36 replies to this topic

[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.  

Edited by Advmoto18, 02 April 2019 - 03:04 PM.

[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