Daves Rib Rub And Pit Barbecue Ribs Food

FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS RECIPE

Steps:

• 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°F. 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°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. 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.

FAMOUS DAVE'S BABY BACK RIBS (COPYCAT) RECIPE

Steps:

• In a mixing bowl, mix together brown sugar, salt, Italian seasoning, garlic salt, chili powder, onion powder, ground celery seeds, lemon pepper, ground black pepper, cayenne pepper, and ground yellow mustard seeds.
• Gently pull the thin membranes that surround the back of the ribs. This will help the dry rub marinate the ribs and prevent the ribs from contorting after roasting.
• Score both sides of the ribs, and generously sprinkle the dry rub all over. Spread the rub all around the rubs by hand. Store any leftover dry rub for future use.
• Cover tightly with foil ensuring all sides are sealed to prevent any liquid from leaking out. Chill and marinate for at least 3 hours but no more than 6 hours.
• Preheat the oven to 300 degrees F.
• Place the foil-covered ribs into a roasting tray and bake for 3 hours or until the meat is tender and is easily pulled off the bone.
• Heat up oil in a sauce pot over medium heat. Saute onions until translucent. Then add pineapple juice, molasses, brown sugar, tomato paste, apple cider vinegar, honey, olive oil, soy sauce, Worcestershire sauce, hot sauce, garlic powder, and onion powder.
• Using a stick blender, puree the sauce and season with salt and pepper to taste.
• Once the ribs are tender, remove and discard the foil then brush the barbeque sauce around the ribs. Slice the ribs according to serving preference or serve entire slabs for guests to help themselves.
• Garnish with ¼ teaspoon of parsley. Can be paired with baked beans, corn muffins, or vegetable sides. Serve with ¼ cup of barbecue sauce per serving.

DAVE'S MEMPHIS RIB RUB

Steps:

• Grinf Peppercorns, Mustard, Lemon Peel, and Cumin Seed. Mix with all other ingredients and rub both sides of ribs, heavier on top. Smoke at 225 degrees for 4 to 6 hours or cook in a covered roasting pan in a 275 degree oven for 4 hours. Finish on a medium hot grill, basting with BBQ sauce until dark brown and well glazed.

FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS

Steps:

• 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.