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