1 – Rack of ribs (Trimmed, I used Baby Back Ribs)
Honey mustard to coat
Rub of your choice or use one of my favorites: (I used McCormick Applewood Rub)
1 – Red Bell Pepper
1 – Yellow Bell Pepper
1 – Red Onion sliced in half moons
1 – Bottle of BBQ Sauce (I used Stubbs Sweet Heat)
1 – Bottle of Dark Beer. (I used a can of beef broth)
1 – 14″ Dutch oven or 1 Oval Dutch oven roaster (I used a 12″ Dutch oven)
Wash and trim ribs.
Remove skin on back of ribs. Using a paper towel will make it easier to peal the skin off the back. Dry completely
Apply a light coating of Honey mustard to all surfaces of ribs and coat your ribs with the BBQ rub on all sides.
Slice Bell peppers and Onion, place in bottom of Dutch oven.
Place rubbed ribs on top of Bell peppers and Onion.
Pour BBQ sauce on top of ribs, enough to cover thickly.
Pour 1/2 to 3/4 of beer around sides to coat bottom. (I poured the whole can of beef broth in the bottom)
Try to cook at least two hours.
350 degrees seems to be the best for me.
Cook up to three hrs and you might have to use a spoon to eat your ribs.
Note: This works really well on a Camp Chef stove with a Dutch Oven dome or if the weather is bad, use your indoor stove.
Credit: Adapted from Gary House (Cooking Outdoors) – http://www.cooking-outdoors.com/best-dutch-oven-bbq-ribs-youll-ever-taste/
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/