Daves Santa Fe Rib Rub Food

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

SANTA FE SPICE RUB

Steps:

• In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
• Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
• Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

FAMOUS DAVE'S RIB RUB

Steps:

• Rib Rub: Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.
• Ribs: The night before smoking, trim your ribs of all excess fat. Place them 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 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. The smoking process will take 6 hours. 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 of you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees F. Add more charcoal and hickory chunks every hour as needed. Place rib 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 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 is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce.

SANTA FE DRY RUB

Steps:

• Mix and store in airtight container.
• To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

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.

DAVE'S SANTA FE RIB RUB

Steps:

• 1. Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
• 2. Enjoy!

DAVE'S RIB RUB AND PIT BARBECUE RIBS

Steps:

• Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
• The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then 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.
• Next day: 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.
• Smoking takes 6 hours.
• Prepare about 15 briquettes until they're 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 find freshly cut hickory).
• Keep internal temperature of the grill at 200-225°F and 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 foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
• Build a really hot bed of coals over the entire bottom of the grill.
• This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
• Slather with barbecue sauce and let the heat caramelize the sauce.
• According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
• Take your time, visit with friends and drink some beer while slow cooking these ribs.

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

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.

DAVE'S SANTA FE RIB RUB

Steps:

• Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.

RIB RUB - COPYCAT FAMOUS DAVE'S

Steps:

• Mix together thoroughly.
• Store in airtight container.

FAMOUS DAVE'S RIB RUB

Steps:

• Mix all ingredients thoroughly and store in air tight container