Copycat Famous Dave's Ribs - Best BBQ Ribs Recipe! (2024)

FAQs

What are the ingredients in Famous Dave's rib Rub? ›

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F.

Binders - binders are needed only to help keep the seasoning on the piece of meat, they do not add flavor to the ribs. We like to use olive oil, mustard, or even mayonnaise as a binder. Just lightly rub the ribs down with your preferred binder, it does not need to be a thick layer. Just enough to hold your seasoning.

St. Louis-style spareribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat than baby back ribs, making them very flavorful if cooked properly. Each slab usually weighs 2 1/2 pounds or more and feeds about three to four people.

Our pick for some of the best chain restaurant ribs, Texas Roadhouse cooks its ribs with a unique blend of seasonings over the course of three days, and features a signature BBQ sauce. The St. Louis-style pork ribs are especially tender and covered in a dark and shiny sauce, and they're perfectly seasoned.

Using a dry rub creates a savory, crispy crust and enhances the flavor of the meat without adding additional moisture. It's great for grilling ribs or other meat you have to cook quickly or on meats that don't easily tenderize.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Should I boil ribs before grilling them? ›

This gets rid of some of the fat by rendering it out into the water, giving you a leaner rib. Boiling makes it easier to get that skin and membrane off the inner ribs before you cook them too.

Cover the ribs with aluminum foil. Bake the ribs at a low temperature (275°F) for 2 ½ to 3 ½ hours or until they are tender. Slather the baked ribs with barbecue sauce, and then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

This sauce blends sweet tomatoes, malt vinegar, and just the right combination of herbs and spices to deliver waves of sweet, zesty goodness. Every great griller needs a secret.

You can use Famous Daves Rib Rub with Pork Chops, Ribs and Steak, it's also great on chicken. Generously dust your ribs, pork chops, roast, or anything you like to infuse a little kick of sweet, smokey, garlicky spice.

Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

The foundation of any great beef brisket rub starts with high-quality coarse kosher salt and freshly cracked black pepper. The granules of Morton's Kosher Salt, as used by Aaron Franklin, are of consistent size, ensuring even coverage and the perfect crust on your brisket.