Every time ribs are on sale, I buy a slab or two and frequently, some go straight to the freezer. With an upcoming project, freezer space is at a premium so time to make some room. My basic pattern for rib cooking is to use a dry rub of seasonings, place the ribs on a bed of sliced onions, then put the dutch oven on a ring of coals with another ring on the lid. The best way for tender results of most meats is cooking slowly over time. While they will be fully cooked in an hour or less, longer in this case equals more tender. I’ve found that…
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To line or not to line?
There are cast iron purists that cringe at the thought of lining a dutch oven with anything more than their favorite oil or shortening. Some consider it “cheating” if one is placing anything between the food being prepared and the well seasoned cast iron bottom of a dutch oven. There are folks who say when one lines a dutch oven, the food doesn’t taste nearly as well as when cooked directly on the iron. There are those who believe that eating food cooked in cast iron can help with iron deficiency and that liners reduce that benefit. At the same time, some cooks would never use any tomato-based product in…
