{"id":4690,"date":"2012-10-19T09:48:36","date_gmt":"2012-10-19T16:48:36","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=4690"},"modified":"2014-12-04T09:57:31","modified_gmt":"2014-12-04T16:57:31","slug":"worlds-best-dutch-oven-ribs-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/worlds-best-dutch-oven-ribs-video\/","title":{"rendered":"Worlds Best Dutch oven Ribs Video"},"content":{"rendered":"<h2 style=\"text-align: justify;\">Worlds Best Dutch oven Ribs Video<\/h2>\n<p style=\"text-align: justify;\">I finally decided to share via video my How To make Dutch oven ribs with everyone. One of my most complimented recipes at the Dutch oven events I go to and a favorite of my families. You can find the original article here: <a href=\"http:\/\/www.cooking-outdoors.com\/best-dutch-oven-bbq-ribs-youll-ever-taste\" target=\"_blank\">&#8220;Best Dutch oven Ribs You Will Ever Taste!&#8221;<\/a> from 2008 and the rub recipe here:\u00a0 <a title=\"Basic BBQ Rub Recipe\" href=\"http:\/\/www.cooking-outdoors.com\/basic-barbecue-rub\/\" target=\"_blank\" rel=\"nofollow\">Basic BBQ Rub Recipe<\/a> from Steven Raichlen\u2019s Barbecue Bible book \u201cSauces Rubs and Marinades Bastes, Butters & Glazes\u201d.<\/p>\n<p style=\"text-align: justify;\">Hope you enjoy the video!<\/p>\n<p style=\"text-align: justify;\"><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/Uu-YLKpnSPg\" width=\"640\" height=\"360\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p style=\"text-align: justify;\">(Closed Captioning available on this video)<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\"><strong>Video Transcript: \u00a0<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: justify;\">\nPresenter:<br \/>\nWelcome to the Cooking Everything Outdoors show.<br \/>\nToday, we\u2019re making the World\u2019s Best Dutch Oven Ribs.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nWorld\u2019s Best Dutch Oven Ribs.<br \/>\nKid you not, I don\u2019t think I have a recipe on the Cooking Outdoors website that gets more compliments than this rib recipe.<br \/>\nI\u2019ve done it at Dutch oven dogs which are Dutch oven gatherings.<br \/>\nAnd people still come back to me and say, \u201cThose are the best ribs I\u2019ve ever had.\u201d<br \/>\nSo I\u2019ll leave it up to you but for now I think the title is pretty darn appropriate.<br \/>\nI\u2019m using an oval Dutch oven roaster.<br \/>\nAnd this is from Cabela\u2019s.<br \/>\nAnd I believe it\u2019s about 16 inches long and it\u2019s not a traditional Dutch oven that you would normally see.<br \/>\nIt has no legs on it.<br \/>\nSo it\u2019s not designed for camp cooking, if you will, but it works fantastic for camp cooking.<br \/>\nThere are some tricks to using this and I\u2019m going to show you those next.<br \/>\nIn order to use this oval roaster with charcoal, we need to get it up and elevated.<br \/>\nAnd that\u2019s really simple to do.<br \/>\nWhat you need to have are two of these lid trivets.<br \/>\nNow typically they go in this position here.<br \/>\nBut I find that the oval roaster will slip off of it, if it\u2019s in this position.<br \/>\nSo we\u2019re just going to turn it over.<br \/>\nWe\u2019ll need two of those.<br \/>\nAnd those will go on the bottom of the Dutch oven and those are going to elevate them or elevate the Dutch oven from the coals and we\u2019ll put a layer of coals on the bottom.<br \/>\nAnd then with a normal Dutch oven you typically have a rather large rim around it to hold the charcoal and this one has a small rim.<br \/>\nSo we\u2019re going to be a little bit more careful with putting our charcoal on the top of this.<br \/>\nAnd I highly recommend using a low ash content charcoal.<br \/>\nWhen I\u2019m using this one of the charcoals that I like to use is Coshells coconut charcoal.<br \/>\nJust fantastic, very little ash, steady burning product.<br \/>\nSo you might want to look them up and see what you can find on that product because it\u2019s really, really good.<br \/>\nSo what goes into the world\u2019s best Dutch oven ribs?<br \/>\nThe basic ingredients are surprisingly simple.<br \/>\nWhat we\u2019re going to do is we\u2019re going to put a layer of vegetables, specifically a red and yellow bell pepper and a yellow, maybe yellow to me but actually it\u2019s a red onion.<br \/>\nWe\u2019re going to slice those and we\u2019re going to lay them on the bottom.<br \/>\nAnd we\u2019re going to take our ribs.<br \/>\nNow I\u2019m going to be using St. Louis cut pork ribs.<br \/>\nAnd we\u2019re going to put a honey mustard binder on there.<br \/>\nOnce that\u2019s been coated on the ribs I\u2019m going to apply my rub to it.<br \/>\nThen we\u2019re going to take our beer and this is a Guinness stout.<br \/>\nIt\u2019s room temperature warm.<br \/>\nAnd we\u2019re going to pour that in to the Dutch oven.<br \/>\nAnd then on top of the ribs we\u2019re going to be applying a barbecue sauce.<br \/>\nYou can use whatever you want.<br \/>\nI am really partial to Trader Joe\u2019s Kansas City barbeque sauce.<br \/>\nI just keep going back to this and going back to this and going back to this, so I really, really enjoy it.<br \/>\nAnd that\u2019s pretty simple, that\u2019s the recipe.<br \/>\nI\u2019m going to show you how I cut it up and get it prepared.<br \/>\nOkay, first things first, sharp knife.<br \/>\nTake our bell peppers.<br \/>\nI\u2019m going to deseed them.<br \/>\nAnd then I want ringlets just like that.<br \/>\nAs fresh bell peppers you can get.<br \/>\nAnd we\u2019re going to use all of it.<br \/>\nSimple as that.<br \/>\nTake a red one.<br \/>\nDeseed that.<br \/>\nGet ringlets.<br \/>\nI guess you could probably leave the seeds in.<br \/>\nI can\u2019t see where there would be any advantage to that other than maybe saving you a couple of steps.<br \/>\nThere are some seeds that are going to end up in this.<br \/>\nBut it\u2019s not big issue.<br \/>\nAnd then our onion we need to do the same.<br \/>\nJust get that peeled off as best as you can.<br \/>\nSometimes they\u2019re a little tricky.<br \/>\nHopefully this one doesn\u2019t have me crying yet.<br \/>\nIt is making quite the mess.<br \/>\nWould you expect anything less?<br \/>\nOkay.<br \/>\nAnd then get some ringlets out of this.<br \/>\nThis is a fairly large red onion.<br \/>\nSo once we\u2019ve got this done\u2026and these are about a 1\/4 inch slices on everything, that\u2019s about what we\u2019re looking for.<br \/>\nLet me clean up this mess a little bit.<br \/>\nI\u2019m going to show you how to start layering the Dutch oven.<br \/>\nWhat we\u2019re going to do is basically use the vegetables to elevate the ribs and that\u2019s going to help keep it from completely being boiled in the cooking process.<br \/>\nLet me show you how we\u2019ll just basically just layer this out.<br \/>\nAnd I find it doesn\u2019t have to be overwhelmingly perfect by any stretch of imagination but we\u2019re just looking for is some layers here.<br \/>\nAnd you can mix them up and you can do some onion, you can do some bell pepper.<br \/>\nBut you can see we\u2019re getting some hype in the bottom of this pan and that\u2019s what we\u2019re looking for.<br \/>\nWe are going to be partially boiling these a little bit and we\u2019re going to be using some steaming and roasting, baking, if you will, in our cooking process here.<br \/>\nBut let me tell you that all this stuff in the bottom, basically what it\u2019s going to do is it\u2019s going to cook in the beer, in the rib juices, get some of the barbecue sauce.<br \/>\nIt\u2019s going to get some of the rub on there.<br \/>\nAnd it\u2019s going to make the most incredible slop you\u2019ve ever tasted in the bottom of a pan.<br \/>\nKid you not it\u2019s probably one of the better parts of this whole dish.<br \/>\nOkay, let\u2019s get our ribs going.<br \/>\nThese are my St. Louis cut pork ribs.<br \/>\nI\u2019ve already removed the membrane from the back and now all we have to do is apply our honey mustard binder.<br \/>\nAnd simply it\u2019s honey mustard and a put a light coat on all sides of the ribs, and let\u2019s do that now.<br \/>\nBut first to facilitate cleanup we need some of these bad boys or not.<br \/>\nIt\u2019s entirely up to you.<br \/>\nLet\u2019s do this.<br \/>\nMustard.<br \/>\nGet that nice and coated on the\u2026you don\u2019t have to do the mustard binder.<br \/>\nI just really like it.<br \/>\nAdd bit of a tang.<br \/>\nBut really allows the rub that you apply to adhere to the food and stick nicely.<br \/>\nOkay, so we\u2019ve got that going and now what we need to do is apply our rub.<br \/>\nAnd I need to get a little of this off here.<br \/>\nWhat I have here is a sweet and hot, I called it sweet heat pork rub.<br \/>\nI use this on my ribs all the time.<br \/>\nIt\u2019s a winning formula that I\u2019ve used, many years.<br \/>\nWe just really want to work this into our ribs nicely.<br \/>\nI almost think I don\u2019t have enough rub here but let\u2019s see how it goes.<br \/>\nSink or swim, baby, on the Cooking Everything Outdoors show.<br \/>\nIt\u2019s the way it goes.<br \/>\nOkay, yeah.<br \/>\nI think this is going to be fine.<br \/>\nNow, we need to get these into the Dutch oven.<br \/>\nLet me clean up a bit and I\u2019ll show you how to do that.<br \/>\nSo, let\u2019s get our ribs into our oval roaster.<br \/>\nNice, just set them right in there, right on top of the bell peppers and onions.<br \/>\nNow, some of you may not have an oval roaster and all you have is a Dutch oven.<br \/>\nIt will work just the same.<br \/>\nJust cut your rack of ribs in half.<br \/>\nAnd you can set them in a 14 or a 16 inch Dutch oven.<br \/>\nYou could even stack them, if all you have is a 12 inch Dutch oven.<br \/>\nIt does work but make sure that if you do stack your ribs that you put your barbecue sauce on the first layer and then put your other one on top of that or you\u2019re going to miss out on some good flavors.<br \/>\nSo, let\u2019s talk about our barbecue sauce.<br \/>\nAnd all I do with this, once I get the childproof wrapper off, go figure, I\u2019m going to probably need a knife.<br \/>\nLet\u2019s see if we can force this off.<br \/>\nHa, alright, so I\u2019m just going to basically pour the sauce on top of this and as it cooks it\u2019s going to ooze out over the ribs.<br \/>\nI\u2019m not even going to bother anything more than that.<br \/>\nFix this cap and that\u2019s that.<br \/>\nNow, for the cooking fluid, now vegetables are going to create some fluid in there.<br \/>\nThe ribs are going to create some fluid in there but I like to add a little bit something extra.<br \/>\nAnd that\u2019s my Guinness.<br \/>\nAnd I tell you, I\u2019m so happy this comes in a 6 pack, because I only need 1 beer for this recipe and you know where the rest is going.<br \/>\nAnd we\u2019ll just pour the whole bottle in the bottom there and you can see that, you know, the fluids are not touching the ribs.<br \/>\nAs those vegetables break down a little bit later on, that\u2019s going to settle down in there.<br \/>\nAnd that\u2019s really, that\u2019s it.<br \/>\nI\u2019m going to show you how to set up the charcoal.<br \/>\nGet these bad boys cooking.<br \/>\nCharcoal is ready to go.<br \/>\nI\u2019ve got a full container here.<br \/>\nI won\u2019t need that much but a little overkill never hurt me.<br \/>\nI\u2019m going to set this charcoal and I\u2019m going to pour a little bit out on each side of my table here.<br \/>\nThat\u2019s going to make it easier for me to place my stands.<br \/>\nSo these, gloves, please, really hot.<br \/>\nAnd so I\u2019m going to set them like so which is going to be just a little bit like that, about the width of the Dutch oven.<br \/>\nAnd then I\u2019m going to place a ring of charcoal around the bottom of my Dutch oven.<br \/>\nAnd this is going to be about 16 coals on the bottom, roughly.<br \/>\nAbout like that.<br \/>\nSo we got 2, 4, 6, 8, 10, 12, about 14 here.<br \/>\nAnd we\u2019ll set our Dutch oven down.<br \/>\nNow, one the reasons I\u2019m talking about gloves a lot is because one of the difficult things about this cooking process is getting this lid off of here.<br \/>\nAnd it\u2019s going to be extremely hot and you\u2019re going to need gloves to do it.<br \/>\nThere\u2019s no lid lifters to pull this up.<br \/>\nSo let\u2019s take our Dutch oven here.<br \/>\nGot it settled.<br \/>\nThe coals look really good around the bottom.<br \/>\nI got the heat rising.<br \/>\nAnd now I\u2019m going to put about 16 on the, well close to 16 on the top.<br \/>\nWe\u2019ll count them out here.<br \/>\nBoy, this is high definition.<br \/>\nYou could probably see me sweating because these coals are adding to the daytime temperature here.<br \/>\nSo let\u2019s get another one on there and we\u2019re just using the ring method which is basically ringing the top of the Dutch oven.<br \/>\nNot going to go too heavy there.<br \/>\nWe\u2019ve got 2, 4, 6, 8, 10, 12, 14, yeah, 17 so it\u2019s pretty close.<br \/>\nAnd we\u2019re going to let this cook for probably about 45 minutes, these charcoals are going to last me.<br \/>\nAnd it\u2019s going to get pretty hot in there.<br \/>\nYou\u2019re going to start smelling this really, really quickly.<br \/>\nIt\u2019s going to start smelling incredible.<br \/>\nBut this cooking process, it\u2019s going to take about 2 1\/2 to 3 1\/2 hours.<br \/>\nProbably closer to 2 1\/2 hours is what I\u2019m guessing.<br \/>\nIt\u2019s a fairly decent rack of ribs.<br \/>\nSo I\u2019ll show you how I add more charcoal to this as we get cooking.<br \/>\nSo it\u2019s been about 45 minutes now.<br \/>\nAnd the coals are starting to break down.<br \/>\nAbout the 35-minute mark, I started up some fresh coals.<br \/>\nAnd basically what I\u2019m going to do is I\u2019m going to add just a few more on the bottom but even more on top.<br \/>\nAnd I\u2019ll show you what I mean by that.<br \/>\nIt won\u2019t take much more coals.<br \/>\nI think that we used, what, 32, 33 when we first started this and really all I\u2019m going to be doing is adding probably about 12 to 15 more coals at this point.<br \/>\nAnd I\u2019m just going to continue that process until those ribs are done.<br \/>\nSo we\u2019ve got 4, 8, 9, about 10 on the top.<br \/>\nAnd just a few around the bottom.<br \/>\nTry not to burn my face here as I do this.<br \/>\nThe charcoal chimney full of charcoal is quite hot.<br \/>\nSo there\u2019s 3, 4, 5, 6, about 8 on the bottom.<br \/>\nI think that\u2019s going to be more than enough to keep our cooking to continue.<br \/>\nSo right at this point, and you can even see this steam whisping up because all those juices are really perking in there and flavorizing that meat and slow steaming it.<br \/>\nIt\u2019s roasting at the same time.<br \/>\nThe flavor and the smell is just absolutely incredible.<br \/>\nAnd I haven\u2019t even looked yet but I\u2019m going to say we\u2019re probably a good hour more to go on these ribs.<br \/>\nAnd then we\u2019ll take a peek at the 2 hour mark.<br \/>\nSo we\u2019re just about at the 1 hour mark, right now.<br \/>\nOur rib\u2019s been on for about 2 hours now.<br \/>\nI think it\u2019s time to take a look to see where we\u2019re at.<br \/>\nGloves on.<br \/>\nI\u2019m going to try to get behind this thing so you can see.<br \/>\nAnd very carefully you need to grab the handles here.<br \/>\nAnd we don\u2019t want to get any ashes in there.<br \/>\nAnd, wow, look at that.<br \/>\nI have to tell you, this smells absolutely, absolutely phenomenal.<br \/>\nTime to plate these bad boys up.<br \/>\nNow, you can, as I normally do, just cut the ribs right in the slop here and serve up them up that way.<br \/>\nThey\u2019re really, really good.<br \/>\nYou could also put them on a platter if you had a big enough platter.<br \/>\nI don\u2019t but here\u2019s a point that I\u2019ve used this before in other dishes but the lid for this oval roaster makes a mighty fine serving platter.<br \/>\nSo that\u2019s what we\u2019re going to do.<br \/>\nWe\u2019re going to get these ribs out of here and we\u2019re going to serve them up on that.<br \/>\nSimply, up and on the platter.<br \/>\nI want to get some of this flavor out of here.<br \/>\nI got to tell you that these are going to make a heck of a mess out of my tablecloth but that these are some of the best veggies you possibly have had.<br \/>\nAll these juices that are in here certainly good for serving up on top of the ribs.<br \/>\nAnd, as always, it takes just a couple seconds for the flies to show up.<br \/>\nThose look great.<br \/>\nNow, you can cook these to competition crispness.<br \/>\nYou can cook them until they fall off the bone.<br \/>\nYou can cook them however you like to enjoy them.<br \/>\nI have this right where I want them and I must say that it look pretty darn good.<br \/>\nSo we\u2019re having ribs.<br \/>\nHope you try this.<br \/>\nI think they\u2019re the world\u2019s best.<br \/>\nCertainly willing to accept any and all takers on Dutch oven ribs.<br \/>\nI want to point out that the show Cooking Everything Outdoors is sponsored by Camp Chef, www.OutdoorCooking.com and Island Grillstone.<br \/>\nAnd I hope you go and visit my sponsors because they make all of this happen.<br \/>\nYou can find us on iTunes, on YouTube, on Blip.tv, iFood, everywhere including Facebook.<br \/>\nAnd I do hope you take a few minutes to stop by and let me know what you think.<br \/>\nThis is Gary House Cooking Everything Outdoors.<br \/>\nWorld\u2019s Best Dutch Oven Ribs.<\/p>\n<p style=\"text-align: justify;\">\n<\/blockquote>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.cooking-outdoors.com\/worlds-best-dutch-oven-ribs-video\/worlds-best-dutch-oven-ribs\/\" rel=\"attachment wp-att-11581\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11581\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Worlds-Best-Dutch-oven-Ribs-300x168.jpg\" alt=\"Worlds Best Dutch oven Ribs\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Worlds-Best-Dutch-oven-Ribs-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/Worlds-Best-Dutch-oven-Ribs.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Worlds Best Dutch oven Ribs Video I finally decided to share via video my How To make Dutch oven ribs with everyone. One of my most complimented recipes at the Dutch oven events I go to and a favorite of my families. You can find the original article here: &#8220;Best Dutch oven Ribs You Will [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11581,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,299],"tags":[1812,391,2503,2449,491,1269,2502,1950,1855,7,538,2519,33,2499,2498,2523,5356,2512,2511,2510,2509,2492,541,2493,2494,2500,2516,1853,2515,2525,2506,1090,1796,2521,2507,2505,2497,2508,2520,2524,1834,2518,2517,1828,1849,2513,2514,2501,2496,2522,2495,2504,1842],"class_list":["post-4690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dutch-oven-cooking-recipes-tips-and-techniques","category-pork-recipes-tips-and-techniques","tag-barbecue-ribs","tag-barbecued-ribs","tag-barbeque-rib-recipe","tag-bbq-rib","tag-bbq-ribs","tag-bbq-ribs-recipe","tag-best-barbecue-ribs-recipe","tag-camp-cooking-recipes","tag-camping-dutch-oven","tag-cooking-outdoors","tag-cooking-with-dutch-ovens","tag-dutch-cooking","tag-dutch-oven","tag-dutch-oven-bbq","tag-dutch-oven-bbq-ribs","tag-dutch-oven-camping-meals","tag-dutch-oven-cooking-recipes-tips-and-techniques","tag-dutch-oven-cooking-videos","tag-dutch-oven-meal","tag-dutch-oven-meals","tag-dutch-oven-meals-for-camping","tag-dutch-oven-pork-ribs","tag-dutch-oven-recipes","tag-dutch-oven-rib-recipes","tag-dutch-oven-ribs-recipe","tag-dutch-oven-spare-ribs","tag-dutch-oven-video","tag-dutch-ovens-recipes","tag-easy-campfire-dutch-oven-recipes","tag-easy-dutch-oven-recipes-for-camping","tag-easy-oven-bbq-ribs","tag-how-to-cook-outdoors","tag-outdoor-cooking","tag-outdoor-dutch-ovens","tag-oven","tag-oven-baked-ribs-recipe","tag-oven-recipes-for-ribs","tag-recipe-bbq-ribs","tag-recipe-dutch-oven","tag-recipe-for-dutch-oven","tag-recipes-dutch-oven","tag-recipes-for-a-dutch-oven","tag-recipes-for-camping","tag-recipes-for-dutch-oven","tag-recipes-for-dutch-ovens","tag-recipes-in-a-dutch-oven","tag-recipes-in-dutch-oven","tag-rib-recipes-for-oven","tag-ribs-in-dutch-oven","tag-simple-dutch-oven-recipes","tag-spare-ribs-recipe","tag-spare-ribs-recipes","tag-what-is-a-dutch-oven"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Worlds Best Dutch oven Ribs Video<\/title>\n<meta name=\"description\" content=\"I finally decided to share my How To make Dutch oven ribs with everyone. 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Isn't it better to base the multiplication on weight in that case?\u201d Soupbones shared\u2026","rel":"","context":"In &quot;Q &amp; A with Gary&quot;","block_context":{"text":"Q &amp; A with Gary","link":"https:\/\/cooking-outdoors.com\/category\/q-a-with-gary\/"},"img":{"alt_text":"Q & A with Gary Oct 20, 2016 | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Q-A-with-Gary-Oct-20-2016.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Q-A-with-Gary-Oct-20-2016.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Q-A-with-Gary-Oct-20-2016.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Q-A-with-Gary-Oct-20-2016.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Q-A-with-Gary-Oct-20-2016.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":6,"url":"https:\/\/cooking-outdoors.com\/best-dutch-oven-bbq-ribs-youll-ever-taste\/","url_meta":{"origin":4690,"position":2},"title":"Best Dutch oven barbequed rib&#8217;s you&#8217;ll ever taste!","author":"Gary House","date":"May 9, 2008","format":false,"excerpt":"Best Dutch oven barbequed rib's you'll ever taste! Barbecue ribs in a Dutch oven! Could this ever be as good as smoked ribs? Rubbed ribs?\u00a0Smothered in sauce ribs? I will wager these ribs will make you think twice about doing them any other way. It took me almost a year\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Worlds Best Dutch oven BBQ Ribs","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/05\/IMG_3823-1280x768.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/05\/IMG_3823-1280x768.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/05\/IMG_3823-1280x768.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/05\/IMG_3823-1280x768.jpg?resize=700%2C400 2x"},"classes":[]},{"id":22980,"url":"https:\/\/cooking-outdoors.com\/grilling-rib-eye-steak-and-more-q-a-with-gary-october-6-2016\/","url_meta":{"origin":4690,"position":3},"title":"Grilling Rib Eye Steak and more Q &#038; A with Gary October 6, 2016","author":"Gary House","date":"October 6, 2016","format":false,"excerpt":"Rib Eye Steak Grilling comment and more from the Cooking Everything Outdoors show! 2 years ago bawoodd11 made the comment: \u201cI get a great crust on my grill(natural charcoal with a chimney starter) and an even greater crust inside with my cast iron skillet and the oven.\u00a0 Why complicate and\u2026","rel":"","context":"In &quot;Q &amp; A with Gary&quot;","block_context":{"text":"Q &amp; A with Gary","link":"https:\/\/cooking-outdoors.com\/category\/q-a-with-gary\/"},"img":{"alt_text":"Grilling Rib Eye Steak and more Questions | Q and A with Gary |October 6, 2016 | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Grilling-Rib-Eye-Steak-and-more-Q-A-with-Gary-October-6-2016.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Grilling-Rib-Eye-Steak-and-more-Q-A-with-Gary-October-6-2016.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Grilling-Rib-Eye-Steak-and-more-Q-A-with-Gary-October-6-2016.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2016\/10\/Grilling-Rib-Eye-Steak-and-more-Q-A-with-Gary-October-6-2016.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":22,"url":"https:\/\/cooking-outdoors.com\/basic-barbecue-rub\/","url_meta":{"origin":4690,"position":4},"title":"Basic Barbecue Rub","author":"Gary House","date":"June 5, 2008","format":false,"excerpt":"Basic Barbecue Rub This is the rub I prefer to use when I cook \"Best Dutch oven barbequed ribs you'll ever taste\". This recipe comes from Steven Raichlen's Barbecue Bible book \"Sauces Rubs and Marinades Bastes, Butters & Glazes\". \u00a0It's what he calls a \"Basic Barbecue Rub\". Here's a quote:\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Barbecue Bible Sauces Rubs and marinades book","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2008\/06\/Barbecue-Bible-Sauces-Rubs-and-marinades.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9804,"url":"https:\/\/cooking-outdoors.com\/day-1-2014-international-dutch-oven-societys-world-championship-cook-off\/","url_meta":{"origin":4690,"position":5},"title":"Day 1 &#8211; 2014 International Dutch Oven Society&#8217;s World Championship Cook-Off","author":"Gary House","date":"March 19, 2014","format":false,"excerpt":"Day 1 - 2014 International Dutch Oven Society's World Championship Cook-Off Recipe Photo's Three days of world championship Dutch oven cooking recently occurred in Sandy, Utah on March 13 - 15, 2014. Hosted by the International Dutch Oven Society, residing in the International Sportmans Exposition, featuring dozens of the best\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Pecan and Walnut Coffee-Cream Torte","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/03\/Pecan-and-Walnut-Coffe-Cream-Torte.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=4690"}],"version-history":[{"count":6,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4690\/revisions"}],"predecessor-version":[{"id":11580,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4690\/revisions\/11580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/11581"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=4690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=4690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=4690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}