Famous Dave's Legendary Pit Barbecue Ribs

Recipe by Cheri B
READY IN: 48hrs 45mins




  • 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.