Famous Daves

My daughters and I went to Famous Dave's for lunch on Friday so we could get some project supplies on needed for a class. I, of course, tried all of the sauces with the BBQ chicken I ordered and really like the Sweet and Zesty BBQ sauce while with the Hamburger my one daughter really liked the Georgia mustard. This recipe is they only sauce I have found that could be it so I will try it when I get the ingredients. I guess I will have to use the George Forman to make chicken breasts since it is too cold for real BBQing here in Kansas except for the insane types. My fingers and toes get too cold and take forever to warm up. After I make then I will see if I can come up with it or at least close to the recipe. The first recipe is a copy of his pit BBQ ribs second is sweet and zesty BBQ sauce and third is Georgia mustard..


Famous Daves Legendary Pit Barbecue Ribs

Ingredients for Rib Rub (makes 6 cups)
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/2 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 cup Mrs. Dash original blend
1/4 cup salt

Ingredients to make Ribs
2 (4 to 5 pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground black pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20 - ounce) bottle barbecue sauce

First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container.

The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 fours, turning occasionally. Remove and wipe dressing off.

Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight. The next morning 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.

The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you can't get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals.

After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 1- 1/2 to 2 hours or until fork tender.

Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates.

Slater with BBQ sauce. Let heat caramelize sauce. This caramelizing along with the charring and slow smoking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South. There are no short-cuts to this time-honored way of barbecuing.

Serves 5 to 6 servings.


Heinz sweet & zesty barbecue sauce


Categories: Salsa/sauce Bbq/grill
Yield: 1 cup

½ c HEINZ Tomato Ketchup
2 tb Honey
2 tb HEINZ Apple Cider Vinegar
1 tb HEINZ Worcestershire Sauce
½ ts Chili powder

Combine ingredients. Brush on turkey pieces several times during last 15 minutes of grilling time.


Georgia Mustard Sauce

This recipe serves: 6
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
1/2 cup mustard
3/4 cup honey
1/4 cup distilled white vinegar
salt and pepper

Cooking Instructions
1. Combine the mustard, honey, and vinegar in a saucepan and whisk to mix. Gently simmer until richly flavored, about 5 minutes, whisking from time to time. Season to taste with salt and pepper. Let cool before serving.