During the same conversation referenced yesterday about adult beverages and great chow, Ricky (our redfish-chasing compadre over in Louisiana) and I talked about a rib feast we’d shared with some folks on the South Fork of the Snake a few years back.
We were both living in SLC at the time, and had escaped to camp alongside and fish the (vastly under-rated and under-appreciated, but don’t quote me on that) South Fork of the Snake.
Several of us in the group were bourgeoning foodies at the time, and spent much more time than we should have as young fly fishing fathers (already in trouble for spending so much time away) trying to impress one another around the campfire-camp stove.
For my group meal that trip, I’d smoked up a half dozen racks of baby backs using this rub (and mixed with a bit of cheap beer for a mop), which we then (gently) reheated wrapped in foil along the edge of the Forest Service fire grate, finally moving over the fire (sans foil) to get just the right crispy finish.
Damn, they were good.
Those were rubbed with this very rub, which we uncreatively named Rib Rub No. 2, and which to this day competes (toe to toe) with Jake’s Rib Rub, the rub my lovely wife still thinks is worthy of the No. 1 position.
Both are stunningly good on a slow smoked or roasted pork shoulder too.
1/2 cup sweet paprika
1/2 cup ground sweet red pepper
1/2 cup ground black pepper
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
2 tbsp ground white pepper
2 tbsp garlic powder
2 tbsp cayenne pepper
2 tsp dry mustard (Coleman’s)
Combine everything in a small bowl and mix well until evenly combined.
For ribs, we typically use 2-3 tbsp per side (of a full rack) after prepping each rack and painting with apple cider vinegar to help kick in the rub.
Best made fresh but will keep in a cool, dark cupboard for a month or two.
Enjoy.
