Are you looking for a delectable and tantalizing rib rub recipe similar to the renowned Famous Dave's? Look no further! This comprehensive guide will introduce you to the secrets behind replicating the remarkable flavor profile that has made Famous Dave's ribs a culinary sensation. Get ready to embark on a culinary journey that will elevate your barbecue skills and leave your taste buds clamoring for more. In this article, we will unveil the perfect combination of spices, herbs, and seasonings that will transform ordinary ribs into extraordinary culinary masterpieces. So, prepare your aprons, ignite your grill, and let's delve into the art of creating the ultimate rib rub copycat inspired by the legendary Famous Dave's.
Check out the recipes below so you can choose the best recipe for yourself!
TOP SECRET RUB
Rib rub just like they make at Famous Dave's! Turbinado sugar can be substituted for the brown sugar, if desired.
Provided by TUBB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 48
Number Of Ingredients 14
Steps:
- Whisk brown sugar, kosher salt, white sugar, garlic and herb seasoning blend, garlic powder, chili powder, lemon pepper, onion salt, celery salt, salt, black pepper, celery seed, cloves, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2846.2 mg, Sugar 12.5 g
RIB RUB - COPYCAT FAMOUS DAVE'S
Make and share this Rib Rub - Copycat Famous Dave's recipe from Food.com.
Provided by Dropbear
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together thoroughly.
- Store in airtight container.
FAMOUS DAVE'S RIB RUB
Number Of Ingredients 21
Steps:
- Rib Rub: Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.
- Ribs: 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 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 of you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees F. Add more charcoal and hickory chunks every hour as needed. Place rib 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 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 is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce.
DAVE'S RIB RUB AND PIT BARBECUE RIBS
Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 6h45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
- The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then 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.
- Next day: 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.
- Smoking takes 6 hours.
- Prepare about 15 briquettes until they're 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 find freshly cut hickory).
- Keep internal temperature of the grill at 200-225°F and 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 foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
- Build a really hot bed of coals over the entire bottom of the grill.
- This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
- Slather with barbecue sauce and let the heat caramelize the sauce.
- According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
- Take your time, visit with friends and drink some beer while slow cooking these ribs.
FAMOUS DAVE'S SMOKED PULLED PORK RECIPE - (4/5)
Provided by á-18001
Number Of Ingredients 3
Steps:
- Grill your roast using Hickory or Mesquite chips soaked in water for a minimum of 30 minutes. Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time. 4 sandwich buns, toasted When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes. In the meantime, heat the BBQ sauce in a pan slowly using low heat. Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces. In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.
Tips:
- Generously apply the rub to the ribs, ensuring it covers all sides and penetrates the meat.
- Allow the ribs to marinate for at least 4 hours, or overnight, to maximize flavor absorption.
- If using a smoker, maintain a consistent temperature between 225°F and 250°F for the duration of the cooking process.
- Monitor the ribs regularly to prevent overcooking. Insert a meat thermometer into the thickest part of the ribs, and remove them from the heat once they reach an internal temperature of 195°F.
- For a crispy crust, baste the ribs with your favorite BBQ sauce during the last 30 minutes of cooking.
- Allow the ribs to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in tender and flavorful meat.
Conclusion:
In conclusion, the Famous Dave's Rib Rub Copycat recipes provided in this article offer a range of options to suit different preferences and dietary restrictions. Whether you prefer a classic, spicy, or gluten-free rub, these recipes deliver bold flavors that will elevate your ribs to a new level of deliciousness. Remember to experiment with different marinating times and cooking methods to find the perfect combination that suits your taste. With a little patience and attention to detail, you can create mouthwatering ribs that rival those served at Famous Dave's, all in the comfort of your own home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love