Brad Makes Campfire Ribs | It's Alive | Bon Appétit

hi guys today we are going to be cooking a bit of st. cut pork

ribs

in louis i got a marinade with a little bit of spice build up and we're going to throw them on a

campfire

here and i'm going to show you a great little takeout to use your empty cooler so yeah i made it on a nice little wood fire three parts here, so we have our little fire in the back that is made in coal for us to feed in these two chambers. I have these grates about 10 to 12 inches from the charcoal we just want to gradually pick up some nice color start cooking them a little bit and then I'm going to make this little sauce that we're going to drizzle on and keep turning and build like a nice shellac from from there, wrap them in aluminum foil and then in the cooler they go we too have some corn on the cob that we are going to char with the husks to see what's so good about a good cooler it's just an insulated box designed to retain that temperature cold works the same way if we put it hot things in there will keep it hot the same way a thermos works for cooking for Karthi coffee is my favorite way to cook

ribs

one of my favorite ways is to roast them really well and then rattmann aluminum foil and put them in the oven for a couple hours and they come out perfect so we're going to turn it in a low temp oven.

Miss this little setup when we leave. Have a cool little kitchen, but wear your gloves. Eirene, get that Corcoran. No, I don't peel it, you know or whatever that is called, what is that called?, what is done? sometimes you're short on space I cut it so keep turning them let them burn on the outside and inside when you're done they come out perfect nice and sweet and tender like vapors inside the shells so when you're working on a system like this on charcoal you'll start to notice little patterns I mean you can adjust if I put dragon coals or certain areas you find your hot spots you know I've seen if this one is picking up a lot of color this one isn't you know turn them on and turn them off you just have to keep an eye out and just work the grill so now there's a little bit of dry rub on it.

The next part that we're going to do, we're going to build up some sauce that we're going to brush on the old ribs. whatever wherever you are in some kind of proper stubs the legendary bbq sauce and then i'll put a dash of this in this is our dry rub we've rubbed ourselves in well had a healthy amount of that olive oil just the good stuff Google created Budweiser oh yeah pour a little of that right there yeah save yourself a shot and yeah we'll mix it up you want it a little loose but you're in it a little bit too. a little thick you know you don't want to just run off and that's it it's all mixed up ready to go oh yeah ok let's go find a sink we'll start it up and start mopping it you just want to brush it good you don't want to go crazy heavy so it all trips over the fire I mean some are going to you oh Actually we're going to do this like 15 times on each side so you brush them and then flip and let it bake now this part of which really you don't want to get too far away because the barbecue sauce will start to burn a bit if you let it go as soon as you flip it over.

I start applying the next batch. The sauce begins to bake and becomes its own thing. bacon I like the word shellac it just starts layering caramelized sauce in the meantime we flip our corn so you wanted it all charred in there don't worry about the husk the kernels aren't going to really any color on them it will be perfect ok let's ride the googly Nia that's how that's how it comes together. she's alright we're know one of those stupid looking winter hats look at a big puffy palm ball on top no no no we don't roll that way no i can't say that's ok i think we're almost ready to hit paper aluminum, oh, you didn't bring an industrial, you know, camping.

I think it's one of the best tools you can bring if it's a – oh yeah, sure it's a tool, it's aluminum foil, you can make a lid, you can do whatever we're going to do. use them to wrap these ribs lock in the heat lock out the moisture and let them vaporize here wait hi whats up hat look a little oh well yeah i like to do a nice little double wrap because you really want to make sure all the heat and moisture gets out they get stuck in there you know that might sound excessive but trust me it's not so we'll just take them and throw them in there and let them get nice and hot inside the aluminum foil that we cooked I mean technically you could eat these ribs right now you know you'd just be Herman or you'd chew them like a dog but now what what we're trying to achieve is connective tissue and some of the tougher fibers start to break down and I think that happens and in most meats around 165 160 something like this 160 something like this wrapping them in the foil heat them here throw them in the fridge they take their heat and actually continue to cook as if this were it was acting like a kiln that colors in the center and that's what you're looking for I mean you can even go harder I think it can really take some hammering you want to do a good 10 minutes like this so it's crucial that you don't wrap them and put them in there it will be a better product when you're done if you let them spend a little bit of time on the fire in the foil I'm going to go ahead and throw the corn right in the fridge and then real quick we're going to stack the ribs right on top and again the more stuff you add in here the more heat to trap the better the pose that baby immediately a little bit latc Oh there okay there's our little

campfire

oven okay if you wanted you could put a little lock here boom, no one's going in, no Vinnie, no Smokey the Bear, no one, so we'll go ahead and put that here.

I'm going for a little walk come back and say two hours okay let me get my spirit back here this here uh it's been a day look at that steaming baby oh yeah oh they're so hot take one of them here's the corn close the oven door alright , let's open, peel this baby, mine, the finger, the old glove, here, you know it distracted me. bow whoo-hoo I can also cut my finger off thanks VIN oh yeah oh yeah really hot who's hot hot to the touch oh yeah yeah the meat is kind of coming out it's right there man it's perfect well seasoned all the way through that dry rub really lo It penetrates meats tender as can be I don't need it to be taking the bone out because then you're just eating like that it's delicious I mean I'm not complaining I like to eat it off the bone you know it's part of the rib the ribs , let's see what the corn looks like oh yeah it's still hot you can't beat that oh yeah sweet not mushy so what I like about cooking corn in the husk it stays nice and crunchy and flavorful poppy but cooked all the way super sweet super sweet bone Appetite i don't know what to say you know what that is when you're at a party or a dinner and no one is talking what does that mean food really good table in the right corner damn ribs well might e star sitting at a BBQ oh no we're not in the woods Vinny there you go man push yourself get out in the woods and cook some different foods and hopefully you can try this technique let us know how it goes and yeah get into the woods enjoy it don't cook anything really good ma'am i feel like a bird. from paradise you know they do that crazy thing they go around I like to throw rocks in the air Build like weird little structures or like wooing a woman Vinny Just look they built me ​​I built this baby are you impressed?

I know a twenty dollar man. They scammed me but forced me to sign up. You know you have to become a member and then you can buy one get one free but only if you give me your phone number and you know the date of birth and birth certificate of your first fucking child then you can get into the Rite Aid Club. Joe gave a lot of false information to fools. I think it's to prepare. Stop the car very fast. I'm Brad Leone. I don't always drive, but when I do, I trust Subaru. Subaru, get out there and enjoy nature.

No, but really give me a car. Jesus, Vinny, I mean, come on dude, this is funny, but