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Famous Dave’s Legendary Pit Barbecue Ribs

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CATEGORY CUISINE TAG YIELD
Grains Italian Crook1 1 servings

INGREDIENTS

1 Rib Rub; (makes 6 cups)
2 c Packed light brown sugar
1 c Kosher salt
3/4 c Sugar
1/2 c Garlic seasoning
1/2 c Chili powder
1/4 c Lemon pepper
1/4 c Onion salt
1/4 c Celery salt
2 tb Coarse ground black pepper
2 tb Whole celery seeds
1 ts Crushed cloves
1 tb Cayenne
1/2 c Mrs. Dash original blend
1/4 c Salt
2 Racks spareribs; (4 to 5 pound)
1/2 c Italian salad dressing
1/2 ts Coarse ground black pepper
1/2 c Packed brown sugar
1 c Minced dried onion
1 c Rib Rub
1 Bottle barbecue sauce; (20 ounce)

INSTRUCTIONS

RIBS
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. Place them in a large plastic bag and pour in Italian dressing to
coat. Seal bag well. Refrigerate for 4 fours, 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 the grill and place 1 pound of green hickory
around coals. Use watersoaked hickory chunks if you can't get freshcut
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
11/2 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 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 shortcuts to
this timehonored way of barbecuing.
Serves 5 to 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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