Ribs are a favorite Sunday meal around the house. And it's not just the humans that look forward to them. Lexie licks her chops at the very thought. Even taking them out of the freezer gets her going.
So here's my secret recipe: Good beef ribs (we cook two each) smothered with Masterpiece barbecue sauce (and about 1/8th bottle of water to rinse it out and to water down the sauce a little). Cook in a dutch oven for 2 1/2 to 3 hours. I begin with 7 or 8 coals on the bottom of a 12" oven and 6 on top. After about 30 to 45 minutes, or when the sauce begins to boil, reduce the heat to 6 coals on the bottom and 6 on top. After the first hour, turn the ribs every 15 minutes and replace half of the coals on both top and bottom. I also put in 6 more coals in the hopper so they will be ready at the next turn. If it is windy or cold out, you may have to replace the coals every 10 minutes to keep the heat on. But you want to keep it low and slow. When the meat begins to come off the bone, I cook for about 30 minutes more, but do not replace the coals at all (unless it is cold or extremely windy and the coals are burning faster than normal.
Here's the result.
And the other result:
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