How to Make Campfire BBQ Ribs That Fall Off the Bone
What if your next cookout wasn’t in your backyard… but under the stars?
These fall-off-the-bone ribs are more than a recipe — they’re a reason to gather around the fire and make summer unforgettable.
There’s something about food cooked outside that just hits different—especially when the fire’s real and the company’s good.
If you’ve been craving a taste of summer adventure and smoky, fall-off-the-bone ribs, you’re in the right place. I’m Chef Allan, and this is one of my favorite campfire recipes, and a true crowd pleaser at our Basecamp Brooklyn weekends in the Catskills.
🎥 Watch how we do it in this video from the Hudson Valley, complete with smoke, spice, and a surprise rainstorm.
Why Campfire Cooking Hits Different
Whether it’s slow-roasting local veggies over a bed of coals or finishing ribs with a glaze that bubbles over wood flame, outdoor cooking has a rhythm and depth that kitchen cooking just can’t match. It’s elemental. Messy. Perfect.
And when you’re surrounded by trees, wild air, and folks who came hungry—not just for food but for connection? That’s when the real magic happens.
No timers, just embers
No walls, just sky
No microwave meals — just real flavor over real fire
Allan’s Secret to Perfect Campfire Ribs
Chef Allan uses a Barebones all-in-one cast iron grill with a damp wood layer under the grate and a lid to create a smoky chamber. The ribs cook low and slow inside this setup, while a separate fire burns below to heat the cast iron and maintain steady temperature.
Once they’re tender, he finishes them directly over the fire to get that smoky, caramelized crust.
Step-by-Step Breakdown
Season your ribs.
Use a generous coating of your favorite dry rub (Chef Allan’s blend includes smoked paprika, chipotle, habanero, garlic salt, and pepper). For a tenderizing boost, he also rubs them with suka — a spiced coconut vinegar from the Philippines.Smoke low and slow.
Stack your ribs in the cast iron grill over dampened wood with the lid closed. Keep a live fire going underneath the grill to maintain a temperature between 150–200°F. Smoke the ribs for about 3 hours, rotating as needed.Finish over open flame.
Once tender, move the ribs directly over the coals or flame. Glaze with either maple syrup or a bold Memphis-style barbecue sauce. Grill for 5–10 minutes per side to caramelize.Taste test two styles.
Chef Allan made two versions: one with his own fiery blend + maple glaze, and one with Commissary seasoning + sauce. Both brought big flavor — and smiles all around.
At-Home Prep Shortcut (Optional):
If you’re new to campfire cooking or just want to make things easier, you can par-cook your ribs at home before heading out. Just season, wrap in foil, and bake at 250°F for 2.5–3 hours until tender. Chill and pack them in your cooler, then finish over the fire at camp to get that same smoky, caramelized flavor—without the full in-camp cook time. Still delicious, and perfect for first-timers.
Campfire Foodies Welcome at Basecamp Brooklyn
At Basecamp Brooklyn, food isn’t just part of the weekend — it is the weekend. From open-fire cookouts and smoky cocktails to cold brew mornings and savory s’mores under the stars, we build every trip around good meals shared with good people.
Here’s a taste of what else might show up at camp:
It’s all the best parts of summer: the food, the fire, the crew, the stars.
💬 “This experience truly checked off all the boxes for a memorable camping trip... excellent dining, communal bonding, guided life skills, and a touch of adventure.” — Yolanda D.
🔥 Want to Eat Like This in the Wild?
Join us on one of our seasonal Basecamp Brooklyn adventures in the Catskills. We keep our groups small, our menus thoughtful, and the vibe easygoing and real.
See you fireside,
Allan + Erin
Basecamp Brooklyn
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