Make our Famous Dave’s Legendary Pit Barbecue Ribs Recipe at home tonight for your family. With our Secret Restaurant Recipe your Ribs will taste just like Famous Dave’s.
Famous Dave’s Legendary Pit Barbecue Ribs Recipe
- 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 coarse ground Black Pepper
- 2 tablespoons whole Celery Seeds
- 1 teaspoon crushed Cloves
- 1 tablespoon Cayenne
- 1/2 cup Mrs. Dash Original Blend
- 1/4 cup Salt
- 2 (4- to 5-pound) racks Spareribs
- 1/2 cup Italian Salad Dressing
- 1/2 teaspoon coarse ground Black Pepper
- 1/2 cup packed Brown Sugar
- 1 cup minced dried Onion
- 1 cup Rib Rub (that’s the recipe above)
- A Bottle of Famous Dave’s BBQ Sauce (I have the recipe for this sauce and I posted it on my other secret recipes site, Best Copycat Restaurant Recipes. But, I’ll tell you, it is so Friggin’ complicated that, for the first — and perhaps last — time, I recommend you just go buy a bottle. If you really just have to try and make it here is the link — Famous Dave’s BBQ Sauce Secret Recipe — but do yourself a favor and read the comments first! Then just go buy a bottle. 🙂
- First prepare rib rub by thoroughly mixing all rub ingredients and store in airtight container.
- The night before smoking, trim your ribs of all excess fat from the ribs.
- Place ribs 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 1/4 cup of the brown sugar and 1/2 cup of the
- onion flakes.
- Wrap each rib in plastic and 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.
- Using a chimney charcoal starter get 15 briquettes red hot.
- Place coals on one end of grill and place 1 pound 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. Add more charcoal and hickory chunks every hour as
- needed. The smoking process will take 6 hours.
- 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 to 200 degrees for 11/2 to 2 hours or until fork tender.
- Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly.
- 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.
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Photo of Ribs is by Mike Bouchard – http://blog.jambands.ca/ and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.
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