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Grilling pork ribs over an open fire isn’t just cooking—it’s an experience. There’s something magical about being outdoors, managing a campfire, and enjoying the smoky flavor that only direct flames can bring to your food. I’ll walk you through the best way to make tender, flavorful spare ribs right over the fire on your next camping trip or backyard hangout.
For this cook, I’m using the Espegard Fire Pan and grill kit. I like it because it’s easy to use, keeps the fire up off the ground, and is the perfect size to cook on, or build a great campfire to keep warm on a cold night.
Check out the Fire Pit used for this cook!
Why You’ll Love This Recipe
- No fancy equipment—just a campfire grill and a little know-how.
- Perfectly smoky, juicy ribs with a beautiful crust.
- Impress your friends with your ability to cook the best ribs using nothing but fire and a grate.
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Ingredients and Tools You’ll Need
- 1 rack of pork ribs (I prefer baby back ribs or St. Louis style ribs)
- Kosher or grilling salt
- Dry rub (optional)
- Firewood (hardwoods like oak, hickory, or cherry work best)
- Aluminum foil (for optional resting)
- Fire starter and matches/lighter
- Campfire grill grate
Instructions
Preparation: Setting Up the Fire the Campfire
Building the Fire: Start by stacking your logs in a 2×2 alternating fashion—just like classic Lincoln Logs. This creates airflow that helps the fire burn evenly.
Lighting the Fire: Place a fire starter in the middle of your log stack and light it. Make sure the flames catch the logs.
Burning Down to Coals: Let the wood burn until you’ve got glowing wood chunks and embers. This will take about 30-45 minutes. You want steady heat without large flames.
Managing the Fire: Avoid putting logs directly under the cooking area, as this can cause flare-ups and burn the meat. If you need more heat, add partially burned logs or glowing coals instead.
Temperature Check: To check your grill temperature, hold your palm about 8 inches above the cooking grate. If you can hold it there for 8-9 seconds, you’re around 250°F—perfect for ribs. If it’s too hot to keep your hand there that long, wait for it to cool or shift the fire.
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Cooking the Ribs
Prep the Ribs: Take the ribs out of the packaging. Remove any loose fat or bones at the ends—no need to remove the membrane as this protects the bottom side of the ribs, and slows down the meat’s cooking process so it doesn’t burn.
Seasoning: Place the ribs on the grill bone side down and salt liberally. This simple seasoning lets the natural flavors shine.
Initial Cooking: Cook over medium heat for about 1.5 hours. Maintain steady heat by adjusting the fire as needed and avoiding direct flames touching the meat.
Flip the Ribs: When the ribs reach an internal temperature of 165°F and have a slight bend when lifted in the middle, it’s time to flip them.
Searing: Cook meat side down for 10-15 minutes, just long enough to get a beautiful crust.
Finishing: Once the color and crust are to your liking, remove the ribs from the grill and let them rest for about 10 minutes. This helps the juices redistribute.
Optional Seasoning: Brush on your favorite barbecue sauce, or sprinkle with a dry rub for added flavor. Personally, I love mine hot off the board with just the smoke and salt.
Serving Suggestions
Slice the ribs between the bones and serve hot. These ribs pair beautifully with grilled corn, potato salad, or just a cold drink by the fire. Perfect for any camping trip or backyard gathering.
Pro Tips for Grilling Ribs Over a Campfire
- Temperature Control: Keep the fire at a consistent heat. My favorite trick, learned from my friend Al Frugoni, is to hold your hand palm side down at cooking level. If you can keep it there for about 8-9 seconds, that’s roughly 250°F.
- Fire Management: Never add a fresh log directly under the ribs—this causes flare-ups. Instead, burn logs down outside the cooking area and move the coals under the grate as needed.
- Tender Ribs: If the ribs feel tough, give them more time on the grill. They should bend slightly but not break when picked up in the middle.
Grilling ribs over an open fire might take a little practice, but the results are absolutely worth it. There’s just something unbeatable about the smoky flavor and rustic cooking process.
Other Recipes You’ll Love
- Orange Glazed Ribs – Easy Rib Recipe
- Best Party Ribs Recipe – Bourbon Brown Sugar Glazed
- Easiest Smoked Ribs Recipe
- BBQ Party Ribs Burnt Ends
- Brisket Burnt Ends Recipe: Maple Bourbon Candied BBQ
Watch Me Make It
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Ingredients
- 1 Pork Ribs Baby Back or St. Louis Style
- Salt
- BBQ Seasoning if desired
Instructions
- Setup fire, by stacking logs 2×2 in an alternating fashion, similar to Lincoln Logs. Place a fire starter in the middle and light fire. Make sure wood gets lit by the fire starter. Once wood burns down to coals, check your temperature by hand or probe.
- Once temperature is where you want it as mentioned above, trim ribs by removing any loose fat, or loose bones on the ends. Place ribs on grate above fire bone side down. Don't remove membrane. Salt ribs liberally with Kosher or Grilling Salt.
- Keep managing the temperature and fire to make sure that no flame is coming up to touch the meat directly, and your fire isn't getting too hot.
- After 1.5 hours, probe your ribs. If they are over 165F and have a slight bend to them when you pick them up in the middle, it's time to flip. If not, check back in 10 minutes and repeat process.
- Flip ribs and allow them to sear on the top part. Cook for 10-15 minutes over the heat until you've achieved the color & crust level you desire.
- Once done, remove from heat, and allow to rest. I like to season at this point with my favorite dry rub, or sauce. My favorite way to eat them though is hot off the board with only the salt and smoke flavors
Nutrition
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