Ribs

[FreeWilly]

How would you go about cooking bbq ribs in a camp fire? Is it possible to have them come out so good that they are falling off the bone. I only ask because I've never actually had home cooked ribs. I've only eaten them at restaurants, but I absolutely love them! I like the idea of cooking anything with bbq sauce over a camp fire.

[Grandpa]

Lay them out on aluminum foil, season to taste, wrap them with a tight seal all the way around. Wrap that package in wet newspaper, then wrap again tightly with al. foil. take a shovel full of hot coals from the fire and place them on it. When the coals are about dead, flip them over and put them on another pile. The wet newspaper will keep them from burning and let them slow cook just right.

[AlwaysOutdoors]

Oh my Grandpa, I've never heard it done like this before. Sounds like they will come out delicious! Thanks for the tip.

[briansnat]

I pre cook them at home in the oven (slow and low), slather with BBQ sauce and wrap in aluminum foil and freeze them. Let them thaw in the cooler, then toss them into the coals at camp for a few minutes until they are heated, then open and eat.

If you want ribs to be falling off the bone tender you need to cook them for several hours at low heat (250 degrees). It's extremely difficult to do that over a campfire. You'll cook them but you'll cook them quickly.

If you want a smoky, barbecue flavor make a brine of 1 cup kosher salt, 1 cup brown and one 4 oz bottle of liquid smoke and 1 gallon of water. Place ribs in brine for 3-4 hours, rinse thoroughly and prepare for cooking.

[firedancer]

I bet there is a way to do this in a Dutch Oven. I just bought ribs recently for the first time, too - they are sitting in my freezer until I figure out how to cook them

[LovingNature]

That sounds like the way to do it, cook them at home then freeze to take with you! Only problem would be NOT eating them right after you have cooked them!

[jason]

I've cooked them indirectly over a fire in foil before, but I have to try Grandpa's method with the wet newspaper.

[FreeWilly]

Grandpa, I get the feeling you've done it many times! Thank you very much for the details. Oh, Brian, that sounds like a good recipe too. Thanks. LovingNature, if you cook them at home, warm them up on the campfire. I'm not sure how they'd come out like that. You want a fresh taste when you eat ribs.

[Grandpa]

Originally Posted by FreeWilly

Grandpa, I get the feeling you've done it many times! Thank you very much for the details. Oh, Brian, that sounds like a good recipe too. Thanks. LovingNature, if you cook them at home, warm them up on the campfire. I'm not sure how they'd come out like that. You want a fresh taste when you eat ribs.

Not really, but grandma was just a holler away when I wrote that, and if you want mouth watering ribs, or the best durn yeast bread, then just come along when grandma goes dutch. She has more tricks than a court jester when it comes to campfire cooking and her daughters know them all and then some.

[ChadTower]

Grandpa's method would work really well on a st louis cut. Just make sure you don't get nosy and open the package before 3-4 hours in. They are going to need that steamy pocket.