Dutch Oven Ribs

Smoking Ribs is my all time favorite thing to cook, but this a close second.   If you don't have a smoker this is a great way to have fall-off-the-bone ribs.  I was excited to cook this today.

Dutch Oven Ribs

2 racks pork ribs
1 2-liter orange soda
1 onion, sliced
2 bell peppers, sliced
1 red pepper, sliced
2 large potatoes, sliced
1 can frozen apple juice concentrate (thawed)
1 cup of your favorite rib or barbeque rub
yellow mustard (enough to spread over ribs)
Barbeque sauce

One of my favorite things to do is marinate ribs in orange soda, it gives it a sweet flavor and also makes them super tender.  Remove the membrane from the back of the ribs and place them in a large pan and cover with orange soda overnight or at least 12 hours.

While you are heating up your coals bring the ribs to room temperature.

Remove from soda and spread a thin layer of mustard all over the ribs.  You will not taste the mustard after it cooks but it helps the rub stay on and gives it a nice flavor.

Coat the ribs liberally with your favorite rub.

In the bottom of your dutch oven  pour in the apple juice.

Layer the peppers, onion and potatoes on the bottom.  This will create a platform for the ribs to sit on so they do not boil, but bake.

I cut my ribs to fit in the dutch oven and place on top of the peppers, onion, and potatoes.

Cook it at 300 degrees in a 16 inch dutch oven using 23 briquettes on top and 10 on the bottom and cook for around 3-4 hours.  (you can use a smaller dutch oven and just adjust your briquettes according to the size)

An hour before they are done brush it with barbeque sauce.  If you put this on too early the sugars may burn.

Let it rest 20 minutes before cutting and serve.


This presentation is similar to what I would do in a competition.   It was a hit with our whole family, in fact our 21 month old daughter could not get enough of it.

Thank you for reading, and get out there and get cooking!

Dutch Oven Cinnamon Rolls

I have been wanting to make my wife's cinnamon rolls in the dutch oven and finally today I was able to and it was a great success.  

While cinnamon rolls were doing their second rise in the dutch oven I preheated my 16 inch dutch oven lid.  I cooked this at 350 degrees using 26 briquettes on top and 13 on bottom.  I never changed the bottoms one I just let them die out which helps the bottom not to burn.  I also turned the dutch oven a quarter turn every 5 minutes or so.  I cooked it for 25 minutes, let it cool and then frosted them.  They were great!!

Thanks for reading, and get out there and get cooking!! 

Dutch Oven Cherry Cobbler - Easy to make

I am sorry it has been a while since I have posted but things have been really busy.  I should be back to posting once a week now.

I made this Cherry Cobbler on a Father and Sons campout for our church.  It is very easy and people seemed to like it.

This is perfect for camping because you pretty much just dump stuff in.

Dutch Oven Cherry Cobbler

1 large can cherry pie filling (you can use any pie filling you would like for this)

1 yellow or white cake mix

1 stick (1/2 cup) butter melted.  

Pour cherry pie filling in a 12 inch dutch oven.  Spread the dry cake mix over the pie filling.  Pour melted butter evenly over cake mix.  

Bake at 400 degrees using 19 briquettes on top and 10 bottom for 30 minutes or until browned on top.

Thanks for reading, and get out there and get cooking!