Ribs

[kimosawboy]

Always have enjoyed ribs, has anyone done them while camping (over/under fire) . At home its usually three to four hours on low heat in tinfoil in the oven. Done them on the BBQ same way with no problems. Just curious if anyone has cooked them with the campfire. Or has anyone precooked them most of the way then tossed them in a cooler to finish on the fire??

Thanks in advance
G Vavra

 

[craig333]

I buy the pre-cooked ones. Ten minutes on the bbq and they're done. I don't think I have the patience to be a good rib cooker.

 

[Ted]

I do them the same as you, long slow precook in the oven and finish with smoke on a grill. Did just as you suggested on one occasion. Brought the pre-cooked and finished them in camp. It worked fine.

 

[Wandering Sagebrush]

We parboil baby back ribs, then finish on the BBQ. Works ok, but I’ll try some other methods mentioned here.

 

[Smokecreek1]

Okay, I have done it several times on my old hibachi out in the field and recorded how I did,& took pictures and posted the process in my gallery (if I can figure out how to move it here from the gallery I will). First I cut it up into 3 or 4 rib (pork) pieces and wrap them with foil with some water and slow pre cook/par boil them for an hour or so. It takes allot longer to do it.than home on a regular BBQ Then I repeat the process with lots of cooking oil.(both regular and spay on) on the foil.and monitor/spaying/turning it allot to keep it from burning to much. The cooking time varies from about an hour to a few hours. Once they look cooked enough put on the BBQ sauce and watch them closely so they do not burn. Remember this field process and what is a burnt rib or two -they still taste great with a beer or two !

My old hibachi is probably 30 or so years old and I always carry it with me to cook because it does not take up much space and can use it to cook lots of things. [in case] I can not pull the photos down from the gallery, just go into the my gallery, go to California (deer picture) and work back to find them. This is a small field BBQ and I never carry my big home one or a gas type with me As a note I bought the BBQ type pan that Dirty Dog was selling years ago and also posted/w pictures here how it worked in my back yard and carry it under the couch in case I need to cook for a bunch of people sometime. Enjoy!

Smoke

 

[Smokecreek1]

Thanks who ever moved/posted those pictures down here!

Smoke

 

[ski3pin]

You are welcome, Mr. Smoke.

 

[buckland]

Mouth watering discussion ! Was wondering if there is a best brand for "precooked" ribs? We usually buy our meat from neighbor farms so don't buy "store bought" meat regularly (exceptions are "Boars Head" brand dogs and bacon). It is such a great meal when camping and would love to try it but have shied away from the prep.

 

[PackRat]

I forget which brand we have been buying as Safeway has changed what brands they sell....but they are the kind that come in a pretty decent BBQ sauce and you are directed to cut the slab into several 2, 3 or 4 rib sections and then you can microwave them.

I think I'd like to try those by cooking as directed and then wrapping the sections in tin foil and then reheating them on the BBQ. Using a meat thermometer, you can punch right through the tin foil to monitor the temp. When they are "done" I think I would like to unwrap them and get a little of the crispiness on them by putting them on the grill for a couple monitored minutes prior to serving them up.

 

[kimosawboy]

Thanks for all the input , I will definitely be doing ribs this year... I will probably go with the pre-cook and then onto a low fire for the last 1/2 hour.
Gets me hungry just thinking about it..
G Vavra

 

[buckland]

I am right on it! This is a real treat-meal without too much fuss. Thanks for the idea!

 

[ski3pin]

Yup, once it thaws out some here I need to make the Lady a big batch of beef ribs with the smoker. If we take ribs along on a trip, we eat 'em cold out on the trail and pack the bones out.

It's the least I can do. She making me an apple pie right now.

 

[BrianG]

Costco has good pre-cooked ribs.

 

[roverjohn]

I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..

 

[Wandering Sagebrush]

I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..

Interesting technique. You had me looking for answers from Professor Google.

 

[roverjohn]

BBQ is kind of a religion here so you need to learn the lingo. I'm kind of a heretic with my sous vide bath but the results are very nice.

 

[Markgyver]

I will smoke some ribs at home ahead of time wrap them in foil then toss them in the fire on the camp site

 

[Advmoto18]

Costco has good pre-cooked ribs.

I've been very happy with CostCo precooked ribs.

I just wrap them in several layers of HD aluminum foil and toss them on a bed of coals (if a fire is allowed) rotating every 5 minutes for about 20 minutes total time. Camp fire not allowed, I break out the Snow Peak Field Oven. I procrastinated a long time before making the oven purchase due to price; but, it has been money well spent.

Sauce...many favorites, but my Go-To sauce when camping is Trader Joe's Carolina Gold. A mustard base sauce. The TJ hickory sauce is a camp site favorite as well.

 

[Advmoto18]

Interesting technique. You had me looking for answers from Professor Google.

Here you go Steve...
Where I get my cookware and supplies.

 

[Foy]

I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..

As a native and lifelong Eastern North Carolinian, and with tongue firmly planted in cheek, I must say: Surely there can't be much to mastering the art of cooking South Carolina barbeque (said he as he turned his nose up in a particularly haughty manner).

Foy