TOP SECRET RUB
Rib rub just like they make at Famous Dave's! Turbinado sugar can be substituted for the brown sugar, if desired.
Provided by TUBB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 48
Number Of Ingredients 14
Steps:
- Whisk brown sugar, kosher salt, white sugar, garlic and herb seasoning blend, garlic powder, chili powder, lemon pepper, onion salt, celery salt, salt, black pepper, celery seed, cloves, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2846.2 mg, Sugar 12.5 g
RIB RUB - COPYCAT FAMOUS DAVE'S
Make and share this Rib Rub - Copycat Famous Dave's recipe from Food.com.
Provided by Dropbear
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together thoroughly.
- Store in airtight container.
DAVE'S RIB RUB AND PIT BARBECUE RIBS
Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 6h45m
Yield 5-6 serving(s)
Number Of Ingredients 19
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.
FAMOUS DAVE'S BBQ SAUCE - COPYCAT
Make and share this Famous Dave's BBQ Sauce - Copycat recipe from Food.com.
Provided by Dropbear
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Fry bacon in a large saucepan until crisp.
- Drain, reserving 1 tablespoon of the drippings.
- Use the bacon for another purpose.
- Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
- Don't burn.
- Reduce heat to medium low.
- Deglaze the saucepan with water.
- Stir in the Peach Schnapps, raisins, jalapeño and garlic.
- Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
- Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.
- Process until puréed and return to the saucepan.
- Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
- Mix well.
- Bring to a low boil, under medium heat, stirring frequently.
- Reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Stir in Kahlúa and liquid smoke.
- Store, covered, in refrigerator.
Nutrition Facts : Calories 991.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.5, Carbohydrate 251, Fiber 5.9, Sugar 130.1, Protein 5.8
FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS
Make and share this Famous Dave's Legendary Pit Barbecue Ribs recipe from Food.com.
Provided by Cheri B
Categories Pork
Time P2DT45m
Yield 2 Racks of ribs, 5-6 serving(s)
Number Of Ingredients 20
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.
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- Note: The version of this rub stated above uses less salt than the version you'll find on the internet. Add more (or use less) salt as you desire.
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- Thoroughly mix brown sugar, Kosher salt, sugar, garlic seasoning, chili powder, lemon pepper, onion salt, celery salt, black pepper, celery seeds, cloves, cayenne, Mrs. Dash Original Blend and salt. Store mixture in airtight container.
- The day before you will be smoking the ribs, trim all excess fat from the ribs. Place ribs in a large Ziploc type plastic bag. Pour in the Italian dressing and turn bag over several times to coat all meat well after making sure bag is well sealed. Refrigerate for 4 hours, turning occasionally.
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- The next morning remove ribs from wrap and wipe sludge off the meat. Generously coat both front and back of ribs with Rib Rub. Using your hands; rub seasoning into meat and set aside.
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