Famous Dave's Legendary Pit Barbecue Ribs

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Famous Dave's Legendary Pit Barbecue Ribs


Rib Rub (6 Cups)Ingredients:
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/2 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

Directions: Prepare rib rub by thoroughly mixing all rub ingredients.

Store in airtight container.
Ribs:Ingredients:
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 (recipe above)
1 (20 - ounce) bottle barbecue sauce


Directions: Prepare rib rub by thoroughly mixing all rub ingredients.

1. 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.

2. Remove marinated ribs from bag 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.

3. 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.

4. 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. 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.

5. 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 1- 1/2 to 2 hours or until fork tender.

6. 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.

7. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing
along with the charring and slow smoking 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.

Serves 5 to 6 servings.