Last year for fishing opener we Smoked 4 Racks of Baby Back Ribs.
Has anyone else had done any BBQ in the bush?

Tell us how you smoked them? Sounds very good, might have to try it instead of steaks.

Hmmmm, done a shoulder in the ground that was pretty dang good. Spent a few years perfecting the "cooking in the ground" sort of stuff. (Note to the bold NOTHING beats beans made in the ground slow cooked all day and cracked open in the evening when you return to camp.

quote wannabeoutthere: "Tell us how you smoked them? Sounds very good, might have to try it instead of steaks.
"

We Smoked them over Charcoal and Hickory. Smoked over a wire grate. They were fantastic, they taste even better in the middle of the woods.

quote HammerII: "Hmmmm, done a shoulder in the ground that was pretty dang good. Spent a few years perfecting the "cooking in the ground" sort of stuff. (Note to the bold NOTHING beats beans made in the ground slow cooked all day and cracked open in the evening when you return to camp.

That would be a great buried treasure to find!

"

In a Dutch oven,
Lemon juice, Penzeys Galena Rub, cook 2 hours 300 degrees, brush with sauce add more coals (350 degrees), finish for 20 minutes.
Sorry no picture of finished ribs, didn't last long enough!

butthead

This sounds mucho delicioso!
I'm going to try this in the backyard pit next summer!

We cook 'in the ground' sometimes....usually truck camping. In the bush it's a bit more inconvenient but usually worth it. We like to dig a pit in late summer and line it with sweetcorn (stalks and all)cut to length for the pit). Usually it is a few racks of ribs and a boston butt in foil. More corn on top....some flagstone or diamond plate more coals, dirt covered and leave it all day or night. SLOW GOOD!

I cheat. I smoke racks of ribs at home on the Webber and then vacuum pack them. If the weather is nice I can heat them up on the fire grate in some tin foil, and if the weather is crummy I just boil the dish water pot and put the vacuum packages still closed into the water to heat up.

Would this be the Q on the Q if served in the Quetico? Or just the BBQ in the BWCAW. Definitely works better in the Q. I suspect we would all queue up for this Q in the Q.

I have thought about doing this but I wonder what people do with the bones. Pack them out or discard in the woods? I would think per regs you would be required to pack them out.

quote TomP: "I have thought about doing this but I wonder what people do with the bones. Pack them out or discard in the woods? I would think per regs you would be required to pack them out. "

This is a great question. If you don't mind I'm going to steal your idea and post something in general section about all bones. T-bone bones, chicken bones, ribs etc.

quote okinaw55: "

quote TomP: "I have thought about doing this but I wonder what people do with the bones. Pack them out or discard in the woods? I would think per regs you would be required to pack them out. "

This is a great question. If you don't mind I'm going to steal your idea and post something in general section about all bones. T-bone bones, chicken bones, ribs etc."

I do love my bbq ribs, but just silly to bring bones into the BW. Corn on the cob, anyone?

I burn mine. I also bring corn on the cob to roast on the fire and I burn the husks. I base camp and like to eat well. I pack peppers, onions, jalapeños, fresh herbs etc. I sift the ashes before I leave and what ever didn't burn comes home.

I've taken Short Ribs up canoeing, and have cooked them slowly over a bed of Maple chips. Very Good, and meaty. Ribs were frozen prior to leaving and still cold the second day. (had them wrapped in a towel and deep in the pack. (August)

What will the LNT folks say when they find this thread? ;-)

What kind of wood you use to cook a steak In bdub. Maybe birch. I wouldn't think pine

quote yogi59weedr: "What kind of wood you use to cook a steak In bdub. Maybe birch. I wouldn't think pine"

Cedar.