Ribs on the River

The guys I spend a lot of water time with all have several things in common, obviously the fishing thing, bourbon, micro brews, photography, etc.  But the single biggest common denominator might be everyone’s sincere love for good food.  There is something about cooking riverside that greatly enhances the experience, and for some reason food always seems to taste better midway through a long float – sitting on the bank enjoying company over a plate of hot grub.

I’m always trying to push the limits a bit and get out of the standard run of the mill burger and hotdogs on the grill, and as a result have found that many time consuming and somewhat complicated dishes can be pre-made and simply reheated on the grill.  Here is my favorite main course to chow down on when on the water:


387889_2874759144365_1521596647_nRib Rub: 2 teaspoons of hickory smoke salt, 1 tablespoon paprika, 2 tablespoons garlic salt, 1 teaspoon ground red pepper, 1 cup Dark Brown Sugar

Prepare the ribs by peeling off the tough membrane that encase the non-meaty side of the rack.  Heat oven to 300 degrees.

Coat the ribs with the dry rub mix, cover with brown sugar on both sides separately.

Bake in oven safe glass covered with tin foil for 2.5 hours.

The ribs will be cooked completely through when pulling them out of the oven.  I cut them in half and wrap in foil to place in the cooler for transport to and on the river.

Heat up the ribs on the grill – typically 10-15 minutes per side.  Coat with your favorite BBQ sauce.

This is a quick 30 minute meal on the water.


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