Dave's Rib Rub And Pit Barbecue Ribs

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 5
• 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
• 2 tablespoons fresh coarse ground black pepper
• 2 tablespoons whole celery seeds
• 1 teaspoon crushed clove
• 1 tablespoon cayenne pepper
• 1/2 cup mrs. dash seasoning mix
• 1/4 cup salt
• 2 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
• 1 (20 ounce) bottle barbecue sauce (recipe specifies dave's but use your favorite)

Recipe

• 1 mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
• 2 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.
• 3 wrap each rib in plastic and refrigerate overnight.
• 4 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.
• 5 smoking takes 6 hours.
• 6 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).
• 7 keep internal temperature of the grill at 200-225°f and add more charcoal and hickory chunks every hour as needed.
• 8 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.
• 9 build a really hot bed of coals over the entire bottom of the grill.
• 10 this goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
• 11 slather with barbecue sauce and let the heat caramelize the sauce.
• 12 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.
• 13 take your time, visit with friends and drink some beer while slow cooking these ribs.