« Perfect (and easy) Pot Roast | Home | Perfect Panini’s »
Yankee Ribs
By GP | February 8, 2010
Someone asked on our Camp Chef Facebook page a question about doing ribs in the Ultimate Dutch Oven (UDO). I have to admit it has been some time since I did ribs in the UDO. I conjured up the recipe “Yankee Ribs” some years ago, we just didn’t post it anywhere but on the hang tag of the product. So here you go. Yankee Ribs…..
First you need an apron, the remote control, large lounge chair, and if your home recovering from a surgery while your dealer show is covered by a work mate …you need the cell phone. Who took that photo anyway??
The Ultimate Dutch oven, Non stick spray, aluminum foil, wood chips (your flavor choice), Emeril’s Seasoning.
Two racks of baby back ribs cut in three bone pieces.
Spray the inside of the UDO with the non stick spray this will help clean up. Lay a piece of aluminum foil in the bottom of the UDO and then add a layer of dry wood chips. Place the bottom rack of the UDO on the top of the chips. (I spray the rack with non stick as well).
You could have seasoned your ribs earlier if you preferred. I just sprinkled my seasoning on minutes prior to preparing the UDO.
Stand your ribs on end and angles to allow a minimal portion of the rib to touch the UDO cone, walls or each other. This is to allow the smoke to rise around the ribs.
Place over medium heat on the Camp Chef all purpose burner (burner on low pressure stoves, Pro Series, Explorers Tahoes, Yukons, Big Gas, Singles model SL30L) for 15 minutes. Then turn the burner to high for 15 minutes leaving the lid off set, with a small crack to help draw the smoke. Then seal the lid and reduce heat to low for another hour and half. Watch for the meat to pull back and the dry bone tips to appear to tell you they are done.
Now, since I was using the versatile side burner of the Big Gas Grill, and since I beat the rest of the meal done by 20 minutes. I just removed the rib slabs and lay them on the grill box with the heat on low. I swabbed them with the sauce and allowed it to glaze. If I didn’t have that handy I’d been content to serve the sauce on the side. A mistake many folks make with BBQ sauce is to cook with it. If you use too much heat you burn the sugar and kill the rest of the spices in the sauce. Opt for low heats and or side dishes.
Here is the final product dished up.
And here is the aftermath of a rib done well.
Topics: Dutch Oven, GP, Recipes | 7 Comments »
February 10th, 2010 at 1:53 pm
Great looking ribs. I like how you finished them with the glaze.
Great photos are making me hungry. Have a great day!
February 12th, 2010 at 7:05 am
Your Yankee Ribs are fantastic, they are so good that 2 of my friends have bought 3 burner Stoves and Ultimate Turkey Roasters UTR as a result of your YR results.
This last Christmas one of my friends and myself purchased our 2nd UTRs so we could prepare Ribs for our annual Lighting of The Christmas Tree Event. we Cooked 40lbs of Baby Back Ribs, in less than 3 hrs, start to Served. we each used 2 UTRs on our 3 burner stoves and even spent time enjoying the group wile the cooking was going on, LOVE THE UTRs
February 15th, 2010 at 10:56 am
Looks really good! Love ribs and everything that goes with them. Thanks for the great photo’s but your killin me seeing all of those bare bones – soooo hungry now.
Thanks
Gary
February 20th, 2010 at 8:11 pm
I had always been affraid of using a dutch oven due to the complexity of being in control.But seeing these ribs made in a dutch oven on a pro series burner,kind of changes things.And these ribs do look very good.Valuable photo for me. Thanks Ed
February 28th, 2010 at 8:38 am
Ed,
This is my first time using a Dutch Oven. I opened my box and found no directions on how to
smoke the ribs.
Thanks for the step by step procedure. Perfect directions. Only thing missing in the completed dish picture was a can of beer.
The rookie,
ron
May 31st, 2010 at 10:50 pm
I have had my Camp Chef Ultimate Turkey Roaster for about three years. It does a wonderful job with turkeys (my wife makes me cook all turkeys outside so her kitchen doesn’t heat up). We just did four racks of baby-back ribs today..hmmmmm. I have used your Yankee Ribs recipe all the time. Low heat cooking is the BEST. The Camp Chef cook is right – don’t put the sauce on the ribs in the UTR. Just barely let it glass on your Camp Chef grill.
Eating well . . .
McClain
June 6th, 2010 at 9:10 pm
I maid this recipie for the guys at the fire station, and they were a hit. There waiting for me to bring back the Ultimate Dutch Oven. Thanks for the recipie,Larry