the mountain top centuries ago.
Things like fishing Yellowstone on opening day, midging at 3 Dollar Bridge or eating red beans and rice on Mondays.
Other traditions creep in as a result of memorable experiences along life’s path – like that tradition of floating the Green below Flaming Gorge on solstice, eating mustard on your triple cheese chili slaw dog or rigging up with that hopper dropper rig when heading to the upper Gallatin on a sunny summer afternoon.
I can’t remember when we started fixin’ up a big batch of baby backs for the 4th of July, but it’s evolved into a tradition around our camp that can’t be missed.
We have grown to prefer a ‘wet’ rib as opposed to the delicious ‘dry’ Memphis style rib; we start with only a rub on these ribs and use a mop and finishing sauce along the way.
If folks knew how really simple fixing up great ribs really was any and everybody who loves great Que would do it.
This is clearly a slow food – while your talking about less than an hour of prep time these are best if rubbed the night before and smoked for up to six hours the next day to get that fall of the bone tender, deeply flavored, mahogany colored masterpiece of a rib rack.
Sit in the backyard or the campground and visit with friends, enjoy cold adult beverages and get a sunburn type slow food.
[This recipe and approach works wonders for spareribs too; we’re equal opportunity rib gourmands around here.]
4 slabs baby back ribs
cider vinegarJake’s Rib Rub
2 tsp sweet paprika
2 tsp smoked paprika
2 tsp fresh ground black pepper (or more)
2 tsp ground ancho chile powder
2 tsp chili powder
4 tsp kosher salt
2 tbs granulated sugar
4 tbs brown sugarCiderlicious Mop
2 cups apple cider
1 cup cider vinegar
1/2 cup bourbon
1/2 cup of bean juice, optional, though they should be cooking on the stove
1/4 cup Worcestershire
1/4 cup fresh lemon juice
Make the rub. Mix all rub ingredients well in a small bowl. Set aside.
Make the mop. Combine all mop ingredients in a small saucepan and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and cool to room temperature. If we can find the danged thing, we’ll load into a spray bottle to baste the meat; if not – throw in a couple of tbs of Jake’s Rib Rub and paint on with a brush.
Prep the ribs. Strip the membrane and rinse quickly with cold water to remove the bone dust. Pat dry. Paint with cider vinegar and coat both sides of the ribs generously with the rub. Best if done the night before. Hold uncovered in the fridge.
Smoke ‘em up. The mantra is low and slow. You’re talking a minimum of 4 hours at 225-250, though at 6 hours they’ll be divine; our wood of choice is oak and mesquite (Texas influence), though if you’re from anywhere east of here you’d be drawn and quartered if you didn’t throw some hickory in there as well.
This is fiddle with the fire and sip beer cooking.
Roll up your sleeves and go to it. You can finish with the sauce of your choice either on the smoker or at the table. This meal begs for a great pot of beans and potato salad or slaw. Maybe even some grilled corn on the cob if you feel the need to show off.
And cold beer. Lots of cold beer.
Enjoy your 4th. And your ribs.
Tags: Friday Feast
