Dutch oven cooking has always fascinated me, mainly because of the ability to turn out amazing live fire dutch oven cooking using a fairly simple process. I can say I have never had a bad dutch oven meal, and this post from EverydayDutchOven.com looks like one for the recipe book for sure!
The recipe calls for Country Ribs. For those of you who aren’t familiar with this particular bit of Porknography, the following excerpt from Amazingribs.com provides a great overview:
Country-style ribs are not really ribs. They are cut from the front end of the baby backs near the shoulder and a tray of country-style ribs in the grocery store will contain few, if any, ribs. In fact, if there are bones, more than likely they are from the shoulder blade. In the country rib above, there is a T-shaped shoulder blade bone in the center and a lot of fat and gristle. In the country ribs below, there are actually two small rib sections and a lot of great lean loin meat.
Country-style ribs are more like pork chops, more meaty and less fatty than real ribs, and should be cooked like chops, not ribs. Typically $3 to 4 per pound. Because they vary in size and thickness, they are hard to cook to an even doneness. They should be cooked to 135 to 140°F like pork chops. Depending on how they are cut, a serving will be one or two country ribs. For big hungry men, perhaps three. They respond well to brining before low and slow cooking. Read more…
Get The Bacon Wrapped BBQ Country Ribs Recipe Here!
You can find the recipe itself here, where “Lid Lifter” does a great job of breaking down his Dutch Oven cooking process. If you love Dutch Oven cooking, definitely give EveryDayDutchOven.com a look see.
More Dutch Oven Cooking Resources
International Dutch Oven Society (IDOS)
The International Dutch Oven Society (IDOS) is a non-profit organization with the goals to preserve and promote the skills and art of Dutch Oven cooking. From it’s humble beginnings in the Rocky Mountains, IDOS has grown to its current status as the largest and most productive group of black pot enthusiasts in the world. Their motto is Good Friends, Good Food, and Good Fun! Learn more about this organization here.
Seven Secrets of Dutch Oven Cooking
Roger L. Beattie does a great job here of breaking down the basics of Dutch Oven Cooking so that just about anyone can get up and going with this style of live fire food preparation. Here’s a snippet from his intro to the site that should give you an idea his humorous take on Dutch Oven Cooking: “Squatting heavily in dank basements, drafty attics, and dusty, cluttered garages, these three-legged hulks from a bygone era wait impatiently to release their treasures. Until then, they are pitted by time and tarnished by neglect. For those who will uncover the mystery, their gaping caverns can once again be brimming with magic.”
Have A Favorite Dutch Oven Cooking Recipe or Resource?
Sharing is caring! If you have a favorite Dutch Oven cooking resource or recipe, please post it into the comments below! Also, don’t forget to check out this article where I interview Dutch Oven Cooking champion Forrest Dilmore.