Recipe by Cheri B
From his Backroads & Side Streets Cookbook.
Top Review by sdf s.
I love Famous Dave's ribs and have tried this recipe a couple of times...here's the deal: the recipe tastes pretty close to the real thing...with one major exception...WAY TOO MUCH SALT. Skip all the salt in the recipe. Instead, sprinkle a bit of salt over both sides of the ribs and leave overnight at any point in the process before cooking. This will create a dry brine and leave you with moist ribs. The rub is otherwise excellent.
- 2 cups packed light brown sugar
- 1 cup kosher salt
- 3⁄4 cup sugar
- 1⁄2 cup garlic seasoning
- 1⁄4 cup chili powder
- 1⁄4 cup lemon pepper
- 1⁄4 cup onion salt
- 1⁄4 cup celery salt
- 2 tablespoons fresh coarse ground black pepper
- 2 tablespoons whole celery seeds
- 1 teaspoon crushed clove
- 1 tablespoon cayenne
- 1⁄2 cup Mrs. Dash seasoning mix
- 1⁄4 cup salt
Ribs (use 1 cup of the above rub)
- 2 (4 -5 lb) sparerib racks
- 1⁄2 cup Italian salad dressing
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 cup packed brown sugar
- 1 cup minced dried onion (or onion flakes)
- 1 (20 ounce) famous dave's barbecue sauce
Directions See How It's Made
- Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
- Mix all ingredients, down to Ribs in airtight container.
- (Mrs Dash original blend zarr changes it to what you see above).
- Seal and set aside, (it will make 6 cups and you only need 1 cup).
- The night before smoking, trim off excess fat.
- Place in large plastic bag and pour in Italian dressing to coat.
- Seal bag well and chill 4 hours, turning occasionally.
- Remove and wipe off dressing.
- Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
- NOTE: ingredient list said minced, instructions said flakes- you choose.
- Wrap each rib in plastic and refrigerate over night.
- The next morning remove from wrap and wipe sludge off ribs.
- Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
- The Smoking process will take 6 hours.
- Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory.
- Keep internal temperature of grill at 200-225°F Add more charcoal and hickory chunks every hour as needed.
- Place ribs 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 180-200°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 its done.
- Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
- Slather with BBQ sauce. let heat caramelize sauce.
- This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South.
- There are no short cuts to this time-honored way of barbecuing. Dave.