Hey there, foodies. I’m about to take you on a journey into the world of mouthwatering barbecue with Famous Dave’s Rib Rub recipe. Get ready to tantalize your taste buds with the rich history, simple step-by-step instructions, and a few delectable alternatives. So, grab your apron and let’s get cooking!
History and Origin:
Famous Dave’s Rib Rub hails from the United States, where barbecue is practically a way of life. This legendary recipe traces its roots to the barbecue maestro himself, Dave Anderson, the founder of “Famous Dave’s BBQ,” a renowned chain of BBQ restaurants.
Dave’s Rib Rub Recipe
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I'm about to take you on a journey into the world of mouthwatering barbecue with Famous Dave's Rib Rub recipe.
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Prep Time 20 minutesmins
Cook Time 3 hourshrs
Course Main Course
Cuisine American
Servings 4
Calories 250kcal
Equipment
Grill or smoker
Hardwood chips (like hickory or oak)
Mixing bowl
Aluminium foil
Ingredients
2 tablespoons of paprika
2 tablespoons of brown sugar
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of chili powder
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of cayenne pepper (adjust to taste)
See also DIY Recipe/Meal Plan Binder Printables
Instructions
Mix all the ingredients in a bowl to create your Famous Dave's Rib Rub.
Prep your ribs by removing the membrane from the back of the rack, and pat them dry with paper towels.
Generously apply the rub to both sides of the ribs, pressing it in to ensure it adheres.
Wrap the ribs in aluminum foil and let them sit in the fridge for about 2 hours to absorb the flavors.
Preheat your grill or smoker to a low heat, around 225°F (107°C).
Place the ribs, bone-side down, on the grill. Add hardwood chips for that smoky goodness.
Close the lid and let them cook for 3 to 4 hours, occasionally adding more wood chips.
Once the ribs are tender and the internal temperature reaches 190-203°F (88-95°C), they're ready to be devoured.
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Keyword Dave's Rib Rub Recipe
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See also Homemade Beef Jerky Recipe
If you’re looking to explore more BBQ flavors, you might want to try out other famous rubs like Memphis dry rub or Kansas City BBQ rub. These regional variations will take your taste buds on a whirlwind tour of barbecue goodness.
Conclusion:
Now that you’ve unveiled the secret of Famous Dave’s Rib Rub, it’s time to fire up that grill and put your culinary skills to the test. Share this article with your fellow food enthusiasts and embark on a barbecue adventure together.
Dave’s Rib Rub is a seasoning blend crafted to enhance the flavor of ribs, typically containing a mix of herbs, spices, and, in some cases, sugar for a well-balanced and flavorful rub.
See also Low Sodium Stir Fry Sauce Recipe
2. How is Dave’s Rib Rub applied?
To use Dave’s Rib Rub, generously coat both sides of the ribs, ensuring even coverage. Allowing the ribs to sit with the rub allows the flavors to penetrate before cooking.
3. Which ingredients are commonly present in Dave’s Rib Rub?
Ingredients in Dave’s Rib Rub can vary, but typical components include salt, pepper, paprika, garlic powder, onion powder, brown sugar, and various herbs and spices for enhanced flavor.
4. Can Dave’s Rib Rub be used on other meats?
While formulated for ribs, Dave’s Rib Rub can often be applied to other meats such as chicken, pork chops, or beef to impart a delightful flavor profile.
5. Is Dave’s Rib Rub suitable for grilling and smoking?
Dave’s Rib Rub is designed to be versatile, suitable for grilling, smoking, or oven-baking ribs, contributing flavor and forming a flavorful crust during the cooking process.
6. Can I create my own rib rub at home?
Certainly, you can concoct your own rib rub at home by combining ingredients like salt, pepper, paprika, garlic powder, onion powder, and other spices, allowing for a personalized flavor experience.
7. Does Dave’s Rib Rub contain allergens?
The presence of allergens in Dave’s Rib Rub depends on the specific brand and formulation. Refer to the product label for information on potential allergens.
8. How long should the ribs marinate with Dave’s Rib Rub before cooking?
The recommended marinating time for ribs with the rub can vary. Some recipes suggest a minimum of 30 minutes, while others recommend several hours or overnight for enhanced flavor.
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.
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.
Why should I make a dry rub for my ribs? Flavor infusion: Dry rubs are a mixture of spices, sugars, and salts that permeate the surface of the meat. They create a flavorful crust that sears into the meat during cooking, infusing it with layers of taste.
Because of our reliance on suppliers for accurate information, shared cooking and preparation areas, including shared fryers, we cannot eliminate the risk of cross-contact or guarantee any item is completely free of allergens. Also, no items are certified as gluten-free, vegetarian or vegan.
If you did it right, the entire surface should be covered. Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking. Another great use of dry rubs when it comes to roasts and steaks is to make a compound butter.
Experiment with different spice blends to create your own signature barbecue rub, or keep things simple like Texas pitmaster Aaron Franklin, who only uses coarse salt and black pepper, sometimes with a little paprika for color. Popular dry-rub additions include light brown sugar, dry mustard, and celery seed.
ST. LOUIS-STYLE SPARERIBS • 4 Bones (640 Cal) 15.49 • 6 Bones (960 Cal) 18.49 • 9 Bones (1430 Cal) 22.49 • The Big Slab (1910 Cal) 27.49 Served with choice of 2 sides (120-1280 Cal) and a Corn Bread Muffin (260 Cal). As a kid growing up in Chicago, “Famous” Dave turned a metal garbage can into his first smoker.
i light the fire and then rub the meat cold. as it and the wsm warm up the rub rehydrates and forms that paste. if there is too much rub, there isn't enough moisture to hydrate it all and essentially that seasoning dry bakes for 3-4 hours.that'll make it bitter and off tasting.
Don't keep the ribs coated for more than 12 hours. As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long. Don't wrap the ribs in cling film when using a dry rub overnight.
While a dry rub adds flavour and crust to your protein, a marinade adds taste and tenderness to the meat. This happens because of the liquid's ability to move within the cell walls of the protein and break them down while delivering taste to the meat.
Our legendary, award-winning rib rub hits all the right notes. Generously dust your ribs, pork chops, roast, or anything you like to infuse a little kick of sweet, smokey, garlicky spice.
A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.
This keeps the moisture around the meat during the grilling process. Generously apply more of the wet rub when it's time to flip over the meat. Smoking or slow-cooking meat will allow the wet rub to create a firm, dark outer layer on the meat's surface while aromas, moisture, and flavors are absorbed into the meat.
The simplest dry rub is salt and pepper. The act of massaging salt and pepper into the surface of beef, poultry, lamb, and pork prior to cooking enhances the flavor as well as texture. Meats benefit from even a half-hour of being dry rubbed prior to cooking. Generally, six or more hours is preferable.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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