Dave's Rib Rub and Pit Barbecue Ribs

3.50 (4)
⏱ 405 mins 🍽 5-6 serving(s) 🏷 Pork

This recipe details the process for creating tender, smoky barbecue ribs using a homemade dry rub and a slow smoking technique. The ribs are first marinated, then coated in a flavourful spice blend and smoked over hickory for several hours. A final char and a glaze of barbecue sauce complete the dish, delivering deep, caramelised flavours reminiscent of traditional Southern barbecue. The entire process, including marinating time, takes approximately 405 minutes and serves five to six people.

Dave's Rib Rub and Pit Barbecue Ribs

Ingredients

  • 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)

Method

  1. Combine the first 14 ingredients to create the rib rub and store the mixture in a sealed container.
  2. The evening before cooking, trim any extra fat from the rib racks. Place them in a large plastic bag, add the Italian dressing to coat, seal the bag and refrigerate for 4 hours, turning now and then. Take the ribs out, wipe off the dressing, then sprinkle each rack with pepper, followed by 1/4 cup of brown sugar and 1/2 cup of the minced dried onion.
  3. Individually wrap each rack of ribs in plastic film and return them to the refrigerator overnight.
  4. The next day, take the ribs from their wrap, wipe off any residue, and liberally apply the rib rub to both sides, massaging it into the meat with your hands. Set the ribs aside.
  5. The smoking process will require 6 hours.
  6. Prepare roughly 15 briquettes until they glow red. Position these coals at one end of your grill and arrange 1 pound of green hickory around them (if fresh hickory is unavailable, use water-soaked chunks).
  7. Maintain the grill's internal temperature between 200-225°F, adding more charcoal and hickory pieces each hour as necessary.
  8. Place the ribs bone side down on the grill, away from the direct heat. After 3 hours, take the ribs off the grill and wrap them tightly in foil. Keep them in a covered grill at 180-200°F for 1 1/2 to 2 hours, or until the meat is tender when pierced with a fork.
  9. Create a very hot bed of coals that covers the entire base of the grill.
  10. This step is quick. Return the ribs to the grill to develop a charred flavour. They are ready when the meat surface begins to bubble.
  11. Generously coat the ribs with barbecue sauce and allow the grill's heat to caramelise it.
  12. As per the recipe's inspiration, this combination of caramelising, charring, and slow smoking is what yields the tender, smoky ribs characteristic of deep Southern barbecue.
  13. Relax, socialise with guests, and enjoy a beer while you slowly cook these ribs.

Nutrition (per serving)

Sodium29741200 mg

Recipe details

CategoryPork
AuthorHey Jude