Daves Rib Rub And Pit Barbecue Ribs Recipes

DAVE'S RIB RUB AND PIT BARBECUE RIBS

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.

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS

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.