Two Men, Two Pits and a Blog

What Is Good: Maynard’s Memphis BBQ Ribs and Pulled Pork

I paused stride in the meadow, and gazed appropriately. The sun burned on a fiery pendulum which swung across a deep-blue, California sky. Here the granite ramparts ascend high, and with utter impunity,El Cap inserting themselves into the ether, guarded only by the soaring hawks. And the mountain breezes of which I so adore, mingle with a musical air through the tall, and stately pines, and the dry ferns turned golden now, on the meadow floor from whence I stand. I’ve come to Yosemite Valley today, in part for vacation, but mostly hence to revel here. It’s what I do. Maybe what I do best even. To delight for a time simply in what is good. And it’s easy to pull off such antics in places like Yosemite. Places of such stunning creational-catalyst, for the memories of which dutifully impress themselves upon the catchy fabric of your soul. In other words, I love it here! I love it more than I can tell you.

Yosemite National Park is maybe the best thing in Mariposa County, California. But let me tell you the second best thing in Mariposa County, and yes, it has a great deal to do with supper tonight. Literally, on the door-step of Yosemite, just outside its craggy border, in the township of Mariposa, you will find the good people from Miners Mix. These folks emerged from our readership like one of them plastic thermometer things that pop out of your turkey when it’s done. They just have a way about them, I guess. A good way. And I can’t explain it any further than that. But we do like to occasionally loiter over on their blog, and see what they’re up to there. And apparently lately, they’ve just been winning competitions is all, with their various assorted spices and rubs. And after sampling a few they sent us recently, I can see why.

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In our last post, we told you about their Wholly Chipotle Rub, which was plenty good enough to get out slobbers going. Today however, we want to tell you about another one, that being their Maynard’s Memphis BBQ Rub. Man on man was this stuff good, people. I could go about concocting my own home-made rub of this sort, but hark, they’ve plum figured out how to do it already, and how to do it as good as can be done.

If it didn’t exist in 1850, it ain’t in here. You gotta like such wordage on your spice bottle!. By the way, they did not ask us once to promote their products. It’s just that after tasting them, well, they’re too dang good not too! Our readership has surprised us numerous times with what they’ve done to better the BBQ world, and these chaps are an example why. Anyways, we liberally dusted this Memphis Rub over a fair-to-middling quantity of boneless pork butt and a rack of pork ribs to boot. Make sure you remove that membrane folks, so to get more seasoning and smoke penetration on the back side of them ribs.  Mercy, this spice smelled fantastic right out of the shaker!

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Here’s a trick you can do to decrease the time needed on your boneless pork butts. It’s simple, if not down right obvious. Simply slice it up into smaller chunks. We sliced our 11 pound butt roughly into thirds, which took maybe 4 hours off the total cook time. You want to bring your butts up to somewhere around 195 internal, or until they become pull-able to your liking. Decreasing the size of the butt into several smaller ones will not only get you there faster, but even better than that, will promote more bark for your end game, because of the increased surface area. More meaty real-estate to season, you see, makes a pit jockey most happy.

After a few hours head start in a shroud of hickory smoke, the shoulder meat was coming along, so we placed the rack of ribs tenderly on the grate as well, and let the spoils all cook together for a time. Lid on, smokey tendrils in curl, I leaned back in the patio chair, hat tipped up just so, with a manly beverage in hand. Alright, it was a diet coke, but some days that’s plenty manly enough for me. Anyway, I shifted in the chair a touch, assuming a more leisurely, pit-keeper posture – left leg crossed over right, and gazed at the curling wood smoke whilst listening to the mallards and drakes cavorting in the pond. I mused internally, rummaging about my recent vacation memories of Yosemite. Thinking lucky is the bloke who gets to call that environment their home. I admire your backyard, good folks at Miners Mix. And I admire your spice rubs likewise.

The Miners Mix Memphis Rub was delicious in kind, we don’t mind telling you. Sinking your teeth into a perfectly executed pork rib, seasoned in this rub, is a truly treat to behold. Leastwise, we thought so. There was just something different about it. Something abiding to the palate. I scanned the back of the bottle, eyes darting through the easy-to-pronounce ingredients, and there it was – cocoa. The common man wouldn’t think to put cocoa in his BBQ, but common men do not win BBQ competitions either. It works people, and does so exceedingly well. No sauce needed for these ribs! My but the spices marry well with smokey pork! And once again I was reminded of life’s most basic hard-wire, and that it is it is easy to revel in what is good. Be it the granite massifs of Yosemite, or the mahogany-colored flanks of delicious BBQ. Good is good, after all,  and our sincere compliments to the chef. Amen.

Hickory Smoked Pork Ribs and Pulled Pork

Hickory Smoked Pulled Pork and Maynard’s Memphis Ribs. Man!

If so inclined, do stop by and see our friends at http://www.minersmix.com/

Or their blog at https://minersmix.wordpress.com/

Or check them out on Amazon!

Memphis BBQ Seasoning Rub for Ribs, Pork Butt and Pulled Pork. No Sauce Needed

They did not ask us to do toot their horn, Nay, it was our pleasure!

*This site is now an amazon affiliate for Miners Mix. Yeah buddy! That mean if you buy Miners Mix from that link above, we will get about a bee’s knees worth of commission. So be sure to tell about 6 million other friends to do the same! 

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18 responses

  1. I have been practicing Manly postures by the grill…eye-roll from wife and daughter but they help eat the meat! I have to try some Miners Mix as it all looks good.

    September 30, 2015 at 4:31 pm

    • Good to hear. Stand your ground, mate, for the ladies do not know the toils of a pit keeper. It is much work to keep up the illusion of doing something when your really doing nothing. The better the brisket the less they will analyze your posture per say.

      Thanks for chiming in. Good to hear from you!

      September 30, 2015 at 4:50 pm

  2. You’ve nailed it once again. “…lid on, smoky tendrils in curl…”, wow! You’ve got it all good in one package, dude. Not the writing technique, not the preparation of the rack of ribs and how to bring out the best outcome from whence…this is so incredible. I’ll certainly remember to remove the ‘membrane’ as succinctly advised next time when on my culinary adventures.

    September 30, 2015 at 5:27 pm

    • Haha, well thank you kindly for that. Appreciate the feedback !

      September 30, 2015 at 8:04 pm

  3. Pingback: What Is Good: Maynard’s Memphis BBQ Ribs and Pulled Pork | Tana Daily Telegraph

  4. Thanks for the end of summer ode to ‘cue. Delicious prose, as always.

    September 30, 2015 at 9:11 pm

  5. Yup, “…Good is good…” So, did you actually get to met the ‘Ol Miner? We are planning a road trip to visit my mother and lives not far from them thar hills.

    October 1, 2015 at 10:57 am

    • Oh, and another question-did the ‘Ol Miner make that `Q for you while in California?

      October 1, 2015 at 10:59 am

    • Howdy do, Auntidoni. Nope, never got to meet the Ol Miner, but tasting his rubs you kind of feel like you get to know him a little. And no, I made this Q all by myself back home. Maybe next time out there, I’ll pester the Ol Miner a bit. It was a beautiful land to visit tho. Your Mother is one lucky soul!

      October 1, 2015 at 1:45 pm

  6. Thanks again for an enjoyable read and expert advice on preparing great ribs. I have been following a suggestion you made before and have been wrapping almost everything I have been smoking in foil for the final stretches of the cook. Never fails to keep the meat tender and more juicy.

    I believe I will check out the miner’s website and order some spices to pick up when we are in the States this November!

    October 1, 2015 at 11:17 am

    • Thanks, John! Yup, foil never fails. About the only thing it can compromise is your bark, and even then, not all the time. Some purist’s scoff at the foil thing, claiming it to be a crutch, but you’ve done it now, and it’s hard to deny the results! It just works. At the end of the day, I just want to make the best supper I can, and foiling one’s spoils sure seems to get you there.

      Anyways, have a good November trip, good sir. I’m pretty positive you’ll enjoy those spices!

      October 1, 2015 at 1:52 pm

  7. Love the pic of Yosemite, quite imposing but not as imposing as the pulled pork and rub. I always get hungry reading your posts.
    Cheers
    Laurie.

    October 2, 2015 at 12:22 am

    • Many thanks, Laurie! Good to see you around mate! Always a pleasure.

      October 2, 2015 at 2:58 pm

      • You’re welcome. The delicate aromas of your smoking and cooking will always drag me back.
        Cheers
        Laurie.

        October 3, 2015 at 4:20 am

  8. Pingback: What Is Good: Maynard’s Memphis BBQ Ribs and Pulled Pork | Foodfhonebook

  9. Pingback: A Great Find On Our Last Road Trip, Miners Mix XXX-Garlic Seasoning & Rub | My Kitchen In The Middle Of The Desert

  10. Pingback: In Retrospection: The BBQ Life | Patrons of the Pit

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