Famous Dave`s Legendary Pit Barbecue Ribs

I put this Recipe on my Top Secret Restaurants Recipes Blog today and I thought it would be perfect for this site also. It’s not simple but it is explained VERY well and could be a good introduction for a new person to grilling ribs.

Two more EXCELLENT tutorials on Grilling Ribs for the beginner are First Timer’s BBQ Ribs from the Best-Selling author, Steven Raichlen and How to Grill Ribs from Elizabeth Karmel of the Competition Bubba’s Bunch BBQ Team both on The Weekend Grillers.

Famous Dave`s Legendary Pit Barbecue Ribs

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 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 (that's the recipe above)

A bottle of Famous Dave's BBQ sauce -- I have the recipe and I will post it in the next post.  But it is so complicated, for the first -- and perhaps last -- time, I recommend that you get the restaurant version.  Yes, sorry.  I will give you the recipe -- but I have warned you.

Directions

1. First prepare rib rub by thoroughly mixing all rub ingredients and store in airtight container.
2. The night before smoking, trim your ribs of all excess fat from the ribs.
3. Place ribs in a large plastic bag and pour in Italian dressing to coat. Seal bag well.
4. Refrigerate for 4 hours, turning occasionally.
5. Remove and wipe dressing off.
6. Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the
onion flakes.
7. Wrap each rib in plastic and refrigerate overnight.
8. The next morning remove from wrap and wipe sludge off ribs.
9. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside.
10. Using a chimney charcoal starter get 15 briquettes red hot.
11. 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 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. The smoking process will take 6 hours.
12. Place ribs bone side down but not directly over hot coals.
13. After 3 hours, remove ribs from grill and wrap in aluminum foil.
14. Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or until fork tender.
15. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly.
16. Place ribs back on grill to add char flavor.
17. When meat becomes bubbly, it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates.