Pit Barbeque Ribs

By Thom7747

Recipe(s) from FAMOUS DAVE'S BACKROADS & SIDESTREETS by Dave Anderson. I am a frequent customer of Famous Dave's Restaurant in Richmond, Virginia. I used to say that my favorite dish at Famous Dave's was the ribs. But after many trips to Famous Dave's I now include the entire menu as my favorites. He has a chicken and wild rice soup that is absolutely wonderful If you haven't tried Famous Dave's then I suggest you do. If there is no Famous Dave's close to you, try his cookbook: http://www.famousdaves.com/shop.cfm or you can find it at Barnes & Noble or Amazon. All proceeds from cookbook sales are donated to The LifeSkills Center for Leadership.

Ingredients

• Ribs:
• Rib Rub: (Makes 6 cups)
• 2 cups packed light brown sugar
• 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 freshly ground black pepper, coarsely ground
• 2 tablespoons celery seeds, whole
• 1 teaspoon cloves, crushed
• 1 tablespoon cayenne
• 1/2 cup Mrs. Dash, original blend
• 1/4 cup salt
• 2 (4-to 5-pound) racks of spareribs
• 1/2 cup Italian salad dressing
• 1/2 1/2 teaspoon freshly ground black pepper, coarsely ground
• 1/2 cup packed brown sugar
• 1 cup minced dried onion
• 1 cup Rib Rub
• 1 20-ounce bottle Famous Dave's BBQ Sauce

Details

Servings 5
Adapted from thomcooks.com

Preparation

Step 1

First prepare rib rub by thoroughly mixing all rub ingredients.

Store in airtight container.

The night before smoking, trim your ribs of all excess fat.
1. Place them in a large plastic bag and pour in Italian dressing to coat.
2. Seal bag well.
3. Refrigerate for 4 hours, turning occasionally.

Remove and wipe dressing off.
1. Sprinkle each rib with pepper then ¼ cup of brown and ½ cup of the onion flakes.
2. Wrap each rib in plastic and refrigerate overnight.

The next morning 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.
 
The smoking process will take 6 hours.

Using a chimney charcoal starter get 15 briquettes red hot.
1. Place coals on one end of the grill and place 1 pound of green hickory around coals.
2. Use water- soaked hickory chunks if you can't get fresh-cut hickory.
3. Keep internal temperature of the grill at 200º to 225º.
4. Add more charcoal and hickory chunks every hour as needed.
5. Place ribs bone side down but not directly over hot coals.
6. After 3 hours, remove ribs from grill and wrap in aluminum foil.

Hold in covered grill at 180 to 200° for 1½ to 2 hours or until fork tender.

Next build a real hot bed of coals over the entire bottom of grill.
1. Be careful because this next step goes quickly.
2.  Place ribs back on grill to add char flavor.
3. When meat becomes bubbly it is done.
4. Make sure to char off bone side membrane until it becomes papery and disintegrates.
5. Slather with barbeque sauce.
6. Let heat caramelize sauce.

This caramelizing along with the charring and slow smoking is the secret to tender smoky ribs just like the Championship pit masters used to do down in the Deep South.

There are no shortcuts to this time-honored way of barbecuing.