Comments on: Best Dutch oven barbequed rib’s you’ll ever taste!

By: Bud Moore

Bud Moore — Fri, 01 Dec 2017 22:34:00 +0000

These ribs are killer!

By: Beebe Rosas

Beebe Rosas — Tue, 12 Sep 2017 20:17:00 +0000

whats the recipe for the rub. for the worlds best dutch oven ribs

By: Gary House

Gary House — Sun, 14 May 2017 18:26:30 +0000

In reply to Staci Stout. I love Bourbon too!

By: Gary House

Gary House — Sun, 14 May 2017 18:26:05 +0000

In reply to Carl Dunlap. No worries Carl! Hope you get a chance to try the recipe :-)

By: Carl Dunlap

Carl Dunlap — Sat, 13 May 2017 20:40:00 +0000

In reply to Staci Stout. Thanks for letting me know about the alcohol burn off. I should have remembered on my own, but that sort of flew the coop on me. :)

By: Staci Stout

Staci Stout — Sat, 13 May 2017 20:03:00 +0000

In reply to Carl Dunlap. Anytime you cook alcohol, it burns off. I take a lot of meds too, but LOVE to cook with Bourbon. (KY girl) :)

By: Gary House

Gary House — Mon, 01 May 2017 23:58:31 +0000

In reply to Larry Cham. Great update Larry! So happy to hear the recipe was a win for you and the family :-) Thanks so much for sharing your experience with everyone! Gary

By: Carl Dunlap

Carl Dunlap — Mon, 01 May 2017 23:21:00 +0000

Due to meds, alcohol does not fit my life anymore. Is there someone who can tell me what would substitute for the beer? Or, is all of the alcohol burnt off while the ribs are cooking?

By: Larry Cham

Larry Cham — Thu, 27 Apr 2017 08:15:00 +0000

well, a few minor things… I only have a small 12″ Le Creuset, so I thought I’d try my Hamilton Beach 18 quart roaster oven. I had to settle for back ribs as that was all i could find. Stupid stores. I used the red, yellow bell peppers and a large red onion. Followed the recipe almost to the letter, Trader Joes BBQ sauce (a little sweet but very good), dark beer (I used a Guinness}, etc. Fired up the roaster and in less than an hour everyone wanted to eat because of the wonderful smell. If you use the roaster you have two small holes to vent steam and a very light lid. Very important to remember because you are venting moisture faster than a cast iron Dutch oven. Also, the Hamilton is wider than Gary’s oven so the vegetable and liquid depth was more shallow. Not a problem. I added an extra bell pepper (orange – almost like Christmas!) and put a full 12 oz Guinness in the mix. No left overs so I’m afraid the cook had to crack a second one (Guinness I mean) to add a few extra drops and had to unfortunately drink the remainder… ::)) We cooked the ribs for two hours and my granddaughter could not wait any longer. It was good for an indoor rib but should have gone to 2.5 – 3 hours. It wasn’t tough or dry, just could have been a slight bit more tinder. Only other change I would make is maybe half the salt. I have high blood pressure so many of you can relate to me but it did taste salty to my whole family. Gary, this is a really great recipe and since I live in Wisconsin I think I can be the pride of the neighborhood because I can make (with your help) great BBQ ribs in the dead of winter in the middle of a blizzard. Thank you!

By: omar alvarez

omar alvarez — Mon, 08 Feb 2016 19:43:00 +0000

I “smoked” mine first in the Camp Chef Ultimate for two hours , then placed them in my Oval to finish another two hours .

By: Or so she says…:26 Outdoor Dutch Oven Recipes ~ Plus, Favorite Supplies! (she: Mariah) - Or so she says...

Wed, 14 Oct 2015 11:02:42 +0000

[…] Dutch Oven BBQ Ribs ~ Cooking Outdoors […]

By: LeRoy

LeRoy — Thu, 15 May 2014 04:10:08 +0000

Thanks for the rib recipe. Looks great. I will be trying these.

By: Bill Cunningham

Bill Cunningham — Fri, 20 Apr 2012 19:59:03 +0000

You’re right, these were the best ribs I’ve ever tasted! I made mine in a turkey roasting pan in a conventional oven. Fantastic! Thanks for a great idea.