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.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.