Famous Dave's Legendary Pit Barbeque Ribs

Famous Dave’s Legendary Pit Barbeque Ribs
Fall off the bone goodness! Famous Dave’s passion for great BBQ, made-from-scratch goodness, and a welcoming experience shines through in the over 700 awards he won as the best year after year. Enjoy with his creamy coleslaw, potato salad and lemon meringue pie!

• Rub (makes 6 cups)
• 2 cups packed light brown sugar
• 1 cup kosher salt
• 3/4 cup sugar
• 1/2 cup garlic seasoning
• 1/4 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

• Ribs
• 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

First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container. 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 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. 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 if you canÕt 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. 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 11/2 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 Creamy Sweet & Sour Coleslaw

• 10 cups chopped shredded red and green cabbage.
• 1/4 cup grated carrot
• 2 cups miracle whip
• 1/2 cup sugar
• 2 prepared horseradish
• 1 dry mustard
• 1 white pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 seeds

Toss the cabbage and carrot in a bowl.
Mix salad dressing, sugar, horseradish, dry mustard, white pepper,
salt, garlic power and celery seeds in a bowl. Add to the cabbage
mixture and mix well. Chill, covered, until serving time.

Famous Dave’s Shakin The Shack Potato Salad

• 3 pounds medium russet potatoes
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1 tablespoon prepared mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons finely chopped pimento
• 1 tablespoon finely minced seeded jalapeno
• 5 hard-boiled eggs, finely chopped
• 1/4 cup pickle relish

Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil
until tender but not mushy; drain. Chill in refrigerator. Peel potatoes and coarsely chop.
Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and
mix well. Stir in celery, red onion, green pepper, pimento and jalape?o. Fold in potatoes,
eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled
overnight. Garnish with paprika.

Famous Dave’s Perfect Lemon Meringue Pie

• Ingredients:
• Meringue Gel:
• 1 cup cold water
• 2 tbsp. corn starch
• 4 tbsp. sugar
• Meringue:
• 3/4 cup superfine sugar
• 1 tbsp. corn starch
• 6 whites, at room temperature
• 1/2 tsp. vanilla extract
• 1 Flaky pie shell
• Filling:
• 1 3/4 cups sugar
• 2/3 cup corn starch
• 1 tsp. salt
• 2 cups water
• 6 large egg yolks, slightly beaten
• 3 tbsp. unsalted butter
• 1/2 cup fresh lemon juice
• 3/4 tsp. lemon oil
• 1 1/2 tbsp. grated lemon rind

Make the meringue first, but make sure that all ingredients for filling are measured and ready to go
because one real secret is to put the meringue on a piping hot filling.
To make gel, mix one cup of cold water, 2 tbsp. corn starch & 4 tbsp. sugar in a small saucepan.
Cook over low heat until it forms a clear gel.
To prepare sugar for meringue, thoroughly mix 1 tbsp. of corn starch with 3/4 cup superfine sugar.
Grind sugar & corn starch mixture into a fine powder using an electric coffee bean grinder and set aside.
Whip egg whites until soft peaks form.
Slowly add clear gel in small amounts and thoroughly beat in slowly.
Do not be impatient.
This is a slow process.
Whip until stiff peaks are formed, and meringue is glossy.
Add vanilla and beat in.
Set meringue aside.
To make filling, combine sugar, corn starch and salt in a heavy saucepan and mix well.
Add about 1/3 of the water, and blend well until there are no lumps.
Add remaining water and blend well.
Over medium-low heat, slowly bring to a boil (about 5 minutes) while constantly stirring.
Mixture will turn clear.
Turn heat to low, and simmer for about another minute.
Remove about 1/2 cup of the mixture from the saucepan, and quickly mix into egg yolks.
Once mixed, add eggs back into hot mixture and quickly but gently mix in well.
Bring back to a low boil over low heat.
Remove from heat, and add butter, lemon juice, lemon oil and lemon rind.
Gently mix well.
Immediately pour into the pie shell