I’ve shared parts of this story before, but here’s the teaser for today’s Rain Day Spice Dusted Sparerib recipes I’ve posted over on the Older Bolder Life this morning –
A few years back our family lived, worked, and played hard in Montana; I was involved (more than) full time in a medical practice, and as a family we ran a horse farm, training facility, and equestrian event center.
We were unbelievably busy, and tended by necessity to be very efficient in our food preparation and cooking. Our food prep challenges were compounded during the winter season; winters in Northwestern Montana can be long, dark, snowy, and brutally cold.
Back several years ago we were catering an event at the barn, and the group wanted a Texas-inspired barbecue with brisket, ribs, and all the trimmings. Brisket is another issue, but the ribs were a particular challenge as we were deep in a teeth-chatteringly-cold snowy spell and couldn’t spend a day outside tending ribs in our commercial smoker.
Long story short, we sorted through a pile of recipes and experimented for several weeks to craft the predecessor of this rub. The beauty of this approach was simple, we could rub the ribs and do the majority of the cook in a relatively slow oven, then finish them up over a quick turn on the grill (something we could do no matter how damn cold it was at at time).
The ribs were so easy, and more importantly, so danged good that we’ve ended up making this our default, go-to rib rub recipe, whether we’re cooking in the smoker or in the oven, as I did again a few days ago when a day-long rain make a long cook in the smoker impossible…
The predecessor to this recipe was posted a few years back, though we’ve refined the rub a bit to make it ever better (and easier). Dad’s thinking he needs these for Father’s Day this weekend, even if he has to cook them himself.
Git ‘er done.
