Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Famous Dave's Legendary Pit Barbecue Ribs
- add review
- #122700
Look, Dave didn't get famous for no reason. Instead of choosing between rub or sauce, these ribs get both for a double dose of flavor. Add in the smoky flavor that comes from slow-cooking over hickory and you'll see why these ribs are legendary.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Rib Rub
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 teaspoon 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 pepper
1/2 cup Mrs. Dash original blend
1/4 cup salt
Ribs
2 racks (2 pound size) spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 bottle (20 ounce size) Famous Dave's Barbecue Sauce
directions
Mix all rub ingredients. Store in airtight container.
Night before smoking, trim ribs of fat. Place in large plastic bag and pour in Italian dressing to coat. Remove and wipe dressing off. Sprinkle each rib with pepper and then 1/4 cup of brown sugar and 1/2 cup onion flakes. Wrap each rib in plastic and refrigerate overnight.
The next morning remove from wrap and wipe off ribs. Coat front and back with rib rub and rub into meat.
Using a chimney charcoal starter get 15 briquettes red hot. Place coals on end of grill and 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh cut hickory. Keep internal temp of grill at 200 to 255 degrees 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 to 200 degrees F for 1 1/2 to 2 hours or until fork tender.
Build hot bed of coals over entire bottom of grill. Place ribs on grill to add char flavor. When meat becomes bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce (secret to tender smoky ribs).
added by
lynnemarie
nutrition data
752 calories, 48 grams fat, 45 grams carbohydrates, 35 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more f - copy cat restaurant recipes
reviews & comments
I am trying to understand the point of coating with italian dressing, and then wiping off right after. Is that a typo? It would seem to be a waste and of no benefit since it is not being used as a marinade like is typical.
I believe the purpose is to get the other ingredients to adhere better. You're just wiping off the excess so it's not dripping in dressing.