Famous Dave's Legendary Pit Barbecue Ribs

"From his Backroads & Side Streets Cookbook."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
48hrs 45mins
Ingredients:
20
Yields:
2 Racks of ribs
Serves:
5-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Way too salty.
     
  2. 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.
     
Advertisement

RECIPE SUBMITTED BY

<p>Fun events here at Zaar I have participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br />&nbsp;I&nbsp;am known for takeing a recipe and change it to my own taste, but think a lot of us do this.&nbsp;<br />I have worked in food settings most of my&nbsp;life or else an office.<br />&nbsp;Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes