Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: smokeasaurus on March 11, 2012, 07:50:09 PM
-
Wanted to try Famous Dave's recipe for spares and am I glad I did. I used the electric smoker and the off-set for this cook. This is kind of a double post/recipe so here we go...................
I used all Famous Dave products but this is such a great way of doing ribs you could sub your own favorite ingredients:
You do not remove the membrane...just score it with a knife in a criss cross pattern.
Marinade the ribs in Famous Dave's Pork Marinade or your favorite for -4- hours
(http://i1213.photobucket.com/albums/cc469/s1cott11/FamousDavesPorkMarinade.jpg)
Then remove from marinade and pack the meat side of the ribs heavily with brown sugar and minced onion. Wrap em up and stick em in the fridge overnight.
(http://i1213.photobucket.com/albums/cc469/s1cott11/Brownsugarandmincedonion.jpg)
In the morning unwrap and wipe off the sludge on the ribs and rub em heavily with Famous Dave's Rib rub or your favorite rub:
(http://i1213.photobucket.com/albums/cc469/s1cott11/rubbeddown.jpg)
Put em on your pit for -4- hours at 225 (next time I am going -5-..like em to fall off the bone..(Backyard) ;D) use hickory wood because that's what Famous Dave uses in all of his restaurants or your favorite smoking wood
(http://i1213.photobucket.com/albums/cc469/s1cott11/inthesmoker.jpg)
After 4 or 5 hours in the smoker have your charcoal grill ready because you are now going to sear the ribs on both sides. The membrane is gone after this...outrageous 8)
Then mop with Famous Dave's Rich n Sassy BBQ sauce or your favorite sauce. Keep on mopping and turning over direct heat.
(http://i1213.photobucket.com/albums/cc469/s1cott11/onthegrill.jpg)
Bring em in and get grubbing....these ribs are just loaded with layers of flavor...a little bit of work but old Smoke calls it a labor of love!!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/letsgrub.jpg)
Aren't those purdy??? No money shot...they were gone in a hot minute!!!!!!
-
They look most excellent Smoke!
Are those St.Louis spares?
-
I thought they were So. Cal. spares..... ;D ;D ;D ;D JK muebe!
They do look nice smoke!
T
-
Looking good!
-
It is a great smoke .you guys so lucky you can find any rub or any sauce here if i want it i must do it . >:(
-
St. Louis cut.......
-
Smoke..how did they taste..we need a pic with sauce all over the face kinda good. I wanna eat at your house. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
They were really tasty Pam. The rib rub and Rich n Sassy sauce are excellent. What seals the deal is charring them over charcoal. I got two pits to clean today after work but the end result was worth it. As a matter of fact, they are picking up -4- more slabs for next weekend...they were really that good. I sure made up for those dry chicken breasts the day before 8)
-
Smoke then sear is my favorite way of cooking.
I'll often smoke on soaker the sear on my gasser.
-
It is a great smoke .you guys so lucky you can find any rub or any sauce here if i want it i must do it . >:(
Ahron - Any time you want some rubs or sauces - let us know. I will be we can put together a "care package" and ship it to you!
T
-
Yup, I would love to contribute to Ahrons care package of rubs.............
-
Mouth watering ribs, hmmm <homer-age>