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Pit Barbeque Ribs
Famous Dave's Legendary Pit Barbeque Ribs
"Best Ribs in America" -- Great American Rib Cookoff, Cleveland, Ohio.
David W. Anderson
Recipe(s) from FAMOUS DAVE'S BACKROADS & SIDESTREETS by Dave Anderson.
I am a frequent customer of Famous Dave's
Restaurant in Richmond, Virginia. I used to say that my favorite dish
at Famous Dave's was the ribs. But after many trips to Famous Dave's I
now include the entire menu as my favorites. He has a chicken and wild
rice soup that is absolutely wonderful If you haven't tried Famous
Dave's then I suggest you do. If there is no Famous Dave's close to
you, try his cookbook:
http://www.famousdaves.com/shop.cfm or you can find it at Barnes & Noble
or Amazon. All proceeds from cookbook sales are donated to The
LifeSkills Center for Leadership.
Format: Hardcover, 159pp
Pub. Date: March 1999
Publisher: Favorite Recipes Press
Rib Rub: (Makes 6 cups)
2 cups packed light brown sugar
cup kosher salt
¾ cup sugar
½ cup garlic seasoning
¼ cup chili powder
¼ cup lemon pepper
¼ cup onion salt
¼ cup celery salt
2 tablespoons freshly ground black pepper, coarsely ground
2 tablespoons celery seeds, whole
1 teaspoon cloves, crushed
1 tablespoon cayenne
½ cup Mrs. Dash, original blend
¼ cup salt
2 (4-to 5-pound) racks of spareribs
½ cup Italian salad dressing
½ teaspoon freshly ground black pepper, coarsely ground
½ cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 20-ounce bottle Famous Dave's BBQ Sauce
First prepare rib rub by thoroughly mixing all rub ingredients.
The night before smoking, trim your ribs of all excess fat.
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 ¼ cup of brown and ½ cup of the
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.
The smoking process will take 6 hours.
Using a chimney charcoal
starter get 15 briquettes red hot.
Place coals on one end of the
grill and place 1 pound of green hickory around coals.
soaked hickory chunks if you can't get fresh-cut hickory.
internal temperature of the grill at 200º to 225º.
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.
covered grill at 180 to 200° for 1½ 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
Slather with barbeque sauce.
This caramelizing along with the charring and
slow smoking is the secret to tender smoky ribs just like the
Championship pit masters used to do down in the Deep South.
are no shortcuts to this time-honored way of barbecuing.