How To make Dave's Ribs
2 7 pound racks of pork ribs
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Sugar
2 tb Kosher or sea salt
4 ts Dry mustard
2 ts Cayenne pepper
The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the following mixture: * 1/2 cup ground black pepper * 1/2 cup paprika * 1/2 cup sugar (run this through the coffee grinder to make TURBINADO sugar) * 2 tablespoons Kosher or sea salt (run this through the coffee grinder with the sugar) * 4 teaspoons dry mustard * 2 teaspoons cayenne pepper
Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) More barbecue books at the end of this page. The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Webber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225 degrees by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225 degrees. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. Enjoy! Recipe By : Dave Frary
How To make Dave's Ribs's Videos
How to make oven baked ribs
If you don’t have a smoker and you want to still make some delicious ribs this video is for you!
How To Make BABY BACK RIBS - FAMOUS DAVE'S COPYCAT | Recipes.net
For those of you who are absolute fans of ribs, you’ll want to try this copycat recipe of Famous Dave’s Baby Back Ribs! You can even make your own BBQ sauce from scratch to give you that authentic baby back ribs meal!
???? Check the full recipe on how to make Copycat Famous Dave's Baby Back Ribs here:
Ingredients:
2 slabs of baby back ribs or St. Louis’-style, roughly 2 lb each and 11 to 14 bones per slab
Dry Rub:
½ cup brown sugar
2 tbsp salt
1 tbsp Italian seasoning
1 tbsp garlic salt
½ tbsp chili powder
½ tbsp onion powder
½ tbsp ground celery seeds
½ tbsp lemon pepper
½ tbsp ground black pepper
½ tbsp cayenne pepper
½ tbsp ground yellow mustard seeds
Barbecue Sauce:
5½ oz red onions, chopped
1 cup pineapple or orange juice
½ cup molasses
½ cup brown sugar
⅓ cup tomato paste
¼ cup apple cider vinegar
¼ cup honey
2 tbsps olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp hot sauce of your choice, preferably Tabasco
½ tsp garlic powder
½ tsp onion powder
Salt & ground black pepper to taste
To serve:
Either corn muffins or baked beans, or both
Vegetables done to your preference
Chopped parsley
Barbecue sauce
⬇️ How to make Copycat Famous Dave's Baby Back Ribs ⬇️
0:08 Mix all the ingredients for the rib rub.
0:36 Trim the thin membranes that surround the back of the ribs by pulling them off gently. This will help the dry rub marinade into the ribs and prevent the ribs from contorting after roasting.
0:45 Score both the front and back of the ribs, then generously sprinkle the dry rub on both sides.
1:00 Rub with your hands to evenly spread through the entire rib. Store any leftover dry rub for future use.
1:07 Cover tightly with foil, ensuring that any liquids will not leak out.
1:19 Transfer to a chilled area & marinate for at least 3 hours, no more than 6 hours.
1:22 Once ready, preheat your oven to 300 degrees F.
1:26 Place your ribs still tightly wrapped in foil onto a roasting tray.
1:30 Bake your ribs for roughly 3 hours, or until you can easily pull out the rib bones
1:34 While waiting, prepare your barbeque sauce. Heat up our oil in a saucepot. over medium heat. Add onions and saute until translucent.
1:46 Add the rest of your ingredients and bring to a boil, then reduce to a simmer. Continue simmering for 10 minutes until the sauce thickens.
2:33 Puree your sauce using a stick blender, then adjust the sauce with salt and pepper to taste.
2:55 Once the ribs are tender, remove and discard the foil then brush your barbeque sauce around the ribs.
3:18 Set your oven to broil at its highest temperature setting. Broil your ribs for 5 minutes until the glaze caramelizes the ribs.
3:24 You can portion accordingly or serve entire slabs for guests to help themselves.
3:30 Serve with either baked beans or corn muffins or both and vegetables done to your preference. Garnish with ¼ teaspoon of parsley and serve with ¼ cup of barbecue sauce per serving.
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Ribs on The Weber Kettle | Famous Dave’s BBQ
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Competition Rib Recipe from Pitmaster Heath Riles
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Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
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Infuse a little kick of sweet, smokey, garlicky spice with Famous Dave’s Rib Rub Seasoning
The Best Rub for Pork Ribs
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