Pour off liquid and put your BBQ sauce on the ribs and simmer 15-20 more minutes with about 15 coals on the bottom and about 10 coals on top. Extra chipotle peppers can be added to your BBQ Sauce if you want it spicier. Serve ribs while they're still warm, with extra BBQ Sauce. Serves 8.

Dry Rub:
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup paprika
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon chili powder

Mix all ingredients together.

BBQ Sauce:
1 1/2 cups apricot preserves
1 cup ketchup
1/2 cup mustard
1/2 cup molasses

1 tablespoon red wine vinegar
1/2 cup brown sugar
1 teaspoon liquid smoke
3 chipotle peppers, chopped

Mix ingredients together. — Scott Clawson and David Clawson, second place, International Dutch Oven World Championship 2008

MIXED BERRY PIE

Equipment: 10-inch aluminum Dutch oven
Charcoal briquettes

Crust:
4 cups flour
1 1/2 cups lard
1/2 cup butter-flavored shortening
1 1/2 teaspoons salt
2 eggs slightly beaten
6 tablespoons water
2 tablespoons orange extract

In a bowl, cut the flour, lard, shortening and salt together. Mix eggs, water and extract in a separate bowl. Once mixed, add to the flour mixture. Combine until soft dough is formed. Divide dough into 2 equal-size pieces, place in zip-locking plastic bags and set aside.

Filling:
2 cups fresh strawberries, diced
3 cups other fresh berries as desired, diced
1 tablespoon orange zest
1/4 to 1/2 cup instant tapioca
3-4 tablespoon butter (optional)
1/2 to 3/4 cup sugar

In a bowl combine and stir the berries, orange zest and sugar together. Add the instant tapioca and stir again. Set aside.

Pie directions: Roll out one of the balls of dough on a lightly floured surface to form a 14-inch circle. Place the dough in a greased or parchment-lined Dutch oven, making sure to press the dough up the sides of the Dutch oven to secure it in place.

Pour the berries into the crust and smooth out evenly. Dot with the butter at this time if desired.

Roll out the second dough the same way, but place the second crust in any design desired over the berries.

Cover and bake for 40-50 minutes with 9-11 coals on the bottom and 6-16 on top, or until the crust is golden brown in color. Rotate Dutch oven every 15 minutes to avoid hot spots.