Arrow-right Camera
The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Going Mobile

Rib tips: Making BBQ at home is easy peasy

We celebrated scoring a sweet site at Yellowstone with a DIY ribs feast. (John Nelson)
We celebrated scoring a sweet site at Yellowstone with a DIY ribs feast. (John Nelson)

These days, in the wake of the current RV-buying revolution, it's much more challenging to score a popular campsite.

That's why Johnny got up at dawn one morning this week to get online and snag a spot at Yellowstone National Park as soon as it became available. (More about making reservations in this week's Going Mobile column.) Even groggy without a full cup of coffee, he managed to reserve a rare plug-in spot in one of the nation's most popular parks for mid-September. That's right. We're planning way ahead because that's what you've got to do.

To mark the occasion, I decided to make ribs. My friend Mary recently sent me some sassy barbecue sauces from the legendary pitmaster Ed Mitchell. Mitchell and partners recently launched an innovative and flat-out fantastic sugar-free lineup with a tangy South Carolina accent. Bravo and pass the napkins!

Because I lack access to a proper smoker, I took the "let's hack it" approach and slow-cooked a rack of beauties from Jack's Mountain Meats at 225 for four hours. Before going into the oven uncovered, those ribs were seasoned with a combo of the True Made Foods' Carolina Red made with tomatoes, vinegar and red pepper, plus a generous sprinkle of dry rub from my pal, Peg Leg Porker.

Y'all might recall I got a very special delivery of barbecue from Peg Leg's place in Nashville last spring when we were in Sedona. The rub was in that awesome collection of meat cooked low-and-slow and sent out to the world via Goldbelly. YUM!

To finish off my home-cooked version, I cranked the Foreman Grill up to high and added a little char. The results were a long way from the ribs I savored down South, but they were pretty decent. Especially alongside a mess of slaw and my Nana's baked beans. 

Cheers to good food, dear friends from near and far and the adventures to come when we arrive at Yellowstone.


Leslie Kelly
Leslie Kelly is a freelance writer.