Table of Contents

Famous Dave’s Legendary Pit Barbecue Ribs

The aroma still lingers in my memory – a smoky, sweet, and savory symphony that transported me back to childhood summers. My grandfather, a man of few words but masterful with a grill, would meticulously tend to his ribs, the same way Famous Dave did, layering on flavors and patience. The anticipation was palpable as the hours ticked by, culminating in that first, unforgettable bite of tender, juicy, fall-off-the-bone perfection. That’s a feeling I wanted to recapture.

Recipe Overview

Prep Time: 48 hours 45 minutes
Cook Time: 6 hours
Total Time: 2 days 45 minutes
Servings: 5-6
Yield: 2 Racks of Ribs
Dietary Type: Not specified, but contains meat.

Ingredients

For the Rub:

2 cups packed light brown sugar
1 cup kosher salt
¾ cup sugar
½ cup garlic seasoning
¼ cup chili powder
¼ cup lemon pepper
¼ cup onion salt
¼ cup celery salt
2 tablespoons fresh coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed clove
1 tablespoon cayenne
½ cup Mrs. Dash seasoning mix
¼ cup salt

For the Ribs:

2 (4-5 lb) sparerib racks
½ cup Italian salad dressing
½ teaspoon fresh coarse ground black pepper
½ cup packed brown sugar
1 cup minced dried onion (or onion flakes)
1 (20 ounce) bottle Famous Dave’s barbecue sauce

Equipment Needed

Large plastic bag
Plastic wrap
Chimney charcoal starter
Grill
Aluminum foil

Instructions

Prepare the Rub: In a large bowl, thoroughly mix together all of the rub ingredients – the brown sugar, kosher salt, sugar, garlic seasoning, chili powder, lemon pepper, onion salt, celery salt, black pepper, celery seeds, clove, cayenne, Mrs. Dash seasoning mix, and salt. Store the mixture in an airtight container. This will yield about 6 cups, but you’ll only need 1 cup for the ribs, so save the rest for future barbecuing adventures!
Prep the Ribs (Night Before): The night before you plan to smoke the ribs, trim off any excess fat from the sparerib racks. This helps the flavors penetrate the meat more effectively and prevents flare-ups during smoking.
Marinate: Place the trimmed ribs in a large plastic bag. Pour the Italian salad dressing into the bag, ensuring that the ribs are well-coated. Seal the bag tightly and chill in the refrigerator for at least 4 hours, turning the bag occasionally to ensure even marination.
Season with Pepper, Sugar, and Onion: Remove the ribs from the refrigerator and wipe off the Italian dressing with paper towels. Sprinkle each rib rack with black pepper, followed by ¼ cup of packed brown sugar, and then ½ cup of minced dried onion (or onion flakes). (Note: The ingredient list mentions minced onion, while the original instructions mentioned flakes – feel free to use whichever you prefer, based on your desired texture.)
Wrap and Refrigerate Overnight: Wrap each rib rack tightly in plastic wrap. Refrigerate the wrapped ribs overnight. This allows the flavors to meld and penetrate the meat deeply.
Prepare the Ribs for Smoking (Next Morning): The next morning, remove the ribs from the plastic wrap. Wipe off any accumulated sludge or moisture from the ribs using paper towels. This step helps the rub adhere better to the meat.
Apply the Rub: Generously coat the front and back of the ribs with 1 cup of the prepared rib rub. Use your hands to firmly rub the seasoning into the meat, ensuring an even coating. Set the ribs aside while you prepare the grill.
Prepare the Grill for Smoking: This smoking process will take approximately 6 hours, so plan accordingly. Using a chimney charcoal starter, get about 15 briquettes red hot. Place the hot coals on one end of the grill.
Add Hickory: Place about 1 pound of green hickory wood around the hot coals. If you can’t find fresh-cut hickory, use water-soaked hickory chunks instead. The hickory provides the signature smoky flavor.
Maintain Temperature: Keep the internal temperature of the grill consistently between 200-225°F. Use a grill thermometer to monitor the temperature. Add more charcoal and hickory chunks every hour as needed to maintain the desired temperature range. Maintaining a steady temperature is crucial for even cooking and achieving tender ribs.
Smoke the Ribs: Place the ribs bone-side down on the grill, but not directly over the hot coals. Indirect heat is key for smoking.
Wrap in Foil: After 3 hours of smoking, remove the ribs from the grill and wrap them tightly in aluminum foil. This step helps to retain moisture and further tenderize the meat.
Continue Cooking: Hold the wrapped ribs in the covered grill at a slightly lower temperature, around 180-200°F, for another 1 ½ to 2 hours, or until the ribs are fork-tender. You should be able to easily insert a fork between the bones.
Build Hot Coals: Next, build a real hot bed of coals over the entire bottom of the grill. This will be used to char the ribs.
Char the Ribs: Place the ribs back on the grill to add a char flavor.
Check for Bubbles and Char: When the meat becomes bubbly, it is done. Make sure to char off the bone-side membrane until it becomes papery and disintegrates.
Slather with BBQ Sauce: Generously slather the ribs with Famous Dave’s barbecue sauce. Let the heat caramelize the sauce, creating a sticky, flavorful glaze. This caramelizing, along with the charring and slow cooking, is the secret to tender, smoky ribs.

Expert Tips & Tricks

Temperature Control is Key: Invest in a reliable grill thermometer and monitor the temperature closely throughout the smoking process. Fluctuations in temperature can affect the cooking time and tenderness of the ribs.
Don’t Over-Smoke: While smoky flavor is desirable, over-smoking can make the ribs taste bitter. Be mindful of the amount of wood you use and the airflow in your grill.
Patience is a Virtue: Resist the urge to rush the cooking process. Slow and low is the key to tender, fall-off-the-bone ribs.

Serving & Storage Suggestions

Serve the ribs immediately while they are hot and juicy. Offer extra barbecue sauce on the side for those who like it extra saucy. Great side dishes include coleslaw, cornbread, baked beans, and potato salad.

To store leftovers, wrap the ribs tightly in aluminum foil or place them in an airtight container. Refrigerated ribs will last for 3-4 days. For longer storage, freeze the ribs for up to 2-3 months. To reheat, thaw the ribs in the refrigerator overnight and then reheat them in a preheated oven at 250°F until warmed through. You can also reheat them on the grill or in a microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	773.5 kcal	N/A
Calories from Fat	99g	13%
Total Fat	11g	16%
Saturated Fat	1.7g	8%
Cholesterol	0mg	0%
Sodium	29815.8mg	1242%
Total Carbohydrate	171.9g	57%
Dietary Fiber	6.1g	24%
Sugars	147.3g	589%
Protein	5g	10%

Please note that these values are estimations and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice Level: Adjust the amount of cayenne pepper to control the heat level of the rub.
Wood Choices: Experiment with different types of wood for smoking, such as applewood or mesquite, to create unique flavor profiles.
Sauce Variations: Use your favorite barbecue sauce instead of Famous Dave’s, or create your own homemade sauce.
Rib Type: While this recipe is designed for spareribs, you can also use baby back ribs. Just be sure to adjust the cooking time accordingly, as baby back ribs typically cook faster.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of ribs for this recipe?
A: Yes, while this recipe is designed for spareribs, you can adapt it for baby back ribs. Reduce the cooking time accordingly, as baby back ribs are leaner and cook faster.

Q: What if I don’t have hickory wood for smoking?
A: You can substitute other types of wood, such as applewood, mesquite, or oak, for a slightly different flavor profile. Soaking the wood chips in water before adding them to the grill will help them smoke longer.

Q: How do I know when the ribs are done?
A: The ribs are done when they are fork-tender, meaning you can easily insert a fork between the bones. The meat should also have pulled back from the ends of the bones.

Q: Can I make the rub ahead of time?
A: Absolutely! In fact, making the rub ahead of time is recommended. Store it in an airtight container at room temperature for up to several months.

Q: What’s the best way to reheat leftover ribs?
A: The best way to reheat leftover ribs is in a preheated oven at 250°F until warmed through. You can also reheat them on the grill or in a microwave, but be careful not to overcook them.

Final Thoughts

Mastering these Famous Dave’s-style ribs takes time and patience, but the payoff is well worth the effort. The combination of the flavorful rub, slow smoking, and caramelized barbecue sauce creates a truly unforgettable culinary experience. So, fire up your grill, gather your ingredients, and prepare to impress your friends and family with these legendary ribs. And remember, the best barbecue is always shared, so don’t forget to invite some loved ones to enjoy the fruits (or should I say, meats) of your labor.

Famous Dave’s Legendary Pit Barbecue Ribs Recipe