Famous Dave's Ribs (& Rib Rub) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Rib Rub:
2 c. packed light brown sugar
1 c. kosher salt
3/4 c. granulated sugar
1/2 c. garlic seasoning
1/4 T. chili powder
1/4 c. lemon pepper
1/4 c. onion salt
1/4 tsp. celery salt
2 T. coarse ground black pepper
2 T. whole celery seeds
1 tsp. crushed cloves
1 T. cayenne
1/2 tsp. Mrs. Dash original blend
1/4 c. salt
Ribs:
2 (4 to 5 lb.) racks of spareribs
1/2 c. Italian salad dressing
1/2 tsp. coarse ground black pepper
1/2 c. packed brown sugar
1 c. minced dried onion
1 c. Rib Rub (see above)
1 (20 ounce) bottle Famous Dave's BBQ sauce
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Directions: |
Directions:Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.
The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally.
Remove and wipe dressing off. Sprinkle each rib with pepper then refrigerate overnight. The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 lb. of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees F. Add more charcoal and hickory chunks every hour as needed. Place rib bone side down but not directly over hot coals.
After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours or until fork tender.
Next build a real hot bed of coals over the entire bottom of grill. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smoky ribs just like the Championship pitmasters used to do in the Deep South. |
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Number Of
Servings: |
Number Of
Servings:2-6 depending on appetites of consumers |
Preparation
Time: |
Preparation
Time:24 hours |
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