FAMOUS DAV E ’ S

Pit Barbecue Ribs

YOU WILL NEED A GRILL WITH A COVER OR A SMOKER TO PREPARE THESE RIBS AND

LOTS OF TIME. THEY NEED 4 HOURS IN A WET MARINADE, OVERNIGHT

REFRIGERATION IN DRY SPICES, AND 6 HOURS TO SMOKE.

Rib Rub

2 cups dark brown sugar

1 cup kosher salt

1 / 4 cup granulated sugar 1 / 2 cup granulated garlic 1 / 4 cup Mrs. Das h’ s Seasoning Mix 1 / 4 cup New Mexico chili powder 1 / 4 cup lemon pepper 1 / 4 cup minced dried onion 1 / 4 cup black pepper 1 tablespoon celery salt

1 tablespoon cayenne pepper

1 teaspoon ground cloves

2 racks beef spareribs

1 / 2 cup Italian salad dressing 1 cup minced dried onions

1 teaspoon pepper

1 / 2 cup dark brown sugar 1 cup Rib Rub Hickory chips soaked in warm water

1 (20-ounce) bottle Famous Dav e’ s Texas Pit Barbecue Sauce or other barbecue sauce 1. Stir together all the ingredients for the Rib Rub and store it in an airtight container until ready to use.

2. Trim any excess fat from the ribs and put them in a large resealable plastic bag with the Italian dressing. Refrigerate for 4 hours.

3. Remove the ribs from the dressing and dry them with paper towels. Stir together the dried onions with the pepper and brown sugar. Coat each rack with the spices and wrap them individually in plastic wrap and refrigerate overnight.

4. The next day, wipe the coating from the racks and rub each with 1 / 2 cup of the Rib Rub, coating both sides of the meat. Refrigerate while you prepare the