Dutch Oven Ribs/ Grilled Ribs!
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Thank y’all for stopping by our camp! The best thing about ribs are when they are fall off the bone and fork tender. In this video we’re going to show you how to start ribs in a Dutch oven to steam them for maximum moisture and tenderness. We’ll then finished them off the grill to get that great smoke flavor when grilling ribs.

Enjoy the video and leave questions or comments below.

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Dutch Oven Ribs/ Grilled Ribs


Baby Back Ribs
Lime Juice
Meat tenderizer
Red River Ranch Original Seasoning (or your blend)

1. Remove the membrane from the bone-side of the ribs.
2. Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute.
3. Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
4. Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
5. Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
6. Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.


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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
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