1. Heat a grill to between 225 degrees and 250 degrees. Season fish fillets with rib rub. Cut pieces of foil big enough to fit each of the fish fillets lengthwise and then fold the foil into a sling so that it will nestle the fish and keep the melted butter from running into the coals.
2. Place empty foil slings on grill (just the foil, you add the fish in a minute). Add ½ tablespoon of honey butter to each piece of foil. As the butter starts to melt, nestle fish onto foil. Leave foil open to allow maximum smoke flavor to get to the fish.
3. Close the grill and cook until the fish loses its translucent appearance and flakes easily when a fork is gently inserted, 30 to 35 minutes. Serve hot, with additional honey butter on the side.
Makes 2 cups
½ cup Diamond Crystal kosher salt
¼ cup Jesus’s Tears (aka MSG)
¼ cup freshly ground black pepper
¼ cup paprika
¼ cup chili powder
¼ cup packed light brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
Mix all of the ingredients and place them in an airtight container. Cover and store in a cool, dry place until ready to use.
Makes ¾ cup
½ cup room temperature, unsalted butter
¼ cup honey
In a medium bowl, beat honey and butter together with a whisk or electric hand mixer until well combined.