Wow, I forgot all about this, my badà

EZ ribs. Well, there are two ways to do this and probably a million different deviations that can be made but, here goes:

90% of the time IÆll smoke the ribs at home a few days ahead and freeze them. Wrap the ribs in about a million layers of plastic wrap before they go in the freezer and line the bag with a big olÆ wad of paper towels. Wrap the bag in a towel and then in a plastic (like Tupperware) tub and glaze / char them at camp.

Now, the super easy way that I learned to cook ribs at camp is actually a method that my mom and grandpa used.

A couple of nights before you pack up, go and buy however many racks you plan to serve. Typical prep, remove the membrane and dry thoroughly. Now cut the racks in 1/4Æs and lightly cover them with olive oil, salt, pepper, crushed red pepper, paprika, garlic powder and whatever else you feel like throwing on there. Put them in a roasting pan (or a cake dish if you donÆt have a roasting pan) and cover with aluminum foil. Get the oven to 275, put a small pan of water on the lower rack and slow bake for three hours. Let cool and wrap and freeze as indicated above. Really, wrap the hell out of them, everything I have ever learned about ribs is DO NOT get them wet with water before, after or during cooking.

Now, at camp; Get your grille going in an indirect heat method. Wrap the thawed ribs in aluminum foil and set off to the side of the heat for a half hour or so to reheat. If you are using an open grille that is fixed to the camp site, use aluminum foil to make a ôtentö and cover the whole thing so that you have an oven type deal going on. While the ribs are heating up, make the sauce. HereÆs the quick recipe for my MomÆs standby Cajun sauce:

1 Tsp Salt
1 Tsp Pepper
1 Tsp Paprika
4 Tsp light brown sugar
1 small red Onion -- minced
1 can Tomato paste
1/2 stick Butter
3/4 cup Vegetable stock
Worcestershire sauce (as much as you want but cut down on the stock if you use a ton)
2 Tsp ground Mustard
Pinch (and I do mean a small pinch) of Crab Boil

So, after 30 minutes or so, get the grille going hot and unwrap the ribs. Throw a ton of wet and dry chips on the coals to really get a good rolling smoke on! This really impresses the hell out of the rest of the campground, but dang it, these are ribs! Anyhow, throw the ribs on the grill and start mopping on the sauce and flipping the ribs about every two minutes. Get them as glazed or blackened (yuck) as wanted and serve. These are excellent with super whammy Cowboy beans and some grille toasted garlic bread! I have watched my gramps, my mom and I get this from the ice chest to the plates in 45 minutes.

Mike