by Amanda Terry
1 – Rack of ribs (Trimmed, I prefer St. Louis cut)
(New) Honey mustard to coat
Rub of your choice or use one of my favorites: (http://www.cooking-outdoors.com/basic-barbecue-rub.html)
1 – Red Bell Pepper
1 – Yellow Bell Pepper
1 – Red Onion
1 – Bottle of BBQ Sauce (I use Trader Joe’s Kansas City BBQ sauce)
1 – Bottle of Natural Brew Root Beer.
1 – 12" deep dutch oven
Directions: Remove skin coat from ribs with butter knife. Mix dry rub ingredients together. Cut onions and peppers and layer in bottom of the dutch oven to create a thick layer to protect ribs from hot spots. Cut rib rack in half and stack (so they can stack in the dutch oven, if you have a larger dutch oven then you can skip this step). Slather ribs in honey mustard and coat in rub.
I adapted this recipe from cooking-outdoors.com
Next time I will skip the mustard and just use honey prior to the rub. I will also use a higher amount of brown sugar as I prefer sweeter ribs.
by Heidi Albright
Ingredients:
- 1 Pre-made Angel Food Cake (found at the bakery section of any grocery store)
- 1/2 large bag of Jet Puffed Jumbo Marshmallows
- 6 Hersheys Chocolate Bars
- 1-2 packages of Honey Maid Graham Cracker Squares
Instructions:
- Tear the Angel Food Cake into pieces and place in the bottom of the dutch oven.
- Break the Honey Maid squares into pieces and cover the coke, mixing in a few graham cracker pieces into the cake pieces.
- Break apart the chocolate bars into pieces and layer on top of the mixture.
- Cover the top with marshmallows (don't be skimpy on the marshmallows, you really want it covered).
- Put dutch oven on top of coals, with a little more than the normal amount of coals on top of the cover to give those marshmallows that perfect toasted color (I think used about 10 on bottom and about 18 on top).
- Cook for about thirty minutes, or more if you like your marshmallows really toasty. Remember to turn your lid and oven every so often, then enjoy your masterpiece!
