Ingredients

The following ingredients have 4 Servings
  • 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
  • 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
  • Two 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 (that's the recipe above)
  • A Bottle of Famous Dave's BBQ Sauce (or other BBQ Sauce of choice)

Instruction

  • First prepare Rib Rub by thoroughly mixing all rub ingredients and store in airtight container.
  • The night before smoking, trim your ribs of all excess fat from the ribs.
  • Place ribs in a large plastic bag and pour in Italian dressing to coat. Seal bag well.
  • Refrigerate for 4 hours, 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.
  • Using a chimney charcoal starter get 15 briquettes 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 get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225°F. Add more charcoal and hickory chunks every hour as needed. The smoking process will take 6 hours.
  • 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°F 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.