Thursday, October 17, 2013
Simple Spareribs and Beans on the Fire
Another campfire cook at the lake.
Sometimes the best tasting meals are the ones that take the least amount of fuss. In the world of outdoor cooking, ribs have been treated in all manner of ways, brined, rubbed, trimmed, foiled, probably injected. There's a lot to be said about the good ole "ribs meet fire" method. :)
After breakfast one morning I started a pot of pinto beans. I had soaked them overnight, drained them and added ham chunks, onions, garlic, a couple of bay leaves, red pepper flakes, a couple pinches of thyme, rosemary and marjoram. I let them simmer all day on the fire. (did add salt when they were tender)
About noon I slathered a rack of spareribs with bacon drippings, seasoned with salt and pepper and set them on the cool end side of the fire...
I let the ribs slow cook over the fire, flipping and rotating every once in awhile for even cooking. Also added a log to the fire when needed.
Had plenty of time for fishin' and "thinkin'" ... :)
I planned on letting them slow roast for about 6 hours. ( seems like they always take about 6 hours this way). I watched for the pull back on the bones.
gave the beans a stir once in awhile and added water when needed....
I was pretty hungry after smelling these roast all afternoon!
Ended up giving them a quick brush with spicy Q sauce before removing from the heat.
I almost forgot to get a pic of them plated. They tasted pretty good at the time. Had a little tug like I like em.... not fall off the bone soft.
The evening was nice. The air was crisp and cool so the campfire really felt good.
There's just something about a warm campfire and pretty stars....makes you forget about the rest of the world. :)
Probably my last camp out for the year but I'm getting geared up for deer season next. Can't wait!