I tried this tonight with a rack of baby backs, Head Country Rub and Head Country Sauce - otherwise identical. Outstanding! Probably the best non-smoked ribs I've ever had and definitely going into the winter rotation. I made a gravy out of the braising liquid and served with mashed potatoes. There are not words, lol. Thanks for posting!
I followed the recipe today and my ribs turned out great. I cooked 1 rack in a #12 Dutch Oven. I cut the rack into 3 sections and stacked them. I put my Dutch Oven in my Oven at 250 degrees for 3 hours. Delicious.
Made these over Memorial Day weekend camping in Michigan, and holy cow!! Very good, fall off the bone, we used a 12" Dutch oven (round) w/ St Louis ribs stacked. Cooked about 2.5 hours. So good, will make these again for sure!
Watched this for the 1st time yesterday. Watched it again and wrote notes. Made it today and all gone! Everyone had 2nds and once gone, said... anymore? Amazing d- lish. A nice break from grill, pit , smoker etc. Thank you for the recipe. Cheers!🤠🍺
I've got a Dutch Oven I have only used once. The ribs looks like the best I have ever seen!!!! My mouth is watering. I can hardly wait for my next camp!!!!!! Thanks for sharing this great video
Yup I did some digging and found the rub recipe. They were amazing! I followed your recipe to the letter. I doubt I can make them any other way again. Absolutely delicious! Thank you so much!
Glad to hear feedback on my recipes! First time I made these everyone told me how awesome they were - of course I never tried them - they were all gone :-)
Indeed. I also liked that he gave instructions (on his website) for cooking this recipe in an oven, as well. He's very thorough and thoughtful about his viewers' personal needs and equipment.
I tried this recipe exactly as show, imho, they really where the best ribs I have ever had! I live in Texas, Originally from Tennessee. So I KNOW what I am talking about when It comes to BBQ! Thank you very much for the post guys.
Looks good, will try this. I make competition style ribs on my dual grill. Back ribs, smoke over charcoal and hickory, onto the propane side wrapped in apple juice and butter, back over charcoal and sauced, about 2:45 cook time. Best ribs I have ever had. Also use the rubber gloves, great idea. Thanks for an excellent video, very well done. Indeed, binder and rub are important.
For the record, at about 5:20, he mentions that there isn't any upside to leaving in the seeds other than laziness. But the seeds can have a bitter taste and may cause some people to have heartburn or an upset stomach. This applies to the Bell Pepper. Things like Chili Pepper seeds and ribbing (white parts) contain more heat that can be kept or discarded depending on how spicy you want it to be.
My husband and I made these for our 4th of July dinner. I have never made ribs before, but have cooked in dutch ovens for many years. These were the BEST ribs ever, in the World! I didn't need a knife to eat them, they just pulled right off of the bone with my fork and were so delicious. We used a 14 inch dutch oven, Williams Sonoma Sweet Onion Applewood BBQ sauce and I had a bit of Rub With Love Steak Rub that I added some smoked paprika, a dash of cayenne pepper, celery salt, a dash of brown sugar...plus a couple of other things until it tasted good to me, until I had enough rub to cover the ribs. I just used regular yellow mustard for the binder and that worked great. I love Guinness, so the leftover bottles were a bonus! I like how this recipe can be adjusted to taste, it is more about the amount of coals, time, and the process, leaving the type of rub and BBQ sauce open for individual taste. Thank you! It is our new 4th of July tradition! I look forward to experimenting with some homemade sauces and rubs with this recipe.
Christine, that is wonderful to hear! Thank you so much for sharing :-) Looking forward to hearing about all of the other variations you come up with ~ Gary
This is my first cook in a 14" shallow Dutch oven I picked up from the flea market and restored. I followed the recipe almost exactly, except used a different brand of beer and Stubbs Mesquite sauce instead of TJ's. Also used a blackberry basalmic rub my wife got from some craft place online.
Gary, these are fantastic! I fit a rack and a half into my 12" round oven and they were truly the World's Best. Have you ever been to the north coast of California?
I will try, in my own way. Thank you for advice! We tried some mixes and using our taste came up with a 'Killer Rub". We used several melds of rub recipes and this stuff will start working the meat in Five minuets. I can mail you some , if you want. It will only work on Beef, Pork, and Red Fish. Tried on Duck, Goose, and Chicken..... Duck, maybe. Elk and Deer is good! We are waiting on Spring to see if Squirrel work at the smoker and all the above on the grill! Keep the info coming and thank you so much to fill in some blanks!
I would add that if you are using a small dutch oven or a pot of some kind that is smaller, cut the veggy rings in half to help fit more without the stacks of ribs overflowing. More veggies in a smaller space. I used the same amount of ingredients but cut the ribs in half and stacked them as the video suggested. He should add that cutting the veggy rings in half allows for more floor space.
Just discovered you today. I completely enjoyed your "Worlds Best Dutch oven Ribs". Have subscribed to your channel and look forward to learning a great deal more from you. Thanks
This coming weekend I plan on fixing this in my 12" oven and was just wondering what you used for the rub thanks for the great recipes and keep up the good work
***** The link was posted in the "about" section of the video. The BBQ rub recipe is here: www.cooking-outdoors.com/basic-barbecue-rub Thanks so much for watching!
Ah yes I found it after I asked about it. I have just got done making the mountainman breakfast and I tell ha it is deeelllliiiiicccciiiiiiooooouuuuussssss. Next weekend I will be making the ribs. Thanks for great videos and hope you keep them coming
Thank you very much! I used my 12 inch D O today too with wild hog rips - > I had layers of rips and I do agree in not taking the hole bottle of beer, because the first layer was in liquid... So we eat the upper layer first and took of some liquid. Then we did some more head from the top and the other layer was fine too! My best rips I ever had!!! Thank you very much! And please show us more dutch oven movies!
been cooking ribs this way for many years as well as charcoal grilling them, i have combined both dutch oven and grilling methods together in the same cook to produce truly amazing results. my advise to all bbq food lovers is, try Gary's method these ribs are AWSOME enough just as they are.
I also combine cooking methods when making ribs. First I boil them for an hour, then I either put them in the oven or pan fry them. This makes them very juicy and fall off the bone tender. I would love to try this dutch oven cooking method some time. This looks delicious and I wouldn't have thought of adding the beer. We used to go camping with a guy who would make cobblers in his dutch oven. He made peach, cherry, but my favorite was the apple cobbler. Dutch ovens are really versatile!
I made your version of ribs over the 4th while camping. They were excellent, everyone loved them! I didn't have beer on hand so I used a can of Dr. Pepper. I did miss the smoke flavor though...maybe I'll try a little liquid smoke next time. Thanks for the great recipe, love your videos! Adam ~ Ohio.
Fantastic video Gary. I like the long videos that you make...gives me time to relax with a cold beverage and watch and learn. That is an interesting dutch oven that you have. I just got a 12" Lodge oven this summer. LoVe using it. I have to try your rib recipe in it the next chance i get. Thanks for the video from Canada.
Made these last night but then I wanted a little smoke flavor on them so I got out my miniature round webber dome grill, lit some mesquite wood charcoal, (not briquette type), waited for it to burn down about 30 minutes, then added applewood chips put ribs on grill and covered with lid with vent open and smoked for 15 minutes...... ABSOLUTELY THE BEST RIBS.....THANKS FOR RECIPE!!!!!!
Cooking Outdoors The "slop" you refer to when you pull the ribs out I used to marinate a pot roast for 3 days and now I'm replicating your rings of veg. layering and cooking the pot roast in my D.O...." give a man a fish, feed him for a day....teach a man to fish, feed him for a lifetime" Thanks again for teaching me, an old dog, new tricks.... Happy Thanksgiving!!!!
Cooking Outdoors yup... the pot roast came out really good....took about 5 hrs... put in potatoes,carrots and celery the last 1.5 hrs....that "slop" is great marinade..thanks again!
I might try that, but use the small sweet baby bell peppers, because they are soooooooooo goooooood, I like dark beer but I wounder how a Blue Moon would turn out? its a orangey looking wheat beer.
Gary, Looks amazing. Sure to be the highlight of my next camping trip. Just curious, do you not get the rub on early and let them sit overnight for a reason? I have always let my ribs go 12 hrs minimum before starting the cooking process. Love the show!
Awesome video. Thank you very much for sharing. Question for you: What is your opinion about cooking these ribs in the oven low and slow, at 200 degrees overnight, in a Le Creuset dutch oven? I want to let them go for about 6 hours at 200 degrees. Do you think that they will be tender or will I run the risk of drying them out? Thank you very much again.
The table in the video is over 5 years old. I had a couple of welds redone but that is all. It is a great table, good height and a tall windscreen. Made from steel. I am living in California, we don't have any ribs cuts from here :-)
Hajj Adnan Haj, all the alcohol cooks away. Consuming this woud in no way be considered "imbibing in alcohol" as there is none there. Some prople use CocaCola. Not as sweet as Root Beer. The pork however may be another issue for you. Beef ribs are hard to fit in a Dutch oven. I am not sure lamb would stand up to all the sauces and flavors.
I estimate the temp is around 350 F at it's peak and gradually reduce from there. You could reduce the coals from the start and cook for a longer time. The Oval Roaster is discontinued I believe.Camp Chef made it for Cabellas
I tried this tonight with a rack of baby backs, Head Country Rub and Head Country Sauce - otherwise identical. Outstanding! Probably the best non-smoked ribs I've ever had and definitely going into the winter rotation. I made a gravy out of the braising liquid and served with mashed potatoes. There are not words, lol. Thanks for posting!
Thank you!
I love ribs this way.... dutch ovens are so neat. I also love how exact you can get with charcoal count... nice.
I followed the recipe today and my ribs turned out great. I cooked 1 rack in a #12 Dutch Oven. I cut the rack into 3 sections and stacked them. I put my Dutch Oven in my Oven at 250 degrees for 3 hours. Delicious.
That's awesome to hear Aaron! Thanks for including the steps you used - it will help other people trying to do the same.
Made these over Memorial Day weekend camping in Michigan, and holy cow!! Very good, fall off the bone, we used a 12" Dutch oven (round) w/ St Louis ribs stacked. Cooked about 2.5 hours. So good, will make these again for sure!
Thank you!
Watched this for the 1st time yesterday. Watched it again and wrote notes. Made it today and all gone! Everyone had 2nds and once gone, said... anymore? Amazing d- lish. A nice break from grill, pit , smoker etc. Thank you for the recipe. Cheers!🤠🍺
Great recipe! Made them last month during a trip in Sweden. Thanks Gary
I've got a Dutch Oven I have only used once. The ribs looks like the best I have ever seen!!!! My mouth is watering. I can hardly wait for my next camp!!!!!!
Thanks for sharing this great video
Congratulations on that D.O. there Randy!
I know you will love it!
Let me know how the recipe works for you.
G
Now this is a channel worth watching !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks!
thx for the recipe me and my family are going on a camping trip tonight thx so much
I have made your recipe for this many times and have to say that the ribs are outstanding, I also have used country style ribs
Yup I did some digging and found the rub recipe. They were amazing! I followed your recipe to the letter. I doubt I can make them any other way again. Absolutely delicious! Thank you so much!
Best Spareribs i ever seen!!! I love to prepare food outside and in the original way. Great video, keep it up! Many greetings from Germany, Mati
I've found that my Bayou Classic oval fryer fits perfectly on my old style lodge sportsmen's grill. Much more stable then the trivets.
I have never seen this type of cooking, can not wait to try it
You will be hooked in no time! Thanks for watching!
Thank you for this recipe. I have cooked 2 batches of ribs and they turned out excellent best ever! Your videos are excellent quality. Keep on!
Thank you!
Looks fantastic. I'm going to have try these for sure.
Thank you. Hope you enjoy the recipe!
I tried this recipe for dinner and my family loved it. Thank you very much.
Glad to hear feedback on my recipes! First time I made these everyone told me how awesome they were - of course I never tried them - they were all gone :-)
Thanks for a thorough presentation. I'm new at dutch oven cooking and found your information very helpful.
Thank you. I am glad you enjoyed it!
Indeed. I also liked that he gave instructions (on his website) for cooking this recipe in an oven, as well. He's very thorough and thoughtful about his viewers' personal needs and equipment.
Thank you for your nice video. I was hypnotized by the delicious ribs and the evil- looking pokets on your shirt. Your recipe is the best!
Will try the recipe indoors in my pressure cooker & baking 'em off in my air-fryer!
How did that attempt go? Really curious!
Just didn't want to stop the video and wash, restart the video, etc.... so much easier this way.
Glad you enjoyed the video!
I tried this recipe exactly as show, imho, they really where the best ribs I have ever had! I live in Texas, Originally from Tennessee. So I KNOW what I am talking about when It comes to BBQ! Thank you very much for the post guys.
Looks good, will try this. I make competition style ribs on my dual grill. Back ribs, smoke over charcoal and hickory, onto the propane side wrapped in apple juice and butter, back over charcoal and sauced, about 2:45 cook time. Best ribs I have ever had. Also use the rubber gloves, great idea. Thanks for an excellent video, very well done. Indeed, binder and rub are important.
+Sparkingdogg Thank you!
I have no ide why but I feel calm watching this video. And I'm really gonna try this out when its getting warmer.
For the record, at about 5:20, he mentions that there isn't any upside to leaving in the seeds other than laziness. But the seeds can have a bitter taste and may cause some people to have heartburn or an upset stomach. This applies to the Bell Pepper. Things like Chili Pepper seeds and ribbing (white parts) contain more heat that can be kept or discarded depending on how spicy you want it to be.
wow...... thanks for the video. definitely gonna try this on my camping trip
Spencer Harris It's a good one Spencer! Thanks for watching!
Your welcome
My husband and I made these for our 4th of July dinner. I have never made ribs before, but have cooked in dutch ovens for many years. These were the BEST ribs ever, in the World! I didn't need a knife to eat them, they just pulled right off of the bone with my fork and were so delicious. We used a 14 inch dutch oven, Williams Sonoma Sweet Onion Applewood BBQ sauce and I had a bit of Rub With Love Steak Rub that I added some smoked paprika, a dash of cayenne pepper, celery salt, a dash of brown sugar...plus a couple of other things until it tasted good to me, until I had enough rub to cover the ribs. I just used regular yellow mustard for the binder and that worked great. I love Guinness, so the leftover bottles were a bonus! I like how this recipe can be adjusted to taste, it is more about the amount of coals, time, and the process, leaving the type of rub and BBQ sauce open for individual taste. Thank you! It is our new 4th of July tradition! I look forward to experimenting with some homemade sauces and rubs with this recipe.
Christine, that is wonderful to hear! Thank you so much for sharing :-) Looking forward to hearing about all of the other variations you come up with ~ Gary
This is my first cook in a 14" shallow Dutch oven I picked up from the flea market and restored. I followed the recipe almost exactly, except used a different brand of beer and Stubbs Mesquite sauce instead of TJ's. Also used a blackberry basalmic rub my wife got from some craft place online.
I just ordered that Dutch Oven specifically to try your recipe. Keep up the great work.
Awesome Keith! Let me know how the recipe works for you!
I have watched "Townsend" doing dutch Oven cooking but never tried it myself, those ribs do look amazing ,thanks for the tour!
Thanks for the nice recipe. Many greetings from Germany.
Appreciate that Al, thanks so much for watching!
I gotta try this..... thanks so much for taking the time to make this video
Mesmerizing !!! Nearly ate the computer screen !!! Fantastic vid ! Cant wait to try.
I hope you find the recipe more delicious than your computer screen :-) Let me know how the cook went.Thanks!
Super easy recipe that is awlays a big hit. Thanks for the visit Bill!
Great looking recipe!
I did this over the weekend for a bbq competition. I didn't win, but I didn't get get last place! amen for dutch ovens! thanks!
+James VOB Now that is very cool! I have never heard from anyone doing this in a competition before, so kudos's to you my friend!
I would love to try that. Looks yummy!
Blessings!
Gary, these are fantastic! I fit a rack and a half into my 12" round oven and they were truly the World's Best. Have you ever been to the north coast of California?
I make these every year. The best period
I will try, in my own way. Thank you for advice! We tried some mixes and using our taste came up with a 'Killer Rub". We used several melds of rub recipes and this stuff will start working the meat in Five minuets. I can mail you some , if you want. It will only work on Beef, Pork, and Red Fish. Tried on Duck, Goose, and Chicken..... Duck, maybe. Elk and Deer is good! We are waiting on Spring to see if Squirrel work at the smoker and all the above on the grill! Keep the info coming and thank you so much to fill in some blanks!
Are you willing to share your rub recipe? Those ribs look fantastic! I do a lot of Dutch oven cooking and I'm salivating at this point!
Of course! But it's not mine :-) BBQ rub recipe is here: www.cooking-outdoors.com/basic-barbecue-rub
I would add that if you are using a small dutch oven or a pot of some kind that is smaller, cut the veggy rings in half to help fit more without the stacks of ribs overflowing. More veggies in a smaller space. I used the same amount of ingredients but cut the ribs in half and stacked them as the video suggested. He should add that cutting the veggy rings in half allows for more floor space.
THANK YOU SO MUCH WE ARE GOING TO TRY IT AT OUR CAMPING TRIP!!
Awesome! I hope you like them as much as we do!
wow this is a great video! Totally inspired to give these a try. I just purchased my own dutch oven and was looking for recipes. these look amazing!
Awesome :-) let me know how it turns out!
You’re a great teacher. Thanks
Ok sorry, I found the rib rub recipe. Yay... I'm gonna make these ribs for my camping buddies.. Thank you for the great recipe.
Just discovered you today. I completely enjoyed your "Worlds Best Dutch oven Ribs". Have subscribed to your channel and look forward to learning a great deal more from you. Thanks
Thank you, Phil!
Made these last night. Had to stand them up but MAN did they taste great!
They looked so good I put them up on my Photobucket! LOL
Thanks Gary!
Looks delicious. I will try it! Thanks!
This coming weekend I plan on fixing this in my 12" oven and was just wondering what you used for the rub thanks for the great recipes and keep up the good work
***** The link was posted in the "about" section of the video. The BBQ rub recipe is here: www.cooking-outdoors.com/basic-barbecue-rub Thanks so much for watching!
Ah yes I found it after I asked about it. I have just got done making the mountainman breakfast and I tell ha it is deeelllliiiiicccciiiiiiooooouuuuussssss. Next weekend I will be making the ribs. Thanks for great videos and hope you keep them coming
***** Awesome! So glad you like the Mountain man breakfast!! Thank you for being a fan of the show :-)
Thank you very much!
I used my 12 inch D O today too with wild hog rips - > I had layers of rips and I do agree in not taking the hole bottle of beer, because the first layer was in liquid...
So we eat the upper layer first and took of some liquid. Then we did some more head from the top and the other layer was fine too!
My best rips I ever had!!!
Thank you very much!
And please show us more dutch oven movies!
Thank you! I am glad you ran across it also.
I'm making this tonight. and i'm super excited! I just wish i knew what was in your rub. I'm gonna wing it. Glad I found your channel!
This makes me so hungry. Im buying a dutch oven this weekend!
Excellent! Happy cooking :-)
been cooking ribs this way for many years as well as charcoal grilling them, i have combined both dutch oven and grilling methods together in the same cook to produce truly amazing results. my advise to all bbq food lovers is, try Gary's method these ribs are AWSOME enough just as they are.
victormeldroo Thank you so much!
I also combine cooking methods when making ribs. First I boil them for an hour, then I either put them in the oven or pan fry them. This makes them very juicy and fall off the bone tender. I would love to try this dutch oven cooking method some time. This looks delicious and I wouldn't have thought of adding the beer.
We used to go camping with a guy who would make cobblers in his dutch oven. He made peach, cherry, but my favorite was the apple cobbler. Dutch ovens are really versatile!
Theses look awesome! I'm gonna have to check out your other videos. Just happened to be browsing on here and I like your show!
I have used this recipe and it's awesome.👍🏽
Awesome! Thanks for letting us know :-)
We're trying this! Thank you.
I made your version of ribs over the 4th while camping. They were excellent, everyone loved them! I didn't have beer on hand so I used a can of Dr. Pepper. I did miss the smoke flavor though...maybe I'll try a little liquid smoke next time. Thanks for the great recipe, love your videos! Adam ~ Ohio.
Great job! Really enjoyed the video and will give your recipe a try
Looks great! this could be a good alternative to a big smoker. I may have to try one.
Fantastic video Gary. I like the long videos that you make...gives me time to relax with a cold beverage and watch and learn. That is an interesting dutch oven that you have. I just got a 12" Lodge oven this summer. LoVe using it. I have to try your rib recipe in it the next chance i get. Thanks for the video from Canada.
Made these last night but then I wanted a little smoke flavor on them so I got out my miniature round webber dome grill, lit some mesquite wood charcoal, (not briquette type), waited for it to burn down about 30 minutes, then added applewood chips put ribs on grill and covered with lid with vent open and smoked for 15 minutes...... ABSOLUTELY THE BEST RIBS.....THANKS FOR RECIPE!!!!!!
Kenny A Awesome Kenny - great touch with the smoke! (Sorry for the late reply!)
Cooking Outdoors The "slop" you refer to when you pull the ribs out I used to marinate a pot roast for 3 days and now I'm replicating your rings of veg. layering and cooking the pot roast in my D.O...." give a man a fish, feed him for a day....teach a man to fish, feed him for a lifetime" Thanks again for teaching me, an old dog, new tricks.... Happy Thanksgiving!!!!
Kenny A Wow! Now that has got to be good eatin!! OK, I am stealing this idea :-)) Happy Thanksgiving!
Cooking Outdoors yup... the pot roast came out really good....took about 5 hrs... put in potatoes,carrots and celery the last 1.5 hrs....that "slop" is great marinade..thanks again!
Thanks for the lessons. Where to get a metal cooking table for the fire? Good instructions.
Thanks! You can get the tables from Camp Chef, Lodge, Amazon, or just do an online search to find one you like.
Subscribed. Hey thanks I want this oven myself. We just got a Cabellas here so I am gonna have to make a visit soon. Wink...;)
cant wait to try this. good job! they look great.
Thanks! Let me know what you think :-)
thank you for the videos they help my mom alot
Love the way how you prepare the ribs.
I might try that, but use the small sweet baby bell peppers, because they are soooooooooo goooooood, I like dark beer but I wounder how a Blue Moon would turn out? its a orangey looking wheat beer.
Gary,
Looks amazing. Sure to be the highlight of my next camping trip. Just curious, do you not get the rub on early and let them sit overnight for a reason? I have always let my ribs go 12 hrs minimum before starting the cooking process.
Love the show!
Sean Greene You certainly could put the rub on early but for the video I decide to do it all at once for simplicity while shooting the video.
You had me hooked the moment you said, "pour the beer".
:)
Those ribs look amazing. wow.
The end result looked outstanding. What do you guess that the temperature in the cooking pot was?
great job sir..... I'm going to try this soon.
Thank you! These ribs are very good, just make sure you are first in line or miss out!
What a great channel. Glad I ran across it!
Ditto, love my dry rub ribs! This recipe is a great alternative for those that can't haul their smoker with them to camp or tailgate, etc.
Awesome video. Thank you very much for sharing. Question for you: What is your opinion about cooking these ribs in the oven low and slow, at 200 degrees overnight, in a Le Creuset dutch oven? I want to let them go for about 6 hours at 200 degrees. Do you think that they will be tender or will I run the risk of drying them out? Thank you very much again.
It should work just fine. They will be very fall off the bone tender but the beer and peppers should keep them very moist.
I tried these ribs not once but twice everybody loved them,
just saw your video on artachokes were going to give them a try
Hope you enjoy the recipe!
Enjoyed your video. I'm trying this!
Thank you! Good luck and enjoy!
What is the rub recipe that you use? It looks amazing and I can't wait to try these in my dutch oven!!!!!!!!!1
Going to try it this weekend.
TT Travels
considering I have a dutch oven but no bbq place, may I use my cuisine oven? Which temperature/time should I set up for?
I'm am going to have to try this when I get back to the states
Emery Olson Hurry back! Terrible to have to wait...
Thanks Vickie! I will head over and check out your stuff! Thanks for subscribing!!
The table in the video is over 5 years old. I had a couple of welds redone but that is all. It is a great table, good height and a tall windscreen. Made from steel. I am living in California, we don't have any ribs cuts from here :-)
Ribs look fantastic Gary!
I real like d your video an thank you so much, do you have any more dutch oven recipes . Thanks
Yes, lots :-) ua-cam.com/play/PL60SsUFEMH8EYvZBdvckBt4Q1efcJCkKv.html
I cannot use alcohol for personal reasons so is there anything I can use as a substitute for the beer? Looks fantastic by the way
Hajj Adnan I have heard that some people have tried root beer with some success. A bit to sweet for me though. I think a nice broth would work also.
Hajj Adnan Haj, all the alcohol cooks away. Consuming this woud in no way be considered "imbibing in alcohol" as there is none there. Some prople use CocaCola. Not as sweet as Root Beer. The pork however may be another issue for you. Beef ribs are hard to fit in a Dutch oven. I am not sure lamb would stand up to all the sauces and flavors.
looks really great. wish we could of seen you taste them. kinda like selling the car with out the test drive.
+MYNEWMOKE True, but I could have fibbed too :-)
Never had anyone share that experience before ... thank you! Glad you enjoyed the video and I hope you enjoy the ribs even more :-)
I estimate the temp is around 350 F at it's peak and gradually reduce from there. You could reduce the coals from the start and cook for a longer time. The Oval Roaster is discontinued I believe.Camp Chef made it for Cabellas
Thank you Fernando! Tell you mom hi for me and let her know that I really appreciate her watching my show.
Hello! Great video!! May I know how many quarts your dutch oven can handle?
Yuuuuuuum ! Thank you so much for sharing with us. Blessings
Wonderful , i like it , greatings from Germany
Yes, works great.
I would set it at medium, though I have no direct experience doing it this way. I would love to hear how it turns out!
Jean, yes to all of your questions! I have people tell me they have tried this in a Crock Pot. It is a very versatile recipe.
Thanks for the sub!