Park Grill Pork Ribs!

Campground Cuisine:

After frying up the 50th rainbow trout, we figured it was time for a little variety on the picnic table top, so a nice St. Louis cut rack of ribs was located at the local grocery for less than 8 bucks.  Bikers without extra space to haul stuff like condiments, and tin foil can always "borrow" what's needed from the RV campers.  (Just promise them a rib or two!)

(1)  Wash, and rub with fresh garlic cloves, then salt, pepper, sage rub. 



(2)  Burn down your wood (or "borrowed" briquettes) until not much is left except hot embers.  Place the ribs, bone side down first, and let the juices drop onto the coals, giving you that "smokey" flavor.  Watch for flare ups, as burnt ribs suck.  The bone side should get about 2/3 the total cooking time.  When the meat begins to shrink away from the bones, turn over, and brown the meat side, being careful not to burn the protein.

(3).  Apply some cheap bbq sauce.  We did a 99 cent bottle of hickory flavored.  Rub on with a plastic spoon, first on the bones, put back on heat, and do the meat side.  Flip over, and keep on going until the sauce begins to "hold" onto the meat.

(4).  Get about 2 feet of tin foil from the neighbors.  (By now, they're real interested in the biker buffet, and are very cooperative.)  Wrap the ribs tightly in the foil, leaving no exposed meat.  Press down to eliminate any air pockets, and put back on over the coals.  Figure on at least an hour in the foil, turning every 15-20 minutes.

(5).  Pull 'em out of the foil.  This is what they should look like!

(6).  Avoid the urge to cut them all up at once.  Slice off a few at a time with your pocket knife.  (You DO carry a pocket knife, don't you?) The rack will keep cooking itself from the heat on the remaining bones.

Bonn Appetite!