📖 Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs. This can be done by sliding a butter knife under the membrane and pulling it off with a paper towel. Seriously though, this bit is a pain sometimes, ain't it?
2. Mix the Dry Rub: In a mixing bowl, combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper, and cumin. Mix well to ensure all ingredients are evenly distributed. Honestly, I sometimes just eyeball it. Don't tell anyone.
3. Apply the Rub: Generously coat the ribs with the dry rub, making sure to cover all surfaces. Pat the rub onto the meat so it adheres well. Now, let those ribs sit for at least 30 minutes. Trust me, it's worth it. Or, if you're organized (unlike me) pop 'em in the fridge for a few hours.
4. Build the Fire: Build a robust campfire with plenty of hardwood. Allow the fire to burn down to a bed of hot coals. You want a steady, even heat for cooking the ribs. Okay, so like, don't burn the forest down. Be safe, yeah?
5. Prepare for Cooking: Place a campfire grill over the hot coals. Make sure the grill is stable and can support the weight of the ribs. Got heat resistant gloves? Now's the time, folks.
6. Wrap the Ribs (Optional): Wrap the ribs in aluminum foil. This step helps to steam the ribs and keep them moist during the initial cooking phase. I like to add a splash of water or apple juice in the foil pack – keeps 'em extra juicy. If you skip this, no biggie, just watch them closely.
7. Cook the Ribs: Place the wrapped ribs on the campfire grill. Cook for about 1.5 to 2 hours, turning occasionally to ensure even cooking. If not wrapped in foil, keep an eye on 'em and turn frequently to avoid burning.
8. Unwrap and Glaze (Optional): If you wrapped the ribs, carefully unwrap them. At this stage, you can brush them with your favorite barbecue sauce for extra flavor. I am partial to Sweet Baby Rays, personally.
9. Continue Cooking: Cook the unwrapped or glazed ribs for another 30-60 minutes, turning frequently, until they are tender and slightly charred. The key here is not to rush it. Low and slow is the name of the game, people.
10. Check for Doneness: The ribs are done when the meat is easily pulled from the bone and a meat thermometer inserted into the thickest part registers 190-200°F (88-93°C). Now, I am the first to admit I don't always use a thermometer. Sometimes you just gotta go with your gut, ya know?
11. Rest and Serve: Remove the ribs from the grill and let them rest for about 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more flavorful ribs. Serve with your favorite sides and enjoy your campfire masterpiece!