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All Photographs by Len Boccassini
There are no two ways about it, we are a family on-the-go. Karen and I are both lovers of the great outdoors, and during the more temperate summer months here in the northeast, we are continuously planning family outings that revolve around some of our favorite activities like swimming, rafting, hiking, and camping. Even the family pooch - "Pippi" - isn't safe from our lust for adventure and she is rarely left behind.
By the same token, we are hopeless foodies who take our next meal quite seriously, and very little gets in the way of our menu planning. That's why on a recent camping trip, I thought it a wonderful opportunity to highlight "baby back ribs" as a meal option and take the mystery and fear out of their preparation once and for all.
We all love to grill, but for some reason ribs always seem to be the most intimidating of all our meat choices. This is something I understand completely. But I also think our collective aversion to cooking ribs on the grill has a lot to do with the internet and an overabundance of techniques that claim to be the only way to do it properly. Just enter "grilling ribs" into your favorite search engine and you'll see exactly what I mean; you'll get nothing short of thousands of "do this" and "don't do that" tips that do little more than leave you wondering why you ever considered ribs as an option in the first place.
Well, I'm here to tell you, "it ain't so bad." And to prove it, I'm going to show you how easy it is to get deliciously tender ribs anytime, anywhere. In fact, I'm going to leave my home grill behind, as well as my comfort zone, and do it while in the midst of a family camping trip in an open fire pit by creating something of a makeshift smoker.
By the same token, we are hopeless foodies who take our next meal quite seriously, and very little gets in the way of our menu planning. That's why on a recent camping trip, I thought it a wonderful opportunity to highlight "baby back ribs" as a meal option and take the mystery and fear out of their preparation once and for all.
We all love to grill, but for some reason ribs always seem to be the most intimidating of all our meat choices. This is something I understand completely. But I also think our collective aversion to cooking ribs on the grill has a lot to do with the internet and an overabundance of techniques that claim to be the only way to do it properly. Just enter "grilling ribs" into your favorite search engine and you'll see exactly what I mean; you'll get nothing short of thousands of "do this" and "don't do that" tips that do little more than leave you wondering why you ever considered ribs as an option in the first place.
Well, I'm here to tell you, "it ain't so bad." And to prove it, I'm going to show you how easy it is to get deliciously tender ribs anytime, anywhere. In fact, I'm going to leave my home grill behind, as well as my comfort zone, and do it while in the midst of a family camping trip in an open fire pit by creating something of a makeshift smoker.
The first thing you'll want to do is pick up some quality ribs. What we put into our bodies is as important to us as a family as the fun were immerse ourselves in all summer long. For this particular application, we've chosen Smithfield® Extra Tender Fresh Pork Back Ribs. We decided upon this product because Smithfield® ribs are hand-trimmed and contain no-added hormones or steroids; something that really matters to us. And all the better, they continuously result tender, juicy ribs that make our task as "grillers" that much easier!
Prep for the ribs is minimal. While in camp, I mixed up my favorite rub recipe (as shown below), and after cutting each rack in two, rubbed both sides generously. I then wrapped them tightly and placed them in the cooler. After an hour or so, I removed them and allowed the packages to come up to room temperature while I attended to my grill (about 20 minutes). That is all the prep these delicious ribs will need.
Prep for the ribs is minimal. While in camp, I mixed up my favorite rub recipe (as shown below), and after cutting each rack in two, rubbed both sides generously. I then wrapped them tightly and placed them in the cooler. After an hour or so, I removed them and allowed the packages to come up to room temperature while I attended to my grill (about 20 minutes). That is all the prep these delicious ribs will need.
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One of my greatest joys while outdoors is attending to the campfire and preparing a meal that feels anything but "picnic-like". Sure, nobody likes a burger, frankfurter or Smore over an open fire more than I do, but few things satisfy me like creating a gourmet meal from the most primitive of implements.
Arriving at our camp sight, I sized up the fire pit, which for my purposes was actually quite nice. Though it needed to be cleaned of debris and listed gently to one side, it contained a steel ring about 20-inches in diameter which would act as the perfect barbecuing instrument for my madness. So as Karen, Janelle, and Pippi set off on a short hike, I got down to business... |
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The first thing I did after cleaning out the fire pit, was add a layer of brick along the bottom of the pit. I did this because I decided I would cook the ribs over charcoal briquettes and the brick would create a great surface to hold in the heat and radiate it outward. (as shown below)
The next task was to place a disposable pie plate filled with water in the center of the fire pit on top of the brick. Then, I spread the charcoal briquettes in a relatively even circle around the plate. Lighting the charcoal, I allowed it to come up to heat. (as shown in the photos below)
In order to add as much flavor as possible to the ribs - as well as to aid in the smoking process - I decided to use Mesquite Smoking Chips. They're easy to use; all you do is soak them in water the night before you plan to use them and then spread them over the hot coals when ready. Once that's done, on goes the circular grill rack. (as shown in photos below)
Note: When placed on hot coals, the wood chips will emit an extraordinary amount of smoke. That's exactly what you want.
Note: When placed on hot coals, the wood chips will emit an extraordinary amount of smoke. That's exactly what you want.
As the coals reach the perfect temperature, I set the ribs, top side down, in the center of the grill - directly above the drip plate. This placement essentially cooks them indirectly, away from any flare-ups. (as shown below)
The next step was to take some wide aluminum foil and completely cover the entire pit; for all intents and purposes, creating a makeshift smoker. Don't try to seal up every nook and cranny - they'll be plenty of heat and smoke within to get the job done. Now, it's just a matter of letting the charcoal and wood chips work their magic. Leave it untouched for one hour no matter how irresistible the urge to peek beneath. (as shown below)
After an hour, peel back the foil and flip the ribs. Again, tent with foil and let them continue to cook another half hour or so. (as shown below)
Karen and Pippi can smell what's coming!
After 30 minutes, the ribs should be ready - tender and succulent, they will fall away from the bone with a crispy, delicious bark that will leave you licking your fingers with every bite!
So you see, if I can prepare delicious baby back ribs this easily over a campfire, why can't you can make them on your grill in your own back yard? The answer is - "YOU CAN!" All you need is a good rub, the patience to let the charcoal and wood chips work their magic and a great product like Smithfield® Extra Tender Back Ribs. Now get grillin' and don't forget to enter the Smithfield® Hog Wild Throwdown for your chance to win one of two Ford F-150s. See details and link below!
For the past two years, Smithfield® has partnered with brand ambassadors, celebrity grillers Moe Cason and Tuffy Stone, who share their excitement for Smithfield® quality of meat, Walmart, and the ease with which ribs can be cooked! Please click on this link to enter the Smithfield® Hog Wild Throwdown!
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