Best 2 Daves Rib Rub And Pit Barbecue Ribs Recipes

If you're looking for a delicious and authentic barbecue ribs recipe, look no further than Dave's Rib Rub and Pit Barbecue Ribs. This recipe has been passed down for generations and uses a secret blend of spices that will tantalize your taste buds. Whether you're a novice or a seasoned griller, this article will provide you with easy-to-follow instructions and helpful tips to ensure that your ribs turn out perfect every time. So get ready to fire up the grill and indulge in a mouthwatering barbecue feast with Dave's Rib Rub and Pit Barbecue Ribs!

Here are our top 2 tried and tested recipes!

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Dry Rub Ribs- Memphis (Dave's Dinners) image

Provided by Dave Lieberman

Categories main-dish

Time 2h15m

Yield about 15 ribs

Number Of Ingredients 9

Ingredients

2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Steps:

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS

Famous Dave's Legendary Pit Barbecue Ribs image

Make and share this Famous Dave's Legendary Pit Barbecue Ribs recipe from Food.com.

Provided by Cheri B

Categories Pork

Time P2DT45m

Yield 2 Racks of ribs, 5-6 serving(s)

Number Of Ingredients 20

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

Steps:

Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
Mix all ingredients, down to Ribs in airtight container.
(Mrs Dash original blend zarr changes it to what you see above).
Seal and set aside, (it will make 6 cups and you only need 1 cup).
The night before smoking, trim off excess fat.
Place in large plastic bag and pour in Italian dressing to coat.
Seal bag well and chill 4 hours, turning occasionally.
Remove and wipe off dressing.
Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
NOTE: ingredient list said minced, instructions said flakes- you choose.
Wrap each rib in plastic and refrigerate over night.
The next morning remove from wrap and wipe sludge off ribs.
Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
The Smoking process will take 6 hours.
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.
Keep internal temperature of grill at 200-225°F 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 180-200°F 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.
Place ribs back on grill to add char flavor.
When meat becomes bubbly it its done.
Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
Slather with BBQ sauce. let heat caramelize sauce.
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.
There are no short cuts to this time-honored way of barbecuing. Dave.

Tips:

To make the most flavorful ribs, choose a good quality rack of pork ribs. Look for ribs that are meaty and have a good amount of marbling.
Be sure to trim the ribs of any excess fat before cooking. This will help the rub to penetrate the meat and will also prevent the ribs from becoming too greasy.
Use a generous amount of rub on the ribs. The rub should be applied to all sides of the ribs, including the bone.
Let the ribs rest for at least 30 minutes before cooking. This will allow the rub to penetrate the meat and will also help the ribs to cook more evenly.
Cook the ribs slowly and at a low temperature. This will help the ribs to become tender and juicy.
Baste the ribs with barbecue sauce during the last few minutes of cooking. This will help to add flavor and will also prevent the ribs from drying out.

Conclusion:

Whether you're using Dave's rib rub or your own favorite recipe, these tips will help you make delicious and tender barbecue ribs that your family and friends will love.