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Grilling ribs on open fire with swinging grate.

edmonds

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Joined Dec 6, 2020
Thought I would raise my swinging grill to produce a lower heat and use the burning wood of the open fire to smoke the ribs. Unlike a smoker, there is no lid to contain the smoke around the meat. Also, the wood is burning freely and is not in an oxygen controlled environment. Still, there was a nice light smokey flavor after 1-3/4 h. Perhaps more interesting was the roasting flavors from direct heat.

Ribs dusted lightly with salt, pepper, chipotle and then overnight in fridge.
Oak fire burned down 1+ hours, stoked as needed during cook.
Ribs suspended about 18" over fire. Hand thermometer read maybe 5-6 seconds, maybe 300-350 ish F?
Ribs turned over at 15 and 30 minutes, then spritz (cider vinegar/water/worcy) and flip every 10 min. Cooked total of 1-3/4 hours then wrapped in foil.
Oh, did I mention it was a rack of goat ribs? Goat ribs are long and skinny, and not as much meat.
Grate lowered close to coals to grill (goat) tenderloin.


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Steve H

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That looks pretty darn good to me.
 

dirtsailor2003

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Looks tasty! We’ve done ribs like this camping quite a few times. Really like them that way.
 

HalfSmoked

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Great looking ribs. Open fire cooking produces some of the best flavor cooks.
Do open fire cooks a lot I mean that is what our long ago ancestors taught us.

Warren
 

edmonds

Fire Starter
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Joined Dec 6, 2020
Great looking ribs. Open fire cooking produces some of the best flavor cooks.
Do open fire cooks a lot I mean that is what our long ago ancestors taught us.

Warren
I usually cook ribs in the smoker. But the flavor from cooking over open fire seems to have more complexity. Maybe from roasting effect of direct heat?
 

Winterrider

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Oh yum. . . nicely done.
 

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