ribs, ribs and ribs

[sawbones]

Howdy all.   What is the best way to cook ribs at camp.  I was thinking of running a green stick through the ribs and roasting them slowly over the fire.  Season with salt pepper and garlic.
  Any ideas or good recipies? This isn't going to be a primative trek and I will have a lot of iron cookware.

[Roaddog]

You Will want to steam or vein simmer them for 21/ to 3 hours. The season and put on your stick and roast.

[Bountyhunter]

They will cook over a fire, but they will dry out like leather and be tougher than boot soles.

What I do is cook them over the fire until the outside begins to glaze, they pick up smoke, and I watch the ends of the bones until they begin to seep fluid from getting hot.  Then I put them in a tight roaster or foil and finish them up.   I usually put some Sweet Baby Rays BBQ sause on them.  That way you keep the moisture in and they finish tender, but they get that smoky flavor all the way through.

[sse]

Then I put them in a tight roaster or foil and finish them up.

Just what I was going to say.  Foil works just great.  Add a little apple juice or sauce, wrap them tight and put them near the heat, not right over it, turn them occasionally.  That's all it takes to get them tender.

[Uncle Russ]

Then I put them in a tight roaster or foil and finish them up.

Just what I was going to say.  Foil works just great.  Add a little apple juice or sauce, wrap them tight and put them near the heat, not right over it, turn them occasionally.  That's all it takes to get them tender.

I've never tried Apple Sauce / Juice, but the foil thingy with other sauces works like a charm.

Gotta try that Apple Sauce trick!

Uncle Russ...

[sse]

Gotta try that Apple Sauce trick!

Unc Rus - I never tried it with apple sauce, just juice...but who knows, might work...

[Bountyhunter]

The foil or roaster needs to be tight~~TIGHT~~tight.  If you use foil, use the big stuff and wrap it all around and then seal it TIGHT.  There is a name for this but it escapes me.  You need to actually build up a little bit of steam pressure inside.  

Same with roaster, fasten the lid on tight.

[Minnesota Mike]

Actaully I prefer a rub to lathers of sauce. I like the taste of the meat and too much sauce is more like desert than main course.

To keep moist while over fire, have used various concotions, but even just water being applied can help restore some of the moisture being lost. Just flavor the water with whatever added taste you want to impart to the ribs.

Down side is sticking around to babysit the ribs and keep basting them.

r/
MM

[sse]

Down side is sticking around to babysit the ribs and keep basting them.

I'll baby sit them alright, but they won't be safe.  

[Bountyhunter]

Dang, I do hate to give up some a these recipes.

I do use a rub on the ribs when I start them, when I first put them in the grille to get started nekkid.  When they get hot enough that the juice begins bubblin out of the ends of the bones, then I take them out and put them in foil and I cover them good on both sides with Sweet Baby Rays BBQ.  The regular stuff, not the sweet honey stuff.  Then I seal that heavy duty tin foil up really tight and put them back in for about 2-1/2 hours to slow cook in that pressure environment.

That makes fall apart ribs.  The Leggs BBQ rub and the BBQ sause go together like hand and glove.  

Now if your ribs arent primo, then dont blame me.

[snake eyes]

Sawbones,
          Sense  you are not worried about the PC thing,I would par-boil the ribs prior.Cool, rap in plastic rap and foil  and keep on
ice till cook time. Remove foil and plastic. Add your favorite rub or
sauce.Re wrap in foil and cook low temp and slow.
I assume we are taking pork ribs,but if beef ribs slower and
longer.Imho
snake-eyes

[sse]

Check it out...

http://amazingribs.com/

[snake eyes]

[sse]

If you follow the directions in that web site, you'll end up with this, which I made yesterday:




The ribs are "lounging" on a bed of slaw:

1 lb bag of plain cabbage from the grocery
1 cup mayo
1/2 tsp celery seeds
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 Tbs dried mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp prepared horseradish (optional)

Yummy!

[Uncle Russ]

WOW! That looks finger lickin good!

Save me that second piece, I'm on my over right now!

Uncle Russ...