Famous Dave’s Rib Recipe

[fitzoo7]

Just found this in an old book at the library called “America’s Most Wanted Recipes”.

What do you guys think of it?

I haven't tried it yet. Way more steps than I normally do for ribs, but looked like a pretty good process.

edit:

I believe the book ment to say Pork Spare Ribs, not Beef Spare Ribs.

I do think the recipe is accurate because of this video with Henry Soo and Famous Dave. In the book and video it mentions a few processes that seem to be unique, about how he shifts the coal around, and burns off the membrane.

YouTube search Henry Soo and Famous Dave, for some reason it’s not letting me paste the link here.

update part 2: did tests in baby back ribs.

yea… it actually was really good, I’m in shock.

I did 2 variations of Famous Dave’s ribs and 2 variations of regular.

I did glaze the Famous Dave’s with a whiskey glaze (accident), but it was really good.

here’s some pictures.

[Jfrosty27]

I have had Famous Dave’s ribs at the restaurants all over the country as I traveled for my career. First, I always thought they were really good. Never disappointed. Second, they were exactly the same at every location.

The recipe seems like a lot of work at first glance. But when you really think about it, not much different than what we Pitmasters do pretty routinely.

Anyway, YUM. Let’s eat!!

[prepperjack]

Yeah, I think the number of ingredients can make someone decide to pass at first glance, but given that 3/4 of it is for the rub, that makes sense. I've never been to a Famous Dave's, so I have no idea what they taste like, but I'll give this a shot tomorrow or Sunday and see if it passes the family test. I'll be honest and if they say that they're much better than my normal ribs, I'll be a bit heartbroken. lol

[ItsAllGoneToTheDogs]

My wife loves the restaurant, and their sauce... I'm not a huge fan but I've had way worse. Their rubs are B- at best which on a shelf full of rub options is far from bad.

[Mosca]

Published in 2014. Right before the EXPLOSION in BBQ knowledge!

That’s not a bad recipe, taking into account what was known at the time. If you follow it exactly, you’ll get some damn good ribs. Don’t soak the wood chips, and the Italian dressing is probably neither here nor there. Otherwise, go for it!

Folks forget, ribs have been great for tens of thousands of years. They were great in 2014, too.

[Huskee]

Very well said

[fitzoo7]

I’m also confused by the Italian dressing, but I also found it on their rub site, so it must be his thing.

Always fun to see something completely different to try out.

https://famousbbq.com/recipes/famous-daves-legendary-pit-barbeque-ribs/

[NumbWhistle]

Being half Greek, I used to cook shish kabobs pretty regularly for my family (mom and brother) as a kid. I used to marinate the lamb in Italian dressing (when I didn't have my grandmother's Greek dressing available) to help with flavor and to tenderize.

[surfdog]

Looks decent but darn near lost me at “hickory chips soaked in warm water.” No. Just no.
Beyond that, it seems solid enough.

[Mosca]

That’s 2014 talking to you. It even took Raichlen until the last few years to stop recommending that. The other don’t make no never mind in there is the Italian dressing.

[surfdog]

Mosca Apparently I missed that. LOL
Gave it a quick looked and saw “soaked” and sorta moved on…thinking I might look again later.

[surfdog]

Mosca Just looked at our timestamps…I probably posted about the same time you did…I just have a worse connection at the moment.

[Donw]

Just in case someone wants a printed copy of the recipe I ran photo to text on the photos.


FAMOUS DAVE'S
Pit Barbecue Ribs

Rib Rub

2 cups dark brown sugar

I cup kosher salt

¼ cup granulated sugar

½ cup granulated garlic

¼ cup Mrs. Dash's Seasoning Mix

¼ cup New Mexico chili powder

¼ cup lemon pepper

¼ cup minced dried onion

¼ cup black pepper

I tablespoon celery salt

I tablespoon cayenne pepper

I teaspoon ground cloves

2 racks beef spareribs

½ cup Italian salad dressing

I cup minced dried onions

I teaspoon pepper

½ cup dark brown sugar

I cup Rib Rub

Hickory chips soaked in warm

water

1(20-ounce) bottle Famous

Dave's Texas Pit Barbecue

Sauce or other barbecue sauce

1. Stir together all the ingredients for the Rib Rub and store it in an airtight container until ready to use.
2. Trim any excess fat from the ribs and put them in a large resealable plastic bag with the Italian dressing. Refrigerate for 4 hours.
3. Remove the ribs from the dressing and dry them with paper towels. Stif together the dried onions with the pepper and brown sugar. Coat each rack with the spices and wrap them individually in plastic wrap and refrigerate overnight.
4. The next day, wipe the coating from the racks and rub each with ½ cup of the Rib Rub, coating both sides of the meat. Refrigerate while you
   prepare the smoker.
5. Light 15 pieces of hardwood charcoal. When they're red hot, move them to one end of the grill and surround with presoaked hickory chips.
6. Place the ribs, bone side down, away from the hot coals, and smoke for 3 hours. The temperature of the smoker must remain at 200° to 225°F, so add more hot charcoals and hickory chips as needed
7. Remove the ribs and wrap them tightly in aluminum foil. Lay them on the far end of the grill, away from the hot coals, at a temperature of 180° to 200°F for 1½ to 2 hours, or until fork tender.
8. Build a bed of hot coals along the length of the grill bed. Unwrap the ribs and grill them over the hot coals until sizzling and lightly charred.
   Lightly brush the ribs with the barbecue sauce and let the heat caramel-ize them. Serve hot with sauce on the side.
   Serves 4 to 6
9. Keep the remaining Rib Rub in an airtight container for use with other grilled meats

[Mosca]

Nice, thanks!

[Bkhuna]

"2 racks beef spareribs"?

[Donw]

The photo does list beef spareribs. Maybe the editor would be more familiar with what should be in the recipe if they weren’t vegetarians.

[GolfGeezer]

Am I mis-reading the recipe in the book? "Beef spareribs"?

Update: I just did a bit of research that says, or implies, "beef spareribs" are the same as "beef short or plate ribs". Never heard of beef spareribs, so hoping someone on The Pit can explain this.

[Bkhuna]

Aren't beef spareribs located right above the cows pork belly?

[Oak Smoke]

I read the recipe and thought it wouldn’t be bad. I’m not going to kid myself thinking if I get some nice beef ribs on the smoker that I’d do that to them. They’ll get SPG and nothing sweet. I’ll do chicken marinated in Italian dressing once in a while and give it a sweet sauce but that’s as far as I’ll go.

[jfmorris]

I think these would be good, even if not great, but not so sure about the marinating in Italian dressing part. And that rub has SO MUCH sugar. At least it has a cup of salt to help make up for it! That said, they are ribs, and they are smoked, and finished direct to firm up and get a little char, so why wouldn't they be good?

Also never heard of beef spare ribs either. Are the ones in the Famous Dave's restaurants, which I've heard of but never seen, beef, or pork?

[Jfrosty27]

Jim, in my experience, they’ve always been pork ribs.

[RiverJeff]

They where always Pork! So what does this say about the author.

[Murdy]

With all the sugar in the rub and the reference to "spare ribs," I wonder if the addition of the word "beef" to the recipe was an error.

[Spinaker]

I love Famous Daves Ribs. Always have and always will. I credit Famous Daves with sparking my love for BBQ. When they first opened their spots in MN, it was a huge hit. One of my friends dad's was one of the original investors that took them public. I got to meet Dave and eat at the grand opening of his restaurant in MN. It was a really cool experience as a kid. I ate so many damn ribs that night that I could barely walk afterwards. LOL.

Great childhood memory. Dave was a really great guy to me.

[fitzoo7]

Thanks for sharing, I’ve been to the Minneapolis restaurant a few times. Famous Dave’s also got me into smoking, was always pretty solid food.

[bbqLuv]

Famous Dave's in Tualatin, Oregon is pretty good.

Enjoy:
Eight Rib Secrets by Famous Dave's The Rib King | Aquarium Smoker | Harry Soo SlapYoDaddyBBQ.com

[Finster]

Wow. I learned something already less than 2 minutes in.
I had no idea to look for "cane" sugar when purchasing brown sugar...

[Finster]

Never been to a Famous Daves.
they do beef ribs?

[RiverJeff]

No!

[mrteddyprincess]

Grandma said if I can't say anything nice, to not say anything at all.

Based on all your reviews, maybe I need to give my location another try.

B

[Sid P]

Hey B, try them at lunch. Ours always had good specials and lower priced/smaller servings then.

[mrteddyprincess]

When I visit good BBQ places in Memphis, KC, Owensboro KY, NC, SC, TN, AL the signature is that there's a smoker putting an astounding smoke aroma from inside or from around back. I think I got out of the car, smelled nothing like that, and turned around and left. So I'm going to take your opinions and go back with a better attitude :-)Thanks Sid P .

[fitzoo7]

I’d never compare a restaurant to home smoked, but it’s pretty solid for a chain and what it is.

[jfmorris]

Sounds like the consensus is that the author of that recipe SAID beef spare ribs, but likely meant PORK spare ribs, since that seems to be the only type of rib they actually sell. I am on their corporate website, and the online menu only shows St. Louis Style Spare Ribs, with this description:

St. Louis-Style Spareribs

Hand-rubbed with Dave's secret blend of spices and pit-smoked for 3 - 4 hours over a smoldering hickory fire. Then slathered with Rich & Sassy® over an open flame to seal in the Famous flavor with a crispy, caramelized coating.

[Jfrosty27]

I’m hungry. Yum.

[Sid P]

We were regulars at Famous Dave’s until our local restaurant closed 10-12 years ago. All the barbecue items were very good, although it was different than what some purists call BBQ. Their "Country Roasted Chicken" was absolutely amazing, and came out very dark brown like Meathead’s yardbird.

I also loved their horseradish infused cole slaw.