Home Forums Hunting & Shooting Hunter's Campfire Ribs

Smoke and dry rub. I dint like the sticky sweet sauces.

Depending on the rub and how much sauce you use, you can offset the sweet to your liking. Increase the pepper and smoked paprika in the rub, add some heat with franks hot sauce to something simple like sweet baby rays or similar and it can be really good!

Bastid!

My dad was born in 1929 in St Clair Mo and grew up next to Route 66. In his day there were tents set up next the the road that sold various specialty foods to travelers. He was particularly enamored with a rib stand called "Diver Jones Ribs". As a kid he hung around there until Diver Jones (WW1 diver) showed him how to make his famous ribs. They have been a family favorite since.

The recipe called for a commercial sauce and Maull's was his favorite. The sauce was augmented with copious brown sugar, garlic salt and thinned with beer. The ribs were done over a fairly hot bed of real charcoal and flipped often. The sauce was painted on them every time they were turned. Cut to single ribs and serve. I am pretty sure the ribs are just a vehicle for the sauce. Enjoy.

Ribs in the crockpot with some sauce is hard to beat. Can chew on the bones and suck out the marrow. Dip a piece of bread to soak up the fat that liquified.

If you don’t chew the bones no need to apply.

Yep, no thanks.

Pig feet in tha crock pot is the shnizzle mmmm

In the 50s, Swift & Co gave away the "trim" cuts to any and all. Trim included ribs, cheeks, tongue, and pig snoots. About every half mile on every road, there was a cinderblock and screen BBQ pit run by gray-haired Black men. The signs all said Ribs and Snoots. Hickory wood, low and slow. Basted continuously with that thick, sweet sauce until the sauce permeated the meat all the way to the bone.

Brother, you could eat until you bust for next to nothing.

yep +1... lotta' Rib ignorance on this thread... 4 lb baby backs?, what the F" did that hog weigh, 800 lbs? lol... try 1&1/2 lb and down for a true "Baby Back" rib... I prefer "back" ribs at 1&3/4 lb, more meat & more flavor... prefer St. Louis cut spares at 2&1/2 and down, skin on, skirt off... gotta' watch it...some'a them crooked meat cutters will cut old sow ribs down to make weight (look for Big bones)...

Report: Dey was dewishus.

I'll bet they were.

Only thing I grill anymore is ribs. Worth the time and trouble they are.

Time and trouble are why I don't grill ribs. I leave them to the pros.

I don’t grill ribs because I’m lazy and happy making them in the oven. Yellow mustard for a binder and Cabelas pork rub. Sealed tightly with a little water in the pan at 250 degrees for 4 hours. Then drain and coat them with baby ray’s honey BBQ sauce at 400 degrees for 15 minutes. Usually have trouble flipping them over to add the sauce because they’re falling apart. Baked beans, potato salad and slaw to go with them makes a great meal. I’ve only found slaw made the way my mom made it to be worth eating. Apple cider vinegar, a little sugar and mayonnaise with a little celery seed mixed in.

What do you mean by "sealed tightly"? A lid? Foil?

There are great cooked on the pit with mesquite wood

If you smoke them with apple wood it's a very mild smoke flavor.

Mesquite?


No way Josè!

Rosticciana??

That's because you ain't got the ghey.