Famous Dave's Legendary Pit Barbecue Ribs

Total Time: 48 hrs 45 mins Preparation Time: 45 mins Cook Time: 48 hrs

Ingredients

• 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 fresh coarse ground black pepper
• 2 tablespoons whole celery seeds
• 1 teaspoon crushed clove
• 1 tablespoon cayenne
• 1/2 cup mrs. dash seasoning mix
• 1/4 cup salt
• 2 (4 -5 lb) sparerib racks
• 1/2 cup italian salad dressing
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 cup packed brown sugar
• 1 cup minced dried onion (or onion flakes)
• 1 (20 ounce) famous dave's barbecue sauce

Recipe

• 1 dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
• 2 mix all ingredients, down to ribs in airtight container.
• 3 (mrs dash original blend zarr changes it to what you see above).
• 4 seal and set aside, (it will make 6 cups and you only need 1 cup).
• 5 the night before smoking, trim off excess fat.
• 6 place in large plastic bag and pour in italian dressing to coat.
• 7 seal bag well and chill 4 hours, turning occasionally.
• 8 remove and wipe off dressing.
• 9 sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
• 10 note: ingredient list said minced, instructions said flakes- you choose.
• 11 wrap each rib in plastic and refrigerate over night.
• 12 the next morning remove from wrap and wipe sludge off ribs.
• 13 generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
• 14 the smoking process will take 6 hours.
• 15 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.
• 16 keep internal temperature of grill at 200-225°f add more charcoal and hickory chunks every hour as needed.
• 17 place ribs bone side down but not directly over hot coals.
• 18 after 3 hours, remove ribs from grill and wrap in aluminum foil.
• 19 hold in covered grill at 180-200°f for 1 1/2 to 2 hours, or until fork tender.
• 20 next build a real hot bed of coals over the entire bottom of grill.
• 21 place ribs back on grill to add char flavor.
• 22 when meat becomes bubbly it its done.
• 23 make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
• 24 slather with bbq sauce. let heat caramelize sauce.
• 25 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.
• 26 there are no short cuts to this time-honored way of barbecuing. dave.