Is there anything better than camping in the north woods? Is there anything better than smoking ribs? The answer of course is smoking ribs while camping! This weekend I visited my son on our way up to Lambeau Field in Green Bay to watch the Packer’s first day of training camp. What, you don’t watch the local NFL team when training? Thousands of folks here, live bands etc, it’s an event here in Wisconsin!
After watching the soon to be–once again– Superbowl champs this year, and dropping a week’s worth of pay at the Pro Shop, the wife and I proceeded another 45 minutes north and west of Green Bay to where my son was camping. Arrived just in time to see a thing of beauty! Smoking ribs! You can tell we take our grilling seriously when the grill is larger than the tent!
He was using the 2-2-1 method. Started out by removing the membrane on the bottom side, then prepped the racks with yellow mustard, applied the soon to be famous “WeekendGrillingRub” (available soon for a small $) and smoked at 225° for 2 hours.
The ribs were then wrapped in foil, in this particular case instead of what we typically do and wrap the ribs separately in foil, we placed them in a pan and wrapped the pan nice and tight. In the bottom of the pan (or each individual foil if doing them separate) we place some of our secret spritz (apple juice and worcestershire sauce) along with some more of the soon to be famous and available here “WeekendGrillingRub” along with a few pats of butter and some sliced onion. We then proceeded to smoke the wrapped ribs for another 2 hours. At this point we put on 4 shish kabobs and some baked potatoes in the smoker as well.
After a dip in the lake and a few beers later we then unwrapped the ribs and applied our go-to secret BBQ sauce (Sweet Baby Ray’s) and finished them off for the last hour.
Is that not a true site of beauty? Absolutely delicious!
If you haven’t used the 2-2-1 method (3-2-1 for beef ribs or larger and meatier country style ribs) give it a try. No recipe that I follow religiously is easier than this one. Sure wrapping meat in aluminum foil isn’t as sexy as meat smoking the entire time directly on the grates, but that process allows the meat to become super-tender in a short period of time. I do the same thing for my pulled pork recipe as well. Start it out on the grates and finish it off on the grates but somewhere in the middle wrap it up and get ‘em super tender!
Four of my favorite things, Family, camping, smoked baby back ribs and The Packers! It really doesn’t get better than that.