Teardrops n Tiny Travel Trailers

How many of you "cooks" do BBQ ribs in the Dutch Oven.

I've been trying some ribs lately and have great success in getting the tender and juicy. I take them out when I think they're ready (about 2-2 1/2 hours) and paint them with BBQ sauce and then grill them for about 10 minutes more. When the sauce is cooked I take them off and dig in.

They really are good.

How do you cook yours in the DO?

Anyone do anything similar?

Kurt, I haven't done ribs in the DO but I have cooked quite a few pork loins in mine. I do mine backwards from you, though. I grill or smoke first then put them in the DO, that way the smoke or charcoal flavor is infused into the meat then finished off in the iron.

Actually, I must admit that I don't use the DO with charcoal to finish off the food but put it in the oven at about 200 degrees for several hours. I don't like babysitting a dutch oven that long

Does my way count?

Jeff

Tenderloin , Turkey breast , english roast , all cook low and slow in the D.O. and then grill mark and smoke a bit to "Dry them out" The outer skin seems to harden a bit and seal in the juicy tenderness. It seems to also hold the heat better before serving.

But that's just me

Thanks guys, I'm going to try a couple more racks this weekend.

Bob, you can taste test for me

WarPony wrote:Kurt, I haven't done ribs in the DO but I have cooked quite a few pork loins in mine. I do mine backwards from you, though. I grill or smoke first then put them in the DO, that way the smoke or charcoal flavor is infused into the meat then finished off in the iron.

Actually, I must admit that I don't use the DO with charcoal to finish off the food but put it in the oven at about 200 degrees for several hours. I don't like babysitting a dutch oven that long

Does my way count?

Jeff

After I grill them with the rub and sauce applied, I'll finish them in the DO.
The coals burn down in about 1 hour so I set my watch timer and come back and put new coals under and over the DO. I let these burn down (about 1.5 hours) and the ribs are usually done. If not I'll cook a little longer.

I'll try it your way and the opposite way just to see. I love to eat ribs anyway so I just need to save enough for the "pot luck" dinner on Saturday night.

Kurt (Indiana) wrote:The coals burn down in about 1 hour so I set my watch timer and come back and put new coals under and over the DO. I let these burn down (about 1.5 hours) and the ribs are usually done. If not I'll cook a little longer.

Well, that doesn't seem so bad. I should probably try cooking ribs with charcoal and DO's before I shoot my mouth off about how to do them in a home oven........

I'd like to find one of those oval Hibachi ovens and use a set of "rib racks" so the ribs aren't sitting in the bottom and see how that works out. Now, I'm talking beef ribs not pork.

HIJACK: What kind of rub do you use, home made or store bought?

Jeff

Jeff, I've been using "Grill Masters Pork Rub". I haven't tried my own yet.
I use a 10" DO and stand the (Baby Back) ribs on end (in a circle) inside the DO. The lid still fits tight.

I put on the Rub (both sides) and I used a 1/2 cup of diluted (Sweet Baby Ray's) sauce with a little liquid smoke in the bottom of the DO.
It kept the ribs moist and juicy. Basting the ribs with the sauce really brings out the flavor too.

They taste really good but the "smokey flavor" needs to be stronger.

I have to keep working on it because the DO is such an easy way to cook them. Great for camping and at home.

Kurt, I'm not affliated with this company but I REALLY like this rub. It's from http://www.kcbackyardbbq.com

It's called Bold and Spicy..........

Jeff

After trying some of Kurt's ribs at Spring Mill, I have to say they are excellent!

So Jeff, when ya coming down this way with some of that Harjo Smokin'?

Mark

Mark72 wrote:After trying some of Kurt's ribs at Spring Mill, I have to say they are excellent!

So Jeff, when ya coming down this way with some of that Harjo Smokin'?

Mark

August............................ if you're lucky!

Jeff

WarPony wrote:Kurt, I'm not affliated with this company but I REALLY like this rub. It's from http://www.kcbackyardbbq.com

It's called Bold and Spicy..........

Jeff

Jeff, I added some Blacken seasoning to the "Grill Master's" pork rub and the ribs came out really good. My son was amazed. He actually liked them better before I "finished them" on the grill with the "Sweet Baby Ray's" sauce.

They're getting better every time I try them.

WarPony wrote:

Mark72 wrote:After trying some of Kurt's ribs at Spring Mill, I have to say they are excellent!

So Jeff, when ya coming down this way with some of that Harjo Smokin'?

Mark

August............................ if you're lucky!

Jeff

Let me know if your coming and I'll have a big bonfire ready. Feel free to stay the night,there's plenty of space for you widget here..

Mark