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

Hello guys, today we are going to cook some st. louis cut pork

ribs

. I have a marinade with a little bit of spice and we're going to throw them here on a

campfire

and I'm going to show you a cool takeout to use up your empty cooler, so yeah, I set myself up on a nice Here's a little three part fire, like this that we have our little fire in the back that is produced with charcoal so that we can feed it in these two chambers. I have these grates about 10 to 12 inches away from the charcoal, we just want to gradually pick up a little bit. nice color, I start cooking them a little bit and then I'll make this little sauce that we're going to drizzle with and we'll keep turning them and forming them like a nice shellac.

From there, we will wrap them in aluminum foil and then in the refrigerator they go. We also have corn cobs that we are going to char with the husks. See what's so good about a good cooler. It's just an insulated box designed to retain that cold temperature. It works the same way if we put it hot. The things in there will keep him warm the same way a thermos works to cook for Karthi. Coffee is my favorite way to cook

ribs

. One of my favorite ways is to roast them really well and then use Rattmann foil and put them in the oven. for a couple of hours and they come out perfect, so we'll turn it into a low temperature oven.

I miss this little setup when we leave anyone, have a cool little kitchen, but wear your gloves. Eirene, take that Corcoran, we'll get it. corn on the cob I love cooking corn on the cob so you know no, I don't peel them, you know or whatever you call that, what's that called, what do you do, Tuscan corn like corn Nebraska hullers keep them here and just put them on the cooking surface if you're short on space, sometimes I trim it, so just keep turning them and let them burn on the outside and inside when you're done, they come.

It produces nice, sweet, perfect, tender vapors inside the shells, so when you work a system like this over hot coals, you'll start to notice little patterns. I mean, you can adjust whether I put dragon embers or certain areas that seem hot to you. dots, you know, I've seen if this one is getting a lot of color, this one isn't, you know, switch them in and out, you just have to keep an eye on it and just move the rack, so now there's a little bit of Dry Rub it, the next one part we'll do, we'll make some sauce and slather on the old ribs, they're whatever, wherever you are, kind of chunks, proper chunks, legendary barbecue sauce. and then I'll put a dash of this on this is our dry rub that we've rubbed well, it had a healthy amount of that olive oil, just the good stuff that Google created Budweiser, oh yeah, pour a little bit of that right there. yeah, save a little drink for yourself and yeah, we'll just mix it up.

You want it a little loose but you're also a little thick. You know you don't want to just run away and that's it. all mixed up ready to go oh yeah okay let's go find a sink we'll get it going and start mopping it you just want to brush it good you don't want to go crazy and heavy so everything trip over the fire I mean some they're going to oh we're actually going to do this like 15 times on each side so you brush them and then you flip them and let it bake now this part I really don't want to go away from too much because the barbecue sauce will start to burn a little bit if You let her go as soon as I turn her over.

I start applying the next batch, the sauce is starting to bake and become like it's small, you know, it's crusty, it's bacon. I like the word shellac. It just starts to form layers of caramelized sauce as we turn the corn from time to time, so you wanted it all to burn there, don't worry about it. shell, the grains, they're not really going to have any color, they're just going to be perfect, okay, let's ride the sticky Nia, this is how it comes together, okay, we know one of those stupid looking winter hats. look at a big swollen palm ball on top no, no, we don't roll that way no, I can't say that, okay, I think we're almost ready to stick them in aluminum foil, oh, you didn't bring an industrial, ya You know, camping. think about one of the best tools you can bring if it's a... oh yeah, of course it's a tool, it's aluminum foil, you can make a lid, you can do whatever, we'll use them to wrap these ribs, enclose them in heat, lock them in the humidity and let them in here, wait, hello, what's up?

It looks a little, oh, well, yeah. I like to do a little double wrap because you really want to make sure all the heat and moisture is trapped in there. You know, it may seem excessive. but trust me, it's not, so we're going to take them and throw them in there again and let them warm up nice and warm inside the foil we cooked them in. I mean, technically you could eat these ribs right now. You know you'd just be Herman. or chew them off the bone like a dog, but now what we're trying to achieve is connective tissue and some of the tougher fibers, you know, start to break down and I think that happens and in most meats around 165 160 something like that 160 something like that, like this, wrapping them in aluminum foil, heating them up here, throwing them in the cooler, they carry their heat and continue to cook like this acts like an oven with that color in the center and that's what you're looking for. , that's what I mean, you can try even harder.

I think it may really take a hammering. You want to do a good 10 minutes like this. It's so crucial that you don't wrap them up and put them there, it will be better. product when you're done, if you let them spend a little bit of time on the fire in the foil, I'll go ahead and throw the corn right into the cooler and then real quick, we'll just stack the ribs right on top and again the more stuff you add here more heat to catch the better the posture that baby will immediately latch on a little Oh there it is, there's our little

campfire

oven, if you want you can put some padlocks here boom, no one's getting in, not Vinnie or Smokey the Bear, no one , so we'll go ahead and put that here, let's go for a little walk, come back and say two hours, okay, let me get my spirit back here, this here. eh, it's been a day look at that steaming baby oh yeah oh they're breaking hot grab one of them there's the corn close the oven door okay, let's open peel this baby mine the finger the old glove here you know I got distracted, I'm cutting potatoes on the mandolin and then he starts talking about fucking bow hunting and then he says oh I can shoot a bow, whoo-hoo, I can cut my finger off too, thanks VIN, oh yeah, oh yeah, so hot, who's hot to play? oh yeah, yeah, the meat is coming out, it's there, man, it's perfect, well seasoned all the way, that dry rub really penetrates it, the meats are as tender as can be.

I don't need them to take out the bone because then you. You're just eating like this, it's delicious, I mean, I'm not complaining, I like to eat it boneless, you know, that's part of, like the rib, the rib stuff, let's see what the corn looks like, oh yeah, still It's hot, man, you can't beat it. that, oh yeah, sweet, not mushy, so what I like about cooking corn in the shell stays nice and crunchy and poppy, but cooked all the way through, super sweet, super sweet, bone. Appetite, I don't know what to say, do you know what that is when?

We are at a party or dinner and no one talks, what does that mean? Really good meals, table in the right corner, damn ribs, might as well be sitting at some barbecue, oh no, no, we're in the woods, Vinny, there you go, man, work hard, get out there. in the woods and cook some different foods and hopefully you can try this technique tell us how it goes and yeah get in the woods enjoy it cook nothing really good lady I feel like a bird of paradise you know they make those crazy things. They're walking around like they're throwing rocks in the air, building weird little structures, or courting a Vinny woman.

I just look, I built myself, I built this baby, are you impressed? You want to be a partner for life. I got these new glasses at Rite Aid mmm, you know, a twenty dollar man. They scammed me, but they made me register. You know you have to become a member and then you can buy one and get one free, but only if you give me your phone number and you know. date of birth and the birth certificate of your damn first child, then you can enter the Rite Aid Club. Joe gave a lot of false information, fools.

I feel like that's something brewing, stop the car real quick, yeah, I love Subaru, man, you know, all-wheel drive. reliable Hi, I'm Brad Leone. I don't always drive, but when I do I trust subaru subaru, go out, enjoy nature, no, but really give me a car, do we have to pitch the tent nowadays? These things are pretty simple, usually it's just a couple throws, oh Jesus, Vinny, I mean, come on dude, this is funny, but