Slow-cooking ribs, or any other cut of meat, over a fire using the hanging method is the ultimate campfire experience. The indirect heat softly cooks the ribs and releases the rosemary and garlic into every crevice, giving you all the time you need to crack open a few beers and enjoy the fire with your camping crew.
- 1 24-33 oz. Campo Grande 4-Rib Rack
- 1 bunch fresh rosemary
- 1 head garlic
- 1 bunch asparagus
- Freshly ground pepper
- Season the ribs with salt and pepper.
- Lay the rib rack flat and place rosemary and garlic cloves on top. Using butcher twine, secure the garlic and rosemary to the ribs, stringing the twine between the ribs. Then string the twine around the ribs from 3 sides, bringing the twine up towards the center to create a sort of parcel. The ribs should hang relatively flat from a piece of twine (see video for more details).
- Using butcher twine, tie up the asparagus bunch and season with salt and pepper.
- Secure a wooden or metal stick in the ground, about 25 inches tall. Hang both the meat and asparagus from the stick.
- Heat a fire next to the stick so that the food cooks over indirect heat. You're looking for a temperature of about 250ºF in the cooking area.
- Cook asparagus until they reach your desired consistency.
- Cook meat for 2 to 3 hours until the meat reaches an internal temperature of 145ºF, making sure to keep the fire going as it cooks.
- Remove from heat, untie, and slice up the ribs. ¡Buen provecho!