Engine Block BBQ Ribs

[KlausVanWinkle]

At home, smoking ribs is my thing. But I've yet to make them on the trail.

When at home, I sometimes wrap the ribs in foil and bake them in the oven for a couple hours at 200 degrees (with a pan of water to keep moisture in the oven). Which made me think: what else stays Round 200 degrees for hours at a time? My engine block.

I'm thinking I could flip wrap a rack of ribs and find a place on the block to keep them in place for the last couple hours of the trail.

Obviously good ribs need to be smoked at some point. But I don't bring a charcoal grill while camping. So does anyone have an idea of how to channel the campfire smoke to finish the ribs? I'm thinking maybe front runner's stainless steel campfire grate positioned part way over the fire, the ribs not over the fire, and some sort of hood to channel the smoke over the ribs.

Anyone tried this or have any ideas?

 

[JohnVee]

How about a long stick stuck into the ground outside the fire ring at an angle over the fire with the ribs threaded on the top. That will keep it in smoke and provide low heat. Salmon is good this way.

 

[BrotherRob]

PM Michael (Chase Truck). He's the master at engine block ribs.

 

[LAMBCRUSHER]

where's the pic of the manifold roaster pan?

 

[rusty_tlc]

The fundamental manifold cook book:
Manifold Destiny (cookbook) - Wikipedia, the free encyclopedia

A smoker can be fabricated from an apple box. Make a rack by poking skewers through the sides, put a pie pan of coals from the fire in the bottom sitting on a brick/rock. Throw a few chips on the coals and away you go.