We are using a 10" for dessert and the new one we bought was a 12" deep one because we wanted to roasts and things like that where deep is best.
I recommend a coal chimney. It starts the coals super fast and is really easy. Just crumple up some newspaper and stick it in the bottom, set it down, put your coals in the top, light the newspaper in several places and wait. I think we waited about 10 minutes and they were ready.
For coal placement.... double the dutch oven size and put even number (give or take) on top and bottom. So for 12" - 24 coals - 12 on top and 12 on bottom. Most things take 10 on bottom and 14 on top, so you don't burn the bottom.
We made the sauce ahead of time and just poured it on when the rest was ready to go.
Orange Barbecue Sauce2 cups ketchup
2 cloves garlic; minced
2 Tbs. tomato paste
1 cup orange marmalade
2 Tbs. worcestershire sauce
2 Tbs. dijon mustard
1 medium onion; minced
Stir to mix.Heat on stove top until sauce boils. Simmer on low for a half hour.
Orange Barbecue Pork Spare Ribs
5-6 lbs. boneless pork spare ribs
3 sweet yellow onions; thickly sliced
2 liter bottle Coca-Cola
2 cups Orange Barbecue Sauce
Trim most of the fat from ribs.
Place ribs in a large bowl and pour coke over them until they are covered.
Cover bowl with plastic wrap, place in the refrigerator and allow, marinate 12-24 hours.
Pour liquid off ribs.
Place one layer of ribs in a 12" deep Dutch oven.
Place a layer of onions over ribs.
Repeat process until all meat and onions have been used.
Pour barbecue sauce over the top of ribs and onions.
Cover and cook 90 minutes using 12-14 briquettes bottom and 12-14 briquettes top heat.
We cooked the ribs for about two hours, it made them even more juicy and tender. When you cook for more than an hour you have to change coals after and hour. The coals are still hot but won't be for long so you need fresh ones for that last hour or so.