One of the greatest meals any backcountry hunter will eat is the first taste of his harvest cooked over a campfire in the field. This Campfire Cooked Ribs recipe is a simple twist on a favorite hunters meal that has been a favorite for centuries.
Total backpack weight for this recipe is approximately 5 ounces and it's worth every drop of sweat to be able to eat these sticky, sweet and spicy ribs next to the campfire.
Cooking over a fire is all about managing temperature and time to get the desired result. Until this technique is second nature, the safe bet is to cook lower and longer rather than trying to rush it over a hot fire. The saving grace is even if you miss the mark on your first attempt these ribs will still taste fantastic.
The ribs used in this recipe came from a B.C. whitetail buck and were processed at the butchers. To cook freshly harvested ribs, bring plenty of aluminum foil and follow the same technique listed below.
Combine all the ingredients in a bowl and transfer to a 4 fl oz container.
Seal the BBQ sauce container in a sandwich and pack with you on your next hunt.
Harvest an animal and remove the ribs.
Start a fire and create a bed of coals.
Grill the ribs over the fire until dark brown and crispy on the edges.
Meanwhile, mix the BBQ sauce and 4 fl oz of water in a bowl.
Baste the grilled ribs on both sides with half the BBQ sauce and wrap tightly in triple-layered aluminum foil to create a sealed package.
Place the rib package into smoldering coals on the edge of the fire and cook for 1-1½ hours, turning intermittently. For larger animals such as elk, cook for 2-2½ hours. Remove the rib package from the embers, unwrap and glaze the ribs with the remainder of the BBQ sauce.
Remove the rib package from the embers, unwrap and glaze the ribs with the remainder of the BBQ sauce.