FAMOUS DAVE'S LEGENDARY PIT BARBEQUE RIBS
by rotts4me
"Best Ribs in America" - Great American Rib Cookoff
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INGREDIENTS
- 5 pound racks spareribs
- 1/2 cup Italian salad dressing
- 1/2 teaspoon coarse ground black pepper
- 1/2 cup brown sugar ; packed
- 1 cup dried onion ; minced
- 1 cup Famous Dave's Rib Rub*
- 20 ounce Famous Dave's BBQ sauce*
INSTRUCTIONS
The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well.
Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off.
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.
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. 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.
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 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. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When the meat becomes bubbly it is done.
Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking 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 barbequing.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (3254g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 1460 | ||
| Calories from Fat: 304 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.7g | 45 % | |
| Saturated Fat 5.3g | 27 % | |
| Monounsaturated Fat 7.5g | ||
| Polyunsanturated Fat 15.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2022.3mg | 70 % | |
| Potassium 1660mg | 44 % | |
| Total Carbohydrate 295.4g | 87 % | |
| Dietary Fiber 7.6g | 31 % | |
| Sugars, other 287.7g | ||
| Protein 8g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1460
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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